Apple bagging time and methods
2021-09-23 11:26:42
Bagging time
Except for apple varieties with fruit rust-prone fruits, usually early-maturing and middle-maturing apple varieties are bagged about 30 days after flowering, and medium-late-maturing and late-maturing apple varieties are bagged 35 to 45 days after flowering. Prematurely bagging, although the fruit surface is brighter when harvested, but due to the delicate young fruit stems, the phenomenon of bagging phenomenon occurs in windy weather; too late bagging, apple fruit surface is rough when harvested. At present, paper bags produced in China are not treated with medicaments because bag papers are often treated with pesticides. Fruit growers often have rotten fruit or Cornell mealybugs after bagging. They should be mixed and sprayed once every two days before bagging. The fruit surfaces of golden and golden dwarf apples are prone to fruit rust and should be bagged immediately after fruit thinning. Fruits that are more erect and closed should be selected for bagging.
Bagging method
The entire apple orchard is usually bagged so that spraying can be arranged. For an apple tree, the upper part of the tree should be set and the lower part of the tree should be set after the bagging. The specific operation method of bagging: first hand into the bag to make the whole bag bulge, then grab the handle in one hand, hold the paper bag in one hand, put the young fruit into the middle of the bag, and then squeeze the bag mouth from the two sides to the middle handle Fold, when all the bags are folded to the handle, on the left side of the bag mouth, tear down to the length of the bag wire card, and finally reverse the wire card 90 °C, bending around the handle. Take care not to tie it to the fruit bench, or tie it too hard to prevent it from affecting the fruit growth. After the bag is covered, hand up and hold the middle of the bag to make the whole bag bulge, and the outlet holes of the two bottom corners open. The young fruit is suspended in the bag and is not affixed to the wall of the bag. This can prevent larvae and molds from being contaminated by fruit and water and bacteria.
Except for apple varieties with fruit rust-prone fruits, usually early-maturing and middle-maturing apple varieties are bagged about 30 days after flowering, and medium-late-maturing and late-maturing apple varieties are bagged 35 to 45 days after flowering. Prematurely bagging, although the fruit surface is brighter when harvested, but due to the delicate young fruit stems, the phenomenon of bagging phenomenon occurs in windy weather; too late bagging, apple fruit surface is rough when harvested. At present, paper bags produced in China are not treated with medicaments because bag papers are often treated with pesticides. Fruit growers often have rotten fruit or Cornell mealybugs after bagging. They should be mixed and sprayed once every two days before bagging. The fruit surfaces of golden and golden dwarf apples are prone to fruit rust and should be bagged immediately after fruit thinning. Fruits that are more erect and closed should be selected for bagging.
Bagging method
The entire apple orchard is usually bagged so that spraying can be arranged. For an apple tree, the upper part of the tree should be set and the lower part of the tree should be set after the bagging. The specific operation method of bagging: first hand into the bag to make the whole bag bulge, then grab the handle in one hand, hold the paper bag in one hand, put the young fruit into the middle of the bag, and then squeeze the bag mouth from the two sides to the middle handle Fold, when all the bags are folded to the handle, on the left side of the bag mouth, tear down to the length of the bag wire card, and finally reverse the wire card 90 °C, bending around the handle. Take care not to tie it to the fruit bench, or tie it too hard to prevent it from affecting the fruit growth. After the bag is covered, hand up and hold the middle of the bag to make the whole bag bulge, and the outlet holes of the two bottom corners open. The young fruit is suspended in the bag and is not affixed to the wall of the bag. This can prevent larvae and molds from being contaminated by fruit and water and bacteria.
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