Technical Handbook of Peach Science and Technology

1. Variety introduction

1.1 early red flat peach

The single fruit weighs 110-200 grams; the face is pink, beautiful, crisp and juicy, sweet and fragrant, excellent in quality, resistant to storage and transportation and ripe in mid-June.

1.2 Okubo

The average single fruit weighs 250 grams, and the big fruit weighs 700 grams. It tastes good, sweet and sour, tastes sweet and sour, and ripens at the end of July.

1.3 Jingyu (Beijing 14)

Fruit oval or suborbicular. The single fruit weighs 195 grams, the maximum fruit weighs 233 grams, the fruit face is light green and yellow, the positive mask is a little red, and the back has a few red stripes. The flesh is white, sweet and enucleated. The fruit ripens in the first and middle of August.

1.4 Chongyang Red

The fruit is very large, with a single fruit weighing 250ml 350 grams, with a maximum of 700 grams, nearly round, with a flat top, a slightly thick pericarp, bright red, less hairs, white pulp, crisp and succulent, no fiber, good palatability, 11.9% soluble solids, 0.46% acid, 3.62 mg / 100 g vitamin C, resistant to storage and transportation, and can be stored for 1015 days at room temperature. The mature period is from mid-September to early October.

1.5 Ruiguang No. 5

The fruit is short oval, with an average single fruit weight of 145 grams and a maximum fruit weight of 158 grams. The background color of the peel is yellow and white and is not easy to peel off. The flesh is white, the flesh is fine, hard solute, sweet, strong flavor, sticky core. Contains 7.4%-10.5% soluble solids, 7.0228% soluble sugar, 0.3624% titratable acid and 100g vitamin C 7.6828 mg. The Beijing area matured in the first and middle of July.

two。 Tree management

2.1 pruning

2.1.1 key points of summer pruning techniques

(1) sprouting and de-sprouting: wipe off the useless buds in the inner chamber of the crown and cut the competitive buds in the lower part of the mouth. To remove sprouting, it is timely wiped out when the young branches of the germinated peach trees grow to about 5 centimeters, and the young trees are generally strong and weak, which can ease the tree potential, improve lighting and save nutrients.

(2) coring and twisting: coring is to remove a small section of twigs at the top of a growing branch together with several young leaves. This can control the elongation and growth of branches. Promote the formation of full flower buds in the lower part of the branch and delay the upward movement of the fruiting part. Control the vigorous growth, ease the tree potential, and transform it into full fruiting branches. if the twisted branches grow again, you can twist the shoots again. In addition to being selected as elongated branches and their lateral branches, the competitive branches of other elongated branches, the dorsal upper branches of backbone branches, the truncated overgrown branches and vigorous long branches, as well as the prosperous long branches near the large wound can be twisted. During the twisting period, it is appropriate for the new shoot to grow to about 30 cm without Lignification. The twisted part is about 5-10 cm above the base of the branch.

(3) pruning and pruning: there are two kinds of peach pruning in summer. ⑴ cutting new shoots from May to June can not only improve the light conditions, but also promote the lower part to pull out two fruiting branches, and the short cutting length is better to leave 3-5 sprouts at the base. ⑵ because the peach tree does not have the characteristic of secondary fruiting (that is, the fruiting branches no longer bear fruit), the fruiting branches should be cut off after the peach fruit is harvested, and the two branches left at the base can be used as preparatory branches, which can lay a good foundation for high yield in the coming year. In this way, pruning after fruit harvest every year can not only save nutrients through ventilation and light, but also effectively control the outward movement of the fruit parts, so that the supply of nutrients is convenient and the results grow healthily. Branch pulling is a key measure to ease the tree potential, bear fruit early and prevent the lower part of the branch from being bare. For more than 3-year-old branches, "pull, support, drop, separate" and other methods can be taken according to the angle required by the tree shape when the sap flow and branches become soft from May to June. In this way, the middle and lower part of the pulled branch can pull out the branch, so as to avoid the lower part empty and bald (bare legs). However, the branch must be careful not to pull the branch horizontally or droop into an arch. Otherwise, it will make the tip of the pulled branch weak, and it is easy to grow strong branches on the back or bend, which can not achieve the purpose of pulling branches. On the contrary, if the angle of pulling is not enough, it is still easy to produce upper strength and lower weakness, and the lower part is bald. According to years of practical experience, the angle of pulling branches is about 80 degrees.

2.1.2 key points of winter pruning techniques

The winter pruning of peach trees is generally carried out after falling leaves in autumn to before sprouting in spring. Peach trees have strict requirements for light, and happy shapes are used in plastic surgery. Generally, the trunk height is about 30-50cm, the erect variety trunk should be short, the open variety should be high, and there are 3 main branches scattered on it. The ipsilateral distance of the large branch group is 60-80 cm, which is generally cultivated from strong branches such as long-growing branches, futile fruit branches and developing branches, with strong growth potential, large space, large amount of fruit and long life; the ipsilateral distance of the medium-sized branch group is 40-60 cm, which is formed by the culture of overgrown fruit branches and long fruit branches; the distance of small branches is 20-40 cm, which is generally cultivated from medium-and short-fruit branches with small space, less fruit and short life. Therefore, the branch group should grasp the principle of dense at both ends and thin in the middle, small and medium-sized at the front, large and medium at the back and on both sides, and arrange small and medium-sized branches in the middle of the large and medium-sized branch groups to ensure ventilation and light transmission, balanced growth and clear subordinate. Fruit branch pruning: in the young tree stage, the tree potential grows vigorously, the fruit branch should grow, the long fruit branch and the overgrown fruit branch can be cut for 30-40cm, and the only long branch can be removed. In the early fruit stage and full fruit stage, the tree potential growth is relatively moderate. Because the flower buds differentiate completely in the middle part of the fruiting branch, the full buds in the middle part should be retained. Generally, the long fruit branch should be cut and retained 30-40cm, the middle fruit branch 20-30cm, and the short fruit branch 10-20cm. The fruit-bearing branches that are too dense should be thinned; because the fruit-bearing branches on and under the back are not good, they can also be thinned out. The fruiting branches on both sides and anticlinal side were mainly retained. Pruning of long branches: thicker branches growing on the back or inner chamber are commonly known as "mallet branches", which can easily cause trees to grow on the tree and affect the light of the tree. If the overgrown branches grow in the space, they should be cultivated into branch groups, but pay attention to summer pruning. Pruning of branch group: we should pay attention to the combination of cultivation and utilization. For the large branch group on the periphery of the crown, pay attention to the direction of cutting the bud or extending the branch, the degree of cutting of the extended branch is slightly heavier than that of the lateral branch, and the cutting mouth is full of buds; for the large and medium-sized branch group in the crown, it is appropriate to adopt the method of first heavy cutting and then light cutting, to remove the strong and weak, to keep straight and flat, and then to shrink the top strong branch every year and lead it with an oblique branch to make it bend and rise, but the height of the branch does not exceed that of the backbone branch. The branchlets in the lower part of the crown should be pressed forward and backward, that is, the first 1-2-year-old branches should be cut off to promote the rejuvenation of the base, while the weak twigs can be thinned out. Pruning of the extended branch of the main branch: pay attention to the direction and angle of the cutting bud. Ensure the advantage of the main branch and prevent the main side from being separated and the tree shape being confused.

2.2 Bud thinning: leave one bud per node when the size of the soybean grain, remove the rest, and remove all the buds on the branches, preparatory branches and bouquets that do not plan to leave fruit.

2.3 Flower and fruit thinning: first, thinning the base flowers of fruit branches, leaving the upper and middle flowers, sparse double flowers and leaving a single flower, staggered left and right, and all the flowers on the preparatory branches were sparse. Fruit thinning was carried out 10 days after anthesis, and all of them were completed before hard core. Long fruit branches leave 2 or 4 fruits (1 fruit for large and medium fruit, 3 fruit for small fruit), 1 fruit for medium fruit branch (1 fruit for large and medium fruit, 3 fruit for small fruit), 1 fruit for short fruit branch or no fruit for short fruit branch (1 fruit for every 2 fruit branches of large fruit, 1 fruit for 1 short branch of medium fruit, 1 fruit for 1 branch of small fruit), weak fruit branches and flower-shaped fruit branches generally leave no fruit. The prepared branches do not leave fruit, and the fruiting branches of secondary shoots can leave 1 or 3 fruits according to their growth strength.

2.4 bagging

2.4.1 bag type selection: single-layer multi-color bag, single fruit weight more than 1 jin can choose 230 × 190 type. Half jin to 1 jin, 190 × 175 type, flat peach 190 × 175 type, Qingfeng type 190 × 175 type.

2.4.2 Management before bagging: spray insecticide and fungicide before bagging. Medication: to use low-toxic or biological pesticides, 3-4 days after spraying, spray one tablet, set one tablet to ensure quality.

2.4.3 bagging method: take a paper bag, make the mouth of the bag upward, hold it open with your hand, flatten the lower corners, then cover the young fruit in the middle of the bag, fold the mouth of the bag horizontally with both hands, and fix it on the peach branch, do not put the leaves into the bag.

2.4.4 unbagging time and method: ① unbagging time: 10 days before Qingfeng peach ripening, begin to bag and unbag the peach facing the bright part. When the fruit in the bag reaches medium well and begins to turn from green to white, it is the best time to tear the bag. Remove the whole bag after 1 or 2 days of tearing. The upper part of the outer part is solved first, and the lower part of the inner chamber is solved later. The maturity was picked at 7.5 to 8.0. ② bag removal method: take off the bag also choose sunny weather at 4 pm. Or when it continues to be overcast for more than 2 days and continues to be cloudy in the next few days (no rain). When taking off the bag, do not take it off at once, but do it twice. First, untie the mouth of the bag 1Accord 2, showing an umbrella shape, so that the fruit can gradually adapt to the climate and temperature outside, and then remove all the bags. When bagged fruit is harvested, the face of the fruit is bright red and bright, with few fluff, delicate and smooth fruit, and attractive hue.