What to Do When Bagged Apples Taste Bland? Cause Analysis and Solutions

In apple production, bagging is an important part of management. It helps improve fruit coloration, reduce pesticide contamination, and lessen pest and disease damage, all of which have positive effects. However, in recent years, the phenomenon of bagged apples tasting weaker, having poorer flavor, and looking good but not tasting good has become increasingly serious, seriously affecting apple quality. So what causes the poor taste of bagged apples? How should it be solved? Let's take a look together.

1. Bagging causes a decline in sweetness

When apples are bagged, the temperature inside the bag is relatively high, the respiration of the fruit is strengthened, more nutrients are consumed, and accumulation is reduced. This directly leads to a decline in the sugar content of the fruit, which is the main reason ordinary apples taste worse.

Solution: After bag removal, improve light conditions to promote coloration and increase fruit flavor. You can remove leaves touching the fruit and shading leaves near the fruit to promote fruit coloring. This can increase the sugar content in the fruit and improve fruit flavor.

2. Picking too early

Picking fruit too early can also cause a decline in sugar content. There are serious problems in the composition of apples in our country: early-maturing varieties are severely insufficient, mid-maturing varieties are in short supply, and late-maturing varieties are in excess. This causes early harvesting to occur frequently in apple production, and apples color easily, so many people, in order to seize the market, remove the bags from late-maturing varieties as early as possible. This causes the sugar content of the apples to remain low and the flavor to become worse.

Solution: In apple production, early harvesting must be firmly resisted, especially for Red Fuji apples, which color relatively easily, so bags must not be removed too early. Harvest at the proper time, extend the fruit growth period, effectively increase sugar content, and improve fruit flavor.

3. Unscientific fertilization

In apple production, organic fertilizer and potassium fertilizer are the two fertilizers with the most obvious impact on apple quality. Their application rates determine the level of fruit sugar content and the quality of flavor. In production, the application rates of organic fertilizer and potassium fertilizer are the most insufficient and often cannot meet the needs of the plants. Generally, in newly built orchards in the first few years, the apples are sweet in flavor and good in taste, but as the cultivation years increase, the flavor becomes weaker and weaker. This is mainly caused by the gradual decrease of organic matter in the soil.

Solution: In production, increase the application rate of organic fertilizer, supplement potassium fertilizer in a timely manner, improve the current situation, and raise the level of fertilization. In particular, base fertilizer must always be based mainly on organic fertilizer to effectively supplement the organic matter content in the soil.

4. Closed, overcrowded orchard

When apples receive sufficient light, photosynthesis is strong, their sugar content is high, and the flavor is better. However, under insufficient light, photosynthesis is weak, sugar content is low, and the flavor naturally becomes weaker.

Solution: In production, strengthen quality awareness and focus on solving the ventilation and light penetration conditions of the orchard. Through thinning to reduce the number of trees, raising the trunk, lowering the head, and thinning branches to reduce the number of branches, control the number of trees per mu at about 28-33. Ensure every branch receives light and every fruit faces the sun, so as to increase the soluble solids content of the fruit and improve fruit quality.

The above is an introduction to the causes of poor taste in bagged apples and the solutions. We hope it can help you. If you want to learn more related knowledge, please follow us.