Kiwi bagging measures

Editor's Note: Fruit bagging is an effective technique that significantly reduces fruit cracking and mechanical damage, enhances the appearance of the fruit surface, and greatly improves the commercial quality of the fruit. It also helps in preventing pests and diseases, reducing pesticide use, and minimizing pesticide residues. To help farmers master this technology, we have invited experts to explain the bagging techniques for fruits such as peaches, kiwifruits, citrus, pears, and grapes. In this issue, we will focus on the bagging methods for kiwifruit and peaches. The key steps in kiwi fruit bagging include selecting the right bags, thinning the fruits, ensuring proper fruit setting, spraying, bagging, protection, and finally removing the bags. The choice of paper bags is crucial—opt for a single-layer, beige, thin, waxed wood pulp bag with dimensions of 15–18 cm in length and 11–13 cm in width. The bag should have a middle opening, a wire on one side, and a 2–4 cm opening at the lower corner to ensure water resistance. It should be breathable, durable, and strong enough to protect the fruit throughout its growth. Fruit thinning is an essential step in kiwi cultivation. On dormant short shoots, leave 3–4 fruits per fruiting branch and remove excess ones. For long shoots, prune the base of the mother twigs and remove weaker fruits, leaving 2–3 per branch. Avoid over-crowding the middle part of the mother branch, and allow 3–4 fruits on sparse branches. If the tree is weak or injured, reduce or eliminate fruiting. Remove any damaged, deformed, or underdeveloped fruits promptly. When thinning, start from the inner and outer parts, then move to the weaker branches before the stronger ones. Young orchard trees should be pruned based on their strength, with each mother branch having 2–3 result branches and each branch carrying 2–3 fruits. Before bagging, it’s important to spray the entire orchard with insecticides and bactericides. Options include 20% mancozeb at 2500 times dilution, 18% chlorfenapyr at 2000 times, or 2000 times diluted green time, along with broad-spectrum fungicides like thiophanate-methyl or multi-bacteria ling. This helps control pests like beetles, aphids, cockroaches, and scale insects, as well as diseases such as soft rot and gray mold. Avoid using highly toxic or high-residue pesticides and limit the use of plant growth regulators. The best time for bagging kiwifruit is around the end of June, about 40 days after flowering. However, always perform bagging after spraying. Choose a day with no direct sunlight, and work in the morning between 8–12 AM or in the afternoon from 3–7 PM. When bagging, open the bag with one hand and gently place the fruit inside from the bottom. Use the other hand to fold the top of the bag and secure it with the wire on the side. For single fruits, tie them directly to the fruiting branch. For clustered fruits, tie them to the pedicel, making sure not to twist the bag. If the bottom of the bag is fully closed, cut a 2–4 cm opening with scissors. Ensure the top is tightly sealed. Work carefully, starting from the inside out, and secure any sagging or standing branches to prevent wind damage. After bagging, strengthen fertilizer and irrigation management. Apply foliar fertilizers and monitor soil moisture. Improve summer pruning to develop sufficient vegetative branches and maintain a healthy leaf canopy. Enhance integrated pest management and reinforce the trellis system. Secure branches and protect the tree from wind. When harvesting, remove the bags 3–5 days before picking. For fruits tied to the fruiting branch, support the bottom of the bag first, loosen the wire, and rotate the bag to remove it. For those tied to the handle, gently pull the bottom of the bag and rotate it off. Handle the removed bags carefully, then sort and grade the fruits accordingly.

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