Abstract: ‘Fuji Nagafu No. 2’apple (Malus pumila Mill . ) was used to determine the effects of bagging on pigment , sugar and acid development in ‘Red Fuji’apple fruits from 1998 to 2000. The results showed that pigments, soluble sugars and titratable acids in bagged fruits had almost the same dynamic changes as those in the naked fruits except for the lower contents during fruit developing , but much rapid increase in soluble sugars and anthocyanin formation were present after bag removal. Fruit bagging was shown to decrease sorbitol and sucrose contents of the fruit very greatly, while contents of fructose and glucose were decreased relatively slightly.

Key words: Apple, Bagging, Fruit skin, Pigment, Sugar, Acid