Picking the leaves before picking the fruits is to remove the leaves that directly obstruct the fruit surface and affect the coloring of the fruit from the beginning of fruit coloring to harvesting, and prevent the leaves from fruit sticking to cause uneven coloration on the fruit surface. Picking leaves before picking must grasp the following four points: First, select the target. The dense leaves and fruit-bearing leaves not only cover the fruit surface, but also shade each other. Removal of these leaves not only promotes the color of the fruit surface, but also promotes photosynthesis of the remaining leaves. Leaflets, thin leaves and young leaves are located at the base of the fruit branches and have weak photosynthetic functions. The produced nutrients can only meet their own needs and must therefore be removed. The second is picking leaves in due course. The late-maturing varieties of fruit color faster, should be picked before harvest 10 to 15 days; Fuji late-maturing varieties, slower coloring, picking leaves should be 15 to 20 days before picking. The third is mastering methods. Specifically, there are two methods: whole leaf removal and half leaf cutting. When there are many leaves and overlap each other, the petiole should not be removed from the base so as not to damage the mother shoot buds. If the functional leaves are only partly shaded, some of the leaves that cover the fruit surface may be cut off, so that the remaining leaves continue to undergo photosynthesis. The fourth is the appropriate amount of leaves. The greater the amount of leaf removed, the better the fruit coloring, but at the same time the greater the impact of the tree on organic nutrient production. Therefore, the number of picking leaves must be determined according to factors such as tree nutrient level, soil fertility status, and fruit size. China Agricultural Network Editor