What are the scientific methods for picking apples?

First, check the weather conditions. During the harvest period there is a lot of moisture; when there is dew, fog or raindrops, the fruit rots easily and does not keep well, so choose a sunny day to harvest. If forced to harvest in rain or fog, the picked fruit must be spread out in a ventilated place to dry.

Second, harvest the fruit in order. When harvesting, first pick the fruit on the outer edge and upper part of the canopy, then the fruit in the lower part and the inner canopy, picking each branch clean to prevent any from being missed. When harvesting, use a harvesting platform as much as possible, or use ladders and stools more and climb the tree less, so as to protect the branches, leaves and fruit from being bruised or stepped on. Harvesters should cut their nails short and round them so as not to scratch the fruit surface; they should wear soft shoes without nails so as not to damage the bark by stepping on it. Handle the fruit gently when picking and unloading to reduce losses from bruising and crushing, and take care to protect the fruit stem. For apples with long stems, such as Red Fuji, use stem-clipping shears to cut the stem down into the stem cavity, so that the stem does not rub against and injure the fruit shoulder or pierce the surrounding fruit.

Third, harvest in stages and in batches to improve the commercial uniformity of the apple fruit. Harvesting is usually completed in 2-3 batches. The first batch picks the large fruit with good color on the upper and outer parts of the canopy; the second batch is carried out after 5-7 days, likewise selecting fruit with good color and large size; after another 5-7 days, all the remaining fruit on the tree is picked. Generally the first two batches should account for 70%-80% of the whole tree, and the last batch for 20%-30%.