Utilization Of Bunch Bagging In Grape 'Shui Jing' Production

In order to establish suitable cultural measures for producing high quality and non-polluted table grape berries, a research program has been carried out to determine the effects of bunch bagging on the outside and inside qualities of grape cv ' Shui Jing ', a local table grape variety in Kunming area. The research results show that:1. Bagging has obvious effects on the outside quality with bright skin, better coloring, and much less pest damage. Bagging can not increase the weight of bunch and berry, but causes more compact bunch, uniform bloom, and non-pollution of pesticide.2. Bagging has some effects on the total soluble solids of berry juice depending on the operation time. Bagging can increase the berry total soluble solids but obviously. If delaying bagging time there is a trend of increasing the total soluble solids in berries.3. The total berry sugar contents after bagging increase rapidly and the total acid contents decrease when the berries gradually mature. The vitamin C contents decrease at the beginning of bagging, but when the berries mature, the vitamin C contents of bagging treatments are higher than the non-bagging control.From the research results a conclusion can be drawn that bagging grape bunch can improve its outside quality with bright skin, better coloring, and non-pollution on the berry surface. After bagging the ' Shui Jing ' berries have more sugar and vitamin C contents with better table grape quality. This measure can be used in large-scale commercial production and improve economic and social benifits.