Effect of preharvest bagging on fruit quality and postharvest physiology of pears (Pyrus communis)

Abstract Preharvest bagging of pear fruit (Pyrus communis L. ‘Doyenne du Comice') with micro‐perforated polyethylene bags c. 30 days after full bloom did not affect fruit size and weight, density, maturity, and flesh content of N, P, K, Ca, and Mg. Bagged fruit had a greener and lighter skin colour than non‐bagged fruit, whereas the development of blush on the sunny side was not different between treatments. Bagged fruit had less cuticle deposition, whereas the wax content of the cuticle was not different between treatments. Fruit skin permeance to water (P‘H2O) and fruit weight loss were not different between treatments. Permeance to CO2 (P‘co2) and O2 (P‘co2) were lower for bagged than for non‐bagged fruit. Accordingly, internal partial pressure of O2 (pi o2) was lower and internal partial pressure of CO2 (pi co2) was higher for bagged than for non‐bagged fruit. However, these differences in fruit internal atmosphere between treatments were not large enough to result in significant differences in rates ...