Dangshan Pear Fruit Bagging Technology

Fruit bagging can effectively reduce the direct contact between fruits and pesticides, greatly reduce the amount of pesticide residues in fruits, effectively reduce the harm of pests to fruits, improve the rate of good fruit and the storage of fruits. Pear fruit bagging can also make the fruit surface smooth, no rust spots, small fruit spots, thin skin, beautiful appearance, is an important technical measure for the production of green food. First, bagging time. The suitable time for the bagging of pears is between 20 and 50 days after flowering, that is from May 10 to June 10. Prematurely, because of the crisp fruit stalks, the fruit and bags are easy to fall into the air; when the bags are too late, the fruit spot is large, the rust spot is large, and the color change is small. Second, bagging method. Select wood pulp paper bags, put the whole fruit bag in a damp place before bagging, wrap it in wet soil with a single layer of newspaper, or spray a little water at the mouth of the bag to make it moist and flexible for easy use. . After the pear fruit is selected, first open the bag mouth and hold the bottom of the bag to open the vent holes at the two corners so that the bag body will swell. Put the fruit into the bag, put the handle on the opening of the wire, and then fold the bag from the middle to both sides in a “folding fan” manner. Then twist the wire 180 angles to fasten the bag to the handle. Please note that when the bagging is carried out, the handle should be held lightly to prevent artificial damage to the handle; the bag mouth should be tied to the upper part of the handle to suspend the fruit in the bag to prevent the bag body from rubbing the fruit surface. The bag mouth must be tightly pinched to prevent entry of Tenebrio. Third, before and after bagging management techniques 1, thinning fruit. Bagging must be carried out on the basis of fruit thinning. Otherwise, due to overload, the results will be small and the benefits will be reduced. 2, pest control. Spray insecticide fungicide before bagging. If the bagging cannot be completed within 7-10 days, the insecticide should be sprayed again and then bagged. This is the case until the end. Although fruit bags have the effect of preventing and treating fruit diseases and pests. However, in order to ensure the normal growth of the bagging fruit, it is still necessary to protect the leaves well, for example, to strengthen the prevention and treatment of pear hibiscus, red spider, and pear scab, and to strengthen prevention and control of stink bugs so as to reduce the damage to the bagging fruit. In the pear yellow mealworm area, it is necessary to strengthen the monitoring of the insects that enter the bag. After bagging, check the bags frequently for the presence of mealworms. Once discovered, it should be promptly prevented and eliminated before spawning. Pharmacy can choose 50% dichlorvos 1000 times. When spraying, wet the mouth of the bag. China Agricultural Network Editor


Goji Juice


500ml, 700ml,1100ml


13%-18% (Raw Juice)

36%-40%(Concentrated Juice)

Shelf Life

18 Months


Ventilation, Dry Place,No More Than 20

Payment Terms


Minimum Order Quantity

1 Ton


on request

Independent Laboratory Testing

All of our products are tested for strict adherence to microbiological standards before they are released for sale. We utilize the services of outside independent laboratories to assure you that our results are fair and unbiased. We only use certified laboratories, such as Eurofins Labs, Eurofins is the leading internationally accredited provider of food safety, quality and nutrition services .


Organic Certification

We sell both organic and coventional products. All organic documentation is available upon request.


Certificates of Analysis

For every order that is shipped there is a certificate of analysis that is either faxed or emailed prior to shipment upon customer request. This certificate includes both our physical testing (to make sure that variables such as brix and pH are within the range of specification), and microbiological results as determined by an accredited independent testing laboratory to assure that the product is safe and meets all customer specifications.



Hazard Analysis Critical Control Point (HACCP) is a common sense approach to control food safety hazards. It is a preventive system of hazard control rather than a reactive one. It is not a zero risk system, but is designed to minimize the risk of food safety hazards to LOVE GOJI Customers. HACCP is not a standalone program, but is one part of a larger system of control perquisites procedures that takes place in order for HACCP to function effectively.


Packaging Regulations

LOVE GOJI products are labeled to conform to all appropriate standards including ingredient statement, net weight statement, country of origin, lot number, etc.

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