不同套袋时间和去袋时间对“瑞雪”苹果果实品质的影响

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关键词“瑞雪”苹果；套袋；果实品质；果皮褐变；贮藏；货架期

中图分类号S661.1文献标识码A

文章编号 0517-6611（2025）21-0044-04

doi：10.3969/j.issn. 0517-6611. 2025.21.009

AbstractAsplt-plotdesignwasusedtoexploreteefetsofdiferentbaginganddebaggngtimeonthefruitqualityof“Ruixue”apple. Four bagging time gradients （70，10o，130，and160dafter anthesis）and fourdebaging time gradients（O，24，72，and 120h before harvest） were set up，with no baging as the control.The physical and chemical indexes（ single fruit weight，L*，a*， b* value，hardness，soluble solids，and vc content）offruitsatmaturestageweresystematicallydetermined，andthebrowning indexesatmaturestage，storagestageandhelf lifewerecompadThultssowedtatggingeducedesinglefruteightceasdighssndsohssoffruitd withthedelayogigtiletweigtddeasetighsoffritsuckedndo cameworsandworsegingdudthitrinsicqualitoftfruitWiheelayfagigtitefruithardsgraduallsd， and the soluble solids content and vc 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 12O h before harvest.The change of debagging time had no significant effect on b* value，single fruit weight，hardness，soluble solids， vc and other indexes.There was no browning in the control treatment without bagging，and there was no browninginthematureperiodandoageperiodofbaingfruit.Duringteshelflfe，tebrowingrateandbongidexofaggingdfe 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 13O d after fanthesiswerethalstImaryineebereaofai，tgingtieisbot3Odterfowingndthoal time is3to5dbefore harvest.

KeywordsRuixue apple;Bagging;Fruit quality;Peel browning;Storage;Shelf life

苹果（Malus×domesticaBorkh）作为全球四大果品之一，在国际农产品贸易中，占据重要地位。（剩余5821字）