According to the requirements of the market in recent years, the standard of high-quality fruit can be summarized as "big, high, red, yellow and green". The specific requirements and key technologies are as follows.
One is "big", that is, a big one.
If Red Fuji fruit weight 200 to 300 grams, a diameter of 80 to 85 mm large, its inherent color, flavor, juice, meat, sugar and acidity and other good traits will be fully demonstrated. The size of the fruit depends on the number of cells, the size of the interstitial space, and the size of the cell volume. The specific measures to increase the number of fruit are as follows: 1. Use dwarf trees to build gardens. 2. Strengthen fertilizer and water management. To apply organic fertilizer in the fall, topdressing nitrogen fertilizer before budding, in the middle of July topdressing phosphorus and potassium fertilizers. 3. Leave Zhuangzhi results. However, the ratio of the thickness of the group axis to the mother branch was 1:4 or less. 4. Thinning and thinning fruit. The flowers with poor flower bud quality should be removed and the central flowers on the short and middle fruit branches should be left.
The second is â€œhighâ€, that is, the high-profile pile
The fruit shape index is above 0.8. In the market, high piles cost about 0.5 yuan more per kilogram than flats. The specific measures for producing high piles are as follows: 1. The use of apple elongation agents can significantly increase the fruit shape index. 2. Strengthen fertilizer and water supply within 40 days after flowering. Can use hole fertilizer water, infiltration irrigation, drip irrigation and other techniques, so that the surface of the soil to 5 to 10 cm reach the level of hand-group. 3. Improve pollination conditions. Artificial pollination or bee-killing bees should be adopted to improve pollination conditions, increase the chance of fertilization, and increase the fruit shape index. 4. Scientific application love more.
The third is "red", that is, the color of the fruit surface should be fully red
Fruit coloring area is an important indicator to determine the quality of fruit. The specific measures to increase the degree of coloring are as follows: 1. Increase lighting. It is mainly accomplished by shaping and trimming, including transforming the tree shape, raising the main trunk, controlling the height of the tree, reducing large branches, reducing the amount of branches, and opening angles. 2. Strengthen color management. Take technical measures such as picking leaves and turning fruit, fruit bagging, laying reflective film, and spraying (increasing the temperature difference between day and night). 3. Control chlorine and phosphorus and potassium. Spraying P and K fertilizers after July or top-dressing P and K fertilizers in mid-July to facilitate coloring. 4. Suitable harvesting. Early harvesting, insufficient conversion of sugar, poor coloration, and poor flavor.
The fourth is "yellow", that is, yellow flesh
When the fruit matures, the flesh becomes soft and yellow. The deeper the general yellow color, the better the maturity, and the higher the sugar content, the better the quality. Whether the flesh can yellow or not depends on the harvest time. The harvest period is delayed and the flesh turns from white to yellow. At this time, the fruit should have the best flavor, aroma and nutrient content.
The fifth is â€œgreenâ€, which is green fruit without pollution and pesticide residue
To use pollution-free pesticides, carry out fruit bagging and produce "green food."