Effects of Field Bagging and Storage on the Fruit Pigment and Quality of Grapefruit (Citrus paradise)

• Main Authors: Shing-Yi Lai, 賴幸宜
• Other Authors: Prof. Ming-Hsiung Lu
• Format: Others
• Language: zh-TW
• Published: 2004
• Online Access: http://ndltd.ncl.edu.tw/handle/41713230509143787723

碩士 === 國立嘉義大學 === 農學研究所 === 91 === The effects of bagging on the fruit development and quality of grapefruit (C. paradise Masfad cv. ‘Ruby’ and ‘Star Ruby’) were investigated in this study. The fruit growth of grapefruit based on fresh weight, fruit volume and diameter showed single sigmoid curve pattern. In the early growth stage the peel grew fast and the pulp grew at later stage. The results showed that the total soluble solids of mature ‘Ruby’ fruit got 8.8 to 9.4 °Brix, while ‘Star Ruby’ was 11.3~11.9°Brix. The titrated acidity of juice decreased during the later fruit growth stage. The color changes of fruit peel or pulp were associated with pigments analysis. Chlorophyll content of peel declined gradually during fruit development, lycopene content increased at 21~25 weeks after anthesis. The lycopene content of peel and juices of ‘Star Ruby’ fruit were higher than that of ‘Ruby’ fruit. ‘Ruby’ fruit bagged with different bagging material could increase fruit weight, the black bag more effective than kraft or white bags. There were no different befween bagging dates and fruit weight, and fruit bagging could effect on the juice percentage, and acidity. The later fruit bagging the more total soluble solid content increased. The color changes of peel, black and kraft bags had higher a and b value of peel and earlier bagging fruit, the higher a value. Fruit bagging could increase color of the pulp and it was no difference in the pulp color by bagging materials. The chlorophyll contents of bagged fruit were higher than unbagged fruit. The chlorophyll contents of white bagged fruits were higher than black and kraft bagged fruits. It was higher lycopene contents in black bagged fruit after 12 weeks of anthesis. It was better effect on the lycopene contents of fruit juice in black and kraft bagged fruit. The results suggested that black and kraft bags had good effects on the coloration and fruit quality of grapefruit fruits. It had higher juice percentage and total soluble solids of ‘Ruby’ grapefruits stored at 20℃, 25℃ or 30℃ for 10 weeks. The unbagged ‘Ruby’ fruits had higher titrable acidity than bagged fruits. These fruits stored at 20℃ or 25℃also had higher acidity. The peel color of ‘Ruby’ fruit were good which stored at 15℃ and 20℃, but pulp color were better at 10℃ and 15℃. The unbagged ‘Star Ruby’ fruits had higher total soluble solids stored at 25℃, and they were no difference in acidity and fruit jucie percentage. It were good peel and pulp color of ‘Star Ruby’ which stored at 15℃. The peel chlorophyll content of both ‘Ruby’ and ‘Star Ruby’ fruits were declined during storage period. The lycopene content of fruits were showly increased during storage at 15℃.