Key Techniques for Citrus Bagging
Citrus bagging is one of the most effective methods to enhance both the quality and commercial value of citrus fruits. By covering the fruits with bags, it helps prevent and reduce damage from pests and diseases such as red spider mites, rust mites, scale insects, anthracnose, and canker. It also protects the fruit surface from pollution caused by sooty mold and other environmental factors. This practice effectively minimizes the appearance of blemishes, rust spots, chemical stains, sunburn marks, wind scars, and mechanical injuries, resulting in a more attractive and visually appealing fruit. The bagging process also reduces pesticide residue and improves the fruit's storage life. Here are the main technical points to consider when bagging citrus fruits:1. Before bagging, it is essential to spray a fungicide and insecticides, focusing on the fruit surfaces to eliminate eggs of pests like aphids, scale insects, and anthracnose. However, emulsified pesticides should be used carefully, as they may cause fruit injury or lead to fruit rust. It is better to use water-based or powder formulations instead.
2. The optimal time for bagging is generally after the second physiological fruit drop, typically around mid to late June, depending on the region.
3. When bagging, follow an order: start from the top and bottom, then move inward and outward. This ensures even coverage and avoids missing any fruit.
4. Proper bagging technique is crucial. Each fruit should be individually wrapped. Make sure that no leaves fall into the bag. Hold the bag with one hand, inflate it completely, and then grasp the base of the bag with the other hand. Place the young fruit in the center of the bag opening, then gently squeeze the sides of the bag toward the handle to close it securely. Finally, tie the bag tightly near the handle. After securing the bag, press the middle to keep it fully inflated. The two corners of the bag should open up, allowing the fruit to hang freely inside.
5. It is important to perform strict fruit thinning to ensure balanced fruiting and maintain high quality. Overcrowded fruits can lead to poor development and lower quality, so proper thinning is essential.
6. Remove the bags 10 to 20 days before harvesting to allow the fruit to develop better color and sweetness. This step enhances the overall quality and marketability of the citrus fruits.
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