Most of the peach varieties have a high fruit setting rate. In order to reduce the consumption of tree nutrients, improve fruit quality, and ensure high yields and stable yields, the fruiting and fruit thinning work should be strictly done.
First, the period of thinning and fruit thinning
Sparse flowering usually takes place during flower buds and flowering stages, mainly sparing out small, malformed and fruit-branched flowers and double flowers. Keep fruit branches and develop vigorous flowers and single flowers in the upper part. The flowers on the preparation branches are all removed.
The thinning of fruit is carried out in 1- or 2-times. The first time from the end of April to the beginning of May before the physiological fruit-falling, {the tree that has been sparsely flowered may not perform the first thinning}. Mainly remove the small fruit of the base of the fruit branch, deformed fruit, double fruit and too dense fruit, and wipe out 60%---70% of the total thinning fruit. The second fruit thinning is also called fruiting and is usually performed after physiological fruiting from late May to early June. Should first sparse early maturing varieties, large fruit varieties and varieties with high fruit set rate.
The standard of two fruit thinning
The fruit set should be determined according to the variety, tree vigor, age, cultivation and management conditions. Production is often determined according to the type of fruit branch, such as the strong fruit-type varieties with strong tree vigor, 2—3 fruits for long fruiting branches and 1–2 fruits for middle fruiting branches. For each 2 - 4 short fruit branches, one fruit is left, and every 5 - 8 fruit branches have a fruit. When the tree vigor is weak, the amount of fruit left can be reduced. The variety of medium and small fruit can increase the amount of fruit set. It is also possible to determine the amount of fruit contained based on the ratio of leaf to fruit, approximately 30--40:1. At present, some fruit production is determined according to the spacing method. The large fruit varieties are left every 20-30 cm; the medium and small varieties have a fruit every 15-20 cm.
The quality of peaches is good or bad, and thinning and fruit thinning are the key. We must do all kinds of work in a timely and effective manner.
First, the period of thinning and fruit thinning
Sparse flowering usually takes place during flower buds and flowering stages, mainly sparing out small, malformed and fruit-branched flowers and double flowers. Keep fruit branches and develop vigorous flowers and single flowers in the upper part. The flowers on the preparation branches are all removed.
The thinning of fruit is carried out in 1- or 2-times. The first time from the end of April to the beginning of May before the physiological fruit-falling, {the tree that has been sparsely flowered may not perform the first thinning}. Mainly remove the small fruit of the base of the fruit branch, deformed fruit, double fruit and too dense fruit, and wipe out 60%---70% of the total thinning fruit. The second fruit thinning is also called fruiting and is usually performed after physiological fruiting from late May to early June. Should first sparse early maturing varieties, large fruit varieties and varieties with high fruit set rate.
The standard of two fruit thinning
The fruit set should be determined according to the variety, tree vigor, age, cultivation and management conditions. Production is often determined according to the type of fruit branch, such as the strong fruit-type varieties with strong tree vigor, 2—3 fruits for long fruiting branches and 1–2 fruits for middle fruiting branches. For each 2 - 4 short fruit branches, one fruit is left, and every 5 - 8 fruit branches have a fruit. When the tree vigor is weak, the amount of fruit left can be reduced. The variety of medium and small fruit can increase the amount of fruit set. It is also possible to determine the amount of fruit contained based on the ratio of leaf to fruit, approximately 30--40:1. At present, some fruit production is determined according to the spacing method. The large fruit varieties are left every 20-30 cm; the medium and small varieties have a fruit every 15-20 cm.
The quality of peaches is good or bad, and thinning and fruit thinning are the key. We must do all kinds of work in a timely and effective manner.