Fruit thinning technique of Big Cherry

(1) for fruit thinning, the suitable fruit setting amount of big cherries should be 15-20% of the number of blossoms, and the maximum amount of fruit should not exceed 50% of the number of flowers. The ratio of leaf to fruit is 4-5, and the lowest is 3. (2) the period and method of fruit thinning: it is generally carried out after the end of the second cherry physiological fruit drop (hard core period), mainly for the trees in the later stage of full fruit, that is, starting 16 days after flowering, fruit thinning can be carried out on fruits less than 10 mm in diameter. Each bouquet-shaped short fruit branch leaves 3 Mel 4 fruits, removes too many fruits on small fruits, Gemini, deformed fruits and thin branches, but also removes the drooping fruits that are not easy to be illuminated and poorly colored, and retains the large fruits that are horizontal and upward. Through fruit thinning, the load of the tree can be further adjusted, the fruit can be enlarged, the coloring and sugar content of the fruit can be improved, and the quality can be improved.