First, shaping and pruning
1, plastic surgery
① Natural happy shape. The trunk is 20 ~ 40cm high and there is no central trunk. The whole tree has 2 ~ 4 main branches with an opening angle of about 40 degrees. There are 2 ~ 3 layers of lateral branches on each main branch, each layer is 30cm apart, and there are various types of fruiting branches on the lateral branches.
② Natural spindle shape. The stem is 40 ~ 60 cm high, and the central stem is equipped with 6 ~ 10 uniaxially elongated main branches, on which a large number of fruiting branches are borne. When pruning, bow your head in time and be willing to control the height of the tree. When shaping, leave 50 cm stems in the same year, and after fixing the stems, choose long branches with strong growth potential and good orientation as the main branches, and pull them into horizontal angles in the growing season.
2. Instead of the new technology of girdling: girdling and smearing the flower-promoting king 2 to control the crazy stripes and strengthen the flower-forming genes and flower organ ovaries. Control and promotion, flower promotion, disinfection and activities can be completed at one time.
Second, the management of flowers and fruits
1, flower protection and fruit protection: spray 1 time before flowering, young fruit stage and fruit expansion stage of cherry trees.
2, thinning flowers and fruits:
(1) Combining flower thinning with pruning in winter, pruning drooping branches, thinning branches and fruiting branches that bear fruit for many years; Cut off too many underdeveloped weak flower buds, weak flower buds and abnormal flower buds in bud stage; After flowering, the abnormal flowers and weak perianth of two rooms are thinned out. Each inflorescence can retain 1-2 flowers.
② Fruit thinning is carried out on the basis of flower thinning, usually after physiological fruit dropping. Principle of fruit thinning: strong trees have many strong branches and weak trees have few weak branches; Fruit thinning order: first inside and then outside, first up and then down. Fruit thinning targets are weak fruits, deformed fruits, fruit diseases and insect pests, poor pollination and fertilization, and too many fruits on weak branches.
Third, harvest and preservation.
1, collecting
(1) harvesting method: harvesting should be carried out in batches and stages: the harvesting period should be comprehensively determined according to the maturity, use and market demand of fruits. Varieties with different maturity should be harvested in stages. If it can't be treated immediately after harvest, low temperature preservation measures should be taken to obtain high yield and bumper harvest. Moreover, on the cherry tree, the maturity is not exactly the same because of the different flowering time and fruit location. Generally speaking, flowers that bloom early and fruits in the upper and outer parts of the crown ripen earlier than fruits that bloom later and bear fruit in the crown. Therefore, fruits should be harvested by stages according to their maturity.
(2) Varieties to be considered when harvesting: the varieties with soft flesh in sweet cherries are shorter and more concentrated because of their faster maturity and softening; Hard meat varieties have good storage and transportation resistance, and the harvest period and treatment time can be slightly longer. In different years, the harvest time of the same variety is often advanced or postponed due to the influence of climate. When the weather is dry, the maturity is advanced and the harvest period is shortened. When the weather is slightly cool and humid, the maturity is delayed and the harvest period is prolonged.
(3) Harvest depends on the purpose of the fruit: fresh cherries sold nearby should generally be harvested when they are fully mature and show the characteristics of the variety; Cherry harvested fresh or processed for export should be harvested at the age of 8; 5-7 days earlier than fresh food; If it is used to make wine, it should be harvested when it is fully mature.
2. Fruit preservation: the peel of cherry fruit is soft and easy to break. Spraying a new layer of high-fat film on the fruit surface can prevent water transpiration, prevent bacterial infection, freeze and keep warm, and prolong the preservation time. Fruit can't bear the heavy pressure after harvest, and it will burst with a little squeezing, which is difficult to keep fresh. At the same time, methods such as low temperature storage, modified atmosphere storage and reduced pressure storage are often used to keep fresh.
Fourth, post-harvest management.
1, fertilizer and water management. When applying fertilizer, a proper amount of new high-fat film can be added to improve the utilization rate of effective components of fertilizer, and the efficiency can be improved by more than 300%.
(1) Early application of base fertilizer can exert the fertilizer efficiency of the current year and increase the nutritional reserve before overwintering. Because September is at the peak of the root growth of big cherry, it is beneficial to the absorption of nutrients, and at the same time, the damaged root system can be well restored, which is beneficial to the regeneration of multiple roots. At this time, farmyard manure, phosphate fertilizer and appropriate nitrogen fertilizer are mainly applied. After the fruit is harvested, each plant can be applied with 0.5 kg urea or 65438+ 0 kg calcium superphosphate and 50 g borax. Water after application, promote flower bud formation, supplement nutrition, and apply fertilizer to the leaves for 2 ~ 3 times.
(2) In addition to applying base fertilizer in autumn, topdressing before and after flowering, and topdressing twice after harvest, 1 times water should also be applied, 1 times water should be applied during fruit expansion, and 1 times frozen water should be applied before freezing.
2. Reasonable pruning in winter: Pruning of big cherries in winter should be carried out before germination, and the pruning methods in this period mainly include short cutting, slow release, thinning and retraction. Seal the incision in time with calluses antiseptic film to prevent bacteria and viruses from infecting the wound and protect the growth of wound healing tissue.
3. Garden cleaning and disease prevention: thoroughly remove fallen and pruned fruits, leaves, branches and vines in the orchard and destroy them centrally. After clearing the garden, spray tree protector on the tree body, shelf surface and ground, disinfect and sterilize, keep warm and prevent freezing, eliminate eggs, reduce the source of pests and diseases, and strive to be considerate and ensure quality.