Effects of bagging on fruit quality in Zill mango.
Wu HongXia, Wang SongBiao, Shi ShengYou, Ma WeiHong, Zhou YiGang, Zhan RuLin
Author Affiliation: South Subtropical Crops Research Institute, Zhanjiang, Guangdong 524091, China.
Journal of Fruit Science 26 : 644-648
Abstract : Mango cv. Zill was used as material for studying the effects of different bagging material on fruit appearance, skin pigments, skin color and luster and fruit internal quality. Results showed that the fruit skin bagged with single white bags displayed significantly lower contents of chlorophylls and carotenoids, while had significantly higher levels of anthocyanins and flavonoids than those of other treatments, and also showed higher skin lightness, chroma and hue angle than those of other treatments. All these changes after single white bagging resulted in the purple-red skin at green maturity stage and pink at full maturity stage. Single white layer bagging tended to produce fruit with best internal quality, which had highest contents of vitamin C, titratable acidity, soluble solids, sucrose, glucose and fructose. When fruits bagged with yellow/black double-layer bags, the skin contained significantly lower levels of chlorophylls, carotenoids, anthocyanins and flavonoids than those of other treatments. Though skin lightness and chroma were remarkable higher, hue angle was significantly lower than those of other treatments. Therefore, yellow/black double layer bagging tended to produce fruit with light yellow skin color at green maturity stage and orange-yellow skin at full maturity stage and also lower internal quality fruits. Single white layer bags should be recommended for high quality Zill mango production.