Recently, more than 10 fruit growers in the gold (1312.30, 1.80, 0.14%) village grape farms in Nanjiang County, Nanjiang County have grapes on top of the sun and a bunch of white grapes in protective clothing. It is particularly dazzling. "After bagging grapes, not only can increase the smoothness of the peel, improve the taste and quality of the grapes, but also can effectively reduce the pollution of pesticides, reduce the damage of insects and birds, increase the yield and benefit of grapes." introduced by Cai Qiangguo, technician of Nanjiang County Agricultural Bureau. Said that its specific operating technology is:
Correct choice of paper bags
The selected fruit bag should have the characteristics of strong weather resistance, good air permeability, high light transmittance, high hydrophobicity, and anti-bacterial characteristics, and different fruit bags should be selected according to different varieties and different purposes. The green and white varieties emphasize antibacterial and smooth fruit surfaces. Grape bags are less stringent for light transmission.
Ears finishing
Before bagging, remove the small grains and the nearby grains, determine the amount of retained fruits according to different varieties, adhere to the principle of keeping large grains and leaving more small varieties, and keep the weight of the ear between 400 and 800 grams.
Prepare before bagging
Before bagging, the orchard must be poured with water once. After the ground is dry, it can be bagged, which can significantly reduce or even avoid sunburn after bagging. The conditional orchard is best to implement micro-irrigation.
Before bagging, according to the local disease conditions and medication experience, spray a fungicide to prevent ear disease. Note that the use of water-soluble fungicides, do not use emulsion, otherwise the fruit surface is easy to leave spots. Can be sprayed with 40% pyrimethanil 1000 times liquid and other bactericides, and the liquids are dried and then bagged.
Correct bagging
The mouth of the bag can be moistened with water to make it easy to seal the bag mouth. Open the bag mouth with your right hand and support the bottom of the bag with your left hand so that the vent opening on both sides of the bag will open and the bag body will expand. The bag is pulled up from the bottom, and the handle is placed on the incision above the bag so that the ear is in the center of the bag, and then the bag mouth is tightly tied with wire to prevent the inflow of water.
After bagging, it encounters high temperature (temperature higher than 38°C). It should open the bottom of the bag to ventilate to reduce the temperature inside the bag. Bagging is best done in 7-10 days.
Go bag
The bag is usually taken one week before the fruit matures. Choose to do it before 10 o'clock in the morning or after 4 o'clock in the sunny day. Cloudy days can be conducted throughout the day.
Areas with high rainfall during mature season can be bagged in advance to ensure the color of the fruit.
When removing the bag, do not remove the paper bag at one time. Open the bottom of the bag so that the upper part of the bag remains umbrella-shaped and remains on the ear. This can prevent day burns and bird damage.
Correct choice of paper bags
The selected fruit bag should have the characteristics of strong weather resistance, good air permeability, high light transmittance, high hydrophobicity, and anti-bacterial characteristics, and different fruit bags should be selected according to different varieties and different purposes. The green and white varieties emphasize antibacterial and smooth fruit surfaces. Grape bags are less stringent for light transmission.
Ears finishing
Before bagging, remove the small grains and the nearby grains, determine the amount of retained fruits according to different varieties, adhere to the principle of keeping large grains and leaving more small varieties, and keep the weight of the ear between 400 and 800 grams.
Prepare before bagging
Before bagging, the orchard must be poured with water once. After the ground is dry, it can be bagged, which can significantly reduce or even avoid sunburn after bagging. The conditional orchard is best to implement micro-irrigation.
Before bagging, according to the local disease conditions and medication experience, spray a fungicide to prevent ear disease. Note that the use of water-soluble fungicides, do not use emulsion, otherwise the fruit surface is easy to leave spots. Can be sprayed with 40% pyrimethanil 1000 times liquid and other bactericides, and the liquids are dried and then bagged.
Correct bagging
The mouth of the bag can be moistened with water to make it easy to seal the bag mouth. Open the bag mouth with your right hand and support the bottom of the bag with your left hand so that the vent opening on both sides of the bag will open and the bag body will expand. The bag is pulled up from the bottom, and the handle is placed on the incision above the bag so that the ear is in the center of the bag, and then the bag mouth is tightly tied with wire to prevent the inflow of water.
After bagging, it encounters high temperature (temperature higher than 38°C). It should open the bottom of the bag to ventilate to reduce the temperature inside the bag. Bagging is best done in 7-10 days.
Go bag
The bag is usually taken one week before the fruit matures. Choose to do it before 10 o'clock in the morning or after 4 o'clock in the sunny day. Cloudy days can be conducted throughout the day.
Areas with high rainfall during mature season can be bagged in advance to ensure the color of the fruit.
When removing the bag, do not remove the paper bag at one time. Open the bottom of the bag so that the upper part of the bag remains umbrella-shaped and remains on the ear. This can prevent day burns and bird damage.
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