I was always taught to thin out fruit during the late spring/earl
summer, in order to get fewer but better fruits.
But why do we have to take out the King fruit, the central one? I'
talking particularly about apples here.
Logically (yes, I'm old enough now to rebel against what I've bee
taught!) shouldn't that be the one that stays?
Any theories, anyone
----- Original Message ----- From: "Rachel Aitch"
Sent: Friday, November 17, 2006 11:03 AM, Subject: "King Fruit" - why do we
Apple blossoms occur in groups of five. The first and largest is the king
blossom. We do not remove the king but remove all of the others instead.
The reason is to concentrate the sugars in a single and the largest blossom
so it will produce the largest fruit. If the king is removed and the others
allowed to fruit there will be more, but smaller, apples and it will also be
necesssary to do more thinning.
That's right. I don't usually remove flowers but when I thin apples, I
leave the king fruit. That's how it's done, as far as I know. The king
fruit is at the center of the cluster and the smaller ones form a circle
Back to the original question about why would you take out the king fruit
and leave the others? The only reason I can think of is it might increase
total yield if the fruit is to be used for processing (apple sauce, apple
butter, cider, vinegar, etc.) instead of eating it raw,
There might be one exception to always leaving the 'king fruit'. I always first
examine the king to see if there are any signs of attack. If so, I will
initially thin down
to the cleanest and best two of the remaining cluster, while the apples are
small. When they reach about the size of a quarter, I do a final reduction to
fruit. I sometimes leave two fruits on a cluster by examining the total 'load'
given branch and judging if this will overload the energy delivery system. I
that for all varieties of apple that the king fruit is always much bigger than
smaller neighbors. I have no scientific backing on this, but base this on
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