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Fruit trees are cut in spring
Spring pruning of fruit trees serves as a complement and refinement to winter pruning. It is typically carried out when fruit buds begin to swell, ideally before the buds fully expand. This timing allows for better visibility and precision in making cuts. When performing spring pruning, it's advisable to start with young or weak trees, as well as those that flower early, and then move on to more vigorous or late-flowering varieties. The approach should also take into account factors like species type, tree age, and overall health.
For mature trees in their fruiting phase, it's important to select flower buds that have a good number of leaves and are well-developed, while removing those that are small or underdeveloped. A balanced ratio between vegetative (growth) shoots and fruiting branches should be maintained, ideally at 3:1, to ensure a reasonable fruit load and prevent overburdening the tree.
When there are an excessive number of flowers, it’s wise to remove weak or thin shoots while keeping strong, healthy branches. Old or overcrowded branches should be replaced with new growth. Short and medium-length branches can be pruned appropriately, ensuring that remaining fruiting branches are not less than one-third of the total. For young trees with fewer flower buds, it's better to retain more buds and remove dense, non-fruiting branches. In addition to regular short cuts on branches, the remaining branches should be kept as long as possible to encourage shorter, more compact growth. Thinning out leggy or spindly branches helps promote better structure and fruit production.
Moreover, lateral branches and upright Wang branches should be managed using techniques like staking or tying with ropes to guide their growth direction. These practices help create a well-balanced, productive tree structure that supports long-term fruiting and tree health.