Effect of Pre-harvest Bagging on the Storage Characteristics of ‘Chili’ Pear Fruit
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Abstract:
In this paper, the effects of pre-harvest bagging treatments using green transparent plastic and non-woven bags on the texture and physiological characteristics of “Chili” fruits have been discussed. The plants were bagged for 60 days after flowering, and the texture characteristics of the fruits, including hardness, elasticity, viscosity, cohesiveness, and chewiness were determined during fruit storage. The total soluble solids (TSS) content, rate of ethylene release, fruit decay, weight loss, and superficial scald incidence were also measured. The results showed that after storage of 120 d, fruit hardness of non-bagged fruit, plastic-bagged fruit, and non-woven bagged fruit decreased by 23.54%, 42.46%, and 34.40%, respectively; the rate of weight loss was reduced by 20.23%, 30.05%, and 23.30%, whereas the rate of decay was declined by 6.81%, 61.36%, and 17.02%, respectively. Fruits bagged in non-woven bags maintained a slower decrease in hardness and elasticity than did those in the plastic-bagged fruits; the viscosity and cohesiveness of these fruits increased initially and were then maintained at a stable level, with no obvious changes in chewiness. The texture characteristics of fruits stored in non-woven bags were better than of those stored in plastic. The fruits in non-woven bags also shaped a lower ethylene release rate, significantly higher TSS content, and a significantly lower rate of weight loss and decay than those in plastic-bagged fruits. The fruit texture characteristics were also better when stored in non-woven bags. However, the comprehensive storage quality was not as good as those of non-bagged fruits.
