Coffee cultivation techniques detailed explanation of planting knowledge of Coffee trees

I. Overview

Coffee, cocoa and tea are called the three major beverages in the world, and their output, consumption and output value all rank first. In addition to being used as a beverage, coffee can also extract caffeine and coffee oil; in medicine, it can be used as an anesthetic, stimulant and diuretic cardiotonic agent. Coffee pulp can be used to make wine, vinegar and pectin, to make molasses; dried pulp can be used as animal feed; dried fruit shell can be used as fertilizer, fuel, hard fibreboard; flowers contain essential oils, which can extract high-grade spices.

Coffee is a tropical cash crop that is easy to cultivate, with low management cost, early income and high output value. The rising stars can be harvested in the year of planting, and those who are well managed can be harvested in 20 to 30 years. There are superior natural conditions for the development of coffee production in China. Yunnan, Hainan and Guangdong all have large areas of suitable tree-planting land and rich labor force. In recent years, with the improvement of people's living standards and the development of open tourism, China's coffee consumption is gradually increasing.

Domestic production is no longer enough to supply the market, so it is necessary to import coffee every year, so the development of coffee production is of great significance to meet the growing living needs of the people, domestic demand, save foreign exchange and support national construction.

Chinese coffee was first introduced to Taiwan in 1884. In 1908, overseas Chinese brought back large and medium seeds from Malaysia to Hainan Island. From 1912 to 1935, overseas Chinese brought coffee back to Hainan Island from Malaysia, Indonesia and other places for trial cultivation. After liberation, coffee production has developed greatly. In the early 1960s, the planting area of Hainan reached 40, 000 mu, and then most of it was lost due to various reasons. In 1987, coffee production developed rapidly, with a total area of more than 230000 mu, but the price of coffee was low in recent years. 570000 mu, with an output of 889 tons of dried beans.

II. Biological habits

(1) Botanical characteristics

(2) growth and flowering habits

(3) requirements for environmental conditions

(1) Botanical characteristics

1. Root

Coffee root is a conic root system, and its shape, distribution and depth vary with agro-technical measures, soil conditions and varieties. In the case of a political party, there is a thick and short main root and many developed lateral roots.

According to the observation in Hainan Island, the main roots of 3 ~ 4-year-old fruiting trees of medium-grain coffee are generally about 60 cm deep, and most of the absorbing roots are distributed in the soil layer of 30 cm deep, especially in the soil layer of more than 15 cm. A small part of them are distributed in the soil layer of 30cm to 60cm, and a small amount of absorbing roots are distributed in the soil layer of 60cm and 90cm. The absorbing root is in the topsoil layer, thick and white, and the soil layer below 30 cm is yellow and delicate. The main root is less than 60 cm deep and often becomes slender and extends to the lower layer in the form of absorbing roots. The horizontal distribution of the root system of coffee is generally 15-20 cm beyond the outer edge of the crown.

2. Stem

The stem of coffee, also known as the trunk, is developed from straight branches. The stem is straight, and the tender stem is slightly square, green, round and brown after corking. The length of the Internode of the stem is about 4-7 cm, and the length of the Internode is greatly affected by the environment. Under the condition of excessive shade, the length of the Internode is more than 20 cm. A pair of leaves grow on each node, with upper and lower buds in the axils of the leaves. The upper bud develops into a branch, the lower bud develops into a straight branch, and the straight branch can be cultivated into a trunk (stem). In the same leaf axil, the upper bud is usually produced only once, but the lower bud can be produced many times.

3. Leaves

Simple leaves opposite, individual with 3 whorls, green, leathery glossy, elliptic to long elliptic. The leaf size varies with different varieties, the leaf size of the small seed species is the smallest, about 12 "16" 5 "7 cm, the leaf of the middle grain species is the largest, about 20" 24 "8" 10 cm, and the leaf of the large seed species is about 17 "12" 16 "5" 7 cm, 20 "6" 8 cm. The leaf edge shape of different varieties is also different. most of the middle grain species are wavy leaf margin, the small grain species have smaller ripples, and the large grain species have no ripples or ripples are not obvious.

4. Flowers

Several to dozens of flowers are clustered in the axils of leaves, and the second to fifth flowers are planted on a flower axis. The flowers are white and fragrant. The petals of medium and small seed species are generally 5, and the petals of large seed species are 7-8. Flowers tubular, Terete. The number of stamens is the same as the number of petals, stamen stigma bifid, ovary inferior, generally 2-loculed, but also 1-loculed or 3-loculed. Insect-pollinated flowers, large-grain species and small-grain species can self-pollinate, while medium-grain species can be cross-pollinated.

5. Fruit

The fruit is a drupe, usually containing 2 seeds, as well as single and 3 seeds. Coffee fruit can be divided into the following parts:

(1) exocarp, a thin leathery layer, green at the end of maturity, light green at near maturity, bright red or purplish red at full maturity.

(2) the mesocarp, or pulp, is a layer of pulp with sweetness and mixed fiber.

(3) endocarp, also known as seed shell, is a layer of horny shell composed of stone cells.

(4) seed kernel includes seed coat (silver coat), endosperm, cotyledon, embryo stem and so on.

(2) growth and flowering habits

1. Trunk growth and crown formation

The coffee tree has obvious apical dominance, and the branches at the top of the tree grow vigorously. However, this apical dominance phenomenon weakened with the increase of the trunk year by year. Generally, in the 4th year, the trunk began to grow slowly upward, while the middle and lower parts of the plant germinated straight branches.

Coffee seedlings begin to grow the first pair of branches when they grow 9-12 pairs of true leaves (6-9 pairs of true leaves for small seeds). In the year of planting, because the root system is not yet developed, it generally grows only 4-6 pairs of branches. The growth began to increase in the second year, and there were generally 7-12 pairs of branches. In the third year, the growth was the highest, with an average of 14-15 pairs of branches and 16-18 branches if well managed. At this time, a small amount of two branches were produced in the lower layer, which began to form a crown and bear a small amount of fruit. The fourth year entered the fruiting period, and then the trunk growth slowed down gradually. Under natural growth conditions, medium-grain coffee is as high as 6-8 meters, small-grain coffee up to 4-6 meters, and large-grain coffee up to more than 10 meters.

The growth of the main stem of coffee has an obvious top dominance phenomenon. there are two kinds of buds in the axil of the main leaf, and the upper bud develops into a horizontal branch, which is called a branch, the branch on the first branch is called the second branch, and the branch on the second branch is called the third branch. the branches irregularly drawn from the first and second branches are called secondary branches.

The growth habits of coffee branches often vary with different varieties and environmental conditions. the main fruiting branch of medium-grain coffee is one branch, and the second and third branches are less, even if there are, the fruit is less, so more dry shaping should be adopted. In addition to the first branch, the second and third branches of small seed coffee are also good fruiting branches. in the high altitude area with warm and cool climate, the trunk grows sturdily, the internodes are short, the second and third branches grow luxuriantly, and the fruit is good, so it is appropriate to adopt single-stem shaping to make full use of the second and third branches. However, in the low altitude area with high temperature and heavy rain, the trunk grows rapidly, and the second and third branches are seldom produced, so it is suitable to adopt multi-dry shaping.

2. Flowering habits

Coffee flowers grow in the axils of the leaves, branches and trunk leaf axils can form flower buds, but mainly on the branches. The flower bud formation of coffee is closely related to the internal nutrients and environment of the branch. the flower buds of medium-grain species began to develop in late July and those of small-grain species began to develop from October to November. Flower buds can also be formed on the branches of that year.

The flowering period of coffee varies with different varieties and environments. medium-grain species bloom one after another in Hainan Island from November to June of the following year, and the flowering period is from February to April. The flowering period of small seed is from March to May.

When the coffee flower bud develops to the final stage, it needs a certain humidity and temperature to bloom. In case of drought or low temperature, the flower bud can not open or open star-shaped flowers. The flowers between normal flowers and star-shaped flowers are called near-normal flowers. The petals of star flowers are small, pointed, hard, unscented, yellow or light red, and the fertility rate is very low or sterile. Nearly normal flowers can bear fruit, but the fertility rate is lower than that of normal flowers.

In the flowering period, in case of drought, irrigation can increase normal flowers and reduce stellate flowers.

Medium-and small-grain coffee flowers usually bloom at 3: 5 in the morning and bloom at 5-7, when the temperature is below 10. The buds can only open at C, and the temperature is 13. When the flower bud is above C, the bud can not open normally.

3. Result habit

The weather has a great influence on the fertility of coffee, especially the weather change within 2 days after flowering. Sunny or cloudy days after flowering, calm wind, high air humidity, which is beneficial to fertility. If you encounter drought, northwest wind or continuous heavy rain after flowering, it is not conducive to fertility.

The development of coffee fruit is slow at the initial stage, the fruit grows fastest 4-6 months after flowering of medium-grain species, and the fruit grows fastest 2-3 months after flowering of small-grain species. Coffee fruit has the phenomenon of falling fruit and dried fruit during its development, which is mainly affected by the nutrient status of the plant in addition to the weather. Therefore, it is possible to reduce fruit drop and dried fruit and increase yield by strengthening fertilization management and improving the nutrient status of plants.

The time from flowering to ripening is 8-10 months for small-grain coffee, 9-11 months for small-grain coffee, 10-12 months for medium-grain coffee and 10-12 months for medium-grain coffee, maturing from November of that year to May of next year, and the full ripening period is from February to March.

(3) requirements for environmental conditions

Coffee is native to tropical Africa. The origin of the small seed species is the tropical plateau of Ethiopia. It is between 900 and 1800 meters above sea level with an average annual temperature of 19. C; the mid-grain species is native to the tropical rain forest of the Congo, with an average annual temperature of 2126 at an altitude of less than 900 meters. C . Their origins are shaded or semi-shaded forests and river valleys, so the formation of coffee requires calm, cool and humid environmental conditions.

1. Different varieties of coffee have different requirements for temperature. Small seeds need a cooler climate, with an annual average temperature of 19-21. Between C. The monthly average temperature dropped to 12.7. At C, the plant grew slowly and the daily absolute lowest temperature was 4.5. C lasted for an hour, and the newly drawn terminal buds and young leaves were damaged. One. One. At C, frost was formed on the long surface of leaves, and water-stained patches appeared on the back of leaves after the temperature rose, which could be recovered by light victims, but in severe cases, a large number of leaves fell and branches withered, and affected the normal differentiation and development of flower buds, resulting in a sharp decrease in yield. Medium-grain coffee needs a higher temperature, and the annual average temperature should be 23-25. Between C. The most suitable night temperature for flower bud development is 20: 21. C, the most suitable temperature for flowering is 17: 20. C, less than 10. At C, it is not conducive to flowering and pollination, such as the temperature drops to 2. C, the leaves show the phenomenon of cold injury.

2. Rainfall

The rainfall in the world's coffee producing areas is generally between 1000 and 1800mm, some as low as 760mm and some as high as 2500 mm (see table 7). The annual rainfall is more than 1250 mm and is evenly distributed, which is most suitable for the growth and development of coffee. If the dry season is too long, the growth will be inhibited, which is not conducive to the development of flower buds, abnormal flowers will increase, and the fertility rate will decrease. If there are too many Rain Water, it is easy to cause the branches to grow and the blossom and fruit to decrease. The annual rainfall of Lujiang Farm in Yunnan Province is only 700 mm, and the drought period is as long as 8 months, but the coffee still grows well under the condition of irrigation.

3. Lighting

The world is a semi-shaded crop, in full light, the growth of coffee is inhibited, if the lack of water and fertilizer, there will be premature senility and death. If the shade is too large, the vegetative growth of the plant will be too prosperous, the branches and leaves will grow, and the blossom and fruit will be reduced. The light requirement of coffee varies with variety, development period, soil fertility and water condition. Large-grain species are the most resistant to light, while small-grain species are more light-tolerant than medium-grain species. Under the condition of fertile soil and irrigation, shade may be reduced or not needed; on the contrary, if coffee is grown in areas with thin, high temperature and drought soil, shade should be increased appropriately. Generally, the suitable shade degree is about 60% to 70% in seedling stage, 40% to 50% after planting, and 20% to 40% in peak period.

4. Wind

Coffee needs calm wind environment, typhoon and dry wind are not good for the growth of coffee. When the typhoon reaches level 10 or above, a large number of leaves and fruits will blow off, and some trunk branches will be blown off; after the typhoon, the bark at the junction of the coffee root neck will be worn, causing germs to invade, resulting in a large number of deaths after the wind. Dry wind is extremely disadvantageous to the flowering of coffee.

5. Soil

Coffee has a well-developed root system and grows particularly well in fertile and loose forest soil. Fertile sandy loam or red loam is suitable for growing coffee, while clay with good drainage is disadvantageous to the growth of coffee root system. When the PH value in the soil is lower than 4.5, the root system is underdeveloped.

III. Cultivated varieties

(1) small seed species

(2) large seed species

Coffee belongs to Rubiaceae, Coffee belongs to perennial evergreen shrubs or small trees, there are about 90 species. At present, there are small grain species (Arabian species), medium grain species (Gaffra species) and large grain species (Liberian species) cultivated in Hainan.

(1) small seed species:

Also known as Arabian species, native to Ethiopia, evergreen shrubs. The plant is small, 4-5 meters high, the branches are slender, and the branches are corked earlier. The leaf is small and pointed, long oval, harder than the middle seed, and the ripple on the leaf margin is fine and obvious. The fruit is smaller, the ratio of fresh fruit to dried bean is 4.5 to 5, the exocarp of the seed is thick and tough, the seed coat is thick, and it is easy to separate from the kernel. The seeds are smaller, about 1700 to 2600 per jin of coffee beans, and the number of fruit per node is less, about 1215, but the number of branches is more, so under the condition of good management, the yield is not lower than that of medium seeds. Coffee powder tastes mellow and has good drinking quality. The plant is wind-resistant, drought-resistant and cold-resistant, but rarely infected with rust, high yield, strong flavor and strong irritation. Among them, the famous varieties are Romasta species, Quilong species, Ugandan species and Indonesian clones BP38, BP42, East Java high-yielding species Bgn300, Bgn124 and so on.

In recent years, eight high-yielding clones were selected from the seed trees of the Flavor Beverage Research Institute of the Chinese Academy of Tropical Agricultural Sciences. after years of experiments, it was proved that the yield was 3-4 times higher than that of the existing trees, and the yield of dried beans per mu was 150-200 kg. It can be popularized and planted in Hainan Province.

(3) large seed species:

Also known as Liberian species, evergreen trees. The plant is tall, more than 10 meters high, the branches are thick and hard, grow obliquely upward, and the branches cork the fastest. The leaf blade is oval or round, the leathery leaf surface is glossy, the leaf end is closed, and the leaf margin is not corrugated. The fruit is large, oblong, the skin and pulp are hard and thick, the navel is large and protruding. The ratio of fresh fruit to dried bean is about 7: 10. The seed shell is thick, hard and tough, the seed coat is close to the seed kernel, the bean grain is large, and there are about 1300 beans per jin. The ripe fruit is scarlet. The branches bear less fruit, and the number of fruits per node is about 5-6. The main root of this species is deep, drought-resistant, wind-resistant, cold-resistant, light-resistant, and most susceptible to rust. The yield per plant is high and the yield per unit area is low. Strong flavor and strong irritation.

The main varieties are Esselsa (also called Charley), which was introduced from Guangxi to Hainan in the 1970s. The fruit is vigorous, but the seed coat is thick and hard like a small seed, the ratio of fresh to dry is 5: 8, and the quality is strong and slightly bitter. It has deep roots, strong drought and cold tolerance, and is resistant to leaf rust and longicorn beetles.

IV. Cultivation techniques

(1) Seedling propagation

(2) Establishment of coffee garden

(1) Seedling propagation

Coffee seedling propagation can be divided into seed propagation and asexual reproduction.

1. Seed propagation

(1) seed collection, seed washing and seed storage

In the full ripening stage of coffee (the full ripening period of medium-grain coffee in Hainan Island is from February to March and small-grain coffee from September to November), fully mature fruits are picked from strong and high-yielding mother trees to make seeds. After the fruit is harvested, immediately peel and wash the seeds, the method is to put the fruit on the hard and rough ground, grind the peel with a brick, or peel it off with a peeling machine, then put it in water to remove the peel, take out the seed, stir it with furnace ash, and rinse it in water to wash the gum on the surface of the seed. In the process of seed washing, be careful not to break the seed shell so as not to affect germination. The germination rate of seeds without seed shell is only 54%. If the seed shell is preserved, the germination rate can reach more than 80%. After the seeds are washed, they should be dried in a ventilated place and should not be exposed to the sun. When the seeds are exposed to 15% water content, the germination rate will be significantly reduced. Dry seeds should not be hidden for a long time. Medium-grain coffee will lose its germinating power when it is stored for more than three months. For small seed coffee, the harvest time is from September to November, and it is the winter with low temperature after seed collection. The seeds can be stored and sown in February to March of the following year, but they should be placed in a cool, ventilated and dry place and checked frequently to prevent mildew.

① nursery land selection: it is appropriate to choose close to the water source, good drainage, fertile, deep soil layer, loose loam or sandy loam as nursery land.

② soil preparation and application of basic fertilizer: the soil in the nursery should be fully ploughed and raked into fine pieces, ploughed 20 to 25 cm deep, stone, grass roots, sundries should be removed quickly, and then the border should be 1 meter wide, the path between the border should be 50 cm wide, the east-west direction of the border on flat land should be 5000 million jin, and calcium superphosphate should be 50 kg 100 jin, and the fertilizer should be fully mature and evenly mixed with the soil.

③ erection of shade canopy: coffee seedlings can not tolerate strong light, so shade canopy must be erected. The shade shed is divided into two kinds: big and small. The big shade shed is 180 to 200 centimeters high, and the area can be divided from several to several mu. The small shade shed is 80cm high and 100cm high, one for each bed. The big shade shed has the advantages of convenient management and uniform light transmission, but it is difficult to obtain materials. But the shading net can also be used, the management of the small shade shed is not convenient, and the seedlings receive uneven light, but the material is easy to solve. These two kinds of shade sheds can be erected according to local conditions. If you use plastic bags to raise seedlings, it is best to use a large shade shed, which can make full use of the land.

④ sowing and sprouting: coffee seeds take a long time from sowing to unearthing. If direct seeding, there are many gardeners, inconsistent sprouting and irregular growth. It is best to use the method of accelerating germination and transplanting seedlings, that is, to concentrate the seeds on the sand bed until the seedlings appear true leaves, and then transplant to the nursery. The specific measures are as follows: after the land preparation, spread about 1 inch of fine sand on the border surface to make a sand bed, the sand bed must be covered with a shade shed, maintain 80-90% shade, and then evenly sow seeds on the sand bed. The sowing amount is about 1.5 square meters to sow 1 jin of seeds, and the distance between the seeds is about 1 cm. Press the seeds slightly with a plate to make the seeds fully contact with sand, and then cover them with a layer of sand with a thickness of invisible seeds, cover with a layer of thin grass and fully sprinkle with water. After dripping water once a day, keep it moist. After 40-60 days, the seedlings can be unearthed. When a small number of seedlings are unearthed, the mulch must be removed so that the seedlings can grow. -

⑤ seedling transfer: the standard of seedling transfer: after the seeds are unearthed, the cotyledons have spread to the true leaves and the seedlings have not yet grown, because at this time the seedlings have started to work on the lateral roots of the first or second round, and the growth is faster after the seedlings are transferred, and the sand bed is drenched with water before transplanting the seedlings. When raising seedlings, protect the root system as far as possible, and seedlings should be cut as soon as possible. And pay attention to keep the roots of the seedlings moist. The plant row spacing is determined according to the variety and seedling age. The row spacing of small seed coffee can be 20 × 20 cm, the row spacing of medium seed coffee can be 20 × 20 cm, the row spacing of seedlings used in the same year can be 20 × 20 cm, and the row spacing of seedlings used every other year can be 25 × 25 cm or 25 × 30 cm. When transplanting, the main root can not be bent, the overlong main root can be truncated properly, and it should be pressed layer by layer when returning to the soil, so that the root system should be in full contact with the soil, and it should be drenched with water after transplanting.

If the seedlings are raised in plastic bags, every 2 to 3 plants are arranged in a row, leaving a path 25 to 30 centimeters wide between the rows to facilitate watering and make the seedlings have enough space to grow so that they will not grow too much. Seedling bag specifications: 14 × 22 or 15 × 24 cm, the seedling bag can be smaller in that year, and larger in the next year. The nutrient soil of the seedling bag can be combined with a certain amount of organic fertilizer and superphosphate according to the standard of soil fertilization in the transplanting bed.

Points for attention when transplanting seedlings:-planting separately according to different sizes of seedlings.

-the depth of seedling transfer should be the same as that of the original budding bed, not too deep, so as not to affect the growth of seedlings.

-Don't bend the main root.

-after moving the seedlings, drench with water to fix the roots.

⑥ nursery management: watering and fertilization: sufficient water and fertilizer is the key to ensure the rapid growth of seedlings. After moving the seedlings, sprinkle water once a day to keep the soil moist. When the true leaves are extracted, the times of watering can be reduced according to the soil water condition. At the same time, the first fertilization was carried out, and then every 10 to 15 days, the fertilizer can be made from pigsty manure and green manure. During the seedling period, the concentration of fertilizer should not be too high, and the concentration could be gradually increased with the growth of seedlings. When applying chemical fertilizer, it can be dissolved in water, but to grasp the appropriate concentration, chemical fertilizer can not touch the leaves, if dry application of chemical fertilizer, we should pay special attention. One month before the seedlings are planted, the watering and fertilization should be stopped and the shade should be removed to train the seedlings.

-weeding and loosening the soil: due to frequent watering and fertilization, the soil is easy to consolidate and there are many weeds, so we must always pay attention to weeding and loosening the soil. -coverage: where there are conditions, it is best to cover with death. It can not only keep the soil moist, prevent hardening, reduce the work of loosening soil and weeding, and is a good organic fertilizer after the mulch is rotten.

-adjust shade: the light requirement of seedlings increases with the growth of seedlings. Before 3 pairs of real leaves are pulled out, the shade degree should be controlled at 70% 80% and 50% 60%, and before the first pair of branches grow or plant, the shade degree can be reduced to 20% 30%, so that the seedlings can be trained before planting.

2. Asexual reproduction

Medium-grain coffee is a cross-pollinated crop, and its offspring vary greatly, and the yield of different plants varies significantly in the same garden. Therefore, the seedlings of excellent mother trees are cultivated by the method of asexual reproduction, so that the yield of offspring can be increased, the amount of fruit can be maintained, and the quality of coffee fruit and coffee beans will not be degraded. Most coffee-producing countries in the world have adopted the method of asexual reproduction, which is mainly used in medium-grain species.

Asexual reproduction can be divided into two types: cutting and budding.

(1) cutting propagation

The establishment of ① multiplication nursery requires a large number of direct branches and bud slices as materials for cutting and bud grafting. In order to speed up propagation, multiplication nurseries are established. The auxiliary planting density of proliferating seedlings was 1.5 m × 1 m, which was planted according to different clones.

Preparation of ② cutting materials straight branches are used in cutting materials, not a branch, because the new plants grown after cutting with one branch can only grow creeping, not straight coffee trees.

Cuttings should be cut with green uncorked, fully aged leaves, robust straight terminal buds to the lower 2-3 segments, not semi-corked and corked straight branches. The blade of the cuttings is 4 inches wide (about 6 inches 8 cm), and each section of cuttings is 4 inches 6 centimeters long. the cuttings are cut into two pieces, each with a blade, and the cut is oblique and smooth.

The preparation of the ③ slotting machine generally uses a sand bed with a thickness of 40 to 50 centimeters, with coarse sand in the lower part and medium fine sand in the upper part, with a shade of 80 to 90 percent. Wash the sand first when using it, or you can mix it with the coconut bran of 1 stroke 2. Using spray equipment, the rooting rate of cuttings is high, but the cost of equipment purchase is high.

④ cutting method can cut cuttings obliquely or directly, and the depth of cuttings is buried in the leaf nodes. 10 cm to 15 cm in a row, with the leaves not shielding each other as the standard. Fully sprinkle with water after insertion to make the cuttings in close contact with the sand. After cutting, plastic film should be covered on the cutting bed to reduce water evaporation and improve the rooting rate of cuttings. When covering the plastic film, it should be arched with iron wire or bamboo, inserted on the edge of the sand bed, and then covered with the plastic film, and then pressed to maintain the humidity in the bed. If spray equipment is used, there is no need to cover plastic film.

The management of ⑤ cuttings is mainly dripping water and disease prevention, which requires higher air humidity and lower temperature in the cutting bed. Do not drench too much water to avoid cuttings rot or disease. In order to prevent the occurrence of diseases, carbendazim can be sprayed immediately after cutting. If there is a disease later, spray it again for 1 or 2 times.

The transplant cuttings of ⑥ rooting cuttings grow to 3 cm and 4 cm about 60 days after cutting. although it is convenient to move seedlings at this time, it is best to transplant when the cuttings grow the second round of lateral roots (about 90 days after cutting), and the survival rate is high. It should be handled carefully when moving seedlings, because the root system is very fragile and fragile.

The cuttings without roots continue to be inserted in the sand bed, and the seedlings are transferred again after rooting. The management of the cuttage seedlings after transfer or bagging is the same as that of seed seedlings. When the cuttings are cultivated to 5-7 pairs of leaves in the nursery, the first pair of branches will grow, which can be planted out of the nursery at this time.

(2) there are two methods of grafting: bud grafting and split grafting.

① budding method uses one-year-old seedlings to wipe off the soil at the base of the stem, then open a bud 2.5 to 3.5cm in length, select well-developed nodes from a good mother tree or proliferation nursery, cut off the buds with a small amount of xylem, put them into the buds, bind them tightly with binding straps, open the bud points after 20 days, the 30-40 budding interface has healed, and all the rootstocks can be cut off after 5 days. Re-budding that does not survive.

② splicing method uses one-year-old seedlings as rootstocks. During splicing, the rootstocks are cut 10 cm 15 cm from the ground, cut 3 cm 5 cm long vertically in the middle of the cut, select a straight branch consistent with the size of the rootstock, cut it at 3 cm 4 cm below the node, cut the base of the scion into a wedge, insert it into the incision of the rootstock, pay attention to the cambium, and fasten it with a binding strap. in order to improve the survival rate, the scion can be wrapped with bundles. 20 in the post-dew bud point, 30-40 days all release the bang.

Management of ③ grafted seedlings after survival, grafted seedlings need to be cultivated in the nursery to meet the planting standards before they can be planted out of the nursery. The management of grafted seedlings is the same as that of seed seedlings, the protection of new buds must be paid attention to and the buds extracted from rootstocks must be removed in time.

Seedlings should be fully watered before grafting, and be careful not to drench on the interface after grafting.

(2) Establishment of coffee garden

1. Land selection, planning and reclamation

The quality of environmental conditions is closely related to the growth and development of coffee, which should be determined according to the growth habits and environmental requirements of coffee. Try to avoid choosing lowlands where cold air is easy to accumulate and condense frost; coffee roots are good, so choose well-drained and loose soil; coffee needs a calm wind environment, so in areas where there is no primary forest, consideration should be given to planning windbreaks. The planning of the size of the coffee garden is mainly based on the severity of local wind damage, which is generally 10 to 15 mu.

When reclaiming, pay attention to maintain the calm wind environment of the original woodland, the big trees that need to be left behind should be marked in shade and preserved, and the rest of the trees should be cut down before cleaning up.

Soil and water conservation of garden land is a very important work. Contour reclamation can be used on gentle slopes below 10 degrees, and contour terraces can be built on slopes above 10 degrees.

Hole digging can be combined with the construction of terraces, and the hole planting usually adopts the specification of 60 (length) × 60 (width) × 50 (depth) cm. When digging holes, the topsoil and subsoil should be placed separately so that the topsoil can return to the cave. The planting hole should apply sufficient base fertilizer before planting, generally apply rotten cow pen fertilizer, pig pen manure or compost, apply 30 kilograms to 50 jin per hole, mix with calcium superphosphate half jin, and then return to the topsoil after applying base fertilizer, and mix well. In the case of close planting, the average amount of water can be dug, and the planting hole should be dug 2-3 months before planting and fully weathered.

2. Planting density mainly depends on variety, pruning system, soil type and local rainfall, as well as management level, such as fertilization, irrigation, shading and so on.

Medium-grain coffee, using multi-dry shaping, the row spacing is generally 2.5 × 3 meters, and the single dry shaping is generally 2 × 2.5 meters.

Small seed coffee, using multi-dry shaping, the row spacing is generally 2 × 3 meters or 2.5 × 3 meters, and the single dry shaping is generally 1.5 × 2 meters or 2 × 2 meters.

Large seed coffee, the plant is tall, the row spacing is generally 4 × 5 meters.

Generally speaking, the soil is fertile, the annual rainfall is high, and the species with high management level can be sparse.

In recent years, if coffee is intercropped with coconut, betel nut, rubber or other crops, the row spacing can be determined according to the requirements of intercropping.

(3) the planting period and methods are generally planted at the beginning of the rainy season every year, and the best planting period for Hainan Island is from August to September, where there is rain, it can also be planted in February. 10-11-month-old strong seedlings with 2-3 pairs of branches should be selected for planting. It is best to dig seedlings in the afternoon on cloudy or sunny days, either with soil or roots. If the bare roots are planted, the seedlings should be fully hydrated the day before digging. After the seedlings are dug up, the leaves should be cut off.

Seedlings are best planted as they are dug. If they are to be transported far away or cannot be planted immediately, apply mud roots and put them in a cool place. Those who raise seedlings in plastic bags should cut through the plastic bags and put the seedlings into the planting hole. Do not make the soil in the bags loose, so as not to hurt the roots. The planting depth is the same as the original depth of the seedlings, and the lateral roots should be naturally stretched, pressed back to the soil, drenched and stamped immediately after planting. In order to cultivate multi-stem tree shape, oblique planting method or truncated stem method can also be used in planting.

2. Shade

The shady destination is to create an environment suitable for the growth and development of coffee, so as to ensure high and stable yield through comprehensive agro-technical measures after planting. The shade degree should vary according to different cultivation environments and varieties. Coffee is grown in tropical high-altitude areas and in valleys and basins with high mountains on or around the east and west, with little or no shade; in the western slopes with low humidity, strong winds, long dry seasons and strong light, the shade should be appropriately larger. The shade degree of medium seed species is generally 30%, the shade degree of small seed species is 2530%, and the mature trees of large grain species are generally not shaded.

As a shaded tree species, it should have the conditions of fast growth, evergreen, sparse branches and leaves, deep main roots, few lateral roots, strong wind resistance and so on. According to the current production experience, Taiwan Acacia is a better shade tree, its disadvantage is that it has root disease, El Salvador Leucaena grows fast, but the crown is small.

-the planting density of shade trees should be determined according to the size of their crowns. If the Taiwan Acacia tree is selected as the shade tree, one Taiwan Acacia tree can be planted every 2-3 rows and 4-5 trees between the coffee trees.

Shade trees are best planted in advance, and coffee trees are not planted until they are shaded. If you fail to do so, you should plant temporary shade crops between the rows of coffee trees, such as pigeonpeas, edamame beans, Leucaena leucocephala, Tianyu, and so on, and cut them down when the permanent shade trees work.

Temporary shade trees should be thinned year by year according to different growth stages of coffee, permanent shade trees should cut off branches less than 2 meters so as not to affect the normal growth of coffee trees, and less shade should be retained at the fruiting period of about 2530%. The excess shade trees should be cut down, leaving about 10 million trees per mu.

3. Integer pruning

Reasonable shaping and pruning is the guarantee for the rapid growth and high yield of coffee. Before the coffee tree enters the fruiting period, it is reshaped to form a strong skeleton tree, which lays the foundation for high yield. Pruning is to adjust the relationship between growth and fruit on the basis of shaping. There are mainly two ways of shaping coffee trees: single-stem shaping and multi-stem shaping.

(1) single-stem shaping and pruning

Single trunk plastic surgery is a method of cultivating a trunk, using the first branch as the backbone branch and the second and third branches as the main fruiting branch. In single-stem plastic surgery, in order to promote the robust development of branches, the measure of topping is usually adopted to remove the apical buds in accordance with the requirements of controlling the height of the trunk, so as to inhibit apical dominance and promote branch growth in order to achieve the purpose of single-stem shaping.

The method of topping can be divided into one topping and multiple topping.

①, when the coffee tree is 1.5-1.7 meters high, cut off the terminal bud. There are also at 1. 8 to 2.2 meters high to get to the top.

② multiple topping method is mostly used in small seed species, which is divided into two times and three times. Second topping: the first topping is carried out when the tree is 1-1.2 meters high. After the first branch is fully developed (it takes about half a year under well-managed conditions), a strong direct branch is selected as the continuous trunk. When the growth reaches 80-90 cm, the second topping is carried out. After topping, there are no straight branches left, keeping the tree height about 1.7-1.8 meters.

If the top is removed three times, the height of the first top is 0.81m, the second height is 1.2m, and the third height is 1.6m. The direction of the continuous trunk retained after each topping should be opposite to that of the last trunk, so as to maintain the balance of the crown. (figure 1)

The time and location of decapitation should be around May of the second or third year after planting. When peeling the top, it is necessary to retain the 3: 4 pairs of branches that grow from the beginning of the year to May, because the one branch growing at this time is mainly vegetative, develops well after topping, and produces two branches earlier, which is beneficial to the formation of backbone branches and good management. a compact crown can be formed in the same year.

For example, if the top is removed after June, most of the axillary buds have formed flower buds and rarely produce two branches, even if they are born, they will grow in the parts far away from the trunk, which will affect the formation of the tree crown and fail to achieve the purpose of de-topping.

After the management of the untopped tree, the direct branches of the trunk (especially at the top) should be removed in time, and the second and third branches should be pruned. The following branches should be cut off: branches growing within 15 cm of the first branch near the stem; branches that grow upward, inward, and downward in the wrong direction; senescent, drooping, slender branches; branches with diseases and insect pests; excessive branches growing on the same branch and node. How many two branches should be retained on each branch mainly depends on the level of agricultural management, generally leaving 7-8 branches, staggered with each other and arranged in a balanced manner. After the second branch is drawn out, the first branch is old and cannot bear fruit, so the first branch should be cut short where the second branch grows at the apex.

(2) Multi-dry shaping is a method of using one branch as the main fruiting branch. The purpose of plastic surgery is to cultivate multiple trunks and grow a large number of robust branches without topping the multi-trunk trees. as a result, when the yield decreases after 3-5 years, the new trunk will be replaced.

The method of cultivating Multi-stem in ①

Oblique planting method: when planting, the seedlings are oblique, generally at an angle of 30 degrees to 60 degrees with the ground (preferably 45 degrees). Oblique planting can inhibit the growth of the top of the trunk and promote the germination of basal straight branches. Attention should be paid to the selection of 3 or 4 sturdy and spaced direct branches for new stem culture. Cut off the old trunk after the new stem grows (figure 2)

-bending dry method: when planting, wait for the seedling to grow to about 1 meter high, then bend the trunk and fix it with a rope or wooden hook. Attention should be paid to the selection of 3 or 4 straight branches with strong growth and certain intervals, which should be cultivated into new stems. The results of the original work were amputated 2-3 years later (figure 3). This method is more labor-intensive than the oblique planting method, and the trunk material must be fixed.

-1. Bend and secure the trunk 2. As a result of the original work, 3. 3% was cut off after 2 or 3 years. Newly cultivated stem

-truncation method: this method is mainly suitable for seedlings more than 2 years old, cut off at about 25 cm from the ground, and then planted in the field, and then cultured into a new stem by using a number of direct branches grown after truncation.

No matter which method is used to cultivate multi-stem, when the new trunk is left, we should always pay attention to cutting off the straight branches that germinate from the new and old trunk, so as not to disturb the tree shape and consume nutrients.

Replacement of trunk of ② adult trees

For coffee trees with multi-dry shaping, after fruiting for 3 to 5 years, as the trunk continues to grow, the fruiting part gradually increases, and the growth of the old trunk decreases year by year, so the trunk must be replaced in time. There are mainly two kinds of formation, namely, one replacement and branch replacement.

After the fruit is picked, all the trunks are sawed off at a time from the plant 25cm to 30cm above the ground. The saw blade is slightly tilted and smooth. When a large number of direct branches are produced under the saw blade, 3 or 4 strong and spaced direct branches should be properly selected as new stems, and the rest should be removed. The advantages of this method are: cutting dry at one time, convenient management, uniform light exposure to the newborn trunk, robust growth, and will not cause excessive growth of branches and leaves because of overshade.

Replacement in stages means that 1 / 2 trunk is replaced every year, 1 / 2 new trunk is cultivated, 1 / 2 straight branches are cultivated before the trunk is replaced, and when the trunk is cut off, it is sawed from the top of the sprouting of the straight branch. its disadvantage is that the growth of the new stem is affected by the old trunk, and it is easy to bend in case of strong wind and rain.

(3) rejuvenation of old trees

The rejuvenation of the old tree should be cut off at one time, and a small amount of harvest can be obtained one year after it is cut off. Cut off the dry after fruit picking, press 30cm above the ground at the old stem, press 30mm 45 from top to bottom. The corner saw is dry and the saw blade should be smooth. After cutting dry, it is necessary to dig the soil deeply, trim part of the root system, strengthen fertilization and promote growth. Remove the excess buds in time.

(4) the cause of the transformation of withered top trees and weak trees is that after a large number of branches bear fruit, they consume too much nutrients and die, resulting in the phenomenon of emptiness in the middle of the crown. After planting young or adult trees, due to the loss of management, the trunk is weak and aging, the plant growth is poor, rarely bear fruit, this kind of tree is called weak tree.

According to the situation of the withered tip of the coffee tree, the method of cutting off the trunk in the middle or bending the trunk can be used to cultivate the new trunk and re-cultivate the crown. However, the management of water and fertilizer must be strengthened in order to be effective.

(5) Coffee regeneration and bud grafting.

The yield of coffee trees will decline slowly after fruiting for many years. In order to increase the coffee yield, we can use the method of cutting off and renewing buds to replace seeds. The bud strips used for budding were selected from the excellent medium seed high yield clone proliferation nursery or mother tree garden. The coffee tree was cut off at one time after fruit picking, leaving 3 or 4 direct branches as rootstocks for bud grafting, and field bud grafting was carried out when the direct branches were 50-60 cm long and the base had not been bolted. The method of budding is the same as above. This is a fast and good way to increase the yield of low-yield coffee plantations.

5. Soil management and fertilization

(1) weeding, covering the young coffee garden, weeds are easy to breed, especially in the rainy season, weeding should be done once a month. If the labor force is sufficient, clean the grass should be removed first. Adult coffee garden can be weeded once every 2 to 3 months. If you use herbicides, you should be careful not to spray on the branches and leaves of coffee, and it is more important and prudent to use them in young coffee gardens.

The root system of coffee is shallow and is easily affected by adverse climatic conditions such as high temperature and drought. Therefore, the mulching work in the coffee garden or rhizosphere should be done well. According to local experience, grass mulching in coffee plantations can increase production by 6080%; dead mulching can increase soil organic matter, promote soil microbial activity, reduce soil temperature and increase soil water content in high temperature and dry seasons. Covering materials can be adapted to local conditions, local materials, citronella residue, rice straw, deciduous leaves, weeds and so on can be used. The thickness of the cover should be 10cm to 15cm, and the width depends on the material. If the material is sufficient, it can be covered between the lines.

(2) Deep ploughing and soil improvement can improve soil physical and chemical properties, especially in lean soil, deep ploughing fertilization is more important. Under general soil conditions, after deep ploughing, the growth of lateral roots is 3-4 times higher than that of non-deep ploughing, and the growth of aboveground part is also deep, with a depth of 40 cm, a length of 60 cm and a width of 40 cm. It is best to press 20 kilograms of green manure into the bottom of the deep turning point, press it into two layers, and apply calcium superphosphate 4 taels on the green manure. At the top of the hole, compost or pig and cattle manure is applied to 20kg and 30jin, and finally the soil is covered.

(3) irrigating coffee planting areas in China can be divided into rainy season and dry season. Irrigation in the dry season, especially in the flowering period, can ensure the normal growth and flowering of coffee plants, improve the fertility rate, and achieve high yield.

(4) fertilization is one of the key measures for high yield of cultivated coffee. According to the data, for every 1 jin of dried beans harvested, coffee trees should absorb 35 grams of nitrogen (equivalent to 6 taels of ammonium sulfate), 7 grams of phosphorus (equivalent to 1.1 taels of calcium superphosphate) and 38 grams of potassium (equivalent to 2 taels of potassium chloride) from the soil. According to the study of the fragrant drink Institute, for every 5 kg fresh fruit produced by medium-grain coffee, it is necessary to use 200 grams of ammonium sulfate, 50 grams of calcium superphosphate and 120 grams of potassium sulfate every year. The amount of fertilizer needed is not much, but coffee trees have to grow a large number of branches and leaves, stems and roots every year, which consume a lot of nutrients. There are shade tree absorption and soil fixation, soil erosion and so on also need to consume some fertilizer. Therefore, the fertilization of coffee is very important.

① was fertilized in combination with plastic surgery within 1-2 days after planting. The fertilization of young coffee trees is mainly nitrogen fertilizer, while appropriate application of phosphorus and potassium fertilizer, in order to accelerate the formation of crown and promote the development of roots. Human and animal manure and green leaf retting fertilizer also have a good effect on the growth of young coffee trees.

Coffee seedlings can be fertilized for the first time two months after planting, and then once every 1-2 months. If human and animal feces and urine are applied, they should be retted and matured and diluted with water at the proportion of 1:3. 10 jin per plant, water and fertilizer are best applied in the dry season, ammonium sulfate can be added to retting fertilizer, and each load of retting fertilizer can be mixed with ammonium sulfate. Chemical fertilizer (nitrogen, potash fertilizer) can also be applied in a shallow trench 15 cm outside the canopy after rain, 15-25 grams per plant. The principle of frequent and thin application should be grasped in the fertilization of young coffee.

Fertilization of coffee trees in the fruiting period of ②

In the case of better management, the coffee began to bear fruit in the third year after planting. According to the analysis, the development of coffee fruit needs more potassium in addition to nitrogen, so the fertilization of mature coffee fruit trees should be mainly nitrogen and potassium fertilizer, combined with phosphorus fertilizer and other elements. The effect of applying potash fertilizer during fruit development is very significant. According to the determination, the effect of applying potash fertilizer to small seed coffee is the best from July to August, and the dry matter growth of medium grain coffee fruit has three peak periods, that is, July to September, October to December and January to February of the following year, so potash fertilizer can be applied in three times.

Fruit trees are generally fertilized five times a year, once in February to March (flowering stage), April to May (young fruit stage), July to September (fruit filling period), October to November and December to January of the following year. The annual application of organic fertilizer or compost is 1520kg, urea 250g 500g, calcium superphosphate 150g 500g, calcium superphosphate 150g 250g, potassium chloride 150g 200g.

5. Prevention and control of diseases and pests in coffee

(1) Prevention and control of diseases

(2) Prevention and control of insect pests

(1) Pest control

1. Coffee tiger longicorn beetles are distributed in all coffee producing areas in the world, and also occur in Yunnan, Guangxi and Hainan Island in China. It is one of the major pests of coffee. The coffee tiger longicorn beetle harms the coffee trunk for more than 2 years. At first, it eats between the cambium and xylem, and then eats the xylem. The victim showed a curved tunnel, which was filled with sawdust, which had a great impact on coffee. In light cases, the plants were yellowed, withered branches and fruit fell, and in serious cases, the whole plant died. The injured part is often broken in the wind and rain because of the loss of mechanical support. Sometimes it eats the roots of coffee, making the plants lose the ability to regenerate. At the initial stage of the damage, there was no obvious hole in the appearance, but only slightly raised in the epidermis of the injured area.

Prevention and control methods:

The main results are as follows: (1) creating an ecological environment suitable for coffee growth, strengthening management and reasonable pruning can play a certain role in prevention and control. The damage of coffee tiger longicorn beetles in a proper shaded environment is less than that in full-light environment, and coffee trees with strong growth have a certain insect-resistant ability.

(2) to hunt and kill adults and larvae manually, and cut off the injured branches in time and burn them.

(3) before the adult comes out of the hole from February to June, the stem with a diameter of more than 1.5cm can be mixed with lindane or nail stem 1605 with yellow mud, cow dung and water, and applied to the corked trunk with good effect.

2. The black branch bark beetle of coffee is seriously damaged by this insect in China. Most of them are harmful to annual branches and tender stems, causing withered branches and leaves within a few weeks after the damage. The peak period of damage is from May to June, and according to the survey, the damage rate can reach 60% during the peak period.

From the appearance of the damaged branches, the injured is a small hole, there are tunnels in the hole, sometimes more than a dozen wormholes can appear on the same branch, eggs, larvae and adults can coexist at the same time, and generations overlap. The overwintering period is mainly adult, and there is dormancy in the low temperature period.

Prevention and control methods:

(1) combined with pruning to remove pest branches. From January to March, when the adults were in the overwintering period, the withered branches were removed in the whole garden, and all the dead branches, especially the dead branches in the parts, were completely removed and burned. Cut off on the same day, burn on the same day, through the test, the prevention and control of this method can reach 85%.

(2) in the first ten days of May, a whole-garden spray of 500-fold fenitrothion or 400-fold malaphos was used, which could inhibit the insect population to a certain extent.

(3) regularly clean up the miscellaneous shrubs in the windbreak forest outside the garden and cut them clean.

3. Coffee leopard bark moth is widely distributed, is one of the common coffee pests, but also harms a variety of cash crops. It can eat off the trunk ring with a diameter of 4cm to 5cm. The larvae overwintered in the branches, and the larvae often ate upward in the branches, forming a tunnel of 30cm to 60cm. Prevention and control methods:

The main results are as follows: (1) combined with coffee tree pruning, cut off the damaged branches and burn them centrally.

(2) stab the larva to death by stabbing the worm track with wire.

(3) injecting 1:10 times dichlorvos into the wormhole, then stuffing the hole with stained cotton and sealing the hole with mud, which can poison the larvae that harm the main stem of coffee.

4. Scale insect tip

The main results are as follows: (1) Coffee green scale beetle can be harmful to both adult trees and seedlings, and branches, leaves, stems and fruits are all harmful objects. The leaves yellowed after injury, abnormal crepe, and often induced a large number of soot disease, which had a great impact on the photosynthesis and plant growth of coffee. Prevention and cure method: spray with dimethoate or malathion 1 400 × 500 times water spray once every other week for 3 times in a row, the effect is very good. It can also be sprayed with stone sulfur mixture or turpentine mixture. In the natural environment, many natural enemies of green scale insects, among which Beauveria bassiana and scale black fungus are the best. In the rainy season, the host rate of Beauveria bassiana is more than 90%.

(2) the coffee root pink scale is mainly harmful to the root, which is damaged near the root neck at the initial stage, and then gradually spreads to the main root and lateral root, sucking its sap. The insect is transmitted by ants and symbiosis with fungi. In the later stage of the damage, the fungus formed a series of grayish-brown tumor bags in the root, which wrapped the worm in it, and died because of the blackening and decay of the root. The target is the small seed. Control method: at the initial stage of the damage, dichlorobenzene powder was scattered in the soil around the root neck with a depth of about 10 cm, and the death rate reached 92% after 7 days. In the later stage of the damage, the topsoil around the root can be removed, the depth is about 10 cm, 30 grams of p-dichlorobenzene are sprinkled, and then the soil is firmly covered, and the mortality rate can reach 100% after 7 days.

(2) Disease prevention and control:

The main results are as follows: 1. Coffee rust is the main disease of coffee, the most harmful, the damaged plants, the light ones reduce the yield, the heavy ones die. The disease mainly harms small-grain coffee and large-grain coffee, while medium-grain coffee has strong resistance to rust.

Coffee inducement is mainly harmful to leaves, and sometimes to young fruits and twigs. After the leaves are susceptible, many light yellow spots appear at first, and expand in the shape of water stains, and then there is a pile of orange-yellow powdery spores on the back of the leaves, and there is a light green halo around the disease spots, which gradually expand or connect together in the later stage, becoming irregular disease spots, and the disease spots finally dry up, showing dark brown, and the whole susceptible leaves fall off.

Coffee rust occurs in Hainan Island from October to April to May of the following year.

Prevention and control methods:

(1) breeding varieties resistant to rust, such as Cardamo and S.288 in small seed coffee. Quarantine work should be done strictly during introduction to prevent the spread of germs.

(2) strengthen tending management and improve plant disease resistance.

(3) to remove the pathogen. The seedlings in the nursery should be checked frequently to remove the diseased leaves; the plants in the coffee garden should be pruned to remove the weak branches and diseased leaves, especially before the end of the dry season, and all the diseased leaves should be removed immediately as soon as they are found. and combined with chemical control.

(4) Chemical control. The use of 1% Bordeaux liquid spray, the first time should be before the rainy season, according to the specific conditions and the severity and severity of the disease, generally every 2 to 3 weeks spray, strychnine has a preventive effect on coffee rust, has a therapeutic effect at the initial stage of the disease. Use 25% wettable powder 35g / mu or 5% WP 150g / mu, spray 30kg of water.

2. Coffee anthracnose occurs in almost all coffee cultivated areas. It is mainly harmful to coffee leaves. After the initial infection of the leaves, there are light brown spots on the upper and lower surfaces, with a diameter of about 3 cm. The centers of these lesions are grayish white and turn completely gray in the later stage, with black dots arranged in concentric circles. Infection often begins at the edge of the leaf. The disease can spread to branches and fruits: causing branches to dry up; after the fruit is infected, there are sunken spots that turn black, and the flesh hardens and clings to the beans.

Prevention and control methods:

(1) strengthen tending management (including reasonable fertilization and correct pruning) to create a microclimate environment suitable for coffee growth, make coffee trees grow healthily and improve disease resistance.

(2) Chemical control

The control effect of ① 1RV 3RV 100 Bordeaux liquid is better.

② abroad introduced the use of 1% carbendazim in two weeks after flowering began to spray for the first time, after three weeks to spray once, a total of 8 times, can receive a good control effect.

3. Coffee leaf spot is also called brown spot. All kinds of coffee can be infected with the disease. It is the most popular in cloudy and wet weather. Mainly damaged leaves, the damaged leaves showed irregular large disease spots, the disease spots were dark brown or black, without wheel lines, and withered in severe cases. Seedlings and young trees are particularly susceptible to infection, often causing wilt.

Prevention and control methods:

Once symptoms are found, the garden should be cleaned immediately, the diseased leaves should be collected and burned, and 0.5% Bordeaux solution should be sprayed to protect the plants.

4. Coffee brown root disease, which harms the root of coffee and affects the growth of aboveground parts, and the leaves gradually change from glossy oil-green to yellowish green. When the disease was serious, the plant growth declined significantly, the leaves gradually withered, drooped brown, and finally the whole plant died. In China, this disease occurs more frequently in Hainan Island.

Prevention and control methods:

The main results are as follows: (1) choose strong and disease-free seedlings to plant and get rid of diseased plants.

(2) mildly diseased plants can cut off the diseased roots, apply concentrated acid copper mixture or tarmac on the wound, and then cultivate the soil to restore its growth.

(3) avoid using tree species that are vulnerable to brown root disease, such as paulownia or Acacia, as shade trees.

5. Avoid line blight, which mostly occurs in the rainy season, and medium-grain coffee is more likely to be infected. When the leaves are susceptible, the back of the leaves is covered with a layer of gray spider web-like fungal cords, which turn black in the later stage, slightly brittle and shiny in drought, soft and easy to peel off when wet. The fungal cord can spread to the branches. The leaves turn yellow after being killed, and finally turn black and fall off. Some fallen leaves are suspended from the branches by fungal cords.

Prevention and control methods:

The susceptible plants should be pruned in time, and the pruned branches and leaves should be collected and burned. 1% Bordeaux can be sprayed before winter, once every 14 days, usually 3-4.

VI. Harvest and processing of coffee

(1) harvest

(2) processing

(1) harvest

Timely harvest is an important link to ensure high coffee yield and improve product quality. The standard of harvest varies with different varieties: the harvest time of small seed coffee is more concentrated, and the fruit can be harvested when the fruit turns red, and it should be picked with ripening. If the fruit turns red completely, the fruit is easy to fall off. The harvest time of medium-and large-grain coffee is longer, and it can be harvested in batches when more fruits are red or purple, which can save labor.

(2) processing

1. Dry processing the harvested fresh fruit in the sun field for drying (about 15-20 days) or drying in an electric oven, then peeling off the pericarp and seed coat with a sheller and electric mill, and then sieving off the fruit, seed coat and impurities to become commercial coffee beans. This method is simple and convenient, but the quality of coffee beans is poor.

2. Wet processing is a relatively advanced processing method. The quality of bean grains is good after processing. The processing procedures are as follows:

(1) washing fruit to remove soil or sundries sticking to the outside of the fruit.

(2) peeling with a peeling machine or workers. Using a human-driven peeling machine, it can handle 35 kilograms and 40 kilograms of fresh fruit per hour, a small electric peeling machine can handle 250 kilograms of fresh fruit per hour, and a large electric peeling machine can handle 3 tons of fresh fruit per hour.

(3) all the peeling machines with good peeling equipment have peeling equipment, that is, the power is used to separate the bean grain from the peel. If the skin is divided manually, each worker can only be divided into 52 jin, and the work efficiency is very low.

(4) Degumming the peeled beans in the fermentation tank or water tank, the length of fermentation time can vary with the type of coffee and air temperature. It takes 24-36 hours for small-grain coffee and 36-38 hours for medium-grain coffee; if the temperature is high, the fermentation time can be shorter. Change the water every 12 hours. The length of fermentation time has a direct impact on the quality of coffee beans, the time is too short, degumming is not complete, not easy to dry, the color of beans is not good; if the time is too long, the beans will have a sour taste. The beans should be washed immediately after degumming, usually in a large fruit washing pool. After washing, the beans can be dried or dried. Large processing plants generally use a dryer or drying chamber for drying, the drying time is 24: 36 hours, and the temperature of the drying room is 90: 100 in the first 3-6 hours. C, it should be kept at 80 for the next 3-6 hours. C, and finally maintained at 60. C to completely dry, if dried, it will take 5 to 7 days. After drying, it is shelled and becomes a commercial bean.

Attention should be paid to:

The main results are as follows: (1) mature fruits and immature fruits should not be mixed together, and it is best to grade them before peeling, otherwise the size of beans will be different, which will affect the quality and reduce the commodity value.

(2) do not break the seed shell when peeling, otherwise the kernel will turn black during fermentation, thus reducing the quality of the commodity.