果袋颜色对‘维纳斯黄金’苹果果实品质的影响

doi:10.16420/j.issn.0513-353x.2025-0466

摘要/Abstract

摘要：

为探究果袋颜色对苹果果实品质的多维度影响，明确各颜色果袋在果实外观、质地、营养、风味及香气等方面的作用，为优化套袋技术提供理论依据。以6年生‘维纳斯黄金/平邑甜茶’为试材，采用白—绿双层袋、橙袋、黄袋、绿袋、蓝袋、棕—黑双层袋和棕—红双层袋（对照），共7种颜色果袋进行套袋处理，测定外观特性（单果质量、果形指数、色泽）、质地参数（硬度、弹性等）、营养品质（可溶性糖、维生素C、矿质元素含量等）、风味特征（电子鼻和电子舌感官系统分析香气物质类型和风味）等52项指标，结合差异性分析和主成分分析（PCA）进行综合评价。结果表明：在外观方面，蓝袋处理的果实单果质量最高，但果点数量较多；棕—红双层袋和棕—黑双层袋果皮亮度显著高于其他处理，绿袋处理果皮最黄；在质地与品质方面，绿袋处理的可溶性糖、维生素C及总酚含量最高且显著提升果实硬度，蓝袋可提高果实可溶性固形物和可溶性蛋白质的含量以及固酸比，其中黄袋可显著提升N、K、Ca、Fe等矿质元素含量，蓝袋可提升果肉弹性；在风味方面，电子舌分析表明果实以甜味和鲜味为主，整体酸味较弱，甜味响应值以蓝袋和黄袋最高，鲜味响应值以棕—红双层袋最高，橙袋最低，棕—黑双层袋和蓝袋分别能提升果实风味的丰富性和降低涩味；电子鼻分析表明果实香气主要来源于硫化物、萜烯类和芳香成分，绿袋和黄袋显著提升了这三类物质的含量。综上，绿袋处理综合得分最高，在香气、营养及质地上表现最优，其次是棕—黑双层袋。

关键词: 苹果, 果袋颜色, 电子感官系统, 品质评价, 主成分分析

Abstract:

This study aimed to investigate the multidimensional effects of fruit bag color on apple quality characteristics，clarify the roles of different colored bags in regulating fruit appearance，texture，nutritional composition，flavor，and aroma profiles，and provide theoretical support for optimizing fruit bagging techniques. Using 6-year-old‘Harlikar/Malus hupehensis’trees as test materials，seven bagging treatments were applied：white-green double-layer bags，orange bags，yellow bags，green bags，blue bags，brown-black double-layer bags and brown-red double-layer bags（control）. Fifty-two parameters were measured，including appearance characteristics（single fruit weight，fruit shape index and color），texture Parameters（firmness，elasticity，etc.），nutritional quality（soluble sugars，vitamin C，mineral elements，etc.），and flavor profiles（electronic nose and electronic tongue sensory systems for the analysis of aroma compound types and flavor.）. The comprehensive evaluation incorporated with differential analysisand principal component analysis（PCA）. The results indicated that in terms of appearance，fruit weight under blue bagging was significantly the highest，but the number of fruit dots was higher；The fruit peel brightness under the brown-red double-layer bag and brown-black double-layer bag treatments was significantly higher than other treatments，while the green bag resulted in the most yellow peel. In terms of texture and quality，the green bag treatment showed the highest soluble sugar，VC，and total phenol contents，along with a significant increase in fruit firmness. The blue bags enhanced the content of soluble solids，soluble protein，and solid/acid ratio with the yellow bag significantly boosting mineral elements such as N，K，Ca，and Fe. The blue bag improved flesh elasticity. In terms to flavor ，electronic tongue analysis revealed that the fruit was primarily sweet and umami，with overall weak sourness. The sweet taste response was highest with the blue and yellow bags，while the umami response peaked with the brown-red double-layer bag and was lowest with the orange bag. The brown-black double-layer bag enhanced fruit flavor，and the blue bag reduced astringency. Electronic nose analysis indicated that the fruit aroma mainly derived from sulfides，terpenes，and aromatic components，with the green and yellow bags significantly increasing the contents of these three substances. In conclusion，The green bag treatment achieved the highest comprehensive score，exhibiting optimal performance in aroma，nutrition，and texture，followed by the brown-black double-layer bag.

Key words: apple, fruit bag color, electronic sensory system, quality evaluation, principal component analysis

周家旭, 李宏建, 张秀美, 里程辉, 刘影, 于年文. 果袋颜色对‘维纳斯黄金’苹果果实品质的影响[J]. 园艺学报, 2026, 53(5): 1395-1408.

ZHOU Jiaxu, LI Hongjian, ZHANG Xiumei, LI Chenghui, LIU Ying, YU Nianwen. Effect of Fruit Bag Color on Fruit Quality in‘Harlikar’Apples[J]. Acta Horticulturae Sinica, 2026, 53(5): 1395-1408.

图/表 10

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果袋颜色 Fruit bag color	材质 Material	生产厂家 Manufacture	规格/cm Specification	光照强度/lx Light intensity
棕—红（对照） Brown-Red（Control）	外棕内红双层蜡质袋 Double waxed bag with brown outside and red inside	嘉农果袋厂 Jianong fruit bag factory	15.0 × 18.0	268
白—绿 White-green	外白内绿双层袋 Double-layer bag with white outside and green inside	群丰果袋厂 Qunfeng fruit bag factory	16.0 × 19.0	27 800
橙 Orange	橙色单层袋 Orange single layer bag	同瑞果袋厂 Tongrui fruit bag factory	16.5 × 20.5	48 900
黄 Yellow	黄色单层袋 Yellow single layer bag	同瑞果袋厂 Tongrui fruit bag factory	16.5 × 20.5	36 900
绿 Green	绿色单层袋 Green single layer bag	同瑞果袋厂 Tongrui fruit bag factory	16.5 × 20.5	31 500
蓝 Blue	蓝色单层袋 Blue single layer bag	同瑞果袋厂 Tongrui fruit bag factory	16.5 × 20.5	33 300
棕—黑 Brown-Black	外棕内黑双层蜡质袋 Double waxed bag with brown outside and black inside	嘉农果袋厂 Jianong fruit bag factory	15.0 × 18.0	215

果袋颜色 Fruit bag color	材质 Material	生产厂家 Manufacture	规格/cm Specification	光照强度/lx Light intensity
棕—红（对照） Brown-Red（Control）	外棕内红双层蜡质袋 Double waxed bag with brown outside and red inside	嘉农果袋厂 Jianong fruit bag factory	15.0 × 18.0	268
白—绿 White-green	外白内绿双层袋 Double-layer bag with white outside and green inside	群丰果袋厂 Qunfeng fruit bag factory	16.0 × 19.0	27 800
橙 Orange	橙色单层袋 Orange single layer bag	同瑞果袋厂 Tongrui fruit bag factory	16.5 × 20.5	48 900
黄 Yellow	黄色单层袋 Yellow single layer bag	同瑞果袋厂 Tongrui fruit bag factory	16.5 × 20.5	36 900
绿 Green	绿色单层袋 Green single layer bag	同瑞果袋厂 Tongrui fruit bag factory	16.5 × 20.5	31 500
蓝 Blue	蓝色单层袋 Blue single layer bag	同瑞果袋厂 Tongrui fruit bag factory	16.5 × 20.5	33 300
棕—黑 Brown-Black	外棕内黑双层蜡质袋 Double waxed bag with brown outside and black inside	嘉农果袋厂 Jianong fruit bag factory	15.0 × 18.0	215

果袋颜色 Fruit bag color	单果质量/g Fruit weight	横径/mm Transverse diameter	纵径/mm Vertical diameter	果形指数 Fruit shape index	果点数/（dot · cm^-²） Number of fruiting dots
棕—红（对照） Brown-Red（Control）	208.18 ± 3.16 ab	76.98 ± 0.90 ab	73.18 ± 1.17 a	0.95 ± 0.01 ab	2.26 ± 0.22 cd
白—绿 White-green	169.79 ± 8.39 c	69.24 ± 1.65 b	61.64 ± 1.75 b	0.89 ± 0.01 c	3.11 ± 0.29 b
橙 Orange	185.95 ± 9.41 bc	72.32 ± 1.88 ab	67.42 ± 1.48 ab	0.93 ± 0.02 abc	2.86 ± 0.18 bc
黄 Yellow	185.68 ± 6.52 bc	74.70 ± 1.89 ab	66.92 ± 2.23 ab	0.90 ± 0.02 bc	2.04 ± 0.30 d
绿 Green	196.53 ± 7.61 ab	73.34 ± 2.49 ab	68.80 ± 2.55 ab	0.94 ± 0.01 abc	2.55 ± 0.24 bcd
蓝 Blue	214.52 ± 7.57 a	77.22 ± 1.49 a	72.43 ± 2.24 a	0.94 ± 0.02 abc	3.93 ± 0.22 a
棕—黑 Brown-Black	199.34 ± 6.71 ab	75.46 ± 2.81 ab	71.91 ± 0.60 a	0.96 ± 0.05 a	2.60 ± 0.28 bcd

果袋颜色 Fruit bag color	单果质量/g Fruit weight	横径/mm Transverse diameter	纵径/mm Vertical diameter	果形指数 Fruit shape index	果点数/（dot · cm^-²） Number of fruiting dots
棕—红（对照） Brown-Red（Control）	208.18 ± 3.16 ab	76.98 ± 0.90 ab	73.18 ± 1.17 a	0.95 ± 0.01 ab	2.26 ± 0.22 cd
白—绿 White-green	169.79 ± 8.39 c	69.24 ± 1.65 b	61.64 ± 1.75 b	0.89 ± 0.01 c	3.11 ± 0.29 b
橙 Orange	185.95 ± 9.41 bc	72.32 ± 1.88 ab	67.42 ± 1.48 ab	0.93 ± 0.02 abc	2.86 ± 0.18 bc
黄 Yellow	185.68 ± 6.52 bc	74.70 ± 1.89 ab	66.92 ± 2.23 ab	0.90 ± 0.02 bc	2.04 ± 0.30 d
绿 Green	196.53 ± 7.61 ab	73.34 ± 2.49 ab	68.80 ± 2.55 ab	0.94 ± 0.01 abc	2.55 ± 0.24 bcd
蓝 Blue	214.52 ± 7.57 a	77.22 ± 1.49 a	72.43 ± 2.24 a	0.94 ± 0.02 abc	3.93 ± 0.22 a
棕—黑 Brown-Black	199.34 ± 6.71 ab	75.46 ± 2.81 ab	71.91 ± 0.60 a	0.96 ± 0.05 a	2.60 ± 0.28 bcd

果袋颜色 Fruit bag color	果皮 Peel			果肉 Pulps
果袋颜色 Fruit bag color	L^*	a^*	b^*	L^*	a^*	b^*
棕—红（对照）Brown-Red（Control）	81.16 ± 0.45 a	-1.50 ± 0.60 a	40.09 ± 1.33 c	74.08 ± 2.70 ab	-1.48 ± 0.21 bc	22.17 ± 0.47 a
白—绿 White-green	78.05 ± 0.38 bc	-8.51 ± 0.84 cd	40.90 ± 1.69 bc	75.12 ± 1.73 ab	-0.59 ± 0.13 ab	24.52 ± 0.93 a
橙 Orange	76.25 ± 0.76 d	-8.05 ± 0.65 cd	42.65 ± 0.82 bc	75.37 ± 2.38 ab	-1.47 ± 0.26 bc	24.67 ± 0.90 a
黄 Yellow	76.75 ± 0.71 cd	-10.22 ± 0.88 d	41.16 ± 1.05 bc	79.39 ± 0.34 a	-1.94 ± 0.61 c	23.10 ± 1.16 a
绿 Green	78.66 ± 0.34 b	-3.99 ± 0.56 b	49.52 ± 0.39 a	76.66 ± 2.14 ab	-0.04 ± 0.39 a	24.69 ± 0.38 a
蓝 Blue	78.25 ± 0.52 bc	-7.29 ± 1.21 c	43.79 ± 0.23 b	75.05 ± 2.52 ab	-1.43 ± 0.17 bc	24.84 ± 2.02 a
棕—黑 Brown-Black	81.51 ± 0.32 a	-2.39 ± 0.22 ab	36.10 ± 1.18 d	70.84 ± 1.58 b	-1.22 ± 0.25 bc	22.90 ± 1.24 a