Bagging pear fruits can reduce the damage caused by diseases and insect pests, reduce pesticide pollution, and improve the appearance and quality of the fruit. The fruit surface is tender and smooth, and the flesh is juicy. The fruits produced are popular among consumers.

Bagging should be carried out 15 to 45 days after flowers fall, after fruit thinning and before the appearance of rust spots on fruit spots. The light transmittance of the paper bags used was measured, and most of the light transmittances were below 1%. Bagging too early in the young fruit stage will affect the development of the fruit, and bagging too late will cause the skin to change color later and the appearance will be darker. Poor, the stomata turn into fruit spots, and the surface of the cuticle is prone to cracks. Especially for green-skinned pears, when the size of the fruit is clearly distinguishable and the fruit thinning is completed, it should be bagged with gloves.

If it is too late, the fruit spots will become larger and the fruit color will become darker. For some varieties that are prone to rust spots, in order to reduce the occurrence of rust spots, bagging of small fruits is added once during the young fruit stage. Generally, fruit thinning begins when the shape of the fruit can be distinguished after fruiting. When the number of remaining fruits is determined, use single-fruit small bags. Bagging, the latest time for bagging should be completed 20 days after the flowers fade, otherwise it will be meaningless.

Big bags should be added about 20 days after small bags are put in. When the temperature is high and there is no wind in the scorching sun, the bagging time should be earlier. Otherwise, the temperature inside the bag will be too high, which may cause the peel to change color or even sunburn or crack the fruit. In weather with low temperatures and frequent breezes or in cooler areas with higher altitudes, appropriately delaying the bagging time will have little impact.