The reasons for the poor taste of the latest bagged apples and their solutions

In apple production, bagging is an important part of management, which plays a positive role in improving fruit coloring, reducing pesticide pollution, reducing diseases and insect pests, etc., but bagging apples have become more and more serious in recent years, which seriously affect the quality of apples. So what is the reason for the poor taste of bagged apples? How to solve it? Let's take a look.

1. Bagging leads to the decrease of sweetness

When bagging, the temperature of the fruit in the bag is higher, the respiration of the fruit will be strengthened, the consumption of nutrients will be greater, and the accumulation will decrease, which will lead to the direct decrease of the sugar content of the fruit, which is the main reason for the deterioration of the taste of normal apples.

Solution: after taking off the bag, it is necessary to improve the light conditions, promote coloring and increase the fruit flavor, remove the shading leaves of the fruit and the adjacent fruit, and promote the fruit coloring, which can increase the sugar content of the fruit and improve the fruit flavor.

2. Picking too early

Early picking of fruits will also lead to a decrease in sugar content. There are serious problems in the composition of apples in China, such as a serious shortage of early-maturing varieties, a shortage of middle-maturing varieties and a surplus of late-maturing varieties. This will lead to the frequent occurrence of early harvest in apple production, and the apple is easy to color, so many people take the late-maturing varieties out of the bag as soon as possible in order to seize the market, which leads to the sugar content of the apple can not go up and the flavor becomes worse.

Solution: Apple production should resolutely resist the phenomenon of early picking, especially red Fuji apples, coloring is relatively easy, let alone take off the bag too early, harvest at the right time, prolong the fruit growth time, effectively increase the sugar content and improve the fruit flavor.

3. Fertilization is not scientific.

In apple production, organic fertilizer and potash fertilizer have the most obvious effect on apple quality, and their application rate determines the sugar content and flavor of the fruit. However, the application rate of organic fertilizer and potash fertilizer is the most scarce in production, which often can not meet the needs of plants. generally, apples have a sweet flavor and good taste in the first few years of the new orchard, but with the extension of cultivation years, the flavor will become lighter and lighter, mainly due to the sudden decrease of organic matter.

Solution: in production, it is necessary to increase the application amount of organic fertilizer, timely supplement potassium fertilizer, improve the current situation and improve the level of fertilization, especially the base fertilizer must adhere to organic fertilizer and effectively supplement the content of organic matter in the soil.

4. The orchard is closed

In the case of sufficient light, the photosynthesis of apple is strong, its sugar content is high, and its flavor will be better, but in the case of insufficient light, the photosynthesis is weak, the sugar content is low, and the flavor will naturally become lower.

The solution: the quality consciousness should be strengthened in production, efforts should be made to solve the ventilation and light transmission conditions of the orchard, and the number of trees per mu should be controlled at about 28-33 by thinning, raising stem, falling head and thinning branches. Ensure that the branches are bright and the fruit is sunny, so as to increase the content of soluble matter in the fruit and improve the quality of the fruit.

The above are the reasons for the poor taste of bagged apples and the solutions. I hope I can help you. If you want to know more about it, please follow us.