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<p>To identify fruit bag types that enhance the quality of ‘Golden Delicious’ apples under the climatic conditions of the Liaoxi region in China, we monitored key quality attributes, sugar-acid components, volatile aroma compounds, phenolic compounds, and mineral elements in apples grown using two different bagging treatments. Compared to the control (CK), both bagging treatments—white single-layer bags&#xa0;(I)&#xa0;and double-layer tricolor bags&#xa0;(II)—significantly increased fruit lightness and the contents of nitrogen, potassium, and magnesium, whereas they significantly decreased soluble solids content, sucrose, sorbitol, and total phenolic compounds. Notably, treatment&#xa0;I significantly enhanced fruit titratable acidity, vitamin&#xa0;C, the number of volatile aroma components, and the pulp boron and copper contents relative to CK. In contrast, treatment&#xa0;II significantly reduced titratable acidity, vitamin&#xa0;C, and both the number and content of volatile aroma components and phenolic compounds. As a&#xa0;result, the white single-layer bag treatment outperformed the double-layer tricolor bag in improving key flavor-related quality attributes—including higher titratable acidity, elevated vitamin&#xa0;C, and greater aroma diversity and content—demonstrating its superior potential for enhancing the overall fruit quality of ‘Golden Delicious’ apples in this region.</p>

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Effects of Different Fruit Bagging On Fruit Quality of ‘Golden Delicious’ Apple in the Liaoxi Region

  • 期刊论文

  • 发表日期：

    2026年3月16日

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  • Jiangtao Zhou,
  • Yanhui Chen,
  • Guodong Kang,
  • Cungang Cheng

摘要

To identify fruit bag types that enhance the quality of ‘Golden Delicious’ apples under the climatic conditions of the Liaoxi region in China, we monitored key quality attributes, sugar-acid components, volatile aroma compounds, phenolic compounds, and mineral elements in apples grown using two different bagging treatments. Compared to the control (CK), both bagging treatments—white single-layer bags (I) and double-layer tricolor bags (II)—significantly increased fruit lightness and the contents of nitrogen, potassium, and magnesium, whereas they significantly decreased soluble solids content, sucrose, sorbitol, and total phenolic compounds. Notably, treatment I significantly enhanced fruit titratable acidity, vitamin C, the number of volatile aroma components, and the pulp boron and copper contents relative to CK. In contrast, treatment II significantly reduced titratable acidity, vitamin C, and both the number and content of volatile aroma components and phenolic compounds. As a result, the white single-layer bag treatment outperformed the double-layer tricolor bag in improving key flavor-related quality attributes—including higher titratable acidity, elevated vitamin C, and greater aroma diversity and content—demonstrating its superior potential for enhancing the overall fruit quality of ‘Golden Delicious’ apples in this region.