Effects of Bagging on Fruit Characteristics and Quality in Tomato Fruits Through Winter

【Objective】The study researched effects of bagging on the development,fruit characteristics,quality and pesticide residual in tomato.【Method】Tomato “JYK”(Lycopersicon esculetum Mill) was used to determine the biological effects of different texture bags.【Result】Bagging decreased fruit rigidity,soluble solid and the ratio of sugar and acid,significantly,otherwise bagging also reduced the content of pesticide residual,flavor quality such as vitamine C,soluble sugar etc..Meanwhile,the chlorophyll decomposing was accelerated,water content was increased and the biosynthesis of carotenoid and Lyconepe were improved under bagging.In the fruit ripening stage,contents of Lyconepe of parchment bag,no-spinning cloth bag and plastic bag separately were higher than non-bagging by 8.2%,60.9% and 41.7%,and between non-bagging and bagging,it was significantly different.Moreover,the treatments with bagging increased the single fruit weight by 15.34%,13.22% and 9.02% respectively compared to non-bagging,and that of parchment bag was highest,higher than plastic bag and no-spinning cloth bag.Single fruit weight between bagging and non-bagging was significantly different.【Conclusion】Therefore,the quality of tomato fruit was influenced under bagging which improved the performance characteristics.