The author observed that many fruit growers tend to bag their fruits, often removing some branches that are considered non-fruit-bearing. However, they are unsure why these branches are labeled as "fruitless," especially when they still appear healthy and not dry or shaded. Some farmers believe that summer thinning also applies to young or early-bearing fruit trees, thinking that unnecessary branches should be removed during this time. Based on these observations, the author shares his insights and invites discussion. Summer is a critical period for fruit trees, as their vegetative parts have the strongest photosynthetic activity and nutrient production. During this time, it's essential to maintain enough foliage to occupy space and generate sufficient energy for both growth and nutrient storage. To produce high-quality fruit, it's important to remove branches that block light in mature trees, improving overall light conditions. However, over-pruning can be harmful. First, when fruit sets, the potential of each branch is already evaluated. Although many farmers use the "distance method" to leave fruit, it's crucial to keep enough leaves to support fruit development through photosynthesis. Second, 95% of the dry matter in the fruit comes from leaf photosynthesis. Therefore, if you can see the opposite side of the tree, and the sunlight spot under the canopy at noon covers about 30%, there's no need to remove leaves or branches unnecessarily. Especially for young or early-bearing trees, the focus should be on vigorous growth and expanding the canopy before considering flower stimulation. These trees should not be pruned excessively in summer. If pruning is needed, it’s better to wait until winter when nutrients are recirculated. A branch may seem like firewood in winter, but it acts as a green factory during the growing season, especially in summer. With that in mind, the author reminds fruit growers to be cautious when cutting during the summer months.

Pizza Oven

Pizza ovens, as the name suggests, are primarily used for baking pizzas. It not only ensures that the pizza reaches the ideal degree of doneness in a short time, but also makes the crust of the pizza crisp and keeps the interior soft and moist, thus enhancing the overall taste and quality of the pizza. In addition, the pizza oven also has a variety of functions, such as roast meat, roast chicken wings, roast steak, etc., so it is widely used in pizza shops, bakery shops, burger restaurants, western restaurants and other places.
The working principle of the pizza oven is mainly based on hot air or high temperature heat source to bake the pizza. Depending on the type of pizza oven, it works differently. For example, a traditional pizza cellar oven uses wood or coal as a heat source to bake the pizza over a high flame. Modern pizza ovens may use more efficient and environmentally friendly heating methods such as electric heating, natural gas or air heating principles. Regardless of the type of pizza oven, the core goal of the pizza oven is to ensure that the pizza is heated evenly for optimal cooking results.

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