Grape bagging is an effective agricultural technique that significantly reduces pest and disease damage during fruit development, minimizes chemical pollution, and ensures even coloration of the grapes. It plays a crucial role in producing high-quality, environmentally friendly fruits.
Before starting the bagging process, proper orchard management is essential. First, apply fertilizers based on soil fertility to ensure balanced nutrition for the plants. Second, water the orchard thoroughly before bagging, and wait until the ground dries before proceeding. Third, spray a mixture of 70% methyl thiophanate at 800 times dilution and 40% stable bacteria at 800 times dilution onto the grapes that are ready to be bagged. This helps prevent fungal infections and promotes healthy growth. Lastly, remove small, diseased, or deformed grapes to improve overall fruit quality.
Choosing the right paper bags is also vital. The selected bags should have strong weather resistance, good air permeability, high transparency, excellent water repellency, and antibacterial properties, tailored to the specific growing conditions and characteristics of the grape variety.
Timing is key when it comes to bagging. It is best to perform this task either before 10 a.m. or after 4 p.m., ideally around mid-June. When bagging, use your right hand to open the bag’s pocket, hold the bottom with your left hand, and make sure the vents at the bottom are open. Carefully lift the bag over the grape cluster, position it so the cluster is centered inside, and secure the bag tightly using a wire. This method ensures optimal protection and airflow for the developing fruit.
(Jia Huiying)
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