How to bag oranges: a detailed explanation of the key techniques
In recent years, the production of pollution-free fruit has been promoted, so most fruits are bagged during cultivation, and oranges are no exception. Bagging oranges is an advanced method for producing high-grade premium oranges. Oranges produced through bagging not only have better quality, but their price is on average more than 1 yuan per kilogram higher than that of unbagged fruit. So how should oranges be bagged? Let's take a look.
1. Spraying before bagging
Before bagging oranges, first spray a liquid solution to prevent pathogens on the fruit from continuing to harm the fruit after bagging, which would make bagging lose its original purpose. You can spray a fungicide plus New High-Lipid Film liquid, which can both protect the plant's fruit and leaves from pathogen infection and also serve as a liquid-film bagging effect. Spraying the agent will not affect the normal growth of the fruit and can also improve its coloring. Spraying needs to be done 2-3 times consecutively. After the last spraying, bagging is required within 2-3 days. When bagging, keep the fruit surface clean, and it should not have liquid or dew, so as to avoid causing fruit rot.
2. Bagging time
Choosing a suitable time for bagging is the only way to achieve the best bagging effect. Oranges are suitable for bagging after the physiological fruit drop and navel yellowing have ended, when the number of fruits is stable. The specific time is preferably from mid-July to mid-August. At this time the temperature is just right. If it is too early and the temperature is too high, it will affect the growth of the fruit; if it is too late, the fruit surface will have larger reticulation and is highly prone to sunburn, affecting fruit quality. In addition, the time of day on the bagging day should also be chosen well. It is suitable to do it at around 9 a.m. or 4 p.m., and try to avoid the period when the morning dew has not dried, the high temperature and strong light at noon, and the return of moisture in the evening.
3. Bagging method
Choose double-layer or single-layer paper bags for bagging. The paper bags are required to be dark outside and light inside, with moderate light transmission, good air permeability, and also strong expansion force and low water absorption. In areas with lower winter temperatures, it is recommended to use double-layer bags. When bagging, grasp the principle of top first and bottom later, and inside first and outside later: first bag the fruit on the upper part and inner layer of the canopy, then bag the fruit on the lower part and outer layer. Open the bag mouth, place the fruit into it with the bag mouth facing downward, and the fruit should hang in the center of the bag and should not touch the bag surface, then tie the bag mouth securely.
4. Management after bagging
After bagging, do a good job of orchard management. First, 10-15 days after bagging, spray the whole orchard with the agent and check the bagging situation. Once broken bags are found, replace them in time. After that, also control the harm of pests and diseases well. When using chemical agents, it is strictly forbidden to use copper-based pesticides such as propargite, Bordeaux mixture, amitraz, and omethoate, so as to avoid speckling on the fruit and affecting quality.
The above is all the content on orange bagging techniques. We hope it can help you. If you want to learn more related knowledge, please stay tuned to us.