Xibei zhiwu xuebao (Aug 2024)
Effects of bagging and shading on the content of sugar, acid and flavonoids in fruit of Cerasus humilis
Abstract
Abstract [Objective] The study aims to investigate the effects of different light exposure durations and intensities on the sugar, acid, and flavonoid contents of Cerasus humilis fruits, and to provide a reference for further exploration of the molecular mechanisms underlying the influence of light exposure on fruit quality. [Methods] The C. humilis varieties ‘Nongda 6’ and ‘Nongda 7’ were used as experimental materials. Fruit bags with three different light transmission rates (30%, 55%, and 100%) were applied during fruit enlargement period and color conversion period, respectively, and measured the fruit mass and titratable acid, soluble solid, and flavonoid content. [Results] (1) The single fruit mass and soluble solid content of both varieties were lower during fruit enlargement period than during color conversion period, and both were decreased gradually with increasing light-blocking rate of fruit bags. (2) The titratable acid content of ‘Nongda 6’ was significantly reduced under bagging treatment, and the higher the light-blocking rate of the fruit bag and the longer the bagging time, the more pronounced the reduction in acidity. In contrast, the titratable acid content of ‘Nongda 7’ was less affected. (3) The flavonoid content of bagged ‘Nongda 6’ was higher than the control, increasing first and then decreasing with the increase in lightblocking rate of the fruit bag, and the content during fruit enlargement period was higher than that during color conversion period. The flavonoid content of bagged ‘Nongda 7’ was significantly higher than the control only at a 30% light-blocking rate, and the content during fruit enlargement period was significantly lower than during color conversion period. [Conclusion] Bagging can effectively improve the sugar, acid, and flavonoid content of C. humilis fruits. Furthermore, bagging during fruit enlargement period is suitable for ‘Nongda 6’, while bagging during color conversion period is more effective for ‘Nongda 7’. Both varieties show the best overall improvement in sugar, acid, and flavonoid content with a 55% light-blocking rate of the fruit bag.
Keywords
