Peach fruit bagging should be carried out within 20 days after flowering. The best time for this is between 9 a.m. to 11 a.m. on a sunny morning, or from 2 p.m. to 6 p.m. in the afternoon. Before starting, place the peach bags in a moist area to make them soft and flexible. Once you've selected the young fruits, carefully remove any petals or debris that may be stuck to them. Then, open the bag's mouth and allow it to expand so that the two vent holes at the corners are visible. Keep the opening of the bag about 2–3 cm wide, then insert the fruit into the bag either from the top or bottom. Position the handle in the middle of the opening, ensuring no leaves or branches get inside the bag. Fold both sides of the bag like a fan, and secure it tightly with a tying wire. Gently pull the bag from the connection point and turn it back 90 degrees. Rotate the bag around the mouth for one week to ensure the fruit is centered inside and hangs freely, avoiding direct contact between the bag and the fruit surface. Avoid tying the string directly on the handle. If using homemade paper bags, fasten them with a stapler or pin. Also, reduce the number of exposed fruits on the upper part of the tree canopy and the back of the branches to prevent sunburn. The bagging sequence should follow an order: start from the top, then move downward, and first cover the inner parts before the outer ones. On average, about 6,500 bags are used per mu (approximately 667 square meters).
Since bagged fruits tend to have lower calcium content and are more prone to bitter pit disease, it’s recommended to spray amino acid calcium or a compound micronutrient solution once a month after bagging. In late June, which is 40 days and 20 days before harvest, apply rare earth elements or photosynthetic micro-fertilizers such as Nongjiawang to improve the soluble solids content of the fruit. For water management, it’s important to water the trees once before bagging and again before removing the bags to maintain proper moisture levels and prevent sunburn.
During the growth period, continue applying leaf and fruit protectants as usual to prevent pathogens from entering the bags through rain. After bagging, spray 600g of 70% thiophanate-methyl diluted to 800 times to prevent fruit rot and bacterial ring spot. If conditions permit, spray 1–2 times with 300 times potassium dihydrogen phosphate or 800 times solutions like Shikang Lu or Nongjia Wang to help prevent color-related diseases. After harvesting, dispose of used paper bags promptly by burning them in a centralized manner to eliminate potential pests and disease sources, reducing the risk of infestations in the following year.
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