Bagging cv. Fuji, Raku Raku Apple Fruit Affects Their Phenolic Profile and Antioxidant Capacity

Yuri, José Antonio; Neira, Amalia; Fuentes, Mauricio; Razmilic, Iván; Lepe, V.; González, Maria Francisca

doi:10.1007/s10341-020-00475-0

Cited by 9 publications

(5 citation statements)

References 20 publications

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“…In this study, the MDA content showed an upward trend throughout the entire growth and development of apples, and the MDA content in non-bagged fruits was lower than that in bagged fruits throughout the entire growth and development process. The activities of SOD, POD, and CAT in the fruits were significantly increased, which is similar to previous research results [ 47 , 48 ]. It can be seen that non-bagging cultivation increases the activity of protective enzymes such as SOD, POD, and CAT in apple fruits, reduces the production of reactive oxygen species, weakens membrane lipid peroxidation reaction, and accumulates MDA at a lower rate than the bagging cultivation.…”

Section: Discussionsupporting

confidence: 92%

Effects and Mechanism Analysis of Non-Bagging and Bagging Cultivation on the Growth and Content Change of Specific Substances of Fuji Apple Fruit

Wang,

Chen,

Han

et al. 2023

Plants

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The experiment was conducted at the Taidong Base of Shandong Institute of Pomology, Tai’an City, Shandong Province, China, from May to October 2022. Using Fuji Apple Tianhong.2/SH/Malus robusta (M. robusta) as experimental materials, the differences and mechanisms of the effects of non-bagging and bagging cultivation on the growth and changes in some substance content of Fuji apple fruits were studied. The results showed that compared with bagging, non-bagging cultivation increased single fruit weight and decreased fruit shape index, increased fruit sugar content, reduced acid content, and increased taste. It increased the content of vitamin C (VC) and protein in the fruit, increased the types and content of aromatic components in the fruit, significantly increased the activity of sugar- and acid-related enzymes, and improved the antioxidant capacity of the fruit. Compared to bagging cultivation, non-bagging cultivation improved the weight, taste (sugar acid ratio), and aroma of Fuji fruit, which is related to increasing the content of auxin (IAA), cytokinin (ZR), and salicylic acid (SA) and reducing the content of abscisic acid (ABA) in the fruit, as well as increasing the content of medium and trace elements calcium (Ca), iron (Fe), manganese (Mg), and boron (B). One of the mechanisms involved is the significant increase in gene expression related to phenylpropanoid biosynthesis, pentose and glucuronate interconversion, starch and sucrose metabolism, zeatin biosynthesis, microtubules, motor proteins microtubule movement, xyloglucan metabolic process, cell division, and peroxidase activity. In short, non-bagging cultivation is more conducive to improving the intrinsic quality and flavor development of Fuji apples, and one of the mechanisms is that non-bagging cultivation is beneficial for increasing the expression of related genes.

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Section: Discussionsupporting

confidence: 92%

Effects and Mechanism Analysis of Non-Bagging and Bagging Cultivation on the Growth and Content Change of Specific Substances of Fuji Apple Fruit

Wang,

Chen,

Han

et al. 2023

Plants

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“…The influences of different treatment methods on the contents of 39 metabolite types in apples were analyzed in this study, with the results showing that only Astragalin, Tiliroside, Homoplantaginin, Phlorizin, Apigenin, Hesperidin, Oroxin A, and Kaempferol present significant differences in their contents, with insignificant differences among the contents of all other metabolites, indicating slight influences of non-bagging film agents on the contents of flavonoid metabolites in apples. Some literature has reported that the composition and antioxidant capacities of phenolic compounds will be affected by the bagging treatment of fruits [24], with significantly reduced contents of flavonoids in fruit pulp [25], which is similar to, but slightly different from, the results obtained in this study.…”

Section: Discussionsupporting

confidence: 66%

Study of the Effects of Spraying Non-Bagging Film Agent on the Contents of Mineral Elements and Flavonoid Metabolites in Apples

Wang,

Wu,

Ding

et al. 2024

Horticulturae

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There has been growing interest in examining the potential of non-bagging patterns due to the decline of fruit inner quality and the increase in labor force cost and ecological pollution. Spraying a non-bagging film agent is an important method for non-bagging cultivation. This paper aims to study the effects of non-bagging film agents on the contents of mineral elements and flavonoid metabolites in apple fruits and determine the feasibility of this method. Fuji apples were used as the sample material and treated individually with two non-bagging film agents, namely, humic acid film (ABM) and Pirrio calcium film (CAM). Also, two control groups, namely, the clear water spraying without bagging group (CK) and the bagging group (TCK), were set in this study to measure the contents of mineral elements and flavonoid metabolites in these apples. Compared with those two control groups, the spraying treatment groups with two kinds of non-bagging film agents present a significant difference between their total contents of mineral elements, with the total content of mineral elements of apples in the ABM treatment group being 1.36 times the content of apples in the CK group. In terms of the flavonoid metabolites, only Astragalin, Tiliroside, Homoplantaginin, Phlorizin, Apigenin, Hesperidin, Oroxin A, and Kaempferol present significant differences in their proportions in apples, and there are no significant differences among the proportions of other compounds. Individual spraying of two kinds of non-bagging film agents can significantly increase the total contents of mineral elements in apples, with slight effects on the contents of flavonoid metabolites in these fruits. Therefore, both film agents can be used for cultivating Fuji apples.

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“…Alternatively, bags must be removed a few weeks before harvest to avoid the red color reduction in cyan apples [57] (Table 2). increase in anthocyanin content after bag removal, increased expression of genes involved in light signal perception and transduction [81] "Qinguan" (deep-red cultivar), "Cripps Pink" (pale-red cultivar), and "Golden Delicious" (non-red cultivar) red/pink pigmentation after bag removal, more intense in "Granny Smith" [85] "Idared" 40 d after full bloom 1-3 layers of black hail net small increase in mechanical properties Increase in russet susceptibility [86] "Fuji Raku Raku" 60-75 d after full bloom double layer paper (outer grey, inner red) lower internal browning with more rotting, lower phenolic content [87] In pears the evolution of external coloration following bagging is similar to that of apple fruits, as summarized in Table 3; in fact, it was demonstrated that anthocyanin accumulates rapidly if the Red Chinese sand pear (P. pyrifolia) fruits are subjected to light within 10 days from bag removal [48]. Interestingly, the pigmentation patterns of P. pyrifolia (cultivar "Mantianhong") differs from P. communis (cultivar "Cascade") [88]; the first one develops a red color after bagging removal or postharvest UV/VIS irradiation.…”

Section: Bagging and The Color Of Fruitsmentioning

confidence: 99%

Influence of Bagging on the Development and Quality of Fruits

Ali

Anwar

Ahmed

et al. 2021

Plants

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Fruit quality is certainly influenced by biotic and abiotic factors, and a main quality attribute is the external appearance of the fruit. Various possible agronomical approaches are able to regulate the fruit microenvironment and, consequently, improve fruit quality and market value. Among these, fruit bagging has recently become an integral part of fruits’ domestic and export markets in countries such as Japan, China, Korea Australia and the USA because it is a safe and eco-friendly technique to protect fruits from multiple stresses, preserving or improving the overall quality. Despite increasing global importance, the development of suitable bagging materials and, above all, their use in the field is quite laborious, so that serious efforts are required to enhance and standardize bagging material according to the need of the crops/fruits. This review provides information about the effects of bagging technique on the fruit aspect and texture, which are the main determinants of consumer choice.

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Bagging cv. Fuji, Raku Raku Apple Fruit Affects Their Phenolic Profile and Antioxidant Capacity

Cited by 9 publications

References 20 publications

Effects and Mechanism Analysis of Non-Bagging and Bagging Cultivation on the Growth and Content Change of Specific Substances of Fuji Apple Fruit

Effects and Mechanism Analysis of Non-Bagging and Bagging Cultivation on the Growth and Content Change of Specific Substances of Fuji Apple Fruit

Study of the Effects of Spraying Non-Bagging Film Agent on the Contents of Mineral Elements and Flavonoid Metabolites in Apples

Influence of Bagging on the Development and Quality of Fruits

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