1. Pre-bagging Preparation👍

1. Thin fruits first: Remove deformed, diseased, tiny fruits, keep healthy hanging fruits.

2. Spray pesticide & calcium fertilizer 1–2 days before bagging. Start bagging only when fruit surface is totally dry.

3. Soften bag mouths with a little water overnight for easier folding.

4. Work on sunny days (9:00–11:00 / 14:00–18:00); avoid rainy, dewy, high noon hot weather.

2. Standard Correct Operating Steps👍

1. Blow into the bag to fully expand it. Open the two drain holes at the bottom completely to avoid water accumulation.

2. Hold the fruit stem gently, put the whole young fruit into the bag. Keep the fruit suspended in the middle without touching the bag wall.

3. Fold the bag mouth like a fan tightly around the fruit stem to block bugs and rainwater.

4. Twist the built-in wire around the base of fruit stem. Do not tie too tight to avoid cutting off nutrient supply.

3. Post-bagging & Bag Removing👍

· Check bags regularly; replace broken or waterlogged bags.

· For red fruits (apple, peach): Remove outer bag 15–20 days before harvest, take off inner bag 3–5 days later for even coloring.

· Take off bags in morning or late afternoon to prevent sunburn.

Common Wrong Operations to Avoid🙏

1. Fail to open bottom drain holes → mold and rotten fruits

2. Fruit sticks to bag inner wall → sunburn spots

3. Over-tight wire damages fruit stem → fruit drop

4. Bag when fruits are wet inside → mildew growth