What is the paper that wraps grapes? When the grapes are wrapped in paper

You're talking about grape bagging Grape bagging can significantly improve fruit quality, prevent pests and diseases, reduce pesticide residues, and improve fruit flavor, thus greatly improving fruit quality. Grape bagging has become an important technology for the production of high-quality and high-grade fruits. Give a good review.

Grape fruit bagging cultivation has the advantages of improving fruit surface finish, improving coloring, preventing pests and diseases, reducing the number of pesticide use, reducing pesticide residues in fruits and bird hazards. As an important technical measure for pollution-free fruits, it has been widely used in production and has become an inevitable trend of market consumption.

1. Grape bagging can prevent and alleviate fruit diseases.

The bagging grape fruit is isolated from the outside world by the fruit bag, and the physical method is used to block the channel for the spread of germs from other objects to the fruit ear and fruit, reduce the chance of disease and insect infection on the fruit, and effectively prevent the occurrence of black pox, anthracnose, white rot, downy mildew and other occurrences on the grape fruit.

2.Grape bagging can reduce the amount of pesticides used and reduce pesticide residues.

After bagging, various pesticides cannot be sprayed on the fruit. In particular, if the agent used after bagging is not systemic and the sprayed pesticide will not affect the fruit; In the case of systemic agents, the dose of the agent transmitted to the fruit is also greatly reduced. Therefore, grape bagging will reduce the pesticide residue in the fruit, which is an important measure to produce safe food and increase the trust of agricultural products, which has far-reaching significance.

Practice has proved that during the grape growing season, the disease prevention link of bagging viticulture can reduce the use of drugs 4-5 times.

3.Grape bagging can improve the surface finish of the fruit.

After the grape fruit is bagged, the fruit is in a small environment relatively isolated from the outside world, the temperature, humidity and humidity are relatively stable, and the light intensity is reduced accordingly, which delays the aging of fruit epidermal cells, cuticle and cell wall cells. At the same time, the fruit in the bag can avoid wind and rain, dust, chemical pollution, mosquitoes, flies and insect pests and bird damage. The bagged grapes have a smooth surface and a thick and uniform powder, which improves the appearance quality.

4.Improve the rate of excellent fruit and increase economic benefits.

For bagging grape fruits, flower thinning and fruit thinning, inflorescence and fruit spike treatment should be carried out before bagging, which can greatly improve the excellent fruit rate of grape fruits; Secondly, grape fruit bagging can significantly improve the appearance quality and commodity value of grape fruits.

Grapes are generally bagged after physiological fruit drop (15-20 days after fruit set).

Grape bagging can significantly improve fruit quality, prevent pests and diseases, reduce pesticide residues, improve fruit flavor, and greatly improve fruit quality, so it has become an important technology for the production of high-quality and high-grade fruits.

1.Ear handling prior to bagging. Before the grapes bloom, according to the flower spikes, in order to make the flower spikes look consistent, and the fruit becomes a standardized and standardized high-quality commodity, it is also necessary to prune the flower spikes, first remove the secondary spikes, remove the upper 2-3 spikelets of the flower spikes, and pinch off the tips of the lower spikes by 1-2 cm.

Leave 14-15 spikelets in the whole flower spike to make the fruit spike neat and beautiful.

2.Choice of fruit bag. The selection of fruit bags should be based on the variety and climatic conditions of each region, the tree situation in the garden, economic capacity, etc. (special bags can be purchased, or homemade).

3.Bagging period. Generally, bagging is carried out after physiological fruit drop (15-20 days after fruit set), that is, when the fruit grows to the size of a bean, it is bagged immediately after thinning the grain.

End before the rain to prevent early infection of the disease and prevent sunburn. Avoid bagging in hot weather after rain or sudden sunny weather after continuous rain. Otherwise, it will make the sunburn worse.

Generally, after 2-3 days, the fruit is slightly adapted to the high temperature environment. Bagging time should be 9-11 a.m. and 2-6 p.m. on a sunny day.