2 Bagging Period: Pears should be bagged after fruit thinning in mid-May; bagging time should be sunny at 9:00 to 11:00 and 2:00 to 6:00.
3 bagging method: Before bagging, put the whole bag of fruit bags in a damp place to make it moist and flexible; after selecting the young fruit, carefully remove the petals and other debris attached to the young fruit, and hold the paper bag with the left hand, Open the bag mouth with your right hand, or open the bag mouth with your mouth, so that the bag body bulges, so that the ventilation holes in the two corners of the bag open, 2 cm to 3 cm under the handle bag mouth, the bag mouth up or down Insert the fruit, put the fruit, put the fruit handle on the open base of the bag (do not put the leaves and branches into the bag), then fold the bag mouth at the incision from both sides of the bag mouth in turn by “folding the fan†method. The tying wire binds the bag opening to the fold, tears it from the connection point above the line opening, turns the tying wire back 90 degrees, and tightly rotates the bag mouth along the bag mouth for 1 week so that the young fruit is in the center of the bag body. Hang to prevent the bag body from rubbing the fruit surface and do not wrap the tie wire around the stem. When the bag is being bagged, the direction of force must always be upward so as not to pull off the young fruit. The force should be light, try not to touch the young fruit, and the bag mouth should be tightly tightened so as to prevent the insect from crawling into the bag to harm the fruit and prevent the paper bag from being blown off by the wind. In addition, the bare fruit on the upper part of the crown and on the back of the backbone should be used in order to avoid the occurrence of sunburn. The bagging sequence is first up, then down, first in and then out. The average number of bags per 667 square meters of pear orchard is about 7,800. Pear does not go bag before harvesting.
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