Editor's Note: Fruit bagging is a highly effective technique that significantly reduces fruit cracking and mechanical damage, enhances the fruit’s surface color, and greatly improves its commercial quality. It also helps prevent pests and diseases, reduces pesticide use, and minimizes pesticide residues. In our previous issue, we introduced fruit bagging techniques for peaches and kiwifruit. This time, we are focusing on pear and grape bagging methods. We hope this information will assist fruit growers in increasing the value of their produce and ultimately boosting their income.
When it comes to pear fruit bagging, it's essential to use high-quality, specially designed fruit bags with appropriate specifications. A good fruit bag should have the right size, strong paper strength and flexibility, good waterproofing, and a light outer layer to reduce sunburn. The inner bag should be treated with a slow-release antimicrobial coating or chemically treated. The bag typically includes a mouth, tying wire, body, bottom, and ventilation holes for air circulation. For pears, inside-outside black ash double bags or single bags are commonly used. Recent studies show that combining film and paper bags (breathable films inside and yellow paper outside) can enhance fruit appearance, reduce rust, and increase soluble solids content. Varieties like "Bianpi" (brown-yellow skin) can benefit from single-layer bags, while varieties such as "Xin Chuan" or "Jin 20th Century," which are prone to rust, may require outer paper and inner plastic bags, especially with red inner bags for best results.
During the bagging process, open the bag mouth and hold the bottom so that the two bottom corners' vent holes are open, allowing the bag to expand. Place the fruit 2-3 cm below the bag opening and fold the bag from the center outward like a fan. Then twist the tie 90 degrees around the bag mouth and secure it tightly so the bag hangs freely. This ensures the fruit remains suspended inside, avoiding contact with the bag walls. Bagging should be evenly distributed on all sides—top, bottom, left, and right. Sensitive varieties like "Xin Chuan," "Cuiguan," "Xueqing," "Xizi Green," and "Jin 20th Century" can be placed in white pouches (10cm x 7.5cm) about 20 days after flowering, and again 30 days later. After removing the outer double bags, the fruit becomes rust-free and transparent, known as "Crystal Pear."
Before bagging, it's crucial to spray an insecticide and fungicide. Avoid using emulsion-based pesticides, especially those containing copper ions or oil emulsions. Mancozeb should not be used repeatedly to prevent fruit spotting. After spraying, wait for the solution to dry and complete the bagging within 5-7 days. If rain occurs or the time is extended, re-spraying is necessary.
After bagging, proper management is key. Shading from the bags may hinder sugar and acid accumulation, so applying strong fruit fertilizer is essential. About 40% of the annual fertilizer should be applied during this period. After shoot growth stops, organic fertilizers should be prioritized, with reduced nitrogen and increased phosphorus, potassium, calcium, magnesium, and boron. A balanced N:P:K ratio of 10:5:10 is recommended. Leaf sprays of amino acid nutrients during fruit development can improve photosynthesis and fruit quality.
In hot and humid conditions, it's important to manage temperature and humidity. Planting grass in the orchard can improve the environment and reduce fruit rust. During the bagging period, pest control is vital. Common pests include Tenebrio molitor, Cornell mealybugs, and pear hibiscus. Control measures include winter pruning, spraying Liribar before bud break, and regular insecticide applications. Effective options include Sadan, Imidacloprid, and Kang Suwei, often mixed with other products. If infestations are severe, consider stopping bagging for 1-2 years.
Pruning during the growing season helps reduce nutrient consumption, improve light penetration, and enhance fruit quality. Remove long shoots, trim back to 20 cm, and eliminate competing branches between May and June. From June to July, flatten or remove branches on the back of the tree.
Finally, timing the removal of bags is important. Most varieties are removed at harvest time, while colored varieties may be removed 5-7 days before maturity. On sunny days, remove bags during early morning (8-11 AM) or late afternoon (3-6 PM). Bagging can delay maturity, allowing for staged harvesting based on market demand and labor availability.
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