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Avocado pear cultivation technology
Love Avocado is a high-quality variety known for its strong resistance and easy management. Since 2002, our town has been promoting pollution-free production techniques. Although these methods have reduced pesticide use, the effectiveness of pest control remains superior to conventional practices, leading to slightly higher yields and significantly increased output value. In 2004, we submitted our results to the Tangshan Municipal Government and were awarded second prize for technological promotion in the city. Below are the production characteristics and cultivation techniques of Aikai pear.
Avocado is a late-maturing variety with thick, tender flesh, few stone cells, high sugar content, and excellent taste. It belongs to the sand pear system and exhibits strong disease resistance. It flowers easily, can flower in the same year after grafting, bear fruit in the second year, and even self-pollinate. When the fruit is small, it can grow very large.
The principles of pollution-free cultivation include planting dwarf, dense orchards with slender spindles or modified crown shapes to improve air circulation and light exposure. Applying organic fertilizers before harvest helps increase tree nutrition, leading to early high yields and stable production. Using Jinfeng pears as pollination trees, thinning fruits, and bagging them improves fruit quality. During critical periods, mineral pesticides like lime sulfur and Bordeaux mixture, along with biological and low-toxicity options such as avermectin, are used. Combined with agricultural practices, manual control, and bagging, this reduces pesticide use and residue, achieving pollution-free production.
Different stages of pollution-free cultivation involve various techniques:
1. During dormancy, the orchard is cleaned by removing fallen leaves, diseased fruits, and cutting off diseased branches. Old bark is burned to prevent disease spread.
2. Before budding, pits are dug and nitrogen-based fertilizers like urea or carbon ammonium combined with humic acid are applied. Branches are scraped and treated with 9281 to prevent diseases. Lime sulfur is sprayed to eliminate dry rot and other fungal infections.
3. During flowering, only 2–3 flowers per cluster are left, and artificial or bee-assisted pollination is used. Insects are collected and removed manually. Spraying green treasure controls beetles that damage young leaves and flowers.
4. After fruit set, thinning begins to ensure larger, well-shaped fruits. Fruit bags made of black double layers or newspaper are used to protect the fruit from pests and rain. Proper ventilation is maintained to avoid damage.
5. During fruit expansion, phosphorus and potassium fertilizers are applied. Watering promotes growth, and bamboo sticks are used to support branches. Weeding and pruning help maintain canopy structure.
6. As the fruit matures, additional treatments are applied to control pests and diseases. Methylthiobutramine is used to manage black spots, while Bordeaux mixture prevents scab and other fungal issues.
7. At harvest time, fruits are picked in mid to late October. They are stored in cool, ventilated areas, and post-harvest care includes spraying urea to restore leaf function and removing diseased material.
Finally, in late September, organic fertilizer is applied at a rate of 1.5 to 2 kg per kilogram of fruit, ensuring long-term soil health. This comprehensive approach ensures sustainable, high-quality avocado production.