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 of apple trees usually begins 1 week after flowering and ends within 20 days after flowering. Apple thinning fruit is divided into 2 times. 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 referred to as setting fruit.
1. The first fruit thinning: The first thinning of apple trees is carried out 6 to 10 days after flowering. The main object of fruit thinning in this period is the dense fruit in the inflorescence.
2. Second fruit thinning: The second fruit shredding is usually done 10-20 days after flowering, ie before apple bagging. 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. It is easy to operate according to the distance. If the fruit is thinned, usually leave 1 fruit every 30~50 centimeters on the unilateral branch or the pendent branch axis.
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