After the bag is removed from the bag, the phenomenon of micro-cracking and wrinkle is easy to occur. There are two kinds of phenomena: First, the fruit is wrinkled in the bag, and once the bag is torn, it is more serious. Second, there is no abnormality in the tear bag fashion. After the coloring, micro-cracking, wrinkling, and softness occur quickly.

The main reason is that the temperature is high and dry in the middle and middle stages of apple growth. The temperature in the bag often exceeds 50 degrees during the daytime. Under normal conditions, the temperature should be maintained at 35°C~45°C. The first expansion period of the fruit is short and the growth stops early. In addition, the fruit skin in the bag is thin and tender, and after the bag is torn in the later stage, if the water is sufficient, the secondary expansion speed of the fruit will be accelerated. Due to the rapid division of the flesh cells, the pericarp cells divide slowly, and the difference in the rate of internal and external cell division leads to micro-cracking of the fruit. The fruit loses water after micro-cracking, which causes the fruit to shrink and become soft. In addition, calcium deficiency in fruits is also prone to this phenomenon.

Measures to prevent wrinkling of bagged apples 1. In the case of high temperature and drought after the flowering period, the water can be sprayed intermittently in the evening (before and after sunset) until the leaf surface drip is appropriate. In addition, it is more effective to add 1% potassium dihydrogen phosphate or calcium amino acid to water when spraying water. 2. Spray 2% aqueous solution of amino acid calcium in the first and second fruit expansion period (good spray effect in the evening). 3. Spray naphthalene acetic acid once in the early and middle stages of the second expansion of the fruit.

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