During the period from fruit coloring to harvesting, the leaves that cover the fruit surface and affect the coloring of the fruit are removed, and the uneven coloration of the fruit surface caused by the fruiting of the leaves is prevented. Picking the leaves before picking must grasp the following four points: The first is that selecting the target dense leaves and sticking fruit leaves not only to block the fruit surface, but also to shade each other, and to remove these leaves can not only promote the color of the fruit surface, but also promote the photosynthesis of the remaining leaves. Leaflets, thin leaves and young leaves are located at the base of the fruit branches and have weak photosynthetic functions. The produced nutrients can only meet their own needs and must therefore be removed. Secondly, timely picking of late-maturing varieties of fruit in the leaves is faster and should be removed 10-15 days before picking; Fuji varieties, which are late-maturing varieties, have slower coloration and should be picked 15-20 days before picking. The third method is to grasp the method of picking leaves with two methods of whole leaf removal and half leaf cutting. When there are many leaves and overlap each other, the petiole should not be removed from the base so as not to damage the mother shoot buds. If the functional leaves are only partly shaded, some of the leaves that cover the fruit surface may be cut off, so that the remaining leaves continue to undergo photosynthesis. Fourthly, the greater the amount of leaf picked, the better the fruit coloring, but the greater the impact on the organic nutrient production of the tree. Therefore, the number of picking leaves must be determined according to factors such as tree nutrient level, soil fertility status, and fruit size.
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