Laiyang Pear, also known as the "pear of Laiyang," has been grown for nearly 400 years in the area around Luer Port in Zhaowangzhuang Town, Laiyang City, Shandong Province. The surrounding areas of Qixia and Haiyang have also developed large-scale plantations. Additionally, its cultivation has spread beyond the province.
This variety is characterized by a short, scooped shape with a yellow-green skin and large, noticeable fruit spots. Its surface often shows a slight brownish rust, making it appear less attractive. However, despite its unremarkable appearance, Laiyang Pear is renowned for its rich aroma, tender and crisp texture, high juice content, sweetness, and low stone cell count. It holds a prestigious reputation both domestically and internationally, which has contributed to its long-standing popularity. Among all native Chinese pear varieties, Laiyang Pear stands out for its superior quality, and even with the introduction of many foreign varieties in recent years, none can match its original charm.
However, since the 1980s, the quality of Laiyang Pear has declined significantly. The pears now have thick skins, hard cores, lack fragrance, are not sweet, and fail to meet consumer expectations. Although the land, trees, and varieties remain unchanged, the quality has dropped dramatically. What caused this decline?
To investigate, the author visited Laiyang and Qixia several times. It was found that the decline in quality is mainly due to improper fertilization. Since the early 1980s, many orchards have fallen into the trap of excessive chemical fertilizers, especially nitrogen-based ones like urea and ammonium bicarbonate. Farmers believe that applying more nitrogen leads to larger fruits, regardless of taste, because higher yields mean more profit. This mindset contradicts scientific fertilization principles, which emphasize quality over quantity. As a result, farmers have become stuck in the habit of overusing nitrogen fertilizers.
Over the past 30 years, chemical fertilizers have dominated, leading to severe soil degradation. Organic matter has been depleted, causing soil compaction, poor aeration, and the loss of microbial activity and carbon dioxide release—essentially destroying soil fertility. Excessive nitrogen causes excessive vegetative growth, leading to long, thin branches with poor nutrient accumulation, which affects fruit size, quality, and flower bud development. Laiyang Pear, originally relying on short fruiting branches, has shifted to long-stemmed flower buds, further degrading quality.
Moreover, the imbalance of nutrients has led to a deficiency in trace elements, causing various physiological disorders. For example, boron deficiency results in iron head disease, where the skin and pulp become corky, losing the original flavor. Boron plays a key role in sugar transport; when deficient, sugar movement is blocked, leading to necrotic tissue in the fruit and a loss of its characteristic aroma and taste.
Before the 1970s, Laiyang Pear relied mainly on farmyard manure, which provided a balanced mix of nitrogen, phosphorus, potassium, and essential trace elements. Long-term use of organic fertilizer improved soil structure, promoted healthy root systems, and supported strong, short fruiting branches, resulting in high and stable yields. Some farms in Laiyang and Qixia achieved yields over 5,000 kilograms per mu, with some reaching up to 10,925 kilograms per mu. These results highlight the importance of traditional organic practices.
Consumers worldwide hope to see the return of the original flavor of Laiyang Pear, and for local farmers, restoring the brand’s reputation through high-quality production is the key to increasing economic returns. To achieve this, farmers must update their fertilization concepts, move away from over-reliance on chemical fertilizers, and make full use of organic materials such as compost, animal manure, straw, and weeds. They should also apply high-quality organic fertilizers, combine them with base fertilizers in autumn, and spray foliar fertilizers rich in calcium and boron during critical growth stages.
By persisting with these practices for two to three years, it is possible to restore the original flavor of Laiyang Pear and revive its legendary status. Professor Bao Mingsheng, an expert in fruit tree cultivation from the Jinan Forestry Bureau in Shandong Province, has spent years guiding farmers nationwide and is highly respected for his practical knowledge and experience.
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