Cultivation techniques of honey pomelo

In recent years, the market prospect of honey pomelo is getting better and better. With regard to honey pomelo varieties, the first thing you may think of is red flesh honey pomelo. In fact, there are three red honey pomelo, white flesh honey pomelo, yellow meat honey pomelo and other varieties all belong to the honey pomelo series. Let's take a look at the cultivation techniques of honey pomelo.

1. Flower thinning

The fruiting mother branch was thinned during the flower bud morphological differentiation period, the inflorescence was first thinned and then the flower buds were thinned at the bud stage, and the flower thinning principle of "cutting off the head and pinching the tail and leaving the middle" was mastered, and 2 healthy and strong flowers were selected per panicle. All the shoots should be removed in early summer to concentrate tree nutrition for the growth and development of flowers and fruits.

2. Fruit thinning

The granulation rate of fruit can be effectively reduced by reasonably adjusting the amount of fruit per plant, and the weight of single fruit should be controlled at about 1.5 kg. After the physiological fruit drop in the first ten days of May, the amount of fruit retained was determined according to the strength of the tree, and the diseased, deformed fruit and weak fruit were removed, and the remaining fruit should be evenly distributed in the middle and lower part of the crown as far as possible.

3. Bagging

The pomelo fruit was bagged 60 days after flowering. Before bagging (sunny day), the whole garden was thoroughly sprayed with high efficiency, low toxicity and low residue, and bagged 4 hours after the solution was dried. Arrange the workload reasonably to ensure that the fruit bagging work can be completed within 3 days after spraying to ensure the efficacy and bagging effect.