The types of fruit bags currently used in production are single-layer paper bags and double-layer paper bags. Generally, the easy-to-color varieties use single-layer bags, and the more difficult-to-color varieties use double-layer bags. Peach fruits use plastic bags with deep coloration and serious diseases, so they are generally not suitable for use.
Bagging method After selecting the young fruit, carefully remove the petals and other debris attached to the young fruit, hold the paper bag with your left hand, and open the bag mouth with your right hand, or blow the bag mouth with your mouth to make the bag body swell, making The ventilation holes at the two corners of the bottom of the bag are opened, and the fruit is inserted. After the fruit is put on, the fruit handle is placed at the base of the opening of the bag, and then the bag mouth is folded in a "folding fan" way from the two sides of the bag mouth at the incision to bind Wire the bag tightly at the fold so that the young fruit is in the center of the bag and hang in the bag.
Supporting measures Before bagging, sterilization and insecticides such as cypermethrin and thiophanate-methyl should be sprayed once and evenly. Although bagging can significantly improve the appearance quality of the fruit, in most cases the intrinsic quality is reduced. In order to maintain the original flavor of the fruit and increase the sugar content of the bagged fruit, it is necessary to increase organic fertilizers, and at the same time rationally apply chemical fertilizers, and it is best to apply special compound fertilizers to achieve comprehensive and reasonable nutrients.
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