Bagging method for changing appearance of cucumber fruits and/or improving special flavor quality of cucumber fruits

A fruit appearance and bagging technology, which is applied in the field of bagging, can solve the problems of kraft paper shading bagging that have not been reported, and achieve the effect of changing the appearance quality and convenient operation

Inactive Publication Date: 2017-05-17
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although polyethylene transparent bagging has been used in cucumber fru

Method used

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  • Bagging method for changing appearance of cucumber fruits and/or improving special flavor quality of cucumber fruits
  • Bagging method for changing appearance of cucumber fruits and/or improving special flavor quality of cucumber fruits
  • Bagging method for changing appearance of cucumber fruits and/or improving special flavor quality of cucumber fruits

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1, the impact of kraft paper bagging on the synthesis of cucumber fruit epidermis pigment

[0024] Seedlings were raised in nutrient pots. Cucumber seeds were broadcast live in the nutrient pots. The volume ratio of the seedling substrate was peat:vermiculite=2:1. After sowing, the nutrient pots were put into the germination room for germination. 25℃ / 18℃, daytime light intensity is 500μmol m -2 the s -1 , when there are 2 leaves and 1 heart, transplant the seedlings into the Science Park of China Agricultural University, and manage them routinely. Fruits with and without bagging were randomly sampled, with at least three biological replicates.

[0025] The specific bagging steps are as follows: firstly stretch the hand into the bag to inflate the whole bag, then grasp the fruit handle with one hand, hold the bottom of the bag with the other hand, put the fruit of the ovary when it blooms into the middle of the bag mouth, and then put the bag mouth from the ...

Embodiment 2

[0030] Example 2, the influence of kraft paper bagging on the flavor quality of cucumber fruit

[0031] The content of aromatic substances related to flavor substances in cucumber fruit was determined by gas chromatography-mass spectrometry. First qualitative by mass spectrometry, and then determined by headspace solid-phase microextraction gas chromatography.

[0032] Bagging shading had different rules for the change of aromatic substances in two cucumber varieties ZN16 and BYS.

[0033] In ZN16 fruit, after bagging, the types of aromatic substances decreased from 52 to 40. The flavor substances that play a major role in the flavor of cucumber fruit are aldehydes. After bagging, their proportion in the total aromatic substances increases significantly, from 45% to 60%. image 3 shown.

[0034] At the same time, among the aldehydes, 2E,6Z-nonadienal is the characteristic aroma of cucumber fruit. After bagging, the content increased from 20% to 33%. Figure 4 As shown, oth...

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Abstract

The invention discloses a bagging method for changing appearance of cucumber fruits and/or improving special flavor quality of cucumber fruits. The bagging method comprises the steps that kraft paper bags are adopted to serve as bags; the kraft paper bags are of double-layer structures, outer layers are yellow, and inner layers are black; the density of kraft paper forming the kraft paper bags is 58.76 g/m<2>, and the thickness is 0.0804 mm; the kraft paper bags are rectangular, the length of the kraft paper bags is 25-35 cm, and the width of the kraft paper bags is 10-15 cm; the bagging time is from the day of female flower blooming to cucumber maturity. The bagging method is convenient to operate, the appearance of cucumber fruits is changed, and the photosynthetic pigment content in the fruits is decreased. The bagging method makes the flavor quality of the fruits changed, the relative content, of main flavor substances 2E, 6Z-nonadienaldehyde and 2E-hydroxynonenal in ZN16, of the cucumber fruits is increased, aromatic substance varieties in the ZN16 are decreased, and the proportion of aldehydes materials in total aromatic substances is obviously improved.

Description

technical field [0001] The invention relates to a bagging method, in particular to a bagging method for changing the appearance of cucumber fruit and / or improving the flavor quality of cucumber fruit. Background technique [0002] Plants are always faced with various abiotic stresses during their growth and development. During the growth and development of plants, especially at the later stage of growth, their fruits will be harmed by diseases and insect pests, as well as damage by wind, rain and sunlight, resulting in a reduction in fruit yield and quality. Fruit bagging is a practical technology applied to fruit tree cultivation in recent years. Bagging can produce a local greenhouse effect, thereby changing the micro-environment of fruit growth and development. Bagging plays a certain role in improving the appearance quality of fruits, improving nutrition and flavor quality, reducing pesticide residues, preventing dust and pests and diseases. Fruit bagging can significa...

Claims

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Application Information

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IPC IPC(8): A01G13/02
CPCA01G13/0237
Inventor 眭晓蕾单楠胡丽萍王振雨高丽红李欣张振贤
Owner CHINA AGRI UNIV
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