Effects of fruit bagging on the physiochemical changes of grapefruit (<i>Citrus paradisi</i>)

Abstract Fruit bagging is a commonly used cultivation measure to protect citrus fruit from insects and adverse environments. The present study aimed comprehensively investigate the effects of on physiochemical characteristics grapefruit. grapefruit were bagged at approximately 110–120 d after anthesis with one-layer kraft paper bag black coating inside (SL), double-layer one as inner layer (DL), three-layer two papers layers (TL), respectively. Ultra performance liquid chromatography-high resolution mass spectrometry (UPLC-HRMS) technique was identify total 19 flavonoids, 2 phenylpropanoids, 9 coumarins, 5 limonoids. By using UPLC, 50 carotenoids identified. Gas chromatography–mass 3 soluble sugars, organic acids, 11 amino acids. In quantitated components in peel (albedo flavedo), chlorophylls (such luteoxanthin, violaxanthin, 9-cis-violaxanthin, xanthophyll, zeaxanthin β-carotene) significantly downregulated by bagging, causing surface color turn yellow earlier but paler than that unbagged control, particularly treatment. Unlike peel, carotenoid content juice sacs less affected. compounds other pigments, including coumarins limonoids, minimally affected treatments. Our results indicated exerted influence mainly color, limonoids