Why are kiwis bagged?

1. Preparation before kiwi bagging

First remove the deformed fruits, pests and fruits, small fruits, etc., retain the stalks of strong, well-developed young fruit, the young tree can be based on the strength of the mother branch, each fruit branch leaves 2 to 3 fruit branches, each result The branches leave 2 to 3 fruits, the tree is weak, and as a result of the injury, the mother branch should have fewer or no fruits.

Second, the choice of kiwi bagging

The paper bag should be a single layer of beige thin wax wood pulp paper bag, which is 15-18 cm long and 11-13 cm wide, with a slit in the middle of the upper mouth, a wire on one side, and an opening of 2 to 4 cm at the lower corner. The paper bag should be waterproof. , Breathable, good toughness.

3. Kiwi bagging time

Kiwi bagging should be started about 30 days after flowering, and it should be finished within 10 to 15 days. Bagging should be done after the dew dries in the morning or after the liquid medicine is dried. Sunny days are generally 9:00 am to 11:30 am and 4:00 pm to 6:30 pm. It is also inappropriate to apply bags immediately after rain. If the bagging is too early, it will easily hurt the peel of the fruit handle, which is not conducive to the development of young fruit; if the bagging is too late, the fruit surface will be rough, which will affect the bagging effect, and the lignification of the fruit handle is not easy to handle.

4. Spraying the kiwi fruit before bagging

Kiwifruit should be sprayed with insecticide and fungicide once in the whole garden before bagging. It can be sprayed with 20% chlorsulfurate 2500 times solution, 18% frontal kill 2000 times, or 2000 times green kung fu, thiophanate-methyl or carbendazim, etc. A broad-spectrum fungicide that controls scarabs, small snails, stink bugs, scale insects and other pests, and prevents other diseases such as fruit soft rot and gray mold. The use of high-toxicity and high-residue pesticides and plant growth regulators is prohibited.

5. Kiwi bagging method

The paper bag can be placed in a humid place the night before bagging to soften the bag to facilitate tightening the bag mouth.

When bagging, open the bag mouth with one hand, put the intact young fruits into the fruit bag from bottom to top, and use the other hand to fold the bag mouth from the seam into uniform folds, and use the iron wire on the side of the bag to fold the folds Tight, the single fruit on the fruit branch can be directly tied on the fruit bearing fruit branch, the bunched fruit is directly tied on the fruit handle, and the folded fruit bag is wrinkled and lined on the fruit handle. Fruit handle. Check whether the bottom of the bag is open, if the bottom of the bag is closed, use scissors to cut the opening of 2-4 cm. The upper mouth is tightly sealed. When bagging, first move in and then out, the movement is gentle, and the hanging or upright branch of the bag should be fixed in time to prevent the strong wind from swinging.

Note: If you encounter high temperature after bagging (the temperature is higher than 38℃), you should open the bottom of the bag to ventilate to reduce the temperature inside the bag.

6. Management after kiwi bagging

1. Regularly check the growth of bagged fruits, investigate and record the growth of fruits and diseases and insect pests, and take corresponding countermeasures in time to find that broken bags are replaced in time.

2. If the weather is long-term drought, the temperature inside the fruit bag is too high, it is easy to cause sunburn of the fruit, and it should be balanced and irrigated in time. Pay attention to drainage during the rainy season to prevent rooting.

3. Remove the fruit bag 7 days before harvest to improve the coloring of the fruit surface. In case of rainy weather, you can postpone bag removal and postpone harvesting to avoid fruit surface pollution caused by rain.

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