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Detailed explanation of the specific operation techniques for flower and fruit thinning in pear trees

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1. Master the timing of flower and fruit thinning. Flowering, fruit set, and the number of cells in young fruit are mostly determined by stored nutrients. Remove as many excess flowers and fruits as possible to reduce wasteful consumption and concentrate all nutrients on the flowers and fruits that should be retained, so they can grow into large fruits. Therefore, from this reasoning, earlier thinning is better: thinning flower buds is better than thinning flowers, and thinning flowers is better than thinning fruits. However, decide whether to thin buds, thin flowers, thin fruits, or combine all three according to the year's flower quantity, weather during the flowering period, tree vigor, fruit-setting ability, and other conditions. For pear orchards with a large flower quantity (an "on" year), good weather, and a heavy workload, you can

1. Master the timing of flower and fruit thinning. Flowering, fruit set, and the number of cells in young fruit are mostly determined by stored nutrients. Remove as many excess flowers and fruits as possible to reduce wasteful consumption and concentrate all nutrients on the flowers and fruits that should be retained, so they can grow into large fruits. Therefore, from this reasoning, earlier thinning is better: thinning flower buds is better than thinning flowers, and thinning flowers is better than thinning fruits. However, decide whether to thin buds, thin flowers, thin fruits, or combine all three according to the year's flower quantity, weather during the flowering period, tree vigor, fruit-setting ability, and other conditions. For pear orchards with a large flower quantity (an "on" year), good weather, and a heavy workload, you can start earlier to thin buds and thin flowers, and finally set the fruits. Conversely, only a one-time final fruit set is needed. The fruit thinning work is required to be completed within 4 weeks after petal fall.

2. Determine the degree of thinning according to the tree and branch. If the average load per tree for the whole orchard has been set, then when thinning each specific tree (branch), it should still vary by tree (branch): retain more on strong ones and less on weak ones. For "on" year trees full of flowers and fruits (50%-60% or more flower quantity), thin more heavily and start early. For weak branches and weak clusters, the whole branch or whole cluster can be thinned out, leaving empty spurs (which form flower buds this year and bear fruit next year), retaining only a single fruit on strong branches, and retaining no double fruits or few double fruits. For medium and large fruit varieties, leaving 1 fruit per 15-20 cm is sufficient. For trees with a small flower quantity of about 25%, appropriately thin less and retain more, leave empty spurs next, or borrow branches (clusters) on strong branches and strong clusters to retain fruits; on strong trees and strong branches, retain more fruits at the branch tips to use fruit to suppress vigor. On weak trees (branches), do not retain or retain few fruits at the shoot tips. On upright strong fruiting branch groups, retain more; on large fruiting branch groups, retain more; on downward weak fruiting branch groups, retain less; on side branch groups, retain a moderate amount. In branch groups that will be renewed, thin the near ones and retain the far ones; the near ones form flower buds and bear fruit next year, preparing for branch group renewal and cutback.

3. Judge by secondary shoots to determine thinning and retention. Those with many and strong secondary shoots indicate the ability to grow into large fruits. When the whole tree's flower quantity is insufficient, double fruits can be retained; on moderate secondary shoots and strong spurs, retain a single fruit; on weak spurs without secondary shoots, if the retained amount is still sufficient, they can be left unretained.

4. Determine thinning and retention by the position of flowers and fruits in the cluster. In an inflorescence, pear flowers open first at the outer edge and then successively inward. The first-opened ones generally have larger young fruits and easily grow into large fruits with proper fruit shape. Therefore, retain the outer flowers and outer fruits, and thin out the rest.

5. Determine thinning and retention by the growth vigor of young fruits. Those with long and thick fruit stalks, elongated young fruits, and tightly closed and protruding calyx ends easily develop into large fruits and should be retained; thin out those fruits that are round in shape and have open, non-protruding calyxes.

6. The principle of fruit thinning is to retain the superior and remove the inferior. First thin out diseased and insect-damaged fruits, deformed fruits, small fruits, leaf-rubbed fruits, and rusted fruits. If there is still an excess, further retain the superior and remove the inferior, and adjust the distribution across the whole tree. When thinning flowers and fruits, it is best to use fruit-thinning scissors, and pay attention to protecting the fruit cluster and spur shoot of the flower cluster. In pear orchards with insufficient experience, fruit thinning can be carried out in two rounds: first fruit spacing, then final fruit set. For inexperienced thinners, the retained fruit quantity should be spot-checked at any time and corrected promptly. You can also, for every 10 fruits retained on the tree, put 1 fruit into your pocket; after thinning the whole tree, count the fruits and calculate the actual number of fruits retained on the tree, so you have a clear idea.

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