Cherry 3

The cherry is the fruit borne by the small deciduous tree or shrub of the genus Prunus in the rose family (Rosaceae). The fruit is small and round, mostly red, deep red or yellow when ripe, with soft, juicy flesh and a sweet flavor with a slight tartness. Cherries ripen early, making them one of the earliest fruits to reach the market in spring, and they have long been popular with consumers.

The cherries commonly grown are mainly divided into Chinese cherry (Prunus pseudocerasus), sweet cherry (Prunus avium), sour cherry (Prunus cerasus) and Nanking cherry (Prunus tomentosa). The Chinese cherry has small fruit and thin skin with a rich flavor, but it does not keep or ship well; the sweet cherry, also known as large cherry, has larger fruit and firm flesh, and can be grown in the open field or in greenhouses with dwarfing and close planting, making it the most widely grown type at present.

Cherries like light and a cool, temperate climate, and are best planted in deep soil that drains well and has good aeration. Applying plenty of base fertilizer in autumn is crucial for restoring tree vigor and promoting flower bud differentiation. During the growing season, you must also thin flowers and fruit, regulate water, and control pests and diseases, while in autumn and winter you need to protect the trees and guard against cold.

Cherries are mainly eaten fresh, but they can also be processed into jam, fruit wine, dried fruit and other products, giving them high economic value. During cultivation, pay attention to preventing fruit cracking in the rainy season and low-temperature freeze damage during the flowering period, and keep the orchard well ventilated and lit through proper shaping and pruning, so as to stabilize yields and improve fruit quality.