Jili  He

Zhuji Puxi Crops Professional Cooperative, Zhuji, 311800, Zhejiang, China
Author    Correspondence author
Bioscience Methods, 2026, Vol. 17, No. 5   
Received: 23 Jul., 2026    Accepted: 27 Aug., 2026    Published: 08 Sep., 2026

This is an open access article published under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Fruit bagging is an important horticultural practice widely applied in grape production to improve fruit appearance, reduce environmental stress, and enhance market value. The microenvironment created by fruit bags plays a crucial role in regulating temperature, humidity, light conditions, and gas exchange around grape clusters, thereby influencing fruit development and quality formation. This review summarizes recent advances in the effects of fruit bagging on grape microclimate, physiological responses, and quality characteristics. Different bag materials, colors, and covering periods modify light distribution, thermal conditions, and moisture dynamics, which subsequently affect fruit growth, sugar accumulation, organic acid metabolism, anthocyanin biosynthesis, and flavor compound formation. At the physiological and molecular levels, bagging regulates source-sink carbon allocation, hormone signaling pathways, and secondary metabolic processes involved in fruit maturation and coloration. In addition, optimized bagging strategies combined with canopy management, precise timing, and environmental monitoring can improve disease resistance and promote high-quality grape production. Case studies demonstrate that appropriate selection of bag types and management practices effectively enhances grape quality under diverse climatic conditions. Future research should focus on developing intelligent and sustainable bagging technologies, integrating microclimate monitoring systems, and establishing precision management strategies for efficient and environmentally friendly viticulture.

Fruit bagging; Grape quality; Microclimate regulation; Sugar accumulation; Anthocyanin biosynthesis