Grape bagging is an effective agricultural practice that significantly reduces pest and disease infestations during fruit development, minimizes chemical pollution, and ensures even coloration of the grapes. It plays a crucial role in the production of high-quality, environmentally friendly fruits.
Before starting the bagging process, proper orchard management is essential. First, fertilize based on soil fertility to ensure optimal nutrient levels. Second, water the orchard thoroughly before bagging, and wait until the ground is dry before proceeding. Third, apply a fungicide to the grapes that are ready for bagging. A recommended solution is 70% methyl thiophanate diluted at 800 times, combined with 40% stable bacteria solution also diluted at 800 times. Lastly, remove small, damaged, or deformed grapes to improve overall fruit quality.
Choosing the right paper bag is another important step. The selected bags should be durable, breathable, and transparent, with good water-repellent and antibacterial properties. These characteristics help maintain a favorable microenvironment for grape growth.
The timing of bagging is also critical. It is best to perform the task either before 10 a.m. or after 4 p.m., 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 base are open. Carefully lift the bag over the grape cluster, position it so the fruit is centered, and secure it tightly with a wire. This method ensures the grapes are well-protected while allowing for proper air circulation and light exposure.
By following these steps, growers can enhance the quality and safety of their grape production, contributing to sustainable and eco-friendly farming practices. (Jia Huiying)
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