关键词: 枇杷, 套袋, 品质, 抗氧化能力

Abstract:

The effects of fruit bagging on fruit quality and antioxidant capacity were studied in white flesh loquat fruit (Eriobotrya japonica Lindl cv. 'baiyu') with four different types of bags (one-layer white paper bag, one-layer yellow paper bag, two-layer yellow paper bag and two-layer grey-out-dark-in paper bag). The results showed that bagging promoted the luster of loquat fruits. Compared with control, the treatment of one-layer white paper bag increased the content of total soluble solids and total sugars, while the treatment of other three types of bags decreased the content of total soluble solids, and increased the titratable acids in mature fruit of 'Baiyu'. The contents of total phenolic and flavone and antioxidant capacity in bagging fruit were lower than those in control. The lowest occurred in the fruit bagged with two-layer grey-out-dark-in paper bag. The decrease of total antioxidant capacity in bagging fruit was attributed to the decrease of the content of total phenolic and flavone in bagging fruit. According to above results, the one-layer white paper bag was the most suitable for bagging of 'Baiyu' loquat fruit.

Key words: loquat, bagging, quality, antioxidant capacity