• Horticultural Science & Technology
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• v.34 no.1
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• pp.32-45
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• 2016

Fruit bagging has been widely practiced in peach cultivation to produce high quality and unblemished fruit. Moreover, fruit bagging has been utilized to study the effect of shading on the quality of fruit. We conducted a proteomic analysis on peach fruit to elucidate the biochemical and physiological events that characterize the effect of bagging treatment. Comparative analysis of 2D electrophoresis (2-DE) gels showed that relative protein levels differed significantly at 125 DAFB (days after full bloom), as well as at 133 DAFB in fruit that had been bagged until 125 DAFB, followed by exposure to sunlight. Most of the proteins with altered expression were identified by MALDI TOF/TOF. Twenty-one proteins with differential expression among the groups were identified at 125 DAFB, while thirty proteins with differential expression among the groups were identified at 133 DAFB. The analysis revealed that expression of proteins involved in photosynthesis, stress responses, and biochemical processes influencing metabolism were altered during bagging treatment, suggesting that regulation of the synthesis of carbohydrates, amino acids, and proteins influenced fruit size, solid/acid ratio, and peel color. This work provides the first characterization of proteomic changes in peach in response to fruit bagging treatment. Identifying and tracking protein changes may allow us to better understand the mechanisms underlying the effects of bagging treatment.

• Journal of Life Science
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• v.7 no.4
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• pp.342-346
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• 1997

This experiment was carried out to clarify the effects of gibberellin(GA) aplication and bagging on repeening and quality in 'Delaware' grape berries. Treatments are 4 plots(2X2 factorial experiment); GA, GA+bagging, bagging and control. The clusters were dipped twice in 100 ppm GA with GA treatment : 10 days before and after the full bloom. The results obtained as follows: 1. GA treatment made the seedless grape berry reduced in the fresh weight but it hastened the ripening period about 2 weeks. 2. Total soluble solid(TSS), viscosity and pH value of berry juice increased with maturation. The concentration of TSS and viscosity were higher in GA treatment plot than GA non-treatment. 3. Berry-hardness, titratable acidity and alcohol inslouble solid(AIS) decreased with maturation. Expically berry-hardness and AIS decreased more greatly in GA non-treatment than GA treatment. 4. The concentration of anthocyanin increased with ripening but pectic substance didn't fluctuate nearly. These of anthocyanin and pectin were higher in GA non-treatment plot than GA treatment. 5. By analysis of factorial experiment GA treatment was highly significant with the $^{o}$Brix/Acidity ratio, juice viscosity and AIS, but high negatively, significant with berry-hardness and berry fresh weight. And it was significant with T S S and negatively, titratable acidity. Bagging was significant with $^{o}$Brix/Acidity ratio and AIS content, but negatively, titratable acidity. 6. Qualitative characters were high correlated with the $^{o}$Brix/Acidity ratio in simple correlation but direct effect by the path-coefficient analysis didn't coincide with simple correlation. The direct effect of pH was large and juice viscosity, the next. And that of berry-hardness was negligible but, AIS, small negatively.

• Journal of Bio-Environment Control
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• v.19 no.4
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• pp.372-376
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• 2010

In recent years, the bagging cultivation of summer squash (Cucurbita moschata) is applied for surface protection during harvest and extension of storage period. In this study, the effect of plastic bagging cultivation of summer squash on improvement of quality and extension of storage period was investigated. The yield and the length of fruit didn't have no difference between bagging and control treatment but the bagging treatment significantly made more regular size and light weight of fruits, and increased the number of fruits because of the limitation of their growth. The bagging treatment decreased weight loss and fruit softening during the their storage. Therefore it showed effective means for quality improvement and storage extension of summer squash.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.45 no.2
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• pp.13-20
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• 2013

In this study, two biodegradable polymer(PLA, PBS) emulsions were treated on agricultural packaging paper such as fruit bagging paper. Water-repellency, mechanical properties, and SEM image with thermal aging were measured on the emulsion treated fruit bagging paper. Biodegradable polymers(such as poly lactic acid, poly butylene succinate) emulsion treated fruit bagging paper had higher water-repellency and strength than other water-repellent(such as acrylic repellent, linseed oil and paraffin wax) treated fruit bagging paper. According to FE-SEM results of polymer emulsion coated fruit bagging paper, the colloidal particles of emulsion after thermal treatment (looks like being) were adhered to the fibers. Thus, using biodegradable polymer emulsion is expected to protect a fruit for a long time.

• Horticultural Science & Technology
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• v.28 no.3
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• pp.381-386
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• 2010

The berry growth and pericarp characteristics were characterized to confirm the effects of bagging periods on berry cracking during berry development in 'Kyoho' grape. The berry weight was the highest at 13.4 g in late period of bagging treated at 7 to 9 weeks after full bloom (WAFB) as compared with the lowest of 12.3 g in total period bagging. The berry cracking rate under critical turgor pressure in the non-bagging control was 53.3%, while those of bagging treatments were decreased in the order of 42.7%, 37.3%, 33.3%, and 18.7% in bagged during 3 to 9, 3 to 5, 5 to 7, and 7 to 9 WAFB, respectively. In the results of observation on histological characteristics of pericarp, berry lenticels of whole bagging treatments had smaller and normal shape compared with non-bagging control treatment. Especially on the pericarp of late period bagged during 7 to 9 WAFB, suberization around stomata and micro-cracking were not observed and structural strength of pericarp was increased with thicker sub-epidermal layer and cell wall. Therefore, the results indicate that bagging treatment for two weeks just before the veraison when the day length and daylight is relatively longer and stronger can effectively reduce berry cracking by strengthening structure of pericarp in 'Kyoho' grape.

• Journal of Bio-Environment Control
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• v.17 no.2
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• pp.143-149
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• 2008

The effects of fruit bagging time, bag kinds, and plant oil treatment on fruit cracking, pathogenic decay, and quality in grapevines were studied. The occurrence of cracking fruit was not affect by bag kinds in 'Campbell Early'. But, bitter rot occurrence in 'Campbell Early' and occurrence of cracking fruit and bitter rot in 'Wase Campbell Early' decreased effectively compared the ones of conventional bag, window bag, calcium coated bag to non-bagging. The cracking fruit occurrence of and 'Kyoho' decreased significantly by bagging to each before July 5 of 'Campbell Early' and before June 29 and July 5 of 'Kyoho' grapevines. The cracking fruit and bitter rot occurrence by plant oil treatment decreased significantly in 'Wase Campbell Early', and increased calcium of fruit skin in 'Campbell Early'. The soluble solids in fruits were much reduced by window bag and the Hunter b value in fruit skin was reduced by calcium coated bag. Accordingly, treatment of Ca-coated bag and plant oil was become judgment to reduction effect of cracking fruit.

• Horticultural Science & Technology
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• v.34 no.4
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• pp.528-536
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• 2016

This study was conducted to examine the effect of 0.4% of $CaCl_2$, $2H_2O$, $1mg{\cdot}L^{-1}$ of Calmodulin (CaM)-SH, 250-folds of coating agent (WE-36), 1,000-folds of $GA_{4+7}+BA$ and 3 types of paper bagging treatments on russet incidence and fruit quality attributes of 'Gamhong' apple. The pattern of russet occurrence was slightly different for 4 years (from 2012 to 2015) in 'Gamhong' apple. The russet occurrence was lowest in $GA_{4+7}+BA$ treatment at 20 days after full bloom (DAFB), compared with other treatments. The $GA_{4+7}+BA$ treatment increased fruit weight at 20 DAFB, while the other fruit quality attributes were not influenced. The russet occurrence was lower not only in a single bag application than in untreated ones but also in yellow bagging and discolored bagging applications than in a white bagging application. The russet occurrence in a bagging application was lower at 20 DAFB than at 30 and 40 DAFB, while fruit quality attributes were not affected by bagging applications. The russet incidence was lower in $GA_{4+7}+BA$ twice treatments at 20 and 30 DAFB, and calcium coated bag at 30 DAFB after $GA_{4+7}+BA$ treatment at 20 DAFB than in untreated fruit. The rate of russet incidence was lowest at equator region in $GA_{4+7}+BA$ treatment, compared with the other fruit regions. Overall, the results suggest that one and/or two applications of $GA_{4+7}+BA$ (1,000-folds) treatment at 20 DAFB should reduce the risk of russet incidence in 'Gamhong' fruit.

• Journal of the Korean Society for Heat Treatment
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• v.34 no.5
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• pp.211-217
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• 2021

To predict mechanical properties of secondary hardening martensitic steels, a machine learning ensemble model was established. Based on ANN(Artificial Neural Network) architecture, some kinds of methods was considered to optimize the model. In particular, interaction features, which can reflect interactions between chemical compositions and processing conditions of real alloy system, was considered by means of feature engineering, and then K-Fold cross validation coupled with bagging ensemble were investigated to reduce R2_score and a factor indicating average learning errors owing to biased experimental database.

• Horticultural Science & Technology
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• v.28 no.4
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• pp.561-566
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• 2010

The effects of calcium concentrations of coating bag treatment to reduce berry cracking were investigated through the changes of pericarp structure and berry cracking rate in 'Kyoho' grape. The soluble solids and anthocyanin contents in harvested grapes were highest at $18.1^{\circ}Brix$ and $2.56{\mu}g{\cdot}cm^{-2}$ in non bagging group compared with those of calcium coating bag treatments. The firmness of pericarp was lowest in non bagging group ($1.18kg{\cdot}5mm^{-1}{\O}$) compared with bagging treatments (1.23, 1.24, 1.27, $1.35kg{\cdot}5mm^{-1}{\O}$) which increased effectively in proportion to calcium concentration. As a result of histological observation of the fruit skin, the bagging with higher calcium concentration developed thicker epidermal and sub-epidermal layer of cell wall than that of non bagging. Moreover, the strengthened berry skin of calcium treatments effectively decreased berry cracking rate under critical turgor pressure. However, the 9% calcium coating bag treatment which was the most effective for cracking reduction seriously decreased marketability of harvested grape with white color staining on berry skin caused by eluted calcium from the coated paper bag. Based on our results, we recommend that 6% calcium coating bag be available for berry cracking reduction and higher quality production.

• Horticultural Science & Technology
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• v.31 no.4
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• pp.407-414
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• 2013

This study was carried out to understand the physiological characteristics of 'Manpungbae' (Pyrus pyrifolia Nakai) pears through the seasonal changes of pericarp structure and anatomical differences between bagging and non-bagging treatment, and also fruit quality and peel coloration characteristics at the harvest time. The pericarp at full bloom was consists of outer epidermis, hypodermis, parenchyma cell, and inner epidermis from the exterior. The cell layers from the outer epidermis to vascular bundle increased rapidly 7-10 layers to 18-26 layers from full bloom (FB) to 77 days after full bloom (DAFB) and did not change significantly until maturity. Thus, the cell division period of 'Manpungbae' pear was until 77 DAFB and during this period, the thickness from hypodermis to vascular bundle increased from $73.1{\mu}m$ to $195{\mu}m$ in this period. Stone cells were formed from seven to 21 DAFB and stone cell clusters were formed around 49 DAFB. The cork cell layer was formed between 49 and 77 DAFB. 'Manpungbae' fruit pericarp was consists of 4.5 layers of the cork cell layers and seven layers of hypodermis which has the tannin at harvest time (161 DAFB). Comparison of the fruit enlargement and fruit structure development by bagging or non-bagging showed that 'Manpungbae' fruits without bagging had more than three cork cell layer than those with bagging at maturity. The size of stone cell clusters were varied in two treatments. Fruit weight was higher in the non-bagging treatment but there was no difference in soluble solid contents (SSC) between two treatments. The weight of the 'Manpunbae' fruit was distributed from 301 g to more 900 g and the average fruit weight was 677.2 g at harvest time, and fruits in the range of 551-800 g accounted for 71.6% of total production. The SSC, acidity and SSC/acidity ratio was $10.2-12.1^{\circ}Brix$, 0.10-1.24% and 9.76-14.31 respectively, and the SSC was higher in bigger fruit which had a very higher positive correlation with a fruit weight. However, the fruit firmness tended to be lower with fruit size which had a very higher negative correlation with the fruit weight and SSC. The cork cell layer numbers between yellowish brown and green pericarp were not different significantly, in 3.8 and 3.5 respectively.