Effects of bagging treatment on fruit quality and pesticide residues of ‘Donghong’ kiwifruit

In this study, the effects of bagging treatment on fruit appearance and internal quality, including fruit shape index, single fruit weight, fruit vitamin C, soluble solids, titratable acid, chlorophyll and carotenoid content, were studied by using ‘Donghong’ kiwifruit as experimental material. Meanwhile, the pesticide residues of bagged and non-bagged (NB) kiwifruit were compared and analyzed. Results showed that the pericarp color of bagged kiwifruit is lighter in green than that of NB group, with uniform color, cleaner appearance and no scabs and spots. Single fruit weight and transverse meridians of bagged kiwifruits were significantly increased. Interestingly, we found single bagging treatment had little effect on the internal quality of ‘Donghong’ kiwifruit. After pesticide treatment, the fruit shape of kiwifruit was rounder, significantly increased the weight, chlorophyll content of fruit, and decreased the content of vitamin C and carotenoids. In addition, bagging + pesticide treatment had additive effect on these characters. After bagging, the residues of pyraclostrobin and β-cypermethrin in ‘Donghong’ kiwifruit were significantly lower than those in the control. However, the residue of difenoconazole residues did not show significant difference. Bagging treatment has the ability to improve the appearance and reduce the residue of some pesticides. Meanwhile, the application of some pesticides can improve the single fruit weight and fruit quality. Therefore, bagging is a scientific and effective cultivation method in the green production of ‘Donghong’ kiwifruit.