Detailed Explanation of the Correct Method and Operating Steps for Bagging Pears

1. Bagging time. Generally, bagging begins 25-30 days after petal fall.

2. Preparation before bagging. Bagging can be done after strict flower and fruit thinning and spraying. When bagging, further select the fruit, choosing drooping side fruit with a long fruit shape and tightly closed calyx end; such fruit tends to grow into large fruit, and because leaves block the sunlight, sunburn can be avoided. After selecting the fruit, carefully remove the petals, sepals and other attachments adhering to the stalk end, because long-term attachment of these substances will cause excessive humidity at the part where the fruit is attached and form water rust. 3-5 days before bagging, wrap the whole bundle of paper bags in a single layer of newspaper and bury it in moist soil to moisten the bag body, or spray a little water at the bag opening to moisten the opening, so as to facilitate bagging operation and tie the bag opening tightly. Pear stalks are relatively long; to improve bagging efficiency, the operator can prepare a waist bag tied around the waist to hold fruit bags, making the bags within reach.

3. Operating method. Take a stack of fruit bags with the bag openings facing the arm side and the side with the bag notch facing the left palm; press them down with the ring finger and little finger so that the thumb, index finger and middle finger can move freely. Use the right thumb and index finger to pinch one end of the bag opening, take one fruit bag horizontally, twist open the bag opening, support the bag bottom with one hand, insert the other hand into the bag to open the bag body, pinch the two corners of the bag bottom so that the ventilation and drainage openings at the two bottom corners open, and make the whole bag body puff up. Hold the fruit stalk with one hand and the fruit bag with the other, put the fruit into the bag from bottom to top, place the fruit stalk at the notch in the middle of the bag opening, and position the fruit in the middle of the bag body. Squeeze and gather lengthwise from the middle of the bag opening at the fruit stalk toward both sides, fold the bag opening over to the fruit stalk, tear open above the wire notch, turn the tying wire 90 degrees, rotate it once around the bag opening, and tie the bag opening tightly at 2/3 above the fruit stalk. Then tap the middle of the bag bottom so that the two ventilation and drainage openings at the bag bottom open, and the fruit bag is in an upright, drooping state.

4. Precautions. For pear fruit bagging, it is best to bag the whole orchard and the whole tree, to facilitate centralized and unified management after bagging. If only partial bagging is to be done, choose trees in the early full-bearing stage that are moderate or moderately strong; do not choose old and weak trees, falsely vigorous trees, diseased trees, isolated trees or wind-gap trees, and especially do not choose small old trees for bagging. For a single tree, bag fewer pears on the due south and southwest sides to reduce the rate of sunburned fruit. Choose fruit on the middle or middle-front branches of the tree body; do not bag fruit on inner canopy or peripheral tip shoots; bag fruit on strong branches and strong spurs, and do not bag fruit on weak branches and weak spurs.