【摘要】 为探究不同套袋时间和去袋时间对“瑞雪”苹果果实品质的影响，采用裂区试验设计，设置4个套袋时间梯度(花后70、100、130、160 d)和4个去袋时间梯度(采前0、24、72、120 h),以不套袋为对照。系统测定了成熟期果实理化指标(单果重、色度、L~*、a~*、b~*、硬度、可溶性固形物、V_C含量),比较成熟期、贮藏期和货架期的褐变指数。结果表明，套袋降低了单果重，增加了果实的亮度和光洁度，且随着套袋时间的推迟，单果重呈增大趋势，果面的亮度变暗，光洁度越来越差；套袋降低了果实的内在品质，随着套袋时间的推迟，果实硬度呈逐渐变小趋势，可溶性固形物含量、V_C含量呈升高趋势。去袋时间提前显著抑制褐变发生。连袋采收处理褐变率达98.22%,褐变指数达26.41,而采前120 h去袋处理分别降至27.42%和4.16。去袋时间的变化对b~*、单果重、硬度、可溶性固形物、V_C等指标无显著影响。不套袋对照处理无褐变发生，套袋果实成熟期、贮藏期无褐变发生；在货架期，花后100 d套袋的褐变率和褐变指数显著最高，分别为91.67%、26.42,花后160 d套袋的褐变率和褐变指数次之，分别为72.03%、21.57,花后130 d套袋的果实褐变率和褐变指数最小。综上，陕西渭北地区最佳的套袋时间为花后130 d左右，去袋时间则为采收前的3～5 d。更多还原

【Abstract】 A split-plot design was used to explore the effects of different bagging and debagging time on the fruit quality of “Ruixue” apple.Four bagging time gradients(70,100,130,and 160 d after anthesis) and four debagging time gradients( 0,24,72,and 120 h before harvest) were set up, with no bagging as the control.The physical and chemical indexes( single fruit weight, L~*, a~*, b~* value, hardness, soluble solids, and V_C content) of fruits at mature stage were systematically determined, and the browning indexes at mature stage, storage stage and shelf life were compared.The results showed that bagging reduced the single fruit weight, increased the brightness and smoothness of the fruit, and with the delay of bagging time, the single fruit weight tended to increase, the brightness of the fruit surface darkened, and the smoothness became worse and worse.Bagging reduced the intrinsic quality of the fruit.With the delay of bagging time, the fruit hardness gradually decreased, and the soluble solids content and V_C content tended to increase.The advance of debagging time significantly inhibited the occurrence of browning.The browning rate of the bagged harvest treatment reached 98.22 %,and the browning index reached 26.41,while the debagging treatment decreased to 27.42 % and 4.16 at 120 h before harvest.The change of debagging time had no significant effect on b~* value, single fruit weight, hardness, soluble solids, V_C and other indexes.There was no browning in the control treatment without bagging, and there was no browning in the mature period and storage period of bagging fruit.During the shelf life, the browning rate and browning index of bagging 100 d after anthesis were significantly the highest, which were 91.67 % and 26.42,respectively.The browning rate and browning index of bagging 160 d after flowering were the second, which were 72.03 % and 21.57,respectively.The browning rate and browning index of bagging 130 d after fanthesis were the smallest.In summary, in the Weibei area of Shaanxi, the best bagging time is about 130 d after flowering, and the bag removal time is 3 to 5 d before harvest.更多还原