Experience of cultivating and managing kernel apricot

I. Technical introduction

1. Variety selection: main varieties: Dragon King Hat, a swarm of bees, Bai Yubian, Chaoren, Fenghong, Youren, Yuanren and so on. Baiyubian is an excellent kernel apricot pollination variety with strong cold resistance, extremely high yield and frost resistance and low temperature tolerance of the other three varieties.

2. Raising seedlings: kernel apricot seedlings can be divided into two stages: rootstock seedling cultivation and grafted seedling cultivation. Cultivation of ① rootstock seedlings. Select the fields with sufficient light, loose soil and irrigation conditions as seedling land, and fertilize the soil in time. ② grafting. Kernels are grafted with apricot seedlings in two ways: bud grafting and branch grafting.

3. Establishment of garden: the construction of kernel apricot can be divided into three stages: site selection, soil preparation and transplanting. ① Garden selection. ② prepares the ground. ③ planting.

4. Apricot orchard management: ① soil, fertilizer and water management. ② plastic surgery and pruning. ③ protects against frost and protects fruit. ④ pest control.

5. Apricot fruit harvest, shelling and almond grading: ① fruit harvest: kernel apricot ripening period is relatively concentrated, generally in early July, correctly grasping the harvest time is one of the important factors to obtain yield and quality. It is generally believed that the apricot pericarp turns yellow and the pulp is fully mature when the pulp is naturally cracked, and higher yield and quality can be obtained when harvested at this time. Early or too late harvest will affect the yield and quality of almonds. ② shelling: it is divided into three processes: peeling, drying and smashing. ③ almond grading (picking kernels): when picking kernels, separate storage of damaged kernels, unbroken almonds and impurities, can not be mixed with good almonds. General acquisition of almonds appearance standards: the product, full kernels, normal skin, yellowish brown, white meat, no oil, no peculiar smell.