Vegetable work is generally performed every year during the vigorous growth stage of the plant. In order to obtain higher yields of spring flowers in the earlier period, only pests, branches, branches, and branches were often trimmed to retain all the robust branches. In June and July, after many branches, the phenomenon of obstruction in the fields has become more apparent, and the flower price at this stage of the year is also relatively cheap, and it is the best time to conduct branching. Thinning is usually done with a large flower cutter or a knife, cutting off too dense, relatively thin, leggy and diseased shoots. Pruning is usually carried out from the growth stage of the current year or the previous year. Pruning should be done as much as possible, so that the cuts are small, smooth, and not cracked, and they are selected to be carried out on a sunny day. The number of clippings is determined by the degree of obstruction in the field, and generally 15% to 20% of branches can be cut off.
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