Apple bagging is also a rotten fruit

There are two reasons for this:

First, after spraying the fungicide and calcium fertilizer before bagging, it takes two days of sunlight to be fully absorbed by the fruit, and then choose the sunny day at 8:00 am. Some fruit farmers have failed to meet the operating standards due to the eagerness of bagging or the employment of labor-related pieces, resulting in insufficient calcium absorption and dew when bagging, causing decay.

Second, the individual temperature of the fruit before bagging is low. After the bagging, the temperature difference of the microclimate is changed, the temperature inside the bag is increased, the humidity of the fruit surface is increased, and even the fog is formed. This temperature and humidity condition is suitable for the invasion of the spores of the bacteria, and then lurking until the fruit is about to mature. When it shows signs of decay. (李韦义)

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