Abstract: Abstract: “JYK” tomato was used to determine the biological effects of different bags type, in order to make clear the effect of bagging on the development, fruit characteristics, quality and pesticide residual. The results showed that fruit rigidity and soluble solid were decreased with bagging which lowed the pesticide residual and flavor quality such as vitamine C, soluble sugar, Titratble acid etc. And water content was increased. Meanwhile, the chlorophyll decomposing accelerated, and the biosynthesis of carotenoid and Lyconepe improved. In the fruit ripening stage, the content of Lyconepe of CK, Parchment bag, Wufangbu bag and Plastic bag separately were 5.27mg/100g, 5.48 mg/100g, 8.14 mg/100g, 7.12 mg/100g. Moreover, the treatment with bagging increased the single fruit weight by15.34%, 13.22% and 9.02% respectively compared to non-bagging, and that of parchment bag was highest, more than Wufangbu bag and Plastic bag. These treatments were higher. Therefore, the quality of tomato fruit was affected by bagging which improved the performance quality.

Key words: Tomato, Bagging, Fruit characteristics, Pigment, Quality