Editor's Note: Fruit bagging is an effective technique that helps reduce fruit cracking and mechanical damage, enhances the color of the fruit surface, and significantly improves the commercial quality of fruits. It also serves as a natural barrier against pests and diseases, reduces pesticide use, and minimizes residue on the fruit. In our previous issue, we discussed the bagging techniques for peaches and kiwifruit. This time, we are focusing on the bagging methods for pears and grapes. Our goal is to provide valuable information to help fruit growers increase the value of their produce and ultimately boost their income.
When it comes to pear fruit bagging, it’s essential to use high-quality, specially designed fruit bags. These bags should have the right size, good paper strength, and sufficient waterproofing to protect the fruit from sunburn. The inner layer should be treated with a slow-release antimicrobial coating or similar material. A standard fruit bag includes a mouth, tying wire, body, bottom, and ventilation holes. For pears, double-layered black-and-white or single-layered bags are commonly used. Recent studies suggest that using breathable film inside and yellow paper outside can combine the benefits of both materials, reducing fruit rust and improving appearance, while increasing the soluble solids content. Varieties like the brown-yellow peel (common in southern Hunan) may benefit from single-layer bags due to their lower cost, while yellow-peeled varieties such as Jin 20th Century or New Century often require outer paper and inner plastic bags, especially with red inner bags for better results.
During the bagging process, open the bag’s mouth, hold the bottom so that the vent holes at the corners are open, then place the fruit 2–3 cm below the opening. Fold the bag from the middle outward like a fan, twist the tie around the neck, and secure it tightly. Ensure the fruit hangs freely inside the bag to avoid contact with the walls. Bagging should be evenly distributed across all sides of the tree. Sensitive varieties like New Century, Cuiguan, Xueqing, Xizi Green, and Jin 20th Century can be placed in white pouches (10cm x 7.5cm) about 20 days after flowering, and 30 days later, the outer bags are removed. The result is a clear, translucent fruit known as “Crystal Pear.â€
Before bagging, it's important to spray the fruit with appropriate insecticides and fungicides. Avoid emulsified pesticides, especially those containing copper ions or oil-based formulations. Mancozeb should not be used repeatedly to prevent fruit spotting. After spraying, wait for the fruit to dry and complete the bagging within 5–7 days. If rain occurs or the period is extended, re-spraying is necessary.
After bagging, proper management is crucial. The shading effect of the bags can hinder sugar and acid accumulation, so it's important to apply strong fruit fertilizer. Around 40% of the annual fertilizer should be applied during this period. Organic fertilizers are preferred after shoot growth stops, with reduced nitrogen and increased phosphorus and potassium. A balanced N:P:K ratio of 10:5:10 is recommended throughout the year. Leaf sprays of amino acid nutrients can enhance photosynthesis and improve fruit quality.
In case of high temperatures and humidity, measures should be taken to control the environment. Planting grass or mulching in the orchard can improve the ecological conditions and reduce fruit rust. Pest control is also critical during the bagging period. Common pests include Tenebrio molitor, mealybugs, and hibiscus. Regular monitoring and targeted spraying with products like Sadan, Imidacloprid, or Kang Suwei can help manage infestations. Pruning during the growing season improves light exposure and fruit quality by removing excessive shoots and competing branches.
Finally, timely bag removal is essential. Most varieties are harvested with the bags still on, while colored varieties may need the bags removed 5–7 days before harvest. On sunny days, remove the bags between 8–11 AM or 3–6 PM to avoid heat stress. Bagging delays ripening, allowing for staged harvesting based on market demand and labor availability.
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