The period of fruit thinning during fruit thinning should be carried out immediately after fruit setting, when the size of the fruit is clearly differentiated. When fruit thinning is used, small scissors are generally used instead of direct picking. The thinning of fruit is mainly the disease, fruit and fruit, fruit cracking, sun-burning fruit, malformed fruit, oversized fruit, and small seedless fruit. Neatly arranged outward fruits.

The principle of fruit thinning depends on the level of fruit set, the fruit spike with high fruit set rate must be sparse, and the fruit set with low fruit set percentage should be light fruit. When thinning the fruit, the sparse grains, the deformed fruit, the disease and fruit, the cracking fruit, and the rust and fruit were sparsely scattered, and then the sparsely subcultured the ear, so that the lower part could be covered tightly, and finally the sparse fruit grain. When loosening the fruit, the introverted fruit should be removed first, and the fruit should be loosened as much as possible so that the fruit surface can be exposed to direct light in more than one-third of the fruit surface during the mature period. After the spikes were sparse, the spikes became conical.

Matters needing attention 1, with dew can not be sparse fruit, prevent sunburn. 2. Minimize the contact between the hand and the fruit surface when thinning the fruit, because the body temperature is too high and it is easy to damage the fruit. 3. Do not turn the ears back and forth during fruit thinning to prevent sprains.

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