1. Influence of non-woven bagging(non woven grape bagging custom) on fruit quality and size

Fruits grow slowly after setting, and bagging at specific developmental stages may affect their growth and size. However, studies on the effects of bagging on fruit size and quality have mixed results, which may be related to the type of bagging used, the timing of bagging, fruit type and varietal specificity, and the climatic conditions at that time. Bagging of fruit can increase fruit quality. Bagging of fruit with non-woven bags at 10 days after flowering of star fruit can increase fruit quality. Bagging can promote the development of longan fruit and increase fruit size. There are also reports that fruit bagging has no effect on fruit quality and size. The use of polypropylene fruit bags has no effect on the total weight of bananas, and three-layer paper fruit bags have no adverse effect on the quality and size of pears. Bagging can even reduce fruit mass, with bagging reducing the mass of loquat fruit, as well as the mass and size of pears, pomegranates and apples.

2. The influence of non-woven fabric bagging(non woven fruit protection bag wholesaler) on the color of fruit peel

Skin color is formed by the interaction of anthocyanin, chlorophyll, carotenoid, flavonoid and other pigments. Fruits show different "hue" and "hue" due to different pigment content in the skin. After bagging, the light intensity in the bag was reduced, the expressions of anthocyanin synthetase, phenylalanine ammonlyase (PAL) and chalcone synthetase (CHS) were inhibited, the synthesis of anthocyanin, chlorophyll and simple phenols was inhibited, the chlorophyll content of pericarp was significantly reduced, and the surface of fruit was yellowish white or light green. Compared with the normal green fruits, the yellow fruits after bagging need only a small amount of light radiation to form a large amount of anthocyanin. 13 h after bagging, anthocyanin synthases (such as PAL, CHS, etc.) were activated, and the fruit coloring was more than that of unbagged fruits after 4-8 days. Anthocyanin was formed almost simultaneously in the epidermis and subepidermis of bagged yellowing apples after bagging, while anthocyanin was first formed in the epidermis of non-bagged apples, and then gradually moved inward as the anthocyanin synthesis site of fruits matured. This is also an important reason why bagged yellowed apples quickly stain after bagging. The influence of bagging on fruit coloring is related to bag type, bagging and picking time on the one hand, and the content of anthocyanins synthesized in fruit on the other hand. Bagging inhibited fruit color development because the basic function of bagging was to inhibit color development, and the reason was that bagging inhibited anthocyanin accumulation in fruit peel. Bagging can improve the color of fruits, because anthocyanin is rapidly accumulated after bagging, making its content higher than that of non-bagging fruits. Studies have shown that bagging treatment can improve the light sensitivity of fruits after bagging, stimulate anthocyanin synthesis, and improve the color of fruits by increasing anthocyanin content. The background color of non-bagging fruits is dark green, while the background color of bagging fruits is bright green. In olive trees, double bagging produces a striking golden color, which induces color and a red color in the fruit.

3. Influence of bagging on fruit surface finish

During cultivation, harvesting, packaging and transportation, fruit is prone to physical defects and damage. Bagging can reduce the occurrence of these conditions and make the fruit more smooth and beautiful. Unbagged mangoes are prone to scab and fruit deformity. Bagging can solve these problems. Bagging can inhibit the activities of lignin, waxy and keratin synthetases such as phenylalanine ammoniase (PAL), polyphenol oxidase (PPO) and peroxidase (POD), resulting in less and even waxy secretion by epidermal cells, reduced lignin synthesis, inhibited the occurrence and activity of cork cambium, and fewer and smaller pores with light color. Bagging can also reduce fruit rust, and apple studies have shown that bagging significantly improves fruit finish.

For more information about non-woven fabric bagging(China spunbond non woven bagging wholesale), please pay attention to us.