Bagging can improve grape quality matters needing attention in grape bagging

Grape bagging can improve the appearance, reduce pesticide pollution, prevent diseases and insects, reduce sunburn, prevent bird damage, and greatly improve the quality and safety of grapes. Grape bagging is usually carried out 25-40 days after flowering. When bagging, avoid the hot weather after rain and the sudden sunny day after rain. Here are the steps for bagging grapes:

Grape bagging

First, choose paper bags. Select the fruit bags with strong resistance to wind and rain, good air permeability, high transmittance, high hydrophobicity and anti-bacteria, and choose different fruit bags according to the different uses of different grape varieties. General green and white grape varieties emphasize anti-bacterial and smooth fruit surface, and do not have high requirements for the light transmittance of fruit bags, while some colored grape varieties have high requirements for fruit bag transmittance.

Second, ear arrangement. Before bagging. The grape grains with small grains and close distance are removed, the amount of fruit retained is determined according to different varieties, and the principle of fewer grapes with large fruit varieties and more grapes with small fruit varieties is adhered to, so that the ear weight is finally controlled between 400g and 800g.

Third, the preparatory work. Before bagging, the vineyard must be watered once, and after the ground is dry, it can be bagged. This method can significantly reduce or even avoid sunburn after bagging, and it is best to implement micro-irrigation in vineyards with conditions. Before bagging, according to the local disease situation and medication experience, spray fungicide once to prevent ear disease, choose water-soluble fungicide, do not choose emulsion, otherwise grape surface is easy to leave spots, can be sprayed with 1000 times of pyrimidine and other fungicides, the solution is dried and bagged.

Fourth, correct bagging. The mouth of the fruit bag is first moistened with clean water, which makes it easy to seal the mouth of the bag with the right hand and hold the bottom of the bag with the left hand, so that the ventilated drainage ports on both sides of the bottom of the bag are opened, the bag body is expanded, and the bag is pulled up from the bottom. The handle of the fruit is placed at the cut above the bag, so that the ear is located in the center of the bag, and then the mouth of the bag is tied up with wire to avoid the inflow of water. Leave a 1 inch 1.5 cm edge of the bag above the wire. When bagging, do not rub the ear with your hands. After bagging, in case of high temperature (the temperature is higher than 38 ℃), the bottom mouth of the fruit bag should be opened for ventilation to reduce the temperature in the bag. it is best to finish bagging grape within 7-10 days.

Fifth, remove the bag correctly. Generally in the week before grape ripening, choose a sunny day before 10:00 or after 4 pm, cloudy days can be carried out throughout the day. If there is a surplus area during the ripening period, you can remove the bag early to ensure the color of the grapes. When removing the bag, do not take off the bag at once, but first open the bottom of the bag so that the upper part of the bag is in the shape of an umbrella and remain on the ear to prevent sunburn and bird damage.