Bagging is one of the important management links in apple production. Bagging has a positive effect on improving fruit coloring, reducing pesticide pollution, reducing pests and diseases, and preventing sunburn and bird damage. In recent years, bagging apples The phenomenon of the taste of the fruit becoming weaker, the taste worsening, and whether it tastes good or not is becoming more and more serious, which has seriously affected the quality of the fruit. Disclaimer: Some articles on this website are transferred from the Internet. If the legal rights of a third party are involved, please inform this website for processing. phone
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Reasons for the weakening of the flavor of bagged apples 1) Bagging cultivation leads to a decrease in the sweetness of apple fruits. During bagging cultivation, the temperature of the fruit in the bag increases, the respiration strength of the fruit increases, the consumption of carbohydrates increases, and the accumulation decreases. As a result, the sugar content of the fruit decreases. Generally, the sugar content of Fuji apples grown without bagging can reach 14.8% after they are fully mature. However, it is difficult for the sugar content of bagged Fuji apples to reach 13%.
2) Early harvesting of bagged apples is prone to early harvesting of apples, which results in lower sugar content. There are serious problems in the composition of apple varieties in my country, and the imbalance is obvious. The early-maturing varieties are seriously insufficient, the middle-maturing varieties are short, and the late-maturing varieties are surplus. This kind of variety composition leads to frequent early harvesting in apple production. The bagged apples are easy to be colored and have bright colors. In order to seize the market, many places have taken off the bag of late-maturing varieties prematurely, artificially causing insufficient apple growth period, which is not conducive to material accumulation and sugar conversion, resulting in unsatisfactory sugar content and unpleasant flavor.
3) Unscientific fertilization. In the production of apples, organic fertilizer and potassium fertilizer are the two types of fertilizers that have the most obvious impact on apple quality. The application rate of organic fertilizer and potassium fertilizer directly determines the sugar content of the fruit and the quality of the flavor. The application amount of organic fertilizer and potash fertilizer is the shortest. It is often not supplied in sufficient quantities, and it is difficult to meet production needs. The shortage of organic fertilizer and potash fertilizer application will seriously affect the increase of soluble matter and sugar content in the fruit, and this impact The degree is positively correlated with the content of soil organic matter, that is, the lower the soil organic matter content, the more serious the impact on apple quality and the lighter the fruit flavor. This has been verified in the apple cultivation area. Due to the current shortage of organic fertilizers in apple production, the organic matter consumed in the soil cannot be supplemented in time. The content of soil organic matter in the apple orchard is declining year by year. The direct result is that the apples are becoming less and less tasty. Generally, a newly-built apple orchard, in the first few years of fruiting, the apple has a sweet flavor and a good taste. With the extension of the cultivation period, the flavor will become weaker.
4) The orchard is closed and insufficient light. In the case of sufficient light, photosynthesis is strong, and the sugar content in apples is high, and the apple flavor is good. However, under the condition of insufficient light, photosynthesis is weak and the sugar content in apples is low. The flavor is weak. The phenomenon of apple orchard canopy closure is very common in the current production, especially the apple orchard built in the 1980s. The planting density is generally high. The number of plants per mu is more than 56 plants and the number of branches per mu is more than 100,000. , The rows are handed over, the garden is airtight, the canopy inner chamber and the lower part of the tree are seriously lacking in light, the quality of the apples is difficult to improve, and the apple flavor is generally poor.
Solution 1) Scientific fertilization to provide material guarantee for the increase of fruit sugar content. Increase the application of organic fertilizers in production, supplement potassium fertilizers in a timely and sufficient amount, comprehensively improve the application status, and increase the scientific level of fertilization, especially the application of base fertilizer It is necessary to adhere to the direction of fertilization based on organic fertilizer to effectively supplement the organic matter content in the soil. Through the application of comprehensive measures based on increasing organic fertilizer, the soil organic matter content should be increased to more than 1%. This is the best way to improve the flavor of bagged apples. The minimum requirement is that the apple orchard that enters the full fruit period should be guaranteed to use 4000-5000 kg of high-quality farm manure per mu per year, or 400-500 kg of commercial organic fertilizer. The application of potassium fertilizer should focus on the middle and late stages of the apple's annual growth cycle. The main fertilizer is in June. It is applied to the soil and transformed for absorption during the fruit expansion period. Generally, 1.2 potassium oxide is required for every 100 kg of apples produced. Around kilograms, the reasonable application amount should be determined according to the output level in production.
2) Fully optimize the lighting conditions, ensure that the tree is fully exposed to light, and improve the high-quality fruit rate. At present, the overcapacity of apples in my country is very obvious. The competition in the apple market is very fierce. Quality awareness should be strengthened during production, and efforts should be made to solve the ventilation and light conditions of the orchard. The number of thinning and falling plants, the amount of stemming, dropping, and the number of branches and branches shall be controlled at 28-33 per mu, and the number of branches per mu shall be controlled at about 80,000. The light transmittance of the tree body in the growing season shall be above 30% to ensure that the branches and branches are visible. Light, the fruit will turn toward the sun to increase the content of soluble matter in the fruit and improve the quality of the fruit.
3) Harvesting Red Fuji apples at the right time should resolutely resist the phenomenon of early harvesting, and the time to take off the bag should be in early and mid-October, especially for the red Fuji. Because the coloring is easy, the bag can not be taken off too early. , Extend the growth time of the fruit to effectively increase the accumulation of substances in the fruit and promote the conversion of carbohydrates, increase the accumulation of sugar in the fruit, and improve the fruit flavor.
4) Strengthen post-bag management and improve fruit flavor. After de-bagging, improve light conditions should be used as a means to promote coloring and fruit flavor. Specifically, it can be combined with bag-off in production to remove fruit-attached leaves and shading leaves adjacent to the fruit. To promote the coloring of apples; immediately remove the upright branches and dense branches in the canopy after taking off the bag to improve the light conditions; after taking off the bag, place a reflective film with a width of 1 to 1.5 meters on each side of the canopy projection to improve the reflected light Utilization, through the improvement of light, to increase the sugar content in the fruit and improve the fruit flavor.