The Effect of Several Paper Bags on Fruit Skin Coloration of Red Skin European Pear ‘Kalle’

Abstract

This study was conducted to elucidate the relationship between light and coloring and to obtain basic results for promoting redness expression in 'Kalle' (Pyrus communis L.) pear skin. It was investigated in location of anthocyanin layer by microscopic observation and differences in skin color expression of 'Kalle' bagged with paper bag which has different light transmittance rate and inside temperature. However, there was no anthocyanin layer in the brown skin and golden yellow color, anthocyanin layer was distributed in epidermins or hyperdermis of red skin pear and apple. Dark red colored 'Kalle' had more anthocyanin content, 29.8 mg･100 g -1 FW than light red colored apple 'Hongro'. Light transmittance rate of physical characteristics used paper bags was the highest in white paper bag, 42.2% and it also had more light quantity, 8.9 μmol than any other tested paper bags in specific wave length 650-655 nm. The maximum temperature of inner bag was higher about 3°C in yellow paper bag. The red coloration and anthocyanin contents in no bagged fruits were higher than in any other bagged fruit. However, red color expression among the bagged fruits was higher in white paper bag than in double layered black paper bag and yellow paper bag. Also, chromaticity value seemd to be a good index to explain variation of fruit skin color, because anthocyanin content and chromaticity value were higher. Based on these results, it is desirable to cultivate 'Kalle' without bag for stable redness expression but bagging is essential for decreasing damage by insect in Korea. Further examination to find suitable time of removing paperbag for redness expression and decreasing insect damage. In addition, it is required to develop paperbag whose transmittance rate is high in specific light wavelength or temperature of inner bags is low.

Influence of Bagging on the Development and Quality of Fruits

“…Additionally, the same authors indicated PyMYB10 as the key regulator of anthocyanin biosynthesis in response to light [ 88 ]. Kim et al [ 89 ] confirmed that in P. communis (cultivar “Kalle”), the anthocyanin contents in unbagged fruits remain higher than in bagged fruit. Qian et al [ 90 ] employed bagging to study the light control of anthocyanin biosynthesis in pear fruit, demonstrating that miR156 was expressed in peels, increased after removing the bags, targeted four SPL genes and, additionally, PpSPL10 and PpSPL13 interact with PpMYB10.…”

Bagging Strategy and Identification of Coloring Mode of ‘Xinqihong’ Pear

“…Fruit bags that differ in light transmittance differentially affect fruit color. Fruit enclosed in a white paper bag develops red coloration of greater intensity than fruit enclosed in a double black paper bag or double yellow paper bag [24]. Pre-harvest bag picking is mostly used in production to promote fruit coloring, so as to achieve good-quality attributes.…”

A Study Designed to Improve High-Temperature Thermal Stability of SiC Fiber

“…The Nicalon SiC fiber's applicable temperature is now at 1200℃ [4], fiber at higher temperatures is difficult to use mainly for second reasons, inside of fiber, the oxygen with Si and C form the amorphous Si-C-O structure, the fiber escape low molecule weight matter under the high temperature, the pyrolytic reaction destroyed the chain structure of the fiber and cause fiber apparent weightlessness, the surface and internal of fiber produce porous structure defects. The thermal decomposition reaction of SiC fiber are expressed as [5]…”