Effects of physical properties of bagging papers and changes of microclimate in the bags on coloration and quality of peach fruits

摘要

The effects of physical properties of bagging papers and changes of microclimate in the bags on coloration and quality of 'Mibaek', 'Setouchi Hakuto', and 'Changhowon Hwangdo' peach fruits were studied. Light transmittance before bagging was in theorder of white paper, yellow paper, yellow coated paper, newspaper, gray paper, and black paper. This trend was maintained after bagging till fruit ripening. The inner temperature of bags was in the order of gray paper, yellow coated paper, yellow paper,white paper, black paper, and newspaper. The inner humidity of bags was in the order of gray paper, black paper, yellow paper, white paper, yellow coated paper, and newspaper. The weight of yellow paper bags was the lightest (33.97 g centre dot m~3) amongfruit bags, and the apparent density was lower than that of while, gray or yellow coated papers. Apparent density, air permeability, and burst strength of white paper bags were higher, but tensile strength was higher in yellow paper bags than in the other bags. The kind of bags did not affect fruit weight and shape index, while white paper bags showed higher sugar contents than the other bags. The percentages of fruit quality in non-bagged and bagged with newspaper were lower due to incidence of diseases and pests regardless of cultivars, while those of fruits bagged with while paper and yellow coated bags were higher in quality due to less incidence of deseases. In 'Changhowon Hwangdo', black paper bagged fruits showed higher Hunter L~* and b~* values, while white paper bag increased the Hunter a~* values in all cultivars tested. White paper hastened the maturity for 2 to 3 days, and the yellow coated paper bag delayed the maturity by 2 days compared to newspaper bags in 'Changhowon Hwangdo'.