The almond tree is a typically Mediterranean crop, adapting to very diverse soil and climate conditions. It is able to withstand the high temperatures during the summer and intense cold winter. It can survive long periods of drought periods and be cultivated in very poor lands. However, all these circumstances will negatively affect their production levels, the greater the better the environmental conditions.
In recent years, almond cultivation has undergone a very significant change. Good almond market scenario and the need for alternative crops, is promoting the establishment of new almond plantations under good conditions and, generally, in non-traditional areas for this crop. All of this is motivated, in part, by the creation of new production systems, the development of new varieties, aimed at the productive and adaptive improvement in different areas, and by the Biotechnological advances in the development of growth stimulants to increase crop yields.
One of the most sensitive phenological stages for almonds is flowering. The almond tree is one of the fruit trees with the earliest flowering, although there are significant differences depending on the variety. The use of biostimulants during flowering The almond tree is a fundamental tool, since the application of exogenous energy sources ensures good flowering development and good pollen qualityTo learn more about this topic, we recommend reading our Cultinews article “The almond tree: cultivation requirements, plant material and nutrition".
Newly set fruits are the most sensitive organs to frost, followed by flowers and swollen buds.These organs can be damaged by temperatures slightly below 0°C. Therefore, in areas at risk of frost, special care must be taken to select late-flowering varieties (Arquero, 2013). On the other hand, high temperatures can cause serious damage to the plants. Above 35 ºC photosynthetic activity is seriously reduced, with the trees (especially when they are in dry conditions) entering into what is known as summer vegetative stop. Higher temperatures, above 40 ºC, can cause Dehydration, necrosis and leaf fall, fruit damage and wood burns.
Therefore, the setting, development and fattening of the fruit, can be considered as other of the most important phenological stages of the almond tree. This occurs approximately between the months of March and June. The almond kernels They grow and mature, with the shell hardening around them, both protected by another protective outer shell softer.
Once the spring rains cease and temperatures begin to rise in summer, irrigation programs are established (depending on the case) to support growth, always seeking efficiency in the responsible use of water. availability of nutrients and water are essential for the evolution of almonds in this last period.
In summer the fruit opens its outer crust that protects it during the productive months, it indicates that it is in an optimal state of ripeness and that the time of harvest has arrived.
After harvesting, the product must be conditioned, cleaning the harvest of foreign materials, removing the shells to obtain the fruit and sizing the peeled almonds.
From the Cultifort technical department recommends, as a general rule, having a good fertilization base based on a fertilization plan in accordance with the specific needs of the plant and its potential production level. At a particular level and for the case at hand, development and fattening of the fruit, We have different specially developed formulations for these phenological states.
On the one hand, we recommend the use of Aminoplex Calcium, a liquid formulation of calcium with amino acids to facilitate its assimilation and translocation by the plant. Its effects on the almond are:
- Overall growth improvement of different plant organs.
- Increased integrity and consistency of cell membranes.
- Greater fruit fattening, which will help to better defend marketing prices.
- Productivity improvement per unit area.
We also recommend the application of Cultineutral K, liquid formulation of high-rich potassium, along with polycarboxylic acids, pH neutral and chloride-free. It is specifically designed for:
- Promote the fattening and maturation process of fruits.
- Increase its size and uniformity.
- Increase the synthesis and accumulation of sugars.
Both products must be applied from the beginning of sprouting to the hardening of the bone, with an application frequency of 15-20 days and with 2-3 applications per campaign.
