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 fruits. It also helps prevent pests and diseases, reducing pesticide use and minimizing pesticide residues. To assist farmers in mastering this technology, we have invited industry experts to introduce the bagging techniques for various fruits, including peaches, kiwifruits, citrus, pears, and grapes. In this issue, we focus on the bagging methods for kiwifruit and peaches. Kiwifruit bagging involves several key steps: selecting the right bags, thinning fruits, applying sprays, setting the fruit, protecting it, and removing the bags at the right time. For the paper bags, it's recommended to use a single-layer, beige, lightweight, wax-coated wood pulp bag. The dimensions should be around 15–18 cm in length and 11–13 cm in width. The bag should have a middle opening, one side with a wire, and a 2–4 cm opening at the bottom. These bags should be waterproof, well-ventilated, and strong enough to withstand weather conditions. Fruit thinning is crucial for kiwifruit. On dormant short shoots, maintain the fruiting branches by leaving 3–4 fruits per branch and removing excess ones. For long shoots, remove fruits from weak base branches, keeping only 2–3 fruits. Avoid over-crowding the middle part of the mother branch and leave 3–4 fruits on sparse branches. If the tree is weak or damaged, limit or avoid fruiting. Remove deformed, damaged, or underdeveloped fruits promptly. Thin fruits starting from the inner and outer parts, focusing on weaker branches first, then moving to stronger ones. Young orchards should balance fruiting based on their strength, with each fruiting mother branch carrying 2–3 result branches, each with 2–3 fruits. Before bagging, spray the entire orchard with a broad-spectrum insecticide and fungicide. Options include 20% chlorpyrifos at 2500 times dilution, 18% trichlorfon at 2000 times, or 2000 times diluted green time, thiophanate-methyl, or multi-bacteria ling. This helps control pests like beetles, aphids, and scale insects, as well as diseases such as soft rot and gray mold. Avoid using highly toxic or long-residue pesticides, and carefully manage plant growth regulators. The best time to bag kiwifruit is about 40 days after flowering, typically near the end of June. Ensure spraying is done first, and choose a day with no direct sunlight. Morning hours between 8:00 and 12:00, and afternoon hours between 3:00 and 7:00 are ideal. To bag the fruit, open the bag with one hand, gently place the fruit inside from the bottom up, then fold the top edge 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. Make sure the bag is not twisted or bent. If the bottom is sealed, cut a 2–4 cm opening. Ensure the top is tightly sealed. Handle the bags gently, and secure any hanging or standing branches to prevent wind damage. After bagging, improve fertilizer and irrigation management. Apply foliar fertilizers and monitor watering. Strengthen summer pruning to develop sufficient vegetative branches and protect the leaf canopy. Implement integrated pest management practices, check and stabilize the trellis system, tie branches, and protect trees from wind. When harvesting, remove the bags 3–5 days before picking. For fruit tied to the fruiting branch, support the bottom of the bag, loosen the wire, and rotate the bag to remove it along with the fruit. For those tied to the handle, gently pull the bottom of the bag and rotate to take it off. Handle the bags carefully, and grade the fruits after removal.

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