Production of Vibrant Reddish Sugar Apples (Annona squamosa) through Improved Bagging Techniques

本研究利用套袋技術改善紅皮番荔枝果色暗沉之缺點，以生產鮮紅番荔枝。試驗將軟枝種（綠色）、89-7-3品系（淡紅綠色）與紅皮種（紫紅色）番荔枝，分別進行黃色單層、黑色單層、外黃內黑雙層套袋與不套袋等4種套袋處理。結果顯示套袋可顯著減少果皮葉綠素濃度。軟枝種使用黃色單層套袋，果皮為淡綠色，黑色單層套袋為淡黃色，外黃內黑雙層套袋之果皮則幾無色素累積。紅皮種番荔枝若無套袋或使用黃色單層套袋時，果皮同時含有花青素與葉綠素，果皮呈現暗沉灰紫色，商品價值極低。若使用外黃內黑雙層套袋，因葉綠素濃度極低，花青素得以清楚顯現，果皮呈現美觀的鮮紅色。此套袋技術若搭配品質優良之紅果皮品種進行生產，將可生產具商品價值之鮮紅番荔枝，提升果農收益。 Red sugar apple (Annona squamosa L.) markets are currently limited due to the appearance of their dark peel color. This study aimed to produce vibrant reddish sugar apple through bagging techniques. Young fruits of Soft sticks (green peel), 89-7-3 (pink green peel), and Red sugar apple (purple peel) were enclosed in yellow paper bags, black paper bags or yellow-black double layer bags and un-bagged fruits were served as the control. The results showed that the moderate shading by bagging significantly reduced chlorophyll concentration of the peel. Soft sticks after bagging with yellow paper bags showed light green peel; Bagging with black paper bags showed yellow peel, while bagging with yellow-black double layer bags resulted in pale light color. The peel of Red sugar apple contained anthocyanin and chlorophyll when fruits were not bagged or bagged with yellow paper bags, and thus had less attractive grayish purple color. With yellow-black double layer bagging, the chlorophyll concentration reduced, and anthocyanin appeared, resulting in the red sugar apple with a vibrant reddish tone