What about the wrinkle and crack of bagged apples?

Bagged apples are easy to appear microcrack and wrinkle after debagging. This phenomenon is divided into two cases: one is the fruit in the bag on the occurrence of cracking phenomenon, once the bag is more serious; the second is to tear the bag fashion without abnormal phenomenon, to color soon after the occurrence of micro-cracking, wrinkled skin, soft and other undesirable phenomena.

The main reason is high temperature and drought before and during apple growth, the temperature in the bag often exceeds 50 ℃ during the day, while the temperature should be maintained at 35-45 ℃ under normal circumstances, the first expansion period of fruit is short, the growth stops early, and the fruit skin in the bag is thin and tender. After tearing the bag at the later stage, if there is sufficient water, the second expansion speed of fruit will be accelerated. Because of the fast cell division speed of pulp and slow cell division speed of pericarp, the difference of cell division speed between inner and outer cells leads to microcrack of fruit. Fruit microcrack after water loss, and lead to fruit shrinkage, soft. In addition, fruit calcium deficiency is also prone to this phenomenon.

Measures to prevent bagged apples from cracking:

1, after flowering encounter high temperature and dry weather can be intermittently in the evening (before and after sunset) to spray water on the leaves, until the leaves drip is appropriate. In addition, adding 1% potassium dihydrogen phosphate or calcium amino acid to water when spraying water is better.

2. Spray 2% amino acid calcium aqueous solution during the first and second fruit expansion periods (spraying effect is good in the evening).

3. Naphthylacetic acid was sprayed once at the prophase and metaphase of the second fruit expansion.

4. Pay attention to picking leaves and turning fruits during coloring period.