不同類型果袋對紫金紅2號桃果皮色澤和果實品質(zhì)的影響

中圖分類號：S662.1 文獻(xiàn)標(biāo)志碼：A 文章編號：1009-9980（2025）07-1502-16

Abstract： 【Objective】 In recent years， nectarines have become increasingly popular among consumers due to their bright color， smooth skin without fuzz，and convenient consumption.A large number of nectarine varieties have been introduced to Chongqing. Zijinhong No.2 is an excellnt variety cultivated by the Jiangsu Academy of Agricultural Sciences.This cultivar is characterized by smooth glabrous skin with a yelow ground color and vibrant red blush，and the flesh is firm and melting，with minimal fiber， a sweet flavor and aromatic quality. In 2O17，this nectarine variety was introduced and planted in the Bishan district by Chongqing Academy of Agricultural Sciences. Through years of continuous observation and trials， it was found that this variety performed wellin Chongqing and was suitable for local cultivation.However，the growing period of Zijinhong No.2 nectarine lasts from April to June， which coincides with the rainy season or heavy rainfall periods，leading to severe disease occurance and significantly affecting the fruit quality.So this study investigated the effects of different types offruit bags on the peel pigments and fruit quality，aiming to identify the suitable fruit bag type for early-ripening nectarines in the Chongqing region.【Methods】Using Zijinhong No.2 nectarine as the subjects for the study， nectarine fruits were bagged approximately 30 days after flowering with the following treatments： white single-layer bags （Treatment I），yellow single-layer paper bags （Treatment II）， Double-layer paper bags with a yellow outer layer and white inner layer （Treatment II），and double-layer paper bags with a yellow outer layer and black inner layer （Treatment IV）， with an unbagged group serving as the control （CK）. The light transmittance rates with different treatments ranked as follows： CKgt;Igt;IIgt; IIIgt;IV . Fruit samples were collected at 60 （S1），70 （S2）and 80 （S3）d after flowering （DAF），respectively. After sampling，the single fruit mass was measured using an electronic balance，the longitudinal， transverse，and lateral diameters of the fruit were measured using a vernier caliper， and the red-green color difference a^* value，yellow-blue color difference b^* valueand light L^* valuewere detected by the color difference meter. The physiological indicators including the chlorophyll carotenoid and anthocyanin contents，the total and each types of soluble sugar contents，and total and each types of organic acids contents were measured following the corresponding physiological experimental method，respectively. Correlation analysis， principal component analysis （PCA） and heat map cluster analysis were employed to comprehensively evaluate the fruit quality at each time point with various bagging treatments. 【Results】Under bagging conditions，the single fruit mass showed no significant difference at Sl and S2 stages compared to CK.However， at the stage of fruit maturity （S3 stage），Treatment I significantly increased the single fruit mass by 26.10% compared to CK，while treatments II and III increased by 4.72% and 3.64% ， respectively， though these differences were not statistically significant. In contrast， treatment IV led to a 3.30% reduction in single fruit mass，but the difference was still not significant. Bagging treatments had no significant effect on improving fruit shape. The effects of different bagging treatments on longitudinal and transverse diameters were different. Treatment IV significantly increased the fruit shape index by 11.24% ，while the other three bagging treatments showed no significant difference compared to the control. Bagging improved the appearance and coloration of fruits， effectively. Compared with CK （control） at S3 stage，except for treatment I，the other three bagging treatments significantly reduced the red-green color difference a^* value （by 5.75% ， 10.76% and 32.74% ，respectively）， increased the light L^* value （by 23.03% ， 33.99% and 36.27% ，respectively），and enhanced the hue angle H value （by 11.59% ， 16.53% and 38.08% ，respectively）. All four bagging treatments significantly increased the yellow-blue color difference b^* value （ranged from 6.90% to 31.64% ）and color saturation C value （ranged from 4.36% to 6.02% ） at the fruit ripening stage. Bagging generally and significantly inhibited the synthesis of chlorophylland anthocyanins in fruit peels during the ripening stage （S3）. Under the four bagging treatments conditions， chlorophyll contents decreased by 29.20% ， 37.55% ， 71.36% and 91.08% ，respectively; while anthocyanin contents declined by 40.55% ， 48.72% ， 64.31% and 75.45% ，respectively. Different types of fruit bags showed varying effects on carotenoid contents： treatmentsI and II significantly increased carotenoid contents in the fruit peel by 37.18% and 22.68% ，respectively;whereas treatments IIIand IVresulted in reductionsof 1.08% and 8.05% in carotenoid contents in peels during the ripening stage，though these differences were not statistically significant.Treatment I significantly increased the total sugar content by 7.04% and reduced the organic acid content by 6.40% . The other three bagging treatments significantly decreased the total sugar contents by 8.07% ， 14.62% and 22.92% ，respectively;while they increased the organic acid contents by 0.62% ， 27.69% and 32.44% ， respectively. Bagging had no significant effect on the relative proportion of sugar and acid components in fruits.Among the sugar components，sucrose content was the highest， followed by fructose，and then fructose and glucose， with sorbitol content being the lowest. Among the acid components，quinic acid content was the highest，followed by isocitric acid and malic acid，with citric acid content being the lowest. The correlation analysis showed that the appearance quality indicators such as fruit mass，longitudinal diameter， transverse diameter，lateral diameter，fruit shape index，red-greencolor diffrence， yellow-blue color difference， color saturation and hue angle were generally positively and/ or negatively correlated with the internal quality indicators such as chlorophyll，carotenoids，anthocyanins，soluble solids，soluble sugars，sucrose，glucose，fructose，sorbitol and titratable acid contents.This indicated that there was a certain correlation between the appearance quality and the internal quality of fruits.Two principal components were obtained using PCA analysis with a cumulative variance contribution rate of 87.459% . The color saturation C value， the content of chlorophyll， the longitudinal diameter，the transverse diameter and the lateral diameter were the key indicators for the comprehensive quality evaluation for nectarine fruit. The comprehensive evaluation model was established： F=0.506FI+ （2 0.494F2 .Based on this analysis，the comprehensive scores of nectarine fruit quality with different bagging treatments at various developmental stages were calculated and ranked as follows：Treatment I at S3stage gt; CK at S3stage gt; Treatment II at S3 stage.【Conclusion】The white single-layer paper bag is suitable for the Zijinhong No.2.The results provide a support and reference for the selection and proper use of fruit bags for early-ripening nectarine in Chongqing.

Key words： Nectarine; Bagging; Fruit quality; Principal component analysis; Comprehensive evaluation

桃（PrunuspersicaL.）是薔薇科（Rosaceae）李屬（PrunusL.）桃亞屬（AmygdalusL.）多年生落葉果樹]，，原產(chǎn)于我國2。我國桃種植面積和產(chǎn)量均居全球第一3]。近年來，我國南方地區(qū)桃產(chǎn)業(yè)發(fā)展迅速，栽培面積大幅增長4，截至2023年，重慶市桃種植面積2.46萬 hm² ，總產(chǎn)量28萬t，是重慶市重要的經(jīng)濟(jì)果樹（重慶市統(tǒng)計年鑒）。油桃因外觀艷麗、果皮光滑無毛、食用方便而深受消費者喜愛，重慶地區(qū)已引入多個油桃品種。紫金紅2號是江蘇農(nóng)科院培育的優(yōu)良品種，果皮光滑無毛，底色黃色，著色艷麗，硬溶質(zhì)，纖維少，風(fēng)味甜，有香氣。重慶市農(nóng)業(yè)科學(xué)院于2017年引入紫金紅2號油桃，定植于重慶市璧山區(qū)，通過連續(xù)多年的觀察、試驗，發(fā)現(xiàn)該品種在重慶表現(xiàn)良好，適于重慶市發(fā)展。但紫金紅桃生長期4一6月，此時正值梅雨或暴雨季節(jié)，病害發(fā)生嚴(yán)重并影響桃果實品質(zhì)。

套袋作為生產(chǎn)優(yōu)質(zhì)果品的一項技術(shù)措施，在桃[6-7]、李[8]、葡萄[]、梨[10]、獼猴桃[、枇杷[]、荔枝[3]、石榴[14]、忙果[5等多種果樹上廣泛使用。套袋對桃果實可起到保護(hù)作用，可有效減輕病蟲對桃果的傷害，防止果面銹斑，提升果面光潔度、色澤，改善果實外觀[5-6，16]。

果實套袋后，由于袋內(nèi)微環(huán)境的改變，致使果實的生長發(fā)育及品質(zhì)形成受到一定影響[。

桃套袋處理文獻(xiàn)雖多，但套袋對桃品質(zhì)影響的觀點尚不一致[18]。Jia等[]開展了白鳳桃套袋試驗，發(fā)現(xiàn)與對照相比，桃果經(jīng)橘黃色紙袋處理后，果皮的花色素苷合成受到抑制，但在單果質(zhì)量以及酸、固形物含量方面與對照差異不明顯。……