Grape bagging technology

In order to enhance the competitiveness of grape market, it has become a consensus of growers to popularize and apply bagging technology on grapes, but how to maximize the benefit of bagging? Before bagging, prepare to trim the spike one week before flowering, remove the accessory spike and 1-8 branches at the base of the main axis, and the spikelet is less or not removed; pinch the spike tip 1 / 4 before flowering, thinning fruit grains after 2 weeks of fruit setting, and begin bagging immediately after fruit stabilization, ending before the rainy season. Bagging method: when bagging, the paper bag is opened by hand to make the whole bag bulge, then the whole ear is put into the bag from bottom to top, and then the mouth of the bag is contracted to the handle of the ear, and tightly fastened with the sealing wire on one side. But there should be a paper bag of 1.0 cm to 1.5 cm above the sealing wire, and never rub the ear with your hands. In the period of removing the bag, the bag can not be removed and harvested with the bag; the general red varieties can be bagged about 10 days before harvest to promote good coloring. However, if the ear in the bag is well colored and is close to the best commercial hue, it is not necessary to remove the bag, otherwise it will deepen the purple and overcolor.