1, precautions for bagging

Combined with bagging, the abnormal fruits, diseased fruits and dense fruits missed during fruit thinning should be eliminated to ensure the quality and quantity of retained fruits.

2, bagging essentials "first up and then down, first inside and then outside"

In order to avoid knocking off the top fruit and the outside fruit, it is suggested to put it on first and then put it down to avoid the falling of the bottom fruit caused by the reverse set. First the inner cavity and then the periphery can prevent the outer fruit bag from falling off due to scraping the sleeve.

3, fruit bag selection

If you want to produce high-quality fruit, you should choose high-quality fruit bags. If we are unwilling to spend money because of the low price, we will lose a lot in the end. Choosing high-quality fruit bags is a major factor in producing high-quality fruits.

4. Optimum bagging time

Bagging is generally the most suitable from the middle and late May to the beginning of June, neither too late nor too early.

Apple bagging is actually very simple, we just need to learn a little, but there are several key issues to pay attention to. The first problem is to put the fruit bag mouth down on the wet ground before bagging, so as to soften the bag mouth and facilitate fastening. Don't omit this process, it will help to improve work efficiency.

The second problem is to open the ventilation and drainage holes at the bottom of the bag, which is very important; The mouth of the bag should be tied tightly; It is very important to keep the fruit hanging in the middle of the bag. Only by mastering these key points can apple bagging be completed perfectly. When bagging, remember that "the paper bag is empty first, and the fruit hangs in the middle of the bag." The bag mouth should be tightly tied, waterproof and insect-proof.

Expand knowledge:

The difference between bagged and non-bagged apples;

1, external and internal quality of bagged and bagged fruits.

The surface integrity rate of apple fruit in bagging cultivation is slightly better than that in bagging cultivation. From the soluble solid content, total sugar content, vitamin content and sugar-acid ratio, the cultivation of apple fruit without bag is better than that with bag.

As far as titratable acid content is concerned, apple bagging cultivation is higher than apple bagging cultivation; Generally speaking, bagged apples taste sweeter than bagged apples, which is more suitable for China's demand for apple flavors.

2. Contents of mineral elements in bagged and bagged fruits.

The contents of zinc, iron, manganese and calcium in bagged apple fruit are higher than those in bagged apple fruit. The contents of magnesium, potassium and phosphorus in bagged apple fruit were higher than those in control. In terms of calcium content, the calcium content of bagged fruit is higher than that of non-bagged fruit, and calcium is closely related to fruit hardness and storability, which is of great significance for improving postharvest storability and prolonging shelf life of fruit.