This study aimed at inspecting the difference in the quality of apples which have been cultivated employing either bagged or unbagged methods in an apple farm located in Atou, Yamaguchi City, Yamaguchi Prefecture. The apples subjected were; 1)2015:4 varieties including Houmei, Ryoka-nokisetsu, Akibae, and Hoshi-no-kinka 2)2016:6 varieties including Houmei, Shinano-sweet, Ryoka-no-kisetsu, Yoko, Hoshi-no-kinka, Ourin. The apples from the same respective trees were set either to be bagged or unbagged to be analyzed for their differences. The inspected components were; size, surface color, acidity, L-malic acid concentration, pH, potassium concentration, sugar concentration, sugar composition on glucose, fructose and sucrose, total polyphenol, DPPH radical-scavenging activity. The significant difference obtained was larger volume of sugar in all the unbagged apples, which summed up the amounts of fructose, sucrose and glucose thereof. The differences found with other inspected items between the bagged and unbagged, however, varied depending on the varieties of apple and the year. These results indicate the tendency of increased sugar concentration with unbagged apples, making them taste sweeter. The overall difference possibly influenced by each method of bagging, however, is inferred to vary by other conditions such as variety of apple or climate.
