Influence of Bagging on the Development and Quality of Fruits

Abstract

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.

Changes in the Content of Organic Acids and Expression Analysis of Citric Acid Accumulation-Related Genes during Fruit Development of Yellow (Passiflora edulis f. flavicarpa) and Purple (Passiflora edulis f. edulis) Passion Fruits

“…Organic acids, being the important constituent of fruit taste along with sugars, strongly influence the organoleptic quality of fruits [4,5]. The sugar-acid ratio is one of the important indicators to measure the flavor and maturation of fruit and is mainly affected by organic acid contents [6][7][8][9]. Many studies have been reported to ascertain compositional changes in passion fruit, and most of these studies have focused on the volatile compounds [10][11][12].…”

Influence of Pre-Harvest Bagging on the Incidence of Aulacaspis tubercularis Newstead (Hemiptera: Diaspididae) and Fruit Quality in Mango

“…In addition, another very important factor in bagging is that it may increase the size of the mangoes compared to those non-bagged, which would allow bagging mangoes to be sold at a higher price [29]. In this sense, as our results suggest, fruit bagging is a physical technique that can be a very cost-effective and successful component of IPM for those small-scale Spanish mango producers who sell their organic fruit in selected European markets and expect to receive better prices for more quality and environmentally sustainable production [23,51].…”

“…According to Ali et al [23], fruit bagging is a relatively simple, secure, and environmentally friendly practice that reduces pest and disease damage and improves the appearance and physicochemical properties of the fruit. However, this cultural control measure can be an expensive pest management option on commercial orchards due to the time and labor required to set the bags on the fruit [17,29,44].…”

“…In recent years, fruit bagging technique is being used in the major mango growing regions prior to harvest to protect fruit from diseases (anthracnose and stem rot), pests (fruit flies and other insects), and scratches, to improve skin color, and to reduce sunburn, fruit cracking, agrochemical residues, and bird damage [8,[16][17][18][19]. Different studies indicate that fruit bagging also improves the internal quality of mango fruit [17,[20][21][22][23] due to the micro-environment created by the bag around the fruit [18]. In addition, this technique increases the marketable yield, the size and weight of bagged fruit being higher than those that are unbagged [24].…”

Effect of Pretreatment, Fermentation Medium and Solid Loading Rate on The Production of Bio- Ethanol from Fruit Waste Using Saccharomyces cerevisiae

“…Blend of bioethanol with 95% of petroleum oil can reduce about 90% of CO2 and 60-80% SO2 (Makur and Birhanu, 2020). Monosaccharides e.g., sucrose, glucose are the building blocks for the production of bioethanol from juices of crops containing free sugar in the presence of microorganisms via fermentation (Ali et al, 2021a;Ali et al, 2021b). Feedstock to produce bioethanol is sugar crops and starch that are 60% and 40% respectively (Zabed et al, 2014).…”