Olive olive trimming method
Highlight the following most commonly used ones.
1. Thinning:
Cut off from the base of the branch called sparging, or stripping. This is the most common method of pruning olive trees. The dense clusters of branches are a major feature of olive oil. In order to concentrate nutrients on certain shoots or shoots, and to preserve flower bud differentiation on the shoots to promote results, it is necessary to remove a portion of the many clusters of shoots. If it is a densely arranged pair of branches, you can cut 1 branch by 1 branch. If the branches are found to be dense, you can cut one more branch at the next pruning.
2. Short cut:
Short cuts are also a common method of olive trimming. The so-called short cut is to select the longer branches to retain their strong outer buds, cut the branches that grow outward, and promote them to grow new branches, enhance branch growth, and differentiate them into fruiting branches. It should be noted that the nutrient shoots should not be too short and too heavy to avoid excessive shoots, which consume nutrients and affect the formation of flower buds.
For the pruning of the big branches, if it needs to be thinned, short and used at the same time, it should be thinned out first, so that it is easy to grasp the sparse and dense appearance of the branches.
3. Shrinking:
Shrinking is divided into retraction and compression. In the appropriate part of the olive perennial branch, leave a strong lateral branch, cut off the front end called retraction (shrinking), and cut the upward growing side branch to be compressed.
4. Pruning of long branches
The long branch is also called the fritters. Most of them grow upright below the shear (saw) of the trunk, main branches and side branches. There are also large branches that are erect and erect, and they are sprouted from the root neck. The long branches grow prosperous, grow fast, have many branches, disturb the tree type, and compete for nutrients with the original branches, which should be analyzed and processed in time. Long branches of germination of saplings or fruit trees should be cut off from the base at an early stage; those that are born in the emptiness of the original branches can also be cultured as auxiliary cultivars at appropriate lengths, and then retracted or cut off after the results; The long branches of the germination can also be preserved as old branches.
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