Apple bagging is an important method for producing high-quality fruit. After bagging, the fruit appears beautiful, with few blemishes, smooth surface, and vibrant color. However, many growers often overlook some details during the bagging process. Let's discuss the common mistakes in apple bagging.
Common Mistakes in Apple Bagging
1. Inadequate Sealing of Bag Openings
-
Sealing the bag openings inadequately can lead to liquid infiltration from pesticides or rainwater, especially around the fruit stem, resulting in fruit rust. Additionally, inadequate sealing may allow pests to enter, compromising fruit quality.
2. Fruit Contact with Bags
-
Sometimes, growers fail to fully expand the bag during bagging, causing the fruit to come into contact with the bag. This can result in sunburn during hot weather and friction damage to the fruit surface during windy conditions.
3. Failure to Create Ventilation Holes
-
Rushing the bagging process without opening ventilation holes can lead to high temperatures and humidity inside the bag, reaching over 70 degrees Celsius in summer. This can adversely affect fruit development and lead to diseases like black spot, red spot, or sunburn.
4. Incorrect Bagging Sequence
-
Bagging should follow the sequence of "top first, bottom last, inside first, outside last." Reversing the sequence may cause unnecessary fruit dropping due to collisions during bagging.
Correct Method for Apple Bagging
During bagging, tap the bag with your hand to expand it, minimizing contact between the bag and the fruit. Leave a longer stem protruding from the bag and ensure the opening is sealed tightly with a small hole. Utilize wire ties and fold the seal carefully to prevent rainwater infiltration. Lastly, regularly inspect the bags for looseness or damage and replace them promptly.
These are the common mistakes in apple bagging. Proper bagging reduces damage from pests, birds, and pesticide residues while maintaining the aesthetic appeal of the fruit.
