CAJ | 학술논문

为探明套袋对鲜食黄肉桃果实品质的影响，以金陵黄露为试验材料，研究了白色单层袋和黄色单层袋对果实外观品质、内在品质及抗氧化能力的影响。结果表明：与不套袋(对照)相比，套袋处理显著降低了果实山梨醇和苹果酸含量，显著提高了色饱和度、果皮类黄酮、总酚含量，而单果质量、糖酸比、去皮硬度、果皮叶绿素含量、总糖、蔗糖、奎尼酸、柠檬酸含量均无显著变化；套白色单层袋的果实红色饱和度、葡萄糖、果糖含量较对照显著提高而果皮类胡萝卜素含量、可溶性固形物含量显著降低，亮度值、黄色饱和度、色调角、a/b、带皮硬度、果皮花色素苷含量、总酸含量均与对照差异不显著；黄色单层袋处理的亮度值、黄色饱和度、色调角显著高于对照，而a/b、带皮硬度、果皮花色素苷含量、总酸含量则相反，红色饱和度、果皮类胡萝卜素含量、可溶性固形物、葡萄糖、果糖含量与对照无显著性差异。说明白色单层袋可降低果皮类胡萝卜素积累，改善果实红色色泽，黄色单层袋使果实红色色泽减少，黄色色泽呈现，光洁度增加；此外，套袋还可改变果实糖酸组分，增强抗氧化能力。
위탐명투대대선식황육도과실품질적영향，이금릉황로위시험재료，연구료백색단층대화황색단층대대과실외관품질、내재품질급항양화능력적영향。결과표명：여불투대(대조)상비，투대처리현저강저료과실산리순화평과산함량，현저제고료색포화도、과피류황동、총분함량，이단과질량、당산비、거피경도、과피협록소함량、총당、자당、규니산、저몽산함량균무현저변화；투백색단층대적과실홍색포화도、포도당、과당함량교대조현저제고이과피류호라복소함량、가용성고형물함량현저강저，량도치、황색포화도、색조각、a/b、대피경도、과피화색소감함량、총산함량균여대조차이불현저；황색단층대처리적량도치、황색포화도、색조각현저고우대조，이a/b、대피경도、과피화색소감함량、총산함량칙상반，홍색포화도、과피류호라복소함량、가용성고형물、포도당、과당함량여대조무현저성차이。설명백색단층대가강저과피류호라복소적루，개선과실홍색색택，황색단층대사과실홍색색택감소，황색색택정현，광길도증가；차외，투대환가개변과실당산조분，증강항양화능력。
To explore the effect of bagging on the quality of yellow flesh peach for fresh market, the peach variety Jinlinghuanglu was bagged with white single layer bag and yellow single layer bag the external quality, internal quality and antioxidant capacity were detected. The sorbitol and malic acid contents of bagged peaches were much lower than those in non-bagged ones, while chroma, peel flavonoids and total phenol were much higher. No significant difference was observed in single fruit weight, sugar acid ratio, firmness without skin, peel chlorophyll content, total sugar, sucrose, quinic acid and citric acid content between bagged peaches and non-bagged. Fruit bagged with white single layer bag showed greater a value, glucose content, fructose content and lower peel carotenoid content and soluble solid content. Skin brightness, b val-ue and hue angle of peaches with yellow single layer bag treatment were higher than control while a/b, firmness with skin, peel anthocyanin content and total acid content were lower. There was no obvious difference in a value, peel carotenoid content, soluble solid content, glucose content and fructose content between yellow single layer bag treatment and control. It was indicated that white single layer bag could improve fruit red color by reducing carotenoid content while yellow single layer bag reduced red color and incresed yellow color. In addition, bagging enhanced antioxidant capacity by changing sugar and acid components.