(1) Pick leaves. Generally, leaves are picked twice, and the leaf picking amount of Fuji varieties is controlled at 15% ~ 20%. For the first time, the outer bag was removed at the same time, and 10% ~ 15% of the leaves were removed, mainly the leaves attached to the base of the fruit table; For the second time, 5% ~ 10% leaves were removed by fruit transfer, so as to remove the shading leaves from the base to the middle of the new shoot within the range of 15 ~ 20 cm from the fruit, increase the direct bathing degree of the fruit and effectively improve the coloring. When picking leaves, use scissors to cut off the leaves, keep the petiole, pick yellow leaves, leaflets and thin leaves first, and finally remove the normal shading leaves.
(2) turning the fruit. When the front of the fruit is completely colored (generally about 6 ~ 10 days after picking the bag), before 10 in the morning and after 4 pm on cloudy and sunny days, the reverse side of the fruit is turned to the front side by changing the branch position and fruit orientation, so that the fruit can be fully bathed and colored. Fruits that are easy to rotate can also be fixed by traction with 1 cm wide transparent tape.