A composite harvesting and pruning method for Sichuan pepper

Abstract

This invention belongs to the field of Sichuan pepper cultivation technology, and specifically relates to a composite harvesting and pruning method for Sichuan pepper. In the green Sichuan pepper producing areas of the hilly region of central Sichuan and the surrounding mountains below 600m altitude, harvesting is used instead of pruning. In the green Sichuan pepper producing areas of the hilly region of central Sichuan and the surrounding mountains at altitudes of 600m-1000m, and in the green Sichuan pepper producing areas of the southwestern mountains below 1200m altitude, a portion of the branches are retained as fruiting mother branches for the following year, while the remaining branches are heavily pruned. In the green Sichuan pepper producing areas of the southwestern mountains above 1200m altitude and the red Sichuan pepper producing areas, a combination of harvesting instead of pruning and biennial rotation pruning is used. The harvesting and pruning method of this invention is applicable to the Sichuan pepper producing areas in the hilly areas of central Sichuan and the mountains surrounding the Sichuan Basin, as well as the Sichuan pepper producing areas in the mountains of southwestern Sichuan. Harvesting and pruning according to local conditions can ensure that Sichuan pepper trees in low-altitude producing areas can recover their vigor and reduce alternate bearing, while also enabling the application of harvesting instead of pruning in high-altitude producing areas. This can reduce the cost of harvesting Sichuan pepper, and harvesting Sichuan pepper after it has matured in each producing area can improve the quality of Sichuan pepper.

Description

Technical Field

[0001] This invention belongs to the field of Sichuan pepper planting technology, and in particular relates to a composite harvesting and pruning method for Sichuan pepper. Background Technology

[0002] Sichuan pepper harvesting relies primarily on manual labor, which is labor-intensive and inefficient. To increase yield and reduce harvesting costs, research and demonstration of a "harvesting instead of pruning" technique for green Sichuan pepper were conducted. This technique involves changing the traditional autumn pruning to summer pruning in June and July. It involves heavy pruning of the entire plant to promote vigorous growth, resulting in rapid new shoot development. New shoots can reach approximately 1.2 meters in length that year. Flower bud differentiation occurs on these new shoots, improving fruiting characteristics and increasing yield. This "harvesting instead of pruning" technique significantly improves labor efficiency while increasing yield, enabling large-scale production of green Sichuan pepper. However, several years of practical experience have revealed the following problems with this technique:

[0003] (1) Short harvesting and pruning time. The earliest commercial maturity period for Sichuan pepper is in early June. This technique is mainly used from early June to early July, with an effective harvesting period of no more than one month. Sichuan pepper harvesting mainly relies on manual labor, which is labor-intensive and inefficient. In addition, the contradiction between the increasing shortage of labor and the immaturity of mechanical harvesting technology in recent years has become increasingly prominent, making it difficult to complete the harvesting task.

[0004] (2) The fruit is not mature enough and the quality is poor. The physiological maturity period of Sichuan pepper is generally from August to September. If Sichuan pepper is harvested too early, the content of numbing agent and volatile oil will be insufficient, which will affect the quality.

[0005] (3) Impact on tree and product health. The use of the "harvesting instead of pruning" technique during the hot summer months, after all the branches of the Sichuan pepper tree have been harvested, seriously affects the health of the tree. This is also the main reason for the serious pests and diseases, alternate bearing, premature aging, and even death of Sichuan pepper trees in recent years. Premature pruning of Sichuan pepper trees results in insufficient growth period for new branches and poor lignification. Pepper farmers will increase the use of growth regulators to promote flower bud formation. Severe pests and diseases will inevitably increase the use of drugs, further increasing the health risks to the product.

[0006] Besides the aforementioned drawbacks, the "harvesting instead of pruning" technique has specific limitations in terms of applicable regions and timeframes. It is mainly promoted and applied in the Sichuan Basin plains and low-altitude hilly areas where Sichuan pepper is produced. Currently, in the main Sichuan pepper producing areas in the southwestern mountains, the most primitive cultivation methods are still used, and the management level is backward. At the same time, in some areas of Sichuan pepper production, the "harvesting instead of pruning" technique is being promoted and applied unscientifically and blindly. By harvesting earlier to obtain lower production costs, the quality of Sichuan pepper has declined, trees have prematurely aged, and even large areas of pepper orchards have died. This has seriously affected the quality, market price, and brand benefits of Sichuan pepper. Summary of the Invention

[0007] To address the shortcomings of existing technologies, this invention provides a composite harvesting and pruning method for Sichuan pepper. This method is primarily targeted at Sichuan pepper producing areas in the hilly regions of central Sichuan and the surrounding mountains of the Sichuan Basin, as well as Sichuan pepper (including green and red Sichuan pepper) producing areas in the mountains of southwestern Sichuan. Based on the biological and ecological characteristics of Sichuan pepper and considering the different altitude ranges and climatic conditions of different producing areas, this method adopts a composite harvesting and pruning mode that combines harvesting with pruning and alternate-year rotation pruning, building upon the existing harvesting-instead-of-pruning technique for green Sichuan pepper. This approach can ensure the recovery of tree vigor and reduce alternate bearing in low-altitude producing areas, while also enabling the application of harvesting-instead-of-pruning technology in high-altitude producing areas, thereby reducing harvesting costs and improving the quality of Sichuan pepper.

[0008] The aforementioned composite harvesting and pruning method for Sichuan pepper includes the following steps:

[0009] (1) For the green pepper production areas in the hilly areas of central Sichuan and the mountains around the basin and the pepper production areas in the mountains of southwestern Sichuan, the above two pepper production areas are divided into three harvesting and pruning areas. The three harvesting and pruning areas are: the green pepper production area in the hilly areas of central Sichuan and the mountains around the basin below 600m altitude, the green pepper production area in the hilly areas of central Sichuan and the mountains around the basin between 600m and 1000m altitude, the green pepper production area in the mountains of southwestern Sichuan below 1200m altitude, the green pepper production area in the mountains of southwestern Sichuan above 1200m altitude, and the red pepper production area in the mountains of southwestern Sichuan. The harvesting and pruning time and harvesting and pruning methods of pepper are different in the three harvesting and pruning areas.

[0010] (2) For the Sichuan pepper producing areas in the hilly areas of central Sichuan and the mountainous areas around the basin with an altitude of less than 600m, harvesting and pruning should be carried out when the fruit reaches the commercial maturity period. The branches of the whole Sichuan pepper plant should be harvested and pruned by means of harvesting instead of pruning.

[0011] For Sichuan pepper producing areas in the hilly areas of central Sichuan and the mountains around the basin at altitudes of 600m to 1000m and in the mountainous areas of southwestern Sichuan below 1200m, harvesting and pruning are carried out when the fruit reaches commercial maturity. The harvesting and pruning of the entire Sichuan pepper plant is carried out by retaining a portion of the branches and pruning the other portion of the branches very short.

[0012] For the green Sichuan pepper producing areas and red Sichuan pepper producing areas in the mountainous areas of southwestern Sichuan with an altitude of over 1200m, harvesting and pruning are carried out when the fruit reaches the commercial maturity period. For the branches of the whole green Sichuan pepper tree, a method of harvesting and pruning is adopted, in which some branches are retained for pruning every other year and other branches are harvested instead of pruning. Alternatively, the Sichuan pepper trees in the Sichuan pepper garden are pruned in rows every other year. When pruning the branches of the Sichuan pepper trees every other year, the method of harvesting instead of pruning is also adopted.

[0013] Furthermore, the harvesting and pruning times for Sichuan pepper in the three harvesting and pruning areas are as follows:

[0014] In the Sichuan pepper producing areas in the hilly areas of central Sichuan and the mountainous areas around the basin below 600m altitude, the harvesting and pruning time is from early June to early July.

[0015] In the Sichuan pepper producing areas in the hilly areas of central Sichuan and the mountains around the basin at an altitude of 600m to 1000m, and in the Sichuan pepper producing areas in the mountains of southwestern Sichuan below an altitude of 1200m, the harvesting and pruning time is from mid-July to early August.

[0016] In the green Sichuan pepper producing areas and red Sichuan pepper producing areas in the mountainous areas of southwestern Sichuan with an altitude of over 1200m, the harvesting and pruning time is from the end of July to the end of August.

[0017] Furthermore, for the Sichuan pepper producing areas in the hilly areas of central Sichuan and the mountains around the basin at altitudes of 600m to 1000m, and the Sichuan pepper producing areas in the mountainous areas of southwestern Sichuan below altitudes of 1200m, when harvesting and pruning the branches of the whole Sichuan pepper plant, one-fifth to two-fifths of the branches should be retained, and three-fifths to four-fifths of the branches should be heavily pruned.

[0018] Furthermore, for the Sichuan pepper producing areas in the hilly areas of central Sichuan and the mountains around the basin at altitudes of 600m to 1000m, and the Sichuan pepper producing areas in the mountainous areas of southwestern Sichuan below altitudes of 1200m, when harvesting and pruning the branches of the whole Sichuan pepper plant, one-third of the branches are retained as fruiting mother branches for the following year, and two-thirds of the branches are heavily pruned. The new shoots that sprout from the stubs of these branches are cultivated as fruiting branches for the following year.

[0019] Furthermore, for the green Sichuan pepper producing areas and red Sichuan pepper producing areas in the mountainous areas of southwestern Sichuan with an altitude of over 1200m, the branches of the whole green Sichuan pepper plant are pruned every other year with two to three-fifths of the branches retained, and harvested and pruned by picking instead of pruning with two to three-fifths of the branches.

[0020] Furthermore, for the green Sichuan pepper producing areas and red Sichuan pepper producing areas in the mountainous areas of southwestern Sichuan with an altitude of over 1200m, when harvesting and pruning the branches of the whole green Sichuan pepper plant, half of the branches are retained for pruning every other year, so that harvesting replaces pruning of half of the branches.

[0021] Furthermore, in the green Sichuan pepper producing areas and red Sichuan pepper producing areas in the mountainous areas of southwestern Sichuan at an altitude of over 1200m, when harvesting and pruning Sichuan pepper, the main branches of the branches that were harvested instead of pruned are heavily pruned short, and the new shoots and tender buds that sprouted from the pruned branches are retained as nutrient branches for the second year. The branches that were not harvested instead of pruned are pruned in a conventional manner and are cultivated as fruiting branches for the second year.

[0022] Furthermore, when heavily pruning the main branches, the branch stump height should be 2cm to 3cm.

[0023] Compared with the prior art, the present invention has the following beneficial effects:

[0024] This invention's harvesting and pruning method is applicable to Sichuan pepper producing areas in the hilly areas of central Sichuan and the mountains surrounding the Sichuan Basin, as well as Sichuan pepper (including green and red Sichuan pepper) producing areas in the mountains of southwestern Sichuan. Based on the biological and ecological characteristics of Sichuan pepper, and considering the different altitude ranges and climatic conditions of different producing areas, a harvesting-instead-of-pruning method is adopted for Sichuan pepper producing areas in the hilly areas of central Sichuan and the mountains surrounding the Sichuan Basin below 600m altitude. For Sichuan pepper producing areas in the hilly areas of central Sichuan and the mountains surrounding the Sichuan Basin at altitudes of 600m-1000m and for Sichuan pepper producing areas in the mountains of southwestern Sichuan below 1200m altitude, a method of retaining some fruiting branches and heavily pruning some main branches is used. This combined harvesting and pruning approach, employing a combination of harvesting instead of pruning and alternating pruning in the green and red Sichuan pepper producing areas at altitudes above 1200m in southwestern Sichuan, ensures the recovery of tree vigor and reduces alternate bearing in low-altitude green Sichuan pepper producing areas, while also enabling the application of harvesting instead of pruning techniques in high-altitude producing areas. By selecting appropriate harvesting and pruning models based on the biological and ecological characteristics of Sichuan pepper and the altitude and climatic conditions of the producing areas, this site-specific approach reduces harvesting costs, improves production efficiency, ensures fruit maturity, and enhances Sichuan pepper quality. Detailed Implementation

[0025] The present invention will be further described below with reference to the accompanying drawings and specific embodiments, but this is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention. Example

[0026] The combined harvesting and pruning method for Sichuan pepper described in this embodiment includes the following methods:

[0027] (1) For the green pepper production areas in the hilly areas of central Sichuan and the mountains around the basin and the pepper production areas in the mountains of southwestern Sichuan, the above two pepper production areas are divided into three harvesting and pruning areas. The three harvesting and pruning areas are: the green pepper production area in the hilly areas of central Sichuan and the mountains around the basin below 600m altitude, the green pepper production area in the hilly areas of central Sichuan and the mountains around the basin between 600m and 1000m altitude, the green pepper production area in the mountains of southwestern Sichuan below 1200m altitude, the green pepper production area in the mountains of southwestern Sichuan above 1200m altitude, and the red pepper production area in the mountains of southwestern Sichuan. The harvesting and pruning time and harvesting and pruning methods of pepper are different in the three harvesting and pruning areas.

[0028] (2) For the Sichuan pepper producing areas in the hilly areas of central Sichuan and the mountainous areas around the basin with an altitude of less than 600m, harvesting and pruning should be carried out when the fruit reaches the commercial maturity period. The branches of the whole Sichuan pepper plant should be harvested and pruned by means of harvesting instead of pruning.

[0029] For Sichuan pepper producing areas in the hilly areas of central Sichuan and the mountains around the basin at altitudes of 600m to 1000m and in the mountainous areas of southwestern Sichuan below 1200m, harvesting and pruning are carried out when the fruit reaches commercial maturity. The harvesting and pruning of the entire Sichuan pepper plant is carried out by retaining a portion of the branches and pruning the other portion of the branches very short.

[0030] For the green Sichuan pepper producing areas and red Sichuan pepper producing areas in the mountainous areas of southwestern Sichuan with an altitude of over 1200m, harvesting and pruning are carried out when the fruit reaches the commercial maturity period. For the branches of the whole green Sichuan pepper tree, a method of harvesting and pruning is adopted, in which some branches are retained for pruning every other year and other branches are harvested instead of pruning. Alternatively, the Sichuan pepper trees in the Sichuan pepper garden are pruned in rows every other year. When pruning the branches of the Sichuan pepper trees every other year, the method of harvesting instead of pruning is also adopted.

[0031] The technical effects of this invention are as follows:

[0032] In the Sichuan hilly and surrounding mountainous areas of Sichuan Basin, as well as the southwestern mountainous areas of Sichuan (including both green and red Sichuan pepper), a survey and analysis of climatic factors such as latitude and longitude, sunshine hours, rainfall, and average daily temperature was conducted. The results showed that green Sichuan pepper exhibits strong flower bud differentiation on one-year-old branches, with the best differentiation on summer shoots. Young branches are less likely to form flower buds, and the sprouting ability of older branches decreases year by year. Red Sichuan pepper forms fewer flower buds on current-year branches, with the best formation on two-year-old branches; the older the branch, the weaker its sprouting ability. Based on the biological and ecological characteristics of Sichuan pepper, and considering the different altitude ranges and climatic conditions of various production areas, a harvesting and pruning method of "picking instead of pruning" should be adopted in the green Sichuan pepper production areas below 600m altitude in the Sichuan hilly and surrounding mountainous areas. In the green Sichuan pepper production areas at altitudes of 600m to 1000m... In the green Sichuan pepper producing areas below 1200m altitude in southwestern Sichuan, a harvesting and pruning method combining the retention of some fruiting branches with heavy pruning of some main branches is adopted. In the green Sichuan pepper producing areas above 1200m altitude and the red Sichuan pepper producing areas in southwestern Sichuan, a harvesting and pruning method combining harvesting instead of pruning and biennial rotation pruning is adopted. In conjunction with the application of growth regulation technology (harvesting old branches) during production and tree regulation after production, the existing Sichuan pepper cultivation and harvesting technology model is improved according to the conditions of each production area. This can not only ensure the recovery of tree vigor in green Sichuan pepper in low-altitude production areas and reduce alternate bearing, but also enable the application of harvesting instead of pruning technology in high-altitude production areas. According to the biological and ecological characteristics of Sichuan pepper and the altitude and climate conditions of the Sichuan pepper producing areas, appropriate harvesting and pruning models are selected. This approach, which is tailored to local conditions, can reduce the harvesting cost in various Sichuan pepper producing areas, improve production efficiency, ensure the maturity of Sichuan pepper fruits, and improve the quality of Sichuan pepper.

[0033] It should be noted that the harvesting and pruning method of this application is applicable to the harvesting and pruning of Sichuan pepper in the hilly areas of central Sichuan and the mountainous areas around the Sichuan Basin, as well as the Sichuan pepper (including green and red Sichuan pepper) producing areas in the mountainous areas of southwestern Sichuan. This harvesting and pruning method is also applicable to other Sichuan pepper producing areas in my country with the same or similar planting environment.

[0034] Furthermore, the harvesting-instead-of-pruning method described in this application can refer to a harvesting-instead-of-pruning pruning method applicable to Sichuan pepper with announcement number CN103535171B. The growth conditioning technology (mature harvesting technology) and post-harvest tree regulation technology described in this embodiment are well-known technologies, and their specific technical contents will not be elaborated here. Example

[0035] This embodiment further illustrates the technology of Embodiment 1. Due to differences in altitude and climate conditions among the three harvesting and pruning areas, the fruit ripening periods differ. The harvesting and pruning times for Sichuan pepper in the three areas are as follows:

[0036] In the Sichuan hilly areas and the mountainous areas surrounding the basin below 600m altitude, the harvesting and pruning time is from early June to early July; the low altitude of this harvesting and pruning area means that the pepper fruits mature slightly earlier.

[0037] In the Sichuan pepper producing areas in the hilly areas of central Sichuan and the mountains surrounding the Sichuan Basin at altitudes of 600m to 1000m, and in the Sichuan pepper producing areas in the mountains of southwestern Sichuan below altitudes of 1200m, the harvesting and pruning time is from mid-July to early August. Compared with the Sichuan pepper producing areas in the hilly areas of central Sichuan and the mountains surrounding the Sichuan Basin below altitudes of 600m, the altitude of this harvesting and pruning area is higher, and the pepper fruits mature slightly later. Therefore, the harvesting and pruning time of pepper in this harvesting and pruning area should be appropriately delayed based on the harvesting and pruning time of pepper in the previous harvesting and pruning area, to ensure that the pepper fruits reach the commercial maturity period before harvesting, so as to ensure the quality of pepper.

[0038] In the Sichuan southwestern mountainous green and red Sichuan pepper producing areas at altitudes above 1200m, the harvesting and pruning time is from the end of July to the end of August. Compared with the green Sichuan pepper producing areas in the hilly areas of central Sichuan and the surrounding mountains at altitudes of 600m-1000m and the green Sichuan pepper producing areas in the Sichuan southwestern mountainous areas at altitudes below 1200m, the altitude of this harvesting and pruning area is higher, and the pepper fruits mature slightly later. Therefore, the harvesting and pruning time of peppers in this harvesting and pruning area should also be appropriately delayed based on the harvesting and pruning time of peppers in the previous harvesting and pruning area, to ensure that the pepper fruits reach the commercial maturity period before harvesting, so as to ensure the quality of peppers.

[0039] In the three harvesting and pruning areas mentioned above, there are differences in altitude and climate conditions. For each harvesting and pruning area, a suitable harvesting and pruning mode was selected based on its altitude and climate conditions. This approach, which is tailored to local conditions, can reduce the harvesting cost of Sichuan pepper in the harvesting and pruning area, improve production efficiency, ensure the maturity of Sichuan pepper fruits, and improve the quality of Sichuan pepper. Example

[0040] This embodiment further explains the technology of Embodiment 2. For Sichuan pepper producing areas in the hilly regions of central Sichuan and the surrounding mountains at altitudes of 600m-1000m, and in the mountainous regions of southwestern Sichuan below 1200m, when harvesting and pruning the branches of the entire Sichuan pepper plant, one-fifth to two-fifths of the branches are retained, and three-fifths to four-fifths of the branches are heavily pruned. Based on the investigation and analysis of climatic factors such as latitude and longitude, sunshine hours, rainfall, and average daily temperature in various pepper producing areas, the research results show that Sichuan pepper in its one-year-old... The ability of flower bud differentiation on branches is relatively strong, with the best ability to differentiate flower buds on summer shoots. Tender branches are unlikely to form flower buds, and the ability of older branches to sprout buds weakens year by year. Compared with the Sichuan pepper producing areas in the hilly areas of central Sichuan and the mountains around the Sichuan Basin below 600m altitude, in the Sichuan pepper producing areas in the hilly areas of central Sichuan and the mountains around the Sichuan Basin at altitudes of 600m to 1000m and in the Sichuan pepper producing areas in the mountains of southwestern Sichuan below 1200m altitude, retaining one-fifth to two-fifths of the branches as fruiting mother branches for the following year during harvesting and pruning can help increase the yield of the following year. Example

[0041] This embodiment further illustrates the technology of Embodiment 3. For Sichuan pepper producing areas in the hilly areas of central Sichuan and the surrounding mountains at an altitude of 600m-1000m, and Sichuan pepper producing areas in the mountainous areas of southwestern Sichuan below an altitude of 1200m, when harvesting and pruning the branches of the whole Sichuan pepper plant, one-third of the branches are retained as fruiting mother branches for the following year. Two-thirds of the branches are heavily pruned, with the branch stumps being 2cm-3cm high. The new shoots that sprout from the branch stumps of these branches are cultivated as fruiting branches for the following year. This pruning method can help increase the yield for the following year and achieve optimal harvesting and pruning. Example

[0042] This embodiment further explains the technology of Embodiment 3. For the green Sichuan pepper producing areas and red Sichuan pepper producing areas in the mountainous regions of southwestern Sichuan at altitudes above 1200m, the green Sichuan pepper branches are pruned every other year, retaining two-fifths to three-fifths, and harvested and pruned using a method of picking instead of pruning. Based on the investigation and analysis of climatic factors such as latitude and longitude, sunshine hours, rainfall, and average daily temperature in various pepper producing areas, the research results show that green Sichuan pepper has a strong ability to differentiate flower buds on one-year-old branches, with the best flower bud differentiation ability on summer shoots. Overly tender branches are difficult to... Flower bud formation occurs as the ability of older branches to sprout buds decreases year by year. Red Sichuan pepper branches produce fewer flower buds in the current year, while two-year-old branches produce the best buds. The older the branch, the weaker its sprouting ability. Compared to the green Sichuan pepper producing areas in the hilly areas of central Sichuan and the surrounding mountains at altitudes of 600m-1000m and the green Sichuan pepper producing areas in the southwestern mountains below 1200m, in the southwestern Sichuan green Sichuan pepper producing areas above 1200m and the southwestern Sichuan red Sichuan pepper producing areas, during harvesting and pruning, retaining two-fifths to three-fifths of the branches during alternate-year pruning results in a larger number of retained branches, which helps increase the yield in the following year. Example

[0043] This embodiment further illustrates the technology of Embodiment 5. For the green Sichuan pepper producing areas and red Sichuan pepper producing areas in the mountainous areas of southwestern Sichuan with an altitude of over 1200m, when harvesting and pruning the branches of the whole green Sichuan pepper plant, half of the branches are retained for pruning every other year, so that harvesting replaces pruning of half of the branches. This pruning method can help increase the yield of the following year in the Sichuan pepper producing area and achieve optimal harvesting and pruning. Example

[0044] This embodiment further illustrates the technology of Embodiment 5. In the production areas of red Sichuan pepper and the production areas of green Sichuan pepper in the mountainous areas of southwestern Sichuan at an altitude of over 1200m, during harvesting and pruning, the main branches of the Sichuan pepper tree that were harvested instead of pruned are heavily pruned short, and the new shoots and buds that sprout from the stubs are retained as nutrient branches for the second year. When heavily pruning the main branches, the stubs are 2cm to 3cm high to promote the rapid growth of new shoots. The branches that were not harvested instead of pruned are pruned conventionally and cultivated as fruiting branches for the second year. It should be noted that the conventional pruning technique is an existing technology, and its specific technical content will not be described in detail here.

[0045] As a preferred implementation method, in this embodiment, in the red pepper producing area and the green pepper producing area in the mountainous area of ​​southwestern Sichuan with an altitude of over 1200m, the planting density can be appropriately increased when establishing the pepper garden. By combining harvesting instead of pruning with biennial rotation pruning, the utilization rate of the garden can be improved while ensuring the yield of pepper.

Claims

1. A composite harvesting and pruning method for Sichuan pepper, characterized in that, Including the following methods: (1) For the green pepper production areas in the hilly areas of central Sichuan and the mountains around the basin and the pepper production areas in the mountains of southwestern Sichuan, the above two pepper production areas are divided into three harvesting and pruning areas. The three harvesting and pruning areas are: the green pepper production area in the hilly areas of central Sichuan and the mountains around the basin below 600m altitude, the green pepper production area in the hilly areas of central Sichuan and the mountains around the basin between 600m and 1000m altitude, the green pepper production area in the mountains of southwestern Sichuan below 1200m altitude, the green pepper production area in the mountains of southwestern Sichuan above 1200m altitude, and the red pepper production area in the mountains of southwestern Sichuan. The harvesting and pruning time and harvesting and pruning methods of pepper are different in the three harvesting and pruning areas. (2) For the Sichuan pepper producing areas in the hilly areas of Sichuan and the mountainous areas around the basin with an altitude of less than 600m, harvesting and pruning should be carried out when the fruit reaches the commercial maturity period. The harvesting and pruning time is from early June to early July. The branches of the whole Sichuan pepper plant should be harvested and pruned by picking instead of pruning. For Sichuan pepper producing areas in the hilly areas of central Sichuan and the mountains around the basin at altitudes of 600m to 1000m and in the mountainous areas of southwestern Sichuan below 1200m, harvesting and pruning are carried out when the fruit reaches commercial maturity. The harvesting and pruning time is from mid-July to early August. One-third of the branches of the whole Sichuan pepper plant are retained, and these branches will serve as the fruiting mother branches for the following year. Two-thirds of the branches are heavily pruned, and the new shoots that sprout from the stubs of these branches will be cultivated as fruiting branches for the following year. For the green Sichuan pepper producing areas and red Sichuan pepper producing areas in the mountainous areas of southwestern Sichuan with an altitude of over 1200m, harvesting and pruning are carried out when the fruit reaches commercial maturity. The harvesting and pruning time is from the end of July to the end of August. Half of the branches of the entire green Sichuan pepper tree are pruned every other year, and the other half of the branches are pruned by harvesting instead of pruning. Alternatively, the Sichuan pepper trees in the Sichuan pepper garden are pruned in rows every other year. Among them, the method of pruning by harvesting instead of pruning is also adopted. For the branches of the Sichuan pepper tree that are pruned by harvesting instead of pruning, the main branches are heavily shortened, and the new shoots and tender buds induced on the branch stumps are retained as nutrient branches for the second year. The branches that are not pruned by harvesting instead of pruning are pruned conventionally and cultivated as fruiting branches for the second year.

2. The method for combined harvesting and pruning of Sichuan pepper according to claim 1, characterized in that: When pruning the main branches, the branch stump should be 2cm to 3cm high.