Influence of Bagging on Fruit Quality, Incidence of Peel Browning Spots, and Lignin Content of 'Huangguan' Pears.

As shown in Figure 3 , as maturity approached (after bagging for 9–12 W), fruit firmness, titratable acid (TA), vitamin C (Vc) and absorbance index differences (I AD ) of different bagged groups showed a decreasing trend, while SSCs and peel color indexes L, a and b continued to rise.

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