My
fruit and nut trees - peaches, pears, apples and almonds - are looking like
they will be absolutely loaded with fruit this year! We did not experience a
late cold snap (not yet anyway) to kill the blossoms, and the bees did a great
job with pollination. This is great news, but it means a bit more work ahead to
ensure quality, large-sized fruit rather than getting lots of inferior
small-sized fruit.
Clusters of apple blossoms. The apples will need a lot of thinning when they begin to develop. |
Thinning
the fruit is the best way to get larger-sized fruits. There are also a number
of other reasons for thinning fruit. The following are a few points to
consider:
Baby peaches before thinning |
Baby peaches after thinning |
Size:
If you thin, you can get good- sized fruit. If you don't, you'll get undersized
fruit. Perhaps you will have a greater number of fruit if you fail to thin, but
you will probably not like the ratio of pulp to pit. Here's a handy two-part
rule: When it comes to larger fruits such as peaches or apples, if you can
touch two fruits with one hand, you are allowing your tree to bear too much
fruit. By following this rule, the plant will produce the largest fruit
possible up to its genetic potential.
Sweetness:
The tree is best able to develop the necessary sugars and therefore sweetness,
by putting its energy into a smaller number of fruit. Although you will get
fewer individual fruits per tree, they will be of much higher quality.
To
avoid limb breakage: Limbs overloaded with fruit often break and fall onto the
ground. They do so in a random and uncontrolled way that usually tears bark,
thus exposing the tree to disease and insect attacks. If the limb can't bear
the weight of the fruit, thin the fruit. Don't prop up the limb, which hurts
the tree in the long run.
To
avoid disease: If wind and air can't go through the tree and circulate between
the fruit you have an increased potential for disease.
To
reduce a tendency toward alternate bearing: A tree puts a lot of energy into
producing and ripening fruit. Heavy fruit set demands a heavy expenditure of
energy, and the tree will need to recuperate from this. For instance, a pear
tree left unthinned during a heavy-bearing year might produce a big number of
small-to-medium-sized fruit, then next year, none at all. By thinning out the
very heavy fruit sets, you can avoid this problem. An exception is that some
varieties are genetically programmed to be alternate bearing.
To
avoid weakening younger trees: Allowing a very young tree to produce fruit
retards its growth. It is better to remove all the fruit for the first couple
of years to allow the tree to put its energy into becoming established.
To
control fruit drop: Fruit trees tend to drop fruit spontaneously. If the fruit
set is not thinned, they might drop all, or at least most of their fruit. This
happens to my almond tree when I don't thin the nuts soon enough.
To
stagger the fruit-ripening process: If you look at fruit set on most trees, you
will see little green nubbins of varying sizes, indicating differing stages of
development. If you thin fruit so that some remain in each of the various
stages of development, you will be able to spread ripening over a much longer
period. That is, the more developed fruits remaining will ripen first, the
others, later. Or, you can select all fruits of the same stage of development so
that they will all ripen at nearly the same time, which is good if you are
canning or freezing them for use throughout the year.
To
improve the appearance of the fruit: Some fruit should be thinned on the
outside of the tree, which applies to fruit that is easily sun scalded such as
persimmons or loquats. Other types of fruit, such as peaches and some varieties
of apples, should be thinned on the inside of the tree because they need exposure
to sunlight to color up.
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