1. Before bagging the grapes on the tree, the ears must be shaped to ensure that the ears are uniform in size and there are no overly large ears.
2. Before bagging the grapes, prop up the bag to prevent the fruit from sticking tightly to the bag, otherwise the fruit may be easily scalded;
3. Tie the mouth of the bag tightly to prevent the wind from blowing the bag open;
4. After bagging the grapes, check frequently and straighten the bags to prevent water accumulation in the pits on the top of the bags.
5. Cultivation and management should be strengthened after grapes are bagged. If there is high temperature weather during the entire growth period, the watering interval should be shortened and the frequency of watering should be increased to maintain a certain humidity under the grape trellis, lower the temperature under the grape trellis, and reduce the occurrence of burns.
6. Spray fungicides every 10 to 15 days, focusing on preventing grape downy mildew, gray mold, anthracnose, and powdery mildew. In years with continuous cloudy and rainy weather, the number of sprays and the concentration of pesticides can be appropriately increased. .
7. Pay attention to the growth or retention of grass in the orchard, and pay attention to mowing the grass to control the height of the grass.
8. 10 to 15 days before grape harvest, the lower opening of the bagging can be opened, and the fruit ears can be turned appropriately to make the fruit ears evenly colored.
9. If sunburn occurs after bagging, the bag should be removed, the grains damaged by sunburn should be cut off, re-dipped in pesticide (dipping ear drug) or sprayed, bagged again, and the entire ear in severe cases should be cut off.
10. After the grapes are mature, they should be harvested, sold or stored at the right time. Avoid the impact of continuous rain in autumn on mature grapes for sale. For example, rain cannot be picked, transported, and sold in time, resulting in fruit cracking, sourness, loss of commerciality, and unnecessary economic losses.
