How not to lose your harvest
During the period of active ripening of cherries, heavy rains occur in our region. Due to high humidity, the fruits begin to rot quickly; as a result, instead of the required harvest, only 1/2, sometimes even 1/3, can be collected. Is there any way to avoid this?
And how can you avoid it? After all, the berry ripens only in the sun’s rays, and when it rains, everything rots, and it’s difficult to help with anything.
You can fight starlings who love to peck ripe berries, thereby reducing the cherry harvest. You can control pests. But to have the opportunity to fight the elements - this is the first time I’ve heard this. You won’t be able to force the rains to stop raining on your own, unless, of course, you are God.
I think that you can’t go against nature. You understand that this type of tree is not for your region. Don’t bother trying to figure out how to collect 100% of the harvest if it constantly rains during the ripening period.
You can’t go against nature, you understand. Cherries do not like high soil moisture. It needs a large place for groundwater, otherwise when there is little groundwater, stagnation occurs and the fruits begin to die.
Of course, you puzzled me with the question. How can you fully harvest cherries during the rains? I think that there is really no way to do this, unfortunately. Cherries are capricious and spoil very quickly.
Cherries not only quickly deteriorate due to rain, but after a week worms appear inside the berries.I noticed that white cherries spoil much faster than red cherries, but ripen a little later. Therefore, cherries need to be harvested very quickly.
Cherries don’t grow in my region, but I buy their berries in the store, and it’s often difficult to choose them, since half of them are wormy or rotten. And I don’t buy so that the seller weighs it - only so that I can choose for myself. I believe that cherry is a very capricious tree.
Cherry is not a capricious tree, it’s just that these fruits, if left a little too long and not picked on time, then all the berries become wormy. To prevent this from happening, you can treat the wood with Bordeaux mixture.
This year we had the same problem: in the midst of ripening, a typhoon hit. Three days of heavy rain, almost all the berries burst. It is impossible to save the harvest. You can only cook jam at an accelerated pace. But where to put it then in such a volume?