Postharvest Quality of ‘Whangkeumbae’ Pear Affected by Preharvest Fruit Bagging

The postharvest quality of ‘Whangkeumbae’ pear (Pyrus pyrifolia) affected by preharvest fruit bagging was investigated. The russet occurrence were more reduced by the bagging with small yellow paper at 25 days after full bloom (DAFB) than those of bagged at 40 or 50 DAFB when three harvest date (120, 135 and 150 DAFB) were compared. The fruit was larger with later harvest date however the fruit size was not influenced by the bagging time. Unbagged fruits showed higher values of the peel b with extending storage duration compared to bagged fruits. The SSC contents of unbagged fruit were higher than those of bagged fruit at different bagging methods. Higher levels of carbon dioxide and ethylene were produced in untreated fruit than in bagged fruit during cold storage. ‘Whangkeumbae’ pear showed a typical climacteric pattern by representing the sharp increase of ethylene and respiration during storage. Ethylene and carbon dioxide of fruit bagged at 25 DAFB were minimal detected among bagged fruits during storage. The fruit was more marketable with earlier bagging at 25 DAFB and the good quality was maintained during cold storage at 0℃ for 50 days.