Effects of fruit bagging on anthocyanins, sugars, organic acids, and color properties of ‘Granny Smith’ and ‘Golden Delicious’ during fruit maturation

Liu, Yulian; Zhang, Xiaojun; Zhao, Zhengyang

doi:10.1007/s00217-012-1896-3

Cited by 44 publications

(38 citation statements)

References 27 publications

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“…Studies of anthocyanin in the peel of mature apples mostly focus on the period of rapid accumulation, especially with bagging treatment [1, 8, 39]. Saure et al proposed that light is required for anthocyanin accumulation in apple cultivars, with the process of phytochrome mediation probably requiring photosynthetic activity [41].…”

Section: Discussionmentioning

confidence: 99%

“…Saure et al proposed that light is required for anthocyanin accumulation in apple cultivars, with the process of phytochrome mediation probably requiring photosynthetic activity [41]. Bag removal treatment leads to light stimulation of a number of substances including structural and regulator genes of anthocyanin biosynthesis, rapidly reddening the color of the peel and causing a sharp increase in anthocyanin content [1, 42]. In other rosaceous plants, for example, peach and pear, the effect of bagging and bag removal on fruit peel is the same [23, 32].…”

Section: Discussionmentioning

confidence: 99%

“…This approach could reduce the substances of flavor and taste. For example, Liu et al found the contents of total sugars and total acids in‘Granny Smith’ and ‘Golden Delicious’ with bagging were lower than that without bagging fruits, and Feng et al also had the same result in ‘Jonagold’ [1, 8]. Whereas, debagging treatment of apple in these studies is all at right time, they did not mention the effect of the different debagging time.…”

Section: Introductionmentioning

confidence: 98%

“…Different cultivars have their own unique color, thereby providing consumers with essential information on the variety and even cultivar management. In young fruit, the peel of most apple cultivars is green in color, the color changes with ripening in pigment components [1–3]. In red apples in particular, the color composition of the peel begins to change after the fruit expansion period.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Debagging Time on Pigment Patterns in the Peel and Sugar and Organic Acid Contents in the Pulp of ‘Golden Delicious’ and ‘Qinguan’ Apple Fruit at Mid and Late Stages of Development

Jing

Zhang

et al. 2016

PLoS ONE

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This study examined the effect of debagging time on color and flavor / taste compounds in the non-red apple cultivar ‘Golden Delicious’ and red cultivar ‘Qinguan’ at mid and late stages of fruit development. Debagging briefly improved the red color in both cultivars, the peel of ‘Golden Delicious’ presenting pale-pink hue. However, rapid anthocyanin accumulation occurred in apple peel at a specific time (after 179 days after flowering (DAF) in ‘Qinguan’) and was unaltered by debagging time in the red cultivar ‘Qinguan’. Furthermore, untimely debagging had a detrimental effect on the content of anthocyanin. All sugars increased and organic acids decreased in apple pulp at mid to late stages of development. Bagging treatment reduced the content of most sugars and organic acids, as well as, the overall total. However, glucose and citric acid contents were higher in bagged fruit than non-bagged fruit; the maximum occurred in T7 treatment that was no-debagging at DAF 159 / 196 (‘Golden delicious’ / ‘Qinguan’), i.e., 24.35 and 0.07 mg g-1 FW in ‘Golden delicious’, and 38.86 and 0.06 mg g-1 FW in ‘Qinguan’, respectively. In a word, bagging treatment can alter the pattern of peel color development in apple fruit; however, it remains difficult to alter the timing of rapid anthocyanin accumulation as it is regulated solely by development. Moreover, bagging treatment reduced the total accumulation of sugars and organic acids, and even the over total in pulp, but increased the glucose and citric acid contents in apple pulp.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

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Effect of Debagging Time on Pigment Patterns in the Peel and Sugar and Organic Acid Contents in the Pulp of ‘Golden Delicious’ and ‘Qinguan’ Apple Fruit at Mid and Late Stages of Development

Jing

Zhang

et al. 2016

PLoS ONE

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“…Bagging, a physical and simple protection technique commonly applied to many fruits, is not only effective for improving fruit quality but also prevents the damaging effects of diseases, pests and extreme environment conditions, decreases pesticide residues, fruit drop and cracking, thus increasing commercial value (Kitagawa et al 1992;Fan and Mattheis 1998;Xu et al 2010;Ni et al 2011;Liu et al 2013;Sharma et al 2014). Due to its many beneficial effects, fruit bagging has become an integral part of peach, apple, pear, grape and loquat cultivation in Japan, Australia, China and the USA.…”

Section: Introductionmentioning

confidence: 97%

Effects of bagging on fruit characteristics and physical fruit protection in red pitaya (Hylocereusspp.)

Tran

Yen

Chen

2015

Biological Agriculture & Horticulture

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The effects of bagging on fruit characteristics and its role in physical fruit protection were investigated in three pitaya cultivars: Vietnam White (VN-White) and Chuchi Liu (Hylocereus undatus), and Chaozou 5 (Hylocereus sp.). The experiment comprised four treatments: paper-white bag (P-WB), net screen-black bag, polyethylene plasticblack bag (PP-BB), polyethylene plastic-white bag (PP-WB) and non-bagged control. Fruit bagging did not change the fruit lightness but significantly affected other peel colorimetric parameters. VN-White fruits bagged with P-WB became redder (a* ¼ 27.6), less yellow (b* ¼ 4.4) and had higher colour purity (h8 ¼ 10.7) than non-bagged fruits. Fruits with P-WB in Chuchi Liu also showed significant difference in b* and h8 values as compared with control. Bagging with PP-BB or PP-WB in Chaozou 5 also produced redder fruits (a* ¼ 31.7 and 30.3) with more colour intensity (C* 5 32.4 and 31.3) than non-bagged fruits. There were no significant differences in fruit size and weight, total soluble solids content and fruit ripening duration among treatments in all three cultivars. Fruit firmness also exhibited no significant differences among most treatments except for PP-BB, which gave a lower value than other treatments. In general, fruit bagging could reduce the peel thickness but could not increase the edible fruit rate. The most important role of fruit bagging was to effectively protect fruits from physiological factors such as cracking, bird damage and blemish, which led to the significant decrease of the total damaged and defective fruits (13.7-33.3%), as compared with non-bagged control (66.7-72.6%).

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Anthocyanin physiology and biochemistry in fleshy fruit species: Mangosteen as a model

Ketsa,

Warrington

2024

Crop Science

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Mangosteen (Garcinia mangostana L.) is a popular, common tropical fruit grown in Southeast Asian countries. The pericarp contains a high anthocyanin content and various other bioactive compounds that are associated with medicinal and pharmaceutical properties. In marked contrast, the white edible aril contains no anthocyanins. The anthocyanins are the major pigments in the pericarp and produce red‐to‐purple coloration, which serves as a maturity index when fruit are ripe. The major anthocyanins consist mainly of cyanidin‐sophoroside and cyanidin‐glucoside. The synthesis of anthocyanin in mangosteen involves the coordinated expression of many genes with at least eight genes encoding enzymes and three transcription factors having been identified. Ripening‐induced anthocyanin accumulation is regulated by endogenous ethylene that controls the expression of key genes. Comparisons are made between anthocyanin synthesis in mangosteen and other fruit species under various conditions including light and temperature and the influence of plant growth regulators.

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Effects of fruit bagging on anthocyanins, sugars, organic acids, and color properties of ‘Granny Smith’ and ‘Golden Delicious’ during fruit maturation

Cited by 44 publications

References 27 publications

Effect of Debagging Time on Pigment Patterns in the Peel and Sugar and Organic Acid Contents in the Pulp of ‘Golden Delicious’ and ‘Qinguan’ Apple Fruit at Mid and Late Stages of Development

Effect of Debagging Time on Pigment Patterns in the Peel and Sugar and Organic Acid Contents in the Pulp of ‘Golden Delicious’ and ‘Qinguan’ Apple Fruit at Mid and Late Stages of Development

Effects of bagging on fruit characteristics and physical fruit protection in red pitaya (Hylocereusspp.)

Anthocyanin physiology and biochemistry in fleshy fruit species: Mangosteen as a model

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