Propagation

• Vegetative propagation
• Budding
• Shield or T budding in May-June or September
• Grafting: Whip and tongue grafting in January-February
• Top working:
• Stooling
• Cutting: Hardwood cutting treated with IBA 100ppm in October
• Micropropagation

Planting

• Effective in late winter season.
• Requires less spacing than apple with optimum planting distance of 4-6 m.
• Pit size of 60-75 cm³ is required.

Flowering habit

• The inflorescence contains 7-8 flowers and is indeterminate.
• Flower initiation occurs about 60 days past bloom.
• Flower bud is formed on the terminal of shoots or spurs 2 years older branches.
• However, hardy and comince on quince rootstock tend to flower lightly following a heavy crop year.

Training and pruning

• Can be trained modified leader system, free standing and etc.
• Pear trees tend to become less productive at an age of about 20 yrs.
• Such orchards can be restored by rejuvenation
• It can be achieved by heading back the 3-4 main scaffolds to about 15cm during Dec-Jan
• The rest scaffolds should be completely removed
• Paint the cut ends with Bordeaux paste
• Many sprouts shall emerge on these stubs in March
• In May, retain only 1-2 outgoing shoots on each stub with a total of 6-8 shoots per tree
• Rejuvenated trees start fruiting in third year and bear commercial crop in the fifth year

Manure and fertilizer

• Compost- 50kg/plant, DAP-434.78g, Urea- 699.43g and MoP-66.67g per bearing fruit
• FYM, Phosphorus, MOP and ½ N during December
• Remaining half should be applied before flowering and in April after fruit set.

Irrigation

• Irrigation is required during fruit growing season at an interval of 5-7 days
• No irrigation should be given in January
• For color composition, dessert and keeping quality of fruits, neither too little nor too much water is needed
• Under relatively dry conditions fruits develop higher acidity and better flavor
• After fruit harvesting, tree should be irrigated at an interval of 20 days

Fruit thinning

• Fruit thinning is practiced in cultivars having heavy fruit set like Bartlett, Beurre hardy, Anjou.
• Generally, one fruit per 30-40 leaves should be retained.

Harvesting and yield

• Fruit maturity can be judged by evaluating the color change.
• When the green fruits turn brownish yellow and stalk become easy to separate from spur, then harvest fruits for local market.
• Fruits should be harvested when fruits have not yet developed full colour.
• Fruits should be sweet and crispy when harvested.
• Oriental pear: 200 kg/tree/year
• European pear: 50-70 kg/tree/year
• Hybrid pear: 100 kg/tree/year.