Apple staged fruit thinning method

The fruit thinning is the second procedure for artificially adjusting the economical production of apple trees after the sparse flowering. Its function is similar to that of sparse flowers. It is to eliminate the fruit other than the appropriate tree load, making the tree production adapt to the nutrient supply and demand level of the tree. . Thinning and fruit thinning can increase the size of apple fruit, increase the fruit shape index, promote fruit coloring, and achieve stable production in successive years.

Manual fruit thinning usually begins one week after flowering and ends within twenty days after flowering. Apple fruit thinning is performed twice. The first thinning of the fruit is called fruit thinning after flowering, and the second thinning fruit will finally determine the number of fruits in the whole tree, which is usually called the setting fruit. The first thinning after flowering takes place 6 to 10 days after flowering. The main object of fruit thinning in this period is the dense fruit in the inflorescence. The second fruit shredding is usually done 10-20 days after flowering, ie before the apples are bagged. Thinning of fruits and fruits, malformed fruit, edge fruit and stunted fruit should be eliminated. There are several methods for setting fruit, which can be set by branches, by leaves, or by distance. Keeping fruit by distance is easy to operate. When fruit thinning is done, usually leave one fruit every 30-50cm on the uniaxial branch or the pendulous branch axis.

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