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Fruit trees are cut in spring
Spring pruning of fruit trees is an important follow-up to winter pruning, aimed at refining and optimizing the tree's structure. It should be carried out when fruit buds begin to swell but before they fully open. This timing allows for precise adjustments without damaging the developing flowers. When performing spring pruning, it's best to start with young or weak trees, as well as early-flowering varieties, and then move on to more vigorous or late-flowering trees. The approach can vary depending on the species, age, and overall health of the tree.
For mature trees in the fruiting stage, it's essential to select flower buds that have plenty of leaves and are well-developed, while removing those that are small or underdeveloped. Maintaining a balance between vegetative growth and fruit-bearing branches is key—ideally, the ratio of growing branches to fruiting branches should be around 3:1 to ensure a reasonable crop load.
When there are too many flowers, it's advisable to remove weak or slender shoots while keeping strong, healthy branches. Old and overcrowded branches should be pruned to encourage renewal. Short and medium-length branches can be cut back slightly, but the remaining fruiting branches should not be less than one-third of the total. For young trees with fewer flower buds, it’s better to keep more buds and remove dense, non-fruiting shoots.
In addition to regular short cuts on branches, young trees should retain longer branches where possible, especially to promote compact growth. Thinning out leggy or overly long branches helps maintain a balanced shape. Lateral branches and upright "Wang" branches should be managed using supports like sticks or ropes to guide their growth properly.
By following these practices, growers can enhance tree health, improve fruit quality, and increase yield over time. Each tree requires individual attention, making spring pruning both a science and an art.