Effect of different bagging treatments on the fruit quality in Chuxialü pear

【Objective】The primary aim of this study was to elucidate the impact of fruit bagging on the quality of Chuxialü pear fruits, thereby providing a scientific basis for achieving high-quality production of this pear variety.【Methods】In this experiment, Chuxialü pears were used as the test material. The potential effects of five different types of fruit bags (Single-layer white bag, Double-layer fruit bag with yellow outer and white inner liner, Double-layer fruit bag with yellow outer and yellow inner liner, Double-layer fruit bag with yellow outer and red inner liner, and Double-layer fruit bag with yellow outer and black inner liner) on the fruit quality and cultivation outcomes of pears in Linzhi City were investigated.【Results】The research findings indicated that all five bagging treatments significantly altered the fruit peel color, enhanced the smoothness of the fruit surface of Chuxialü pears and effectively reduced the size of the lenticels (fruit dots). Additionally, the bagging treatments had positive influences on several key fruit quality parameters, including fruit firmness, titratable acidity content, vitamin C content, and stone cell content. Specifically, the treatments led to an increase in the content of soluble solids and an improvement in the solid/acid ratio. To further evaluate the fruit quality under different bagging treatments, principal component analysis (PCA) and factor analysis were conducted. The results of these analyses, ranking from the highest to lowest based on the composite scores, were as fol-lows: Double-layer fruit bag with yellow outer and red inner liner ＞ Single-layer white bag ＞ Doublelayer fruit bag with yellow outer and black inner liner ＞ Double-layer fruit bag with yellow outer and yellow inner liner ＞ Control (unbagged) ＞ Double-layer fruit bag with yellow outer and white inner liner. (1) Effect on Fruit Peel Color and Surface Smoothness: The application of fruit bags significantly modified the coloration of the pear fruit peel across all five treatments. The Double-layer fruit bag with yellow outer and red inner liner, in particular, imparted a more vibrant and appealing color to the fruits, enhancing their marketability. Moreover, all bagging treatments contributed to a smoother fruit surface, which was a desirable trait for consumers. The reduction in lenticel size not only improved the aesthetic appeal of the fruits, but also potentially reduced the risk of pathogen entry and water loss during storage and transportation. (2) Impact on Fruit Firmness and Texture: Fruit firmness is a critical quality parameter that affects both the storage life and consumer acceptance for pears. The bagging treatments, especially the Double-layer fruit bag with yellow outer and red inner liner, led to an increase in fruit firmness compared to the unbagged control. This enhancement in firmness could be attributed to the reduced exposure to environmental stressors, such as sunlight, wind, and pests, which can otherwise cause softening of the fruit tissue. Additionally, the bagging treatments may have influenced the cell wall metabolism and texture-related biochemical processes in the fruits, contributing to their improved firmness. (3) Changes in Soluble Solids and Titratable Acidity: The content of soluble solids, primarily sugars, is a key indicator of fruit sweetness and overall palatability. The bagging treatments, particularly the Double-layer fruit bag with yellow outer and red inner liner, significantly increased the soluble solids content in Chuxialü pears. This increase could be due to the altered microenvironment within the bag, which may have promoted photosynthesis and sugar accumulation in the fruits. Concurrently, the titratable acidity content, which reflects the tartness of the fruits, was also influenced by the bagging treatments. While some treatments led to a slight decrease in acidity, the overall solid/acid ratio was improved, indicating a better balance between sweetness and tartness. (4) Vitamin C Content and Nutritional Value: Vitamin C is an essential nutrient with antioxidant properties that contribute to the nutritional value of fruits. The bagging treatments had a variable effect on the vitamin C content of Chuxialü pears. While some treatments, such as the Single-layer white bag, led to a slight increase in vitamin C levels, others, like the Double-layer fruit bag with yellow outer and white inner liner, showed a marginal decrease. However, the overall nutritional value of the bagged fruits remained high, and the differences in vitamin C content among treatments were not statistically and significantly enough to detract from the overall positive impact of bagging on fruit quality. (5) Stone Cell Content and Fruit Texture: Stone cells, which are sclerenchyma cells with thick and lignified cell walls, can contribute to a gritty texture in pears. The bagging treatments, especially the Double-layer fruit bag with yellow outer and red inner liner, effectively reduced the stone cell content in Chuxialü pears. This reduction in stone cells likely contributed to the improved texture and mouthfeel of the bagged fruits, making them more appealing to consumers. (6) Principal Component Analysis and Factor Analysis: To comprehensively evaluate the fruit quality under different bagging treatments, PCA and factor analysis were employed. These multivariate statistical techniques allowed for the reduction of multiple quality parameters into a smaller number of principal components or factors, facilitating a more straightforward comparison of the treatments. The results of these analyses clearly indicated that the Double-layer fruit bag with yellow outer and red inner liner outperformed the other treatments in terms of overall fruit quality. This type of bag not only enhanced the visual appeal of the fruits, but also improved their taste, texture, and nutritional value.【Conclusion】In conclusion, the application of fruit bags significantly improved the quality of Chuxialü pear fruits. Among the five bagging treatments evaluated, the Double-layer fruit bag with yellow outer and red inner liner emerged as the most effective in enhancing fruit color, surface smoothness, firmness, soluble solids content, solid/acid ratio, and reducing stone cell content. Therefore, it is recommended that this type of bag be widely promoted and adopted in the cultivation of Chuxialü pears to achieve high-quality production and meet the demands of both domestic and international markets. Further research could explore the optimal timing and duration of bagging, as well as the economic feasibility of different bagging materials, to optimize the bagging practice for Chuxialü pear production.