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This study explored the effects of different colored bags (blue, green, white, yellow, orange, and red) on russet deposition on the peel of semi-russet ‘Cuiguan’ pears 10 days after full bloom (DAFB). The process of russeting of the peel and structure of the cork layer were characterized by microscopy and scanning electron microscopy (SEM), followed by the detection of lignin and the activity of enzymes involved in lignin synthesis. The expression of cinnamate-4-hydroxylase, 4-coumarate:coenzyme A ligase, cinnamyl alcohol dehydrogenase, cinnamoyl-CoA reductase, and peroxidase, which were related to phenylalanine ammonia-lyase, was determined via real-time quantitative polymerase chain reaction. Russeting of the outer peel of ‘Cuiguan’ pear accumulated rapidly at 80 DAFB, and a positive relationship between the russet index and lignin content was observed. Red and infrared (IR) ray, partial far-IR light (600–800 nm), and ultraviolet-A light (350–400 nm) promoted russeting in ‘Cuiguan’ pear peel, whereas green light decreased russeting, the russet index, enzymatic activities, and the expression levels of enzymes involved in lignin synthesis. Values of all these factors were higher for ‘Cuiguan’ pears in red bags than for those in bags of other colors. These findings suggested that spectral components affected the synthesis of lignin and the formation of fruit russet. Storage in green bags reduced russeting and improved fruit appearance.

Response of Fruit Bagging to Lignin Biosynthesis and Expression of Related Genes in Fruit Peel of Sand Pear (Pyrus pyrifolia Nakai) cv. Cuiguan