Apple thinning and fruit thinning are essential practices for achieving high-quality and high-yield production. These techniques involve the artificial regulation of fruit tree development, aiming to balance annual yield with long-term tree health. The main objectives include improving fruit quality, increasing marketability, and ensuring the overall well-being of the tree.
There are two fundamental principles that must be followed during the thinning process. First, it's crucial to move away from the mindset of "cherishing flowers and leaving too few fruits." Instead, strict adherence to specific indicators is necessary. Experienced growers can estimate by spacing: one fruit per 20–25 cm on average. For those less experienced, following the standard yield per acre is a better approach—typically around 10,000–12,000 fruits per acre. Each branch should be examined individually to determine the appropriate number of fruits per branch.
Second, quality must always come first. Proper fruit placement is vital to ensure healthy fruit development. In practice, this means keeping more fruits on the outer parts of the tree, fewer on the inner parts, and focusing on longer branches rather than short ones. Fruits should be left on both sides of the twigs, while fewer are kept on the back or underside. Top buds should be preserved, and lower or damaged flowers and buds should be removed. For trees with secondary shoots, only use fruits that have strong fruit buds, and avoid those without. Fruits with more rosette leaves are preferred over those with fewer. Central flowers and fruits should be prioritized, while side-facing, deformed, or damaged fruits should be minimized. Large, healthy young fruits are favored over small or weak ones, and long-handled fruits are preferred over short ones. Finally, end-use fruits should be selected, and any misshapen or injured ones should be removed.
Several key considerations must also be taken into account. First, preventing frost damage during flowering is critical. This can be done in three stages: early thinning to remove excess inflorescences, mid-thinning after flowering to reduce fruit count, and final thinning after the physiological fruit drop period (mid-June to early July). At each stage, careful selection based on the indicators is essential to ensure only the best fruits remain.
Second, fruit retention levels should be adjusted according to market demand and variety characteristics. For example, popular varieties like Red Fuji typically retain around 10,000–11,000 fruits per acre. Red Star may require slightly more, up to 12,000–13,000 per acre. Smaller fruit varieties usually maintain around 12,000 per acre.
Third, the orchard's management level, tree age, and growth tendency should influence fruit retention. Younger, healthier trees with good growth potential can support more fruits, while older or weaker trees should be pruned to prioritize tree recovery, sometimes even going without fruit for a season to restore vitality.
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