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How to cut and rejuvenate mountain eggplant
Eggplant is a thermophilic crop that thrives in warm conditions, with the ideal temperature range for fruiting being 25–30°C. Lin’an, located in the northwestern part of Zhejiang Province, boasts a favorable ecological environment and rich agricultural resources. The region supplies approximately 20,000 tons of high-quality eggplants to major markets like Shanghai and Hangzhou annually. In recent years, the Lin’an Agricultural Technology Promotion Center has successfully utilized the plant's strong regenerative capacity by implementing a mountain-based cultivation method at elevations between 200 and 400 meters above sea level. During summer and autumn, when temperatures are high, humidity is high, and pests and diseases are common, the center applies pruning and rejuvenation techniques. After these treatments, eggplants resume growth quickly, leading to increased yields, improved quality, and an extended growing season. This allows farmers to avoid the peak harvest period and sell their products during off-peak seasons, resulting in significant economic and social benefits. On average, each mu (about 667 square meters) produces over 6,000 kilograms of eggplant, with an output value reaching up to 15,000 yuan.
One key technique involves pruning and leaf removal. Using the double dry pruning method, once the first set of fruits sets, lower axillary buds are removed. After flowering, the same process is repeated, leaving only two main branches above. Once the plants are staked, old, diseased, or yellow leaves are promptly removed. The 8th and 9th fruits are picked early, and the branches and leaves are cleaned to improve air circulation and light penetration. This helps reduce disease and pest spread, concentrates nutrients, and promotes faster fruit coloring and maturation.
Another important step is mid-to-late stage pruning, typically done around the time of Bazhongfeng’s fruit development. Pruning is carried out on sunny days before 10:00 AM or after 4:00 PM, or on cloudy days, within a week before and after July 20th. On the first and second lateral branches, 3–5 cm tips are left. If possible, the cut ends are sealed with wax, and the ground branches are burned immediately. After pruning, semi-ditch irrigation is performed, and the rows are filled at night to maintain soil moisture.
Post-pruning management is crucial. Within the first 2–3 days, axillary buds begin to sprout. To prevent disease, a solution of 50% carbendazim wettable powder diluted 500 times or 77% copper hydroxide wettable powder diluted 1,500 times should be sprayed 2–3 times. At the same time, aphid control is essential. Due to the pruning stimulus, axillary buds may grow excessively. About 5–7 days after cutting, when new shoots reach around 10 cm, excess buds should be removed, leaving only 1–2 new shoots per side branch. Later, normal management resumes.
Harvesting can begin 35–40 days after planting or 25 days after pruning. When the eggplant shows no obvious white or light green ring around the eyes and exhibits its natural color, with a soft and sticky texture, it is ready for harvest. Early yields can reach about 2,900 kg per acre, while later yields can go up to 3,200 kg, totaling over 6,000 kg per acre. Fruits should be harvested in the morning when they are most full and glossy. Before shipping, they are sorted and packaged accordingly, ensuring high-quality products are sold at premium prices.