Technical requirements for peach planting management 1, pruning.
(1) tree. In production, three main branches of natural happy shapes are mainly used. The main points of shaping are as follows: after seedling planting, the height of trunk is 50 cm, and the buds in the shaping belt remain strong and weak. When the new branches on the trunk grow to 20 cm, 4 ~ 6 strong branches are selected and the rest are thinned; When the new branch grows to 30 cm, select 3 branches and keep them as permanent branches. The selected main branches should grow similarly and be evenly distributed, and the opening angle of the main branches should be 50. About. In the second or third year after planting, there are 1 ~ 2 auxiliary branches on the main branch every 60 cm, and the whole tree can be equipped with 3 ~ 6 auxiliary branches with a base angle of 75. About.
(2) pruning in winter. Shortcut: Cut off some long 1 annual branches. Often used to prune trunk branches and extension branches. Generally, young trees, flourishing trees and strong branches should be as light and short as possible, and the stubble of old trees, weak trees and twigs should be aggravated. Thinning: Cut thick branches, useless long branches and drooping branches from the base. Retraction (shrinkage cutting): 65,438+0 stout lateral branches are left in the perennial branches, and the tops are cut off. When shrinking peach trees, special attention should be paid to the branches left under the cut, otherwise the growth potential will be weakened, and the cut should be protected to prevent pests and diseases.
(3) Pruning in growing season. Re-cutting and budding: For young trees and flourishing trees that are lightly cut and densely planted during dormancy, if there are too many fruits and too dense branches after budding and flowering in spring, they can be re-cut and cut off thinner fruiting branches. Bud wiping is mainly to erase competitive buds, clustered buds on the crown and cut combined buds. Core-picking: Picking the tender parts at the top of the growing new shoots to promote the development of secondary branches and expand the fruiting area. Kneading: when the new branch is 20 ~ 30cm long and not lignified, it is kneaded 90 degrees at the base of the new branch 5 ~10cm. Twisting branches can change the potential of branches and twist upright clustered branches and other flourishing branches into fruiting branches. Retraction of fruit branches: cutting off the branches and the unfruitful parts at the front ends of fruit branches is beneficial to concentrate nutrition on the fruits and the new shoots left behind. Cutting off new shoots: cutting off 3 ~ 5 buds from vigorous new shoots to improve light conditions and cultivate fruiting branches. Branch opening: by pulling, supporting, hanging and grading, the branch opening angle is large.
2. Flower and fruit management
(1) Sparse flowers and fruits. Sparse flowers: generally, it is better to do it in the early flowering stage. The objects of flower thinning are early flowers, late flowers, deformed flowers, small flowers, sky flowers, leafless flowers and so on. And the distance between flowers should be even and the layout should be reasonable. Bud retention standard: leave 5 ~ 6 single buds for long fruit branches; 3-4 middle fruit branches; Leave 2 ~ 3 robust buds for short fruit branches and bouquets; There are no buds left on the preparatory branches; There are no buds near the main branches, lateral branches or extended branches of young trees. Fruit thinning: generally divided into 2 times. 1 fruit thinning After 1 physiological fruit dropping, fruit thinning is carried out for small fruits, double fruits, abnormal fruits and diseases and insect pests from late April to early May, about 20 days after flower dropping. The second fruit thinning is fruit setting. After the second physiological fruit drop, the fruit drop amount is fixed in the middle and late May, about 35 ~ 42 d after flower drop, depending on the variety and tree potential. Generally, there are 2 ~ 4 long fruit branches, 1 ~ 3 middle fruit branches and 1 short fruit branches; There are few varieties of big fruits and many varieties of small fruits.
(2) bagging. Bagging can prevent pests and diseases, birds and animals from harming fruits, reduce red pigment, promote uniform ripening of fruits, improve quality, reduce rotten fruits and increase good fruit rate.
3. Soil, fertilizer and water management
(1) soil management. Peach trees have well-developed roots and many absorbed roots, but the distribution is shallow, mainly concentrated in the soil surface layer of 20 ~ 40 cm. Generally, deep ploughing is needed in autumn 1 to make the soil mature. During the growing season, it is necessary to cultivate and weed frequently, keep the soil loose and ventilated, and reduce the source of pests and diseases.
(2) fertilization. Base fertilizer: 65,438+0 times in autumn, and the most suitable period is September ~ 65,438+00. Give priority to with slow-acting organic fertilizer, combined with increasing the application of nitrogen, phosphorus, potassium and other quick-acting fertilizers. Fertilization methods include annular furrow fertilization, radial furrow fertilization and zonal fertilization. Topdressing: Generally, it can be carried out in 4 times. (1) Pre-flowering fertilizer: after soil thawing, combined with irrigation, mainly available nitrogen; (2) withering fertilizer: applied within 7 days after flowering, with available nitrogen as the main component and phosphorus and potassium fertilizer as the supplement; ③ Fruit-strengthening fertilizer: applied in the fruit hard core stage at the beginning of June, with phosphorus and potassium fertilizer as the main fertilizer, and peach trees lacking nitrogen fertilizer should be combined with some nitrogen fertilizer; (4) Post-harvest fertilizer: applied after the fruit is harvested, mainly phosphorus and potassium fertilizer. In addition, topdressing outside the roots can be combined with spraying. frequently-used
The fertilizer and its concentration are: 0.3% ~ 0.5% of potassium dihydrogen phosphate, 0.3% ~ 0.5% of urea, 0.2% of ferrous sulfate, 0% ~ 20% of leaching solution of plant ash/Kloc, 0/%of zinc sulfate/Kloc, plus 0.5% of hydrated lime (sprayed during dormancy) and 0.2% of boric acid.
(3) Water management. Although peach trees are drought-tolerant, they should be irrigated in time during the fruit expansion period to promote the development and expansion of fruits. In addition, irrigation should be done in time after each topdressing. Peach trees are most afraid of waterlogging, which makes them yellow and weak, and even leads to death. When it rains, ditch and drain in time.
Basic introduction of peach 1 family and genus
Rosaceae, peach.
2. Country of origin
Originally from China, it is widely cultivated in various provinces. It is cultivated all over the world.
3. Alias
Peach.
Step 4 introduce
Peach is a plant of Rosaceae and Peach. Small deciduous trees; The leaves are narrowly ovoid to lanceolate, with a length of 15cm and a width of 4cm, a slender top, fine teeth at the edge, dark green luster, and nectaries at the base of the leaves; The bark is dark gray, and cracks appear with age; Flowers are solitary, from light to dark pink or red, sometimes white, with short stalks and a diameter of 4 cm, and bloom in early spring; A nearly spherical drupe with hairy surface, edible pulp, orange-yellow with red stripes, 7.5 cm in diameter, deep pits and grooves in the core, and white seeds.
Peach is a kind of tree, 3-8 meters high; The crown is wide and flat; The bark is dark reddish brown and rough and scaly when it is old; Branchlets are slender, hairless, shiny and green, turn red in the sun and have many small lenticels; Winter buds are cone-shaped, the top is blunt and round, with pubescence outside, usually 2-3 clusters, with leaf buds in the middle and flower buds on both sides.
Leaf blade is oblong-lanceolate, elliptic-lanceolate or obovate-lanceolate, 7-65438 05cm long and 2-3.5cm wide, with tapered tip, broad wedge-shaped base, hairless tip, a small amount of short hair or hairless on the lower side of vein axils, fine serrations or coarse serrations on the leaf margin, and glandular or glandular teeth at the tip; Petiole stout, long 1-2 cm, often 1 to several glands, sometimes without glands.
Flowers solitary, leaves open in front, 2.5-3.5 cm in diameter; Pedicel very short or almost sessile; Calyx tube bell-shaped, pubescent, sparsely hairless, green with red spots; Sepals ovate to oblong, obtuse at the top, pubescent outside; Petals oblong-elliptic to broadly obovate, pink, rarely white; Stamens about 20-30, anthers deep red; Style almost as long as stamens or slightly shorter; Ovary pubescent.
Fruits vary in shape and size, ovoid, broadly ovoid or oblate, with a diameter of (3)5-7( 12) cm, equal in length and width, with the color changing from greenish-white to orange-yellow, the sunny side is often crimson, the outside is densely pubescent, sparse and hairless, the abdominal seam is obvious, and the fruit stalk is short and deep into the fruit depression. The pulp is white, light green white, yellow, orange yellow or red, and the juice is fragrant, sweet or sour; The nucleus is large, detached or sticky, oval or nearly round, flat on both sides, tapering at the top, with longitudinal, transverse grooves and holes on the surface; Seed kernel tastes bitter, thin and sweet. The flowering period is from March to April, and the fruit maturity varies with varieties, usually from August to September.
How to eat peach and yellow peach egg tart?
There are not a few people who like to eat egg tarts. Actually, it's super simple. It's more fun to bake it yourself.
Raw materials:
24 egg tart skins, 4 eggs, 220g cream, 0/60g milk/kloc-,0/5g condensed milk/kloc-,0/5g low-gluten flour/kloc-and 80g soft sugar.
Exercise:
1, prepare the ingredients. 24 egg tart skins, 220g whipped cream, milk160g, fine sugar 80g, 4 eggs, low-gluten flour15g, condensed milk15g, and a proper amount of canned yellow peaches.
2. Separate the yolk.
3. Pour the whipped cream, milk, fine sugar and condensed milk into a small pot, heat and keep stirring until all the fine sugar is dissolved.
4. After cooling to room temperature, add egg yolk and flour and stir well.
5. Sieve for later use. Egg tower water is ready.
6. Cut the yellow peach into small squares.
7. Put the pie crust into the baking tray.
8. Put the diced peaches into the egg tart skin.
9. Pour the water into the egg tower and fill it up after seven minutes.