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Review
. 2021 Feb 13;10(2):358.
doi: 10.3390/plants10020358.

Influence of Bagging on the Development and Quality of Fruits

Muhammad Moaaz Ali  1   2 , Raheel Anwar  2 , Ahmed F Yousef  1   3 , Binqi Li  1 , Andrea Luvisi  4 , Luigi De Bellis  4 , Alessio Aprile  4 , Faxing Chen  1
Affiliations
Review

Influence of Bagging on the Development and Quality of Fruits

Muhammad Moaaz Ali et al. Plants (Basel). .

Abstract

Fruit quality is certainly influenced by biotic and abiotic factors, and a main quality attribute is the external appearance of the fruit. Various possible agronomical approaches are able to regulate the fruit microenvironment and, consequently, improve fruit quality and market value. Among these, fruit bagging has recently become an integral part of fruits' domestic and export markets in countries such as Japan, China, Korea Australia and the USA because it is a safe and eco-friendly technique to protect fruits from multiple stresses, preserving or improving the overall quality. Despite increasing global importance, the development of suitable bagging materials and, above all, their use in the field is quite laborious, so that serious efforts are required to enhance and standardize bagging material according to the need of the crops/fruits. This review provides information about the effects of bagging technique on the fruit aspect and texture, which are the main determinants of consumer choice.

Keywords: anthocyanin content; bag material; fruit appearance; fruit skin color; light-induced coloration; texture.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Different types of bagging materials used to improve the quality of fruits: (a) transparent paraffin bag; (b) nylon bags; (c) blue colored plastic bags; (d) two-layered bag (yellow paper outside and plastic inside); (e) cellophane bags; (f) organza bags; (g) paper bags; (h) two-layered paper bag (brown outside and grey inside).
Figure 2
Figure 2
A model showing fruit peel coloration induced by light. UVR8—UV resistance locus 8; CRY—cryptochrome; PHOT—phototropin; PHY—phytochrome; SPL—SQUAMOSA promoter-binding protein-like; PIF—phytochrome-interacting basic helix–loop–helix transcription factors; COP—constitutive photomorphogenic; SPA—suppressor of PHYA; PKS—phytochrome kinase substrate; NAC—NAM (no apical meristem)/ATAF (Arabidopsis transcription activation factor)/CUC (cup-shaped cotyledon) transcription factor; DET—DE-ETIOLATED; HY5—elongated hypocotyl 5; HYH—HY5 homolog; WD40—WD40 domain-containing protein; bHLH—basic helix–loop–helix; MYB—myeloblastosis (modified after Chaves-Silva et al. [73], Zhao et al. [74], Ma et al. [81] and Zhou et al. [83]).
Figure 3
Figure 3
A model showing the influence of bagging on the quality of fruits.
See this image and copyright information in PMC

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