Winter pruning of kiwifruit is carried out during the dormant season, typically from late fall until early spring, before sap flow resumes. The ideal time for this process is between late November and late February of the following year. The primary goal of winter pruning is to remove underdeveloped, leggy, or overly dense branches, as well as to rejuvenate older fruit-bearing branches. For fruiting branches, it's recommended to leave 2–3 buds when shortening them, while short fruiting branches and fruiting shoots should not be cut back. Proper pruning helps maintain a balanced structure and ensures better yield and fruit quality. When determining the length of the main branches, several factors should be considered, such as the variety, training method, scaffold size, and soil fertility. As young trees grow and expand their canopy, longer main branches can be left. However, weaker or older trees may need some branches to be shortened. Varieties like Huamei 2 and Kuimei, which have high germination rates and short internodes, should be pruned slightly more heavily and kept shorter. In contrast, varieties like 93-01 and Hayward should be pruned less intensively. The thickness of the main branch also plays a role in determining how much to prune: branches thicker than 0.8 cm should be pruned to 20–40 cm, while thinner ones (less than 0.6 cm) should be kept to 15–20 cm. If the branch is shorter than 25 cm, it should generally be trimmed. Development branches are usually cut back to 8–15 buds, while short fruiting branches should be removed entirely. A spacing of 30–40 cm between main branches is ideal for optimal growth. Rejuvenating the fruiting branches is essential, as they tend to weaken or die after one or two years of fruiting. These parts often fail to produce new growth, leading to uneven fruit distribution, reduced yield, and lower quality. When updating the main branches, if there are strong or mature side branches available, they can be used to replace the old ones. Alternatively, the old branch can be cut back to a latent bud, allowing a new shoot to develop the following year. New shoots that emerge from old wood typically won't bear fruit in the same year, so only about 1/4 to 1/3 of the main branches should be renewed annually. Some varieties, especially those with weak growth, may require annual renewal, while stronger varieties might only need it once a year. Each plant should ideally have 600–800 fruiting shoots. When selecting the number of buds to keep, 8–10 nodes are usually sufficient, though up to 15 can be retained if the growth is particularly vigorous. Short and short-fruiting branches are generally not pruned unless they are too dense, in which case part of them can be removed at the base. Senescent branches after fruiting should also be cut back completely. Other branches, such as development shoots, should be removed from the base, unless the area is empty and has potential for future growth. In such cases, only the weak parts can be trimmed. Dense branches should be thinned out, keeping the stronger ones and removing the weaker ones. When shaping the tree, the top of any unfilled areas should be cut back. Crossed or overlapping branches should be pruned carefully, leaving only the strongest ones. If both sides of a crossed branch are well-positioned and neutral, they can both be kept, with only the overlapping parts removed. Any branches that interfere with the tree’s shape should be cut off. Weak or non-productive branches, including those that don’t grow well or lack potential, should be removed entirely. For male kiwifruit plants, winter pruning aims to enhance pollen production for female plants during bloom. Pruning for males is generally lighter, focusing on removing dead, twisted, or damaged branches, as well as overcrowded and non-productive shoots. All healthy, vigorous branches should be retained and lightly trimmed. Leggy and development branches can be updated, and older perennial branches can be cut back to encourage new growth. This helps ensure a good pollen supply and supports the overall health of the orchard.

Food Safty And Quality Service

what is Food safety and Quality services?

Food safety and Quality services is a broad field that covers a variety of professional activities and solutions to ensure the safety and quality of food from production, processing, storage, transportation to marketing. Here are some of the main services:
1. Regulatory Advisory and Compliance Services: Provide advice on national and international food safety regulations, standards and guidelines to help food companies understand and comply with relevant legal requirements.
2. Risk assessment and management: Identify and assess possible food safety risks in the food production chain, and develop and implement a risk management plan to reduce these risks.
3. Laboratory testing and analysis: Provide chemical, microbiological, physical and sensory testing and analysis services for food samples to ensure food quality and safety.
4. Supply chain monitoring and traceability: Through advanced technology and systems, real-time monitoring and traceability of the food supply chain to ensure traceability and transparency of the product source.
5. Education, training and capacity building: Provide food enterprises and related personnel with food safety and quality management training and education to improve their knowledge and skills.
6. Technical support and research and development: Provide technical support and research and development services for specific food or production process, including new product development, production process improvement and food safety technology research and development.
7. Crisis management and emergency response: In the event of a food safety incident, provide crisis management strategies and emergency response measures to protect public health and the reputation of the business.
8. Audit and third party audit: Conduct internal and external food safety and quality audits to verify that the enterprise complies with the specified standards and requirements.
The goal of Food Safety and Quality services is to protect the health of consumers, maintain public trust in the food industry, and help companies improve product quality, meet regulatory requirements and enhance market competitiveness. These services are usually provided by professional consulting companies, inspection agencies, scientific research institutions or relevant government departments.

Food satety quality control purchasing, food safety test service, Risk assessment and management, Laboratory testing and analysis, food regulatory advisory and compliance services

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