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The trellis culture technology of pear is one of the totally new culture technologies in China. It mainly keeps the treetop of pear at a level trellis by the means of reshaping and pollard, and then according to the culturists’ though to manage the treetop and fruit’s growth. Compared with pear’s routine culture technology in China at present, it has a lot of advantages. This item analyzes the pear’s trellis culture supporting technology by making the culture contrast experiment of pear between the trellis culture and under the natural condition, to seek out an easy field management mode which has the high economic profits.The contents of pear’s economic culture are: the excellent rate of fruit quality, the yield of early stage, the yield stability of fruit period, the lifespan of fruit, technology target, operating management, the safety of fruit edibility and so on. To achieve the pear’s marketable demand, trellis culture adopts integrated supporting technologies, such as reshaping and pollard, artificial pollination- thinning, bagging, and directions for fertilization. It draws the following main research conclusions from this experiment.1. It can improve the plants’ illumination and ventilate condition, the photosynthesis ability, the quality and the goods’ capacity.2. It can enhance the resistant to the storm disaster of the plants, and then reduce the drop the fruit, especially before the fruit’s ripe period.3. It can reduce the growing tendency towards the plants’ nutrition, and then accelerate the fruit’s growth, to raise the rate of bearing fruit and the fruit’s high quality.4. The technology target’s quantization can carry out the culture of centralization and economization, the standardization and the marketable.5. The field management is convenient for spraying the pesticide upon the plants, reshaping and pollard, artificial pollination- thinning, bagging, picking fruit and so on.6. It can reduce the quantity of pesticide remains efficiently, and then raise the fruit’s quality and the safety of fruit edibility.
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