Fruit tree bagging technology and management 1. Conditions for bagging fruit trees and management before bagging 1. Conditions that bagging orchards should have Bagging orchards require a high level of comprehensive management, strong trees, and free from diseases and insect pests The occurrence is light, the tree body structure is good, ventilation and light transmission, the light transmittance during the growing season reaches 25% to 35%, the number of branches per mu is 100,000 to 120,000, and the number of fruits per mu is 10,000 to 14,000. Single fruits should be retained in all cases, and the number of remaining fruits must be selected. Fruits with good fruiting parts, long fruit stalks, large and correct fruit shapes, and no pests and diseases are bagged. Bagging varieties are mainly selected from high-quality varieties with good commercial properties and large areas of cultivation. Apples mainly include Red Fuji, Red General, Gala, etc.; pears mainly include crystal pears, golden pears, Shandong pears, etc.; peaches mainly include Laizhou Xiantao, Zhonghua Shoupao, etc.; grapes mainly include Hongti, Kyoho, etc. 2. Orchard management before bagging: Reasonable shaping and pruning. In bagging orchards, a reasonable tree structure should be adopted. Apples and pears are mainly in the shape of small crowns and sparse layers, and the three main branches at the base are modified spindle and free spindle shapes. In pruning, light pruning and thin pruning are the main methods. In winter and summer The principle of combining pruning and tree growth with fruit-bearing. When pruning in winter, thin out the upper thick branches, long inner branches, overly dense branches and peripheral competing branches, as well as the skirt branches at the lower part of the crown, so that the crown can be ventilated and light-bearing, and the fruit-bearing branches can be made. It is thick and the result area is even, achieving the purpose of three-dimensional results. Strengthen soil, fertilizer and water management. Soil improvement should be strengthened in bagged orchards so that the depth of the living soil layer in the orchards should be at least 80 centimeters. In mountainous orchards, while deepening the living soil layer, all possible methods should be used to store rainwater; in addition, bagged orchards should adopt a grass-growing system. To increase soil organic matter content, improve soil aggregate structure, and maintain water and soil, white clover, ryegrass, etc. should be used as grass seeds. In bagging orchards, more high-quality soil fertilizers should be applied. The top dressing (before bagging) should be mainly nitrogen fertilizer to promote the growth and development of fruit trees in the early stage. Amino acid calcium liquid fertilizer should be sprayed once every 2 weeks and 4 weeks after flowering. It can effectively reduce or prevent the occurrence of bitter acne. Generally, water before flowering and before bagging to maintain the soil moisture content at 70% to 75% of the maximum water holding capacity in the field. Thin flowers and fruits, and load reasonably. The choice of paper bags for bagging fruits should be reasonably selected based on the growth of the trees in the garden, production goals, and economic conditions. For the purpose of producing high-end export fruits, it is best to choose double-layer bags with better quality, such as Xiaolin bags, Hoshino bags, Kaixiang bags, etc.; orchards need to be artificially assisted pollination or bees are released during the flowering period; flowers and fruits should be thinned strictly before bagging. , adjust the tree load, and implement the technology of using flowers to determine fruits. Leave one strong inflorescence at a distance of 20 to 25 cm, and leave one central fruit in each inflorescence. Complete the flower and fruit thinning one month after the flowers fall. 2. Scientific bagging technology for fruit trees 1. Bagging period. The bagging period for apples (mainly the Red Fuji variety) should be in mid-June after the physiological fruit drop (35 to 40 days after flowering). Bagging at this time can avoid the main fruit rust occurrence period and the physiological fruit drop period. You can also avoid the spring drought period to prevent fruit sunburn. In special drought years, the apple bagging time should be postponed to early July to avoid the high temperature in early summer and prevent sunburn, or the entire garden should be irrigated before bagging. Once, to adjust the humidity of the orchard; pears are bagged after thinning in early to mid-May; peaches are bagged in early June; grapes are bagged immediately after they are thinned and eared when they grow to the size of beans. The bagging time should be between 9:00 and 11:00 in the morning and between 2:00 and 6:00 in the afternoon on a sunny day. At the same time, it is best for all the fruits in an orchard to be bagged for easier management. 2. Bagging operation technology. Before bagging, place the entire bundle of fruit bags in a humid place to make them damp and flexible; after selecting the young fruits (ears), carefully remove the petals and other debris attached to the young fruits (ears), and hold the paper bag with your left hand , open the bag mouth with your right hand, or blow open the bag mouth with your mouth to swell the bag body and open the ventilation and drainage holes at the two corners of the bottom of the bag. Hold the bag mouth 2 to 3 centimeters below the bag mouth, and move the bag mouth upward or downward. (Tests have shown that the rate of rusty fruits with the bag opening downward is significantly lower than that of the bag opening upward, and the daily fruit burning rate is relatively less). Put the fruit (ear) in, put the fruit (ear) in the bag, and put the fruit stem in the bag. The opening base of the bag (do not put leaves and branches into the bag), then fold the bag mouth at the incision in a "folding fan" manner from both sides of the bag mouth, tie the binding wire tightly at the bag mouth at the fold, and place it above the line opening from Tear off the connection point, turn the binding wire 90 degrees, and rotate it along the bag mouth for 1 week to tighten the bag mouth so that the young fruit (ear) is in the center of the bag and suspended in the bag to prevent the bag body from rubbing the fruit surface. Do not put it on the bag. The binding wire is wrapped around the fruit stem. When bagging, the direction of force should always be upward to avoid pulling off the young fruits (ears). The force should be light and try not to touch the young fruits (ears). The mouth of the bag should also be tied tightly to prevent pests from crawling into the bag and harming the fruits (ears). and prevent paper bags from being blown off by the wind. The order of bagging is first up then down, first inside then outside. 3. Bag removal period and method. The bag picking period varies greatly depending on the bag type and variety. Single-layer bags for yellow-green apple varieties can be removed during harvesting; single-layer bags for red varieties should be removed about 30 days before harvesting. Tear the body into an umbrella shape and cover it on the fruit to prevent direct sunlight from reaching the fruit surface. After 7 to 10 days, remove the entire bag to prevent sunburn and accelerate coloring; for red varieties, double-layer bags should be used 30 to 30 days before harvesting. On the 35th day, remove the outer bag first, then remove the inner bag after 4 to 5 sunny days.

The time for picking peach bags is 30~ before harvesting