Changing characteristics of temperature and humidity in different type bags for bagging apple and their effects on fruit appearance quality
套袋苹果不同类型果袋内温、湿度变化特征及其对果实外观品质的影响

This paper studied the changing characteristics of temperature and humidity in different type bags for bagging Fuji apple during its development and their effects on the appearance quality of the fruit. The results showed that there was a negative correlation between the changes of temperature and humidity in the bags. Temperature started to rise rapidly from 9:00, with the highest appeared generally from 13:00 to 14:00 in spring and autumn or from 13:00 to 17:00 in mid-summer, while the lowest at about 5:00. In parallel, the highest humidity usually appeared at about 6:00. There were different microenvironments in different bags, especially in hot and rainy days. The highest temperature appeared in double-layer bags, while the highest humidity appeared in single-layer ones. Usually, high temperature led to extremely dry, e.g. the humidity in bags was below 40% at 35 degrees C. Bagging had obvious effects on fruit quality. Comparing with single-layer bags, double-layer bags had better effects in improving fruit appearance quality, and the best was that of type XL.