Oranges, pears and apples can all be bagged. How about peaches?

Fruit bagging can obviously improve the appearance quality of fruit, increase the commodity value of fruit, prevent pests and diseases, and reduce pesticide residues. Apple, pear, grape, peach and other fruit trees are suitable for bagging cultivation. However, fruit bagging also brings some problems, such as the decline of fruit quality, the weakening of flavor, and the induction of pests and diseases. Different kinds and varieties of fruit trees have different bagging techniques. Only scientific bagging can improve efficiency.

Preparation before bagging

No matter what kind of fruit trees are bagged, the following preparations should be made before bagging:

0? 1

Scrape bark

After the lowest temperature in winter, pears, apples, peaches, etc. Around the middle of February, we should carefully scrape off the rough skin on the trunk and branches, collect it and burn it centrally. Because there are a lot of pests and germs in the old bark, scraping the warped bark can greatly reduce the base of overwintering pests and diseases, reduce the population density, reduce the pressure of pest control in the growing period, and reduce the harm of pests and diseases to fruits. Grapes can be scraped off the trunk before pruning or after digging in winter.

0? 2

Barber shop

According to the pruning plan, do a good job of fine pruning, ensure that the branch group is equipped reasonably, ventilated and transparent, and the total leaf area coefficient is controlled at about 4, so that the number and position of fruits can be adapted to the single fruit weight of the best commercial fruits, and ensure the bagging effect.

0? three

Spray medicine after falling flowers

Spray pesticides and fungicides in time after falling flowers to prevent bagged fruits from being hurt.

0? four

Do a good job of thinning fruit and reasonable load

Bagging should ensure the effect after bagging and strive for a successful bagging. The cost of causal bag itself and the labor cost of bagging are high, so it is necessary to ensure uniform fruit thinning and reasonable loading to improve the fruit setting rate of goods.

0? five

Spraying before bagging

In order to prevent germs from entering the bag, fungicides and pesticides should be sprayed 5 ~ 7 days before bagging. If there is obvious rain during bagging, it should be sprayed again.

Key points of bagging technology

0? 1

apple

① Selection of apple bags. Apple bags should use high-quality paper bags, and try not to use plastic film fruit bags. Plastic-coated fruit bags are colored after being covered on apples, which are easy to lose water and are not suitable for storage. The outer bag of apple bag requires strong hydrophobicity, wind-proof, sun-proof, rain-proof, good shading and good ventilation; The inner bag requires uniform wax layer, insolubility at high temperature, good water resistance and easy separation between the inner bag and the outer bag.

② Bagging technology. Apple bagging should start 40 ~ 50 days after flowering and end in early June. If bagging is too early, it is not conducive to the development of young fruits and fruit selection; Late bagging and rough fruit surface will inevitably lead to fruit rust, poor chlorosis and inconvenient operation. Young apples grow upward, so when bagging, open the bag first, the bottom of the bag should be upward, and then cover it from top to bottom, not from bottom to top. Young apples should be hung in bags, so as not to hurt the stalks and young apples. The mouth of the bag should be folded behind the longitudinal incision and tied tightly.

③ Post-bagging management. Strengthen soil, fertilizer and water management and pest control after bagging apples. Before harvesting, colored varieties should be picked and colored; Bagging should be done before harvesting 15 ~ 20 days. Open the outer bag first, and then open the inner bag after 3 ~ 5 days. Spraying bactericide to protect the fruit surface after bag removal, adding calcium fertilizer and potassium dihydrogen phosphate to improve the fruit surface luster. Remove the shade leaves around the fruit in time after removing the outer bag. Apple varieties should generally be harvested 15 ~ 25 days after the inner bag is removed.

0? 2

peach

① Peach bag selection. Peach fruit bags are divided into single layer, double layer and three layers, and the paper colors are white, light color and dark color (shading type). The selection of fruit bags should be based on the coloring characteristics and production objectives of peach varieties. Generally, early-maturing peach varieties and nectarines use white bags, middle-early-maturing varieties use double-layer bags with yellow outside and white inside, middle-late-maturing varieties use three-layer dark shading bags, and difficult-to-color varieties use double-layer or three-layer bags with deep outside and white inside.

② Peach bagging technology. Bagging is carried out 50 ~ 55 days after the second physiological fruit drop (hard core stage). Before bagging, cut a 4-5cm-long incision longitudinally at the middle line of the upper mouth of the fruit bag. When bagging, first open the paper bag to make it expand, and the ventilation and drainage holes at the two bottom corners of the fruit bag are opened. After the fruit is put into the bag, aim the fruit handle or mother branch at the central seam of the bag mouth, put the peach fruit and a section of mother branch into the bag, fold the bag mouth from the middle to both sides in a "folding fan" way, and then tie the bag mouth tightly with iron wire. Don't put the leaves in the bag, but hang the peaches in the bag to avoid scalding.

③ Post-bagging management. Pay attention to prevent and control bagging pests such as peach fruit borer, pear fruit borer and peach fruit borer after bagging; Spraying foliar fertilizer or potassium dihydrogen phosphate 15 days before fruit expansion, initial coloring and harvesting to increase color and yield, applying more farmyard manure, controlling watering, improving quality and timely harvesting. The picking time of bagged peach fruit is very important, and the picking time should be determined according to the type of fruit bag, the characteristics of peach varieties, the market distance and the harvest time. Picking bags too early or too late, the fruit quality is not ideal, affecting the price. Generally speaking, the time to remove bags is early for dark shading bags, late for light transparent bags, early for varieties that are difficult to color, and late for varieties that are easy to color; Bagging and single-layer white-bag nectarines of early-maturing and easy-to-color varieties are picked 2-3 days before harvesting, and bagging of difficult-to-color varieties is picked 4-5 days before harvesting; Bagging early-maturing varieties in light-colored double-layer bags 6-8 days before harvesting; Light-colored single-layer and double-layer bags with no coloring are picked 6-8 days before harvesting; The middle and late maturing varieties covered with double-layer and three-layer dark shading bags are picked from the outer bags (the three-layer bags are picked from the two layers) on 10 ~ 12 days before harvesting, and the whole bags are picked 4 ~ 5 days before harvesting.

0? three

pear

① Selection of pear package. There are many kinds of pear bags, so the selection of pear bags should be based on economic conditions, management level, pear varieties, fruit color and other requirements, and the characteristics of fruit bags should be comprehensively considered. For example, yellow-white Huangguan pear can be produced with three layers of inner black bags, yellow-green emerald pear can be produced with white bags or double yellow bags, yellow-brown juicy pear can be produced with double layers of inner black bags, and high-grade golden pear can be produced with young fruit bags first and double yellow bags after 45 days. Some varieties, such as Sydney, are prone to large-scale fruit rust when covered with paper bags, which reduces the value of goods. Plastic film bags can be covered during production, which can prevent the occurrence of rust spots on the fruit surface and make the fruit surface clean. However, when the fruit is ripe, the peel is green, so the appropriate bag type can be selected according to the needs in actual production.

② Bagging technology. The bagging time of pear trees has certain influence on fruit appearance and fruit setting rate. When bagging was too late, the effect of improving fruit appearance decreased, and the rate and area of rusty fruit increased obviously. Early bagging, thin and weak fruit stalks, poor wind resistance, and easy to cause a large number of fruit drops. Bagging of pear trees is generally carried out within 15 ~ 45 days after flowering, and the best period is 20 ~ 30 days after flowering. Choose fruit with good shape for bagging.

The bagging method is as follows: firstly, twist the bag mouth of the paper bag, pinch the bag bottom to make the bag expand, open the ventilation outlets at the two bottom corners, hold the fruit bag with one hand, put the young fruit into the bag to expose the fruit handle, then fold the bag mouth from the middle of the bag mouth to both sides in turn, then take out the tie wire at the bag mouth and tie it about 2 cm below the bag mouth in turn. After the paper bag is covered, the pear fruit should be located in the middle of the bag and in a suspended state, otherwise, if the pear fruit is located on one side of the bag, the fruit will easily burst when it grows up. When bagging, you should go up first, then down, first inside and then outside, to prevent the bagged fruit from being knocked down by people.

③ Post-bagging management. Do a good job in soil, fertilizer and water management after bagging to ensure the normal growth of bagged fruits. It is necessary to control pests and diseases in time, especially bagging pests such as pear psylla, pear yellow aphid and convalescent mealybug, which will cause fruit dropping or black spots on the surface of the fruit and make the bagged fruit lose its commercial value.

0? four

grape

① Selection of grape bags. Grape bagging should choose suitable fruit bags according to the varieties and climatic conditions in different regions. For example, Kyoho grapes should use special pure white grape fruit bags, and red varieties can use porous glass paper bags or transparent plastic bags. In addition, the ear size of different grape varieties is quite different, and the size and specifications of fruit bags used are also different. If the red grape has a large ear, it is advisable to choose a large fruit bag.

② Grape bagging technology. Generally, grape bagging should start immediately after fruit setting is stable, ear pruning and grain thinning, and end before the rainy season. Bagging time is roughly from late June to early July, and no later than mid-July. Bagging time is too early, and young fruits are easy to get sunburned; If bagging is too late, it is easy to get infected with germs, and sunburn and pests will occur to a greater extent. Bagging should avoid hot weather after rain and sudden sunny days after continuous rain, otherwise it will aggravate the sun burn. Generally, it is best to bag after 23 days to adapt to the high temperature environment.

When bagging, first open the paper bag by hand and lift the bottom of the bag, so that the paper bag bulges completely and the exhaust hole is opened. Then, carefully put the whole ear into the bag from bottom to top, and then shrink the mouth of the bag to the ear handle, close to the new tip. The ear handle is located in the middle of the bag mouth, pleated from both sides to the middle, and tied tightly with a sealing line. However, pay attention to the position of the sealing wire at 1 ~ 1.5 cm below the bag mouth to prevent the ear handle from being hurt, and do not rub the ear by hand.

③ Post-bagging management. After bagging grapes, the key point is to control pests that harm leaves and diseases and pests such as downy mildew and white rot. At the same time, strengthen the management of fertilizer and water, do a good job of coring and secondary shoots, and ensure the normal growth of grapes. Grapes can be bagged and harvested after bagging, or bagged about 7 ~ 10 days before harvesting, depending on the variety, ear coloring and paper bag type. Generally, the coloring of fruits is slow after bagging, so red varieties can be bagged about 10 days before harvesting to promote good coloring. However, if the ears in the bag are well colored and close to the best commercial color, there is no need to unpack them, otherwise the purple will be deepened and discolored. Jufeng and other varieties generally do not need bagging, and can also be harvested by stages by bagging in batches. Bagging time should be before 10 in the morning, after 4: 00 in the afternoon and all day on cloudy days.