How to get sweeter fruit

[alan]

This subject came up on another topic but I thought this information would be very interesting to all growers of high quality fruit. Flavor and relatively high brix (sugars) go hand in hand in the cultivation of fruit. Those who are somehow offended by AI as a source of useful info should click out now. The questions I asked were specifically about peaches but I’m confident that they apply to a large degree to all common fruits although apples will convert a lot more starch to sugar after harvest than any stone fruit.

I’m asking about the chlorophyll in the skin of a peach- how much does it contribute to the developments of brix in the whole fruit.

ChatGPT said:

The chlorophyll in the skin of a peach plays a role in the photosynthesis process, which contributes to the overall development of sugars (measured as Brix) in the fruit. However, the specific contribution of chlorophyll in the skin to the total sugar content of the fruit is complex and influenced by various factors.

Role of Chlorophyll in Peaches:

• Photosynthesis: Chlorophyll is essential for photosynthesis, the process by which plants convert sunlight into energy, producing glucose and other sugars that are then distributed throughout the fruit. While most photosynthesis occurs in the leaves, the skin of the peach, especially in unripe stages, can also contribute to this process.
• Ripening Process: As peaches ripen, the chlorophyll in the skin typically breaks down, leading to the development of other pigments (such as carotenoids) that give the fruit its characteristic color. During this ripening phase, the sugar content increases as starches are converted into sugars.

Contribution to Brix:

• The contribution of chlorophyll in the skin to the Brix level (a measure of sugar content) in the whole fruit is relatively minor compared to the overall photosynthetic activity of the entire plant, particularly the leaves.
• However, during the early stages of fruit development, the chlorophyll in the skin may contribute to sugar accumulation by participating in photosynthesis. As the fruit matures and the skin changes color, the role of chlorophyll diminishes, and the increase in sugar content is driven more by the breakdown of stored carbohydrates.

Quantifying the Contribution:

• The exact percentage of sugar development attributable to chlorophyll in the skin is difficult to isolate, as it is part of the larger photosynthetic and metabolic processes in the plant. Most studies suggest that the majority of sugar accumulation comes from photosynthesis in the leaves, with the skin playing a supporting role during early development.

In summary, while chlorophyll in the skin of a peach does contribute to sugar development, its overall impact on Brix levels in the whole fruit is relatively small compared to the contribution from the leaves and other parts of the plant during the growth and ripening processes.

You said:

Which leaves contribute the sugar to the fruit, how close do they have to be to the fruit to be major contributors

ChatGPT said:

The leaves that contribute sugars to the fruit through photosynthesis are generally those closest to the fruit on the same branch or shoot. These leaves are often referred to as “source” leaves, as they produce and export sugars (primarily in the form of sucrose) to the developing fruit, which is considered a “sink” because it consumes the sugars for growth and ripening.

Key Points About Leaf Contribution:

1. Proximity to the Fruit:

• Leaves that are closest to the fruit, typically within 3-5 nodes (leaf positions) on the same branch or shoot, are the primary contributors of sugars to that fruit. These nearby leaves are more effective at supplying sugars to the fruit because they are directly connected to it through the plant’s vascular system.
• The transport of sugars from the source leaves to the sink (fruit) occurs through the phloem, and shorter distances between source leaves and fruit result in more efficient sugar transport.

2. Importance of Canopy Position:

• Leaves that are well-exposed to sunlight, particularly those in the upper part of the canopy, are more effective at photosynthesizing and producing sugars. If these leaves are also close to the fruit, they can significantly contribute to sugar accumulation in the fruit.
• Leaves that are shaded or located further away from the fruit may still contribute sugars, but their impact will be less direct, and the efficiency of sugar transport will be lower.

3. Leaf Age and Health:

• Mature, healthy leaves are the most efficient at photosynthesis and sugar production. Younger leaves may still be growing and not yet fully photosynthetically active, while older or damaged leaves may have reduced photosynthetic capacity.
• Ensuring that the leaves near the fruit are healthy and exposed to adequate sunlight is important for maximizing sugar content in the fruit.

4. Pruning and Canopy Management:

• Pruning practices that open up the canopy to allow sunlight to reach the leaves near the fruit can enhance sugar production. By maintaining a balance between the number of leaves and the number of fruits (fruit-to-leaf ratio), growers can optimize sugar accumulation.

Research Findings:

• Studies on various fruit trees, including peaches, have shown that leaves within a few nodes of the fruit contribute the most to the development of sugars in the fruit. Leaves further away may contribute less directly, as the sugars they produce might be used elsewhere in the plant or require more energy to be transported to the fruit.

In summary, leaves that are closest to the fruit, within 3-5 nodes on the same branch or shoot, are the major contributors to sugar development in the fruit. Maintaining these leaves in a healthy, sunlit state is key to maximizing sugar accumulation and improving fruit quality.

You said:

How much does cloud cover in the 14 days before harvest affect brix development in peaches compared to high water content in the soil?

ChatGPT said:

Both cloud cover in the 14 days before harvest and high water content in the soil significantly influence Brix development in peaches, but they affect it in different ways. Let’s break down their respective impacts on sugar accumulation (Brix) in peaches.

1. Cloud Cover Before Harvest:

• Reduced Photosynthesis: Cloud cover reduces sunlight exposure, which directly limits photosynthesis. During the final stages of peach ripening (including the last 14 days before harvest), the fruit relies heavily on the sugars produced through photosynthesis to increase its Brix levels. Less sunlight means less sugar production in the leaves, which reduces the amount of sugar transported to the fruit.
• Impact on Brix: If cloud cover persists for several days, the reduction in sunlight can lead to lower Brix levels in the fruit, making it less sweet and affecting overall flavor quality. The extent of this impact depends on the duration and intensity of the cloud cover. Even a few days of significant cloud cover during this critical period can have a noticeable effect.

2. High Water Content in the Soil:

• Dilution Effect: High water content in the soil, especially close to harvest time, can lead to increased water uptake by the fruit. This can dilute the sugar concentration in the fruit, effectively lowering the Brix level. The fruit may become larger and juicier, but the sugars become less concentrated, leading to a decrease in perceived sweetness.
• Potential for Lower Brix: Over-irrigation or heavy rainfall before harvest can significantly lower Brix levels. In many cases, managing water supply by reducing irrigation in the final weeks before harvest is a common practice to avoid this dilution effect and to promote higher sugar concentrations.

Comparison of Effects:

• Cloud Cover: The reduction in Brix due to cloud cover is primarily due to decreased sugar production. It impacts the entire photosynthetic process, leading to lower sugar availability in the fruit. This effect is more about sugar creation and accumulation, and it directly affects the internal sugar supply.
• High Water Content: The reduction in Brix due to high water content is a dilution effect. Even if sugars have been adequately produced earlier, the excessive water content can dilute the sugars already present in the fruit. This effect is more about sugar concentration rather than the total amount of sugar produced.

Combined Impact:

• Most Significant Impact: When both factors occur simultaneously (cloud cover and high water content), the impact on Brix can be substantial. Reduced photosynthesis limits sugar production, and excess water dilutes whatever sugar is produced, resulting in a double impact on sweetness and fruit quality.

Mitigation Strategies:

• Canopy Management: To mitigate the effects of cloud cover, maintaining a healthy, well-managed canopy with optimal leaf exposure can help maximize photosynthesis even in less-than-ideal conditions.
• Water Management: Regulating irrigation, especially reducing water supply in the final weeks before harvest, can prevent dilution of sugars in the fruit. Growers often use soil moisture monitoring to ensure the right balance between preventing drought stress and avoiding overwatering.

In conclusion, while both cloud cover and high water content negatively impact Brix development, cloud cover affects sugar production, and high water content affects sugar concentration. Cloud cover tends to have a more direct impact on reducing the overall sugar available, while high water content reduces the final Brix level by diluting the sugars already present. Both factors need to be managed carefully to optimize peach sweetness and quality.

How much is the ultimate sweetness of peaches determined by the final 3 weeks of the ripening process compared to earlier development?How much is the ultimate sweetness of peaches determined by the final 3 weeks of the ripening process compared to earlier development?

ChatGPT said:

ChatGPT

The final 3 weeks of the ripening process play a crucial role in determining the ultimate sweetness of peaches, but earlier development stages also significantly influence the final sugar content. Here’s a breakdown of how these stages contribute to the sweetness of the fruit:

1. Early Development (Fruit Set to Mid-Development):

• Cell Division and Growth: During the early stages of peach development, the fruit undergoes rapid cell division and expansion. At this stage, most of the sugars are stored as starch rather than as free sugars. The conditions during this period, including adequate nutrition and water supply, lay the foundation for the fruit’s potential size and sugar accumulation later.
• Photosynthesis and Carbohydrate Accumulation: The leaves contribute to the accumulation of carbohydrates, which are stored in the fruit. However, the sweetness (Brix) isn’t fully developed during this stage, as much of the sugar is still in the form of starch.
• Critical for Final Potential: While this stage doesn’t determine the immediate sweetness, it is critical for the potential sweetness the fruit can achieve. If the tree is stressed or lacks resources during early development, it can limit the fruit’s capacity to accumulate sugars later.

****Back to me. The conclusion is that those in the humid region probably need to focus on judicious summer pruning and adequate fruit thinning to achieve the most highly flavored fruit. Where it is dry during the growing season you have the opportunity to hold back irrigation during the most significant part of brix development- the 2 to 3 weeks before harvest. However, it is counterproductive to stress the trees in early fruit development so ample water early should not negatively affect brix. ***

[alan]

Apparently this answer was not complete due to a technical problem the first time.

How much is the ultimate sweetness of peaches determined by the final 3 weeks of the ripening process compared to earlier development?

ChatGPT said:

ChatGPT

The ultimate sweetness of peaches is significantly influenced by the final three weeks of the ripening process, but earlier stages of development also play a crucial role in determining the overall sugar content and flavor profile. Here’s a breakdown of how the two phases contribute to the sweetness of peaches:

1. Earlier Development (Pre-Ripening Stages):

• Sugar Accumulation: During the early stages of fruit development, peaches accumulate sugars primarily through photosynthesis in the leaves. This period establishes the baseline sugar content in the fruit. Carbohydrates are stored in the fruit in the form of starches and begin converting to sugars as the fruit matures.
• Cell Division and Growth: The early stages are also critical for cell division and growth, which affect the fruit’s size and the potential volume of sugar it can accumulate. If the peach develops well during this stage, it sets the foundation for optimal sweetness later on.
• Environmental Conditions: Favorable conditions during early development, such as adequate sunlight, water, and nutrients, are essential for ensuring that the fruit has the capacity to accumulate sugars efficiently.

2. Final 3 Weeks of Ripening:

• Conversion of Starches to Sugars: The final three weeks are crucial because this is when the conversion of stored starches to sugars (mainly sucrose, fructose, and glucose) intensifies. This period sees a rapid increase in the fruit’s Brix level, directly impacting its sweetness.
• Environmental Sensitivity: During this phase, the fruit becomes highly sensitive to environmental factors, such as sunlight exposure, temperature, and water availability. Adequate sunlight enhances photosynthesis, which boosts sugar levels, while reduced water content in the soil prevents sugar dilution.
• Flavor Development: Besides sugar accumulation, the final ripening phase is when the peach develops its characteristic flavors and aromas. This phase can significantly influence the perception of sweetness, even if the actual sugar content doesn’t increase dramatically.
• Minimal Increase in Fruit Size: Unlike earlier stages where the fruit is still growing, the final weeks focus more on internal changes, including sugar concentration and the breakdown of acids, rather than increasing the fruit’s size.

Relative Importance:

• Final 3 Weeks (Critical for Sugar Concentration and Flavor): The final three weeks are vital for concentrating sugars and fine-tuning the fruit’s flavor profile. This period can make or break the perceived sweetness of the peach, as most of the starch-to-sugar conversion occurs then. Environmental management during this time can have a significant impact on the final sweetness.
• Earlier Development (Sets the Foundation): While the earlier development stages don’t directly influence the sweetness to the same extent as the final weeks, they are essential for ensuring that the fruit has the necessary resources (e.g., stored carbohydrates) to undergo successful ripening. Without proper early development, the fruit may lack the potential to reach high Brix levels later.

Balance Between Both Phases:

• Holistic View: The ultimate sweetness of peaches is determined by a combination of both phases. Early development ensures that the fruit has the potential to become sweet, while the final three weeks maximize that potential through sugar concentration and flavor enhancement.

In summary, while earlier development is crucial for setting the stage, the final three weeks of ripening are particularly important for determining the ultimate sweetness of peaches. The last phase concentrates sugars and develops the fruit’s characteristic flavors, making it a critical period for achieving optimal sweetness. Proper management of environmental conditions during both phases is key to producing high-quality, sweet peaches.

[jerryrva]

What does ChatGPT think about reduction in photosynthesis when covered in Kaolin Clay?

[alan]

Wow, I cannot believe the informational power of this service that I haven’t had to pay a dime for- and the subject of its use on this forum was controversial. That’s just crazy to me. Here’s the answer to your question it spit out in about the time it took me to type the question.

Does Surround, a kaolin clay product used as an insect repellent in fruit production, interfere with photosynthesis in a way that can reduce brix in fruit?

ChatGPT said:

ChatGPT

Surround, a kaolin clay product, is commonly used in fruit production as a physical barrier to protect fruit from insect pests, sunburn, and heat stress. However, its use can have some impact on photosynthesis, which, in turn, may affect Brix levels in fruit. Here’s how it works and what you should consider:

How Surround (Kaolin Clay) Works:

• Protective Coating: Surround is sprayed onto the surface of fruit and leaves, forming a white film that reflects sunlight and repels insects. This coating helps reduce heat stress and sunburn, which can be beneficial in hot climates.

Potential Impact on Photosynthesis:

1. Light Reflection:

• Reduction in Light Absorption: Surround reflects a portion of sunlight away from the leaves. While this can help prevent overheating and sunburn, it can also reduce the amount of light absorbed by the leaves, which is necessary for photosynthesis.
• Lower Photosynthetic Efficiency: If too much light is reflected, the leaves may not be able to carry out photosynthesis as efficiently. Since photosynthesis is the process by which plants produce sugars, a reduction in photosynthesis could lead to lower sugar production, potentially reducing the Brix levels in the fruit.

2. Cooling Effect:

• Temperature Regulation: Surround helps keep leaves and fruit cooler by reflecting sunlight. While this can be beneficial in preventing heat stress, excessively reducing leaf temperature can slow down metabolic processes, including photosynthesis. This could also lead to lower sugar production.

3. Layer Thickness:

• Application Density: The extent to which Surround interferes with photosynthesis depends on how thickly it is applied. A thin, even coating may have minimal impact on photosynthesis, while a thicker application could significantly reduce light penetration and photosynthetic activity.

Effects on Brix Levels:

• Brix Reduction Potential: If the use of Surround reduces photosynthesis, it could limit the production of sugars in the leaves, resulting in less sugar being transported to the fruit. This could lead to a reduction in Brix levels, especially if the fruit is still actively accumulating sugars.
• Balance of Benefits: On the other hand, Surround’s ability to reduce heat stress and prevent sunburn might help maintain overall fruit quality, which could indirectly support better Brix development by preventing damage that could otherwise affect fruit growth.

Research Findings:

• Mixed Results: Studies on the use of kaolin clay (like Surround) in fruit production have shown mixed results. In some cases, the benefits of reduced heat stress and sunburn outweigh the potential drawbacks of reduced photosynthesis, leading to better overall fruit quality. In other cases, excessive application has been shown to reduce photosynthesis and potentially lower Brix levels.

Practical Considerations:

• Optimal Application: To minimize the impact on photosynthesis, it’s important to apply Surround in a way that provides protection without excessively blocking sunlight. Growers often use lighter applications and reapply as needed, rather than applying thick layers all at once.
• Environmental Factors: The impact of Surround on photosynthesis and Brix levels may also depend on the specific environmental conditions (e.g., light intensity, temperature) in your orchard. Monitoring both fruit quality and photosynthetic efficiency during application can help strike the right balance.

In summary, Surround can potentially interfere with photosynthesis if applied too heavily, which may reduce Brix levels in fruit. However, when used correctly, it can offer protection against heat stress and pests without significantly impacting sugar production. Careful management of application rates and timing is key to balancing the benefits of Surround with the need to maintain optimal photosynthesis and fruit sweetness.

[fruitnut]

My experience is in a greenhouse with stone fruits that ripened from April until September. So naturally I wanted high brix on all of those. And the trees were planted at densities from ~15 to 32 sqft per tree. The trees were very close together. Thus, there was no watering one tree different from another. They all got watered the same all year long. There was no increasing water deficit during the last three weeks before ripening.

What I don’t know is how severe the water deficit was in the trees before or during ripening. I think at least at times pretty severe. At the worst lower leaves started to drop and new growth nearly ceased. IME peaches that stop growing in summer are pretty dry, really dry. Leaf drop is clearly too dry. I aimed to slow growth down, partly to reduce tree size at those high planting densities but also to increase brix.

Water application averaged about 3 inches per month in summer. My guess is that’s about 1/2 of fully watered. The greenhouse environment is more mild than outside. I’d guess that water use inside my greenhouse is similar to water use outside in New York in summer. The greenhouse is a more mild environment than outside here which is pretty brutal, dry and sunny.

Results were mid to high 20s brix in stone fruits from May until September. Fruit size was large.

In cases where water application was excessive like by accident or ignorance before getting dialed in, brix was in the 15-18 range on nectarines.

My take is that early season water deficit, if not too severe, doesn’t decrease brix or fruit size by very much.

I also think that excess water isn’t just a dilution factor. I think it’s more than that. A well rooted tree like a nectarine does adjust to increasing water deficit. It has to or it could no longer pull water from an increasingly dry soil. So the plant dries out it’s tissues to maintain a water gradient into the tree. That dries out the fruit. Plant physiologist measure plant leaf water potential to determine how dry the tree is. That’s what I’d need to know how dry my trees are during the growing season. To measure leaf water potential a leaf is placed in a pressure container with only the leaf petiole exposed. Then pressure in the container is increased until water is expelled from the petiole. That pressure is a measure of how dry the tree is at that point.

Good fruit grower has some recent info about pressure chambers and their use in irrigation management. In fact on their current front page, they have a video about a handheld pressure chamber that you pump up by hand. I’ll try to link to that video.

Handheld pressure chamber demonstration

The hand held one is still $1400-2000: Low-tech device can help measure water stress in orchards — Video - Good Fruit Grower

This except from the above says negative 16-20 bars is the right level of water stress to reduce growth and increase fruit brix.

“A reading of negative 16 to negative 20 bars of stem water potential in prune means moderate to high stress with shoot growth slowing or stopping, but also a boost in fruit sugar levels.”

I really think commercial growers are behind us on increasing fruit quality via water management. But they do have other highly legitimate concerns about high water stress like winter hardiness, return bloom, yield, and fruit size.

The permanent wilting point of soil is usually considered to be about -15 bars. That how dry the soil is when most plants wilt. The plant needs to be drier to continue to remove water from the soil. So minus 16 to 20 bars seems right. Some plants, like desert plants, can dry the soil more than that.

[alan]

@fruitnut

My take is that early season water deficit, if not too severe, doesn’t decrease brix or fruit size by very much.

If you don’t grow trees in the soil you don’t know much about growing trees in real soil, if you don’t grow them in pots, same deal.

I doubt you can get peaches that are over a pound a piece in your greenhouse because peach trees of full vigor require a great deal of soil. Peaches and nectarines do terrible in pots as nursery trees, which is why they are not sold in size even in big commercial nurseries around here that sell very large BandB’d apple trees. I sell apples and pears in 25 gallon pots as 2.25" to 2.5" diameter trees but when I stick a decent sized peach trees in such pots, they runt out until they get some kind of massive roots going in the soil outside the pots.

What the information I posted says specifically is that trees that are stressed early in fruit development do not store as much carbohydrate that can be converted to sugar, but what wasn’t stated was how much the larger size literally dilutes this affect.

That would seem to explain the small affect of brix on trees excessively stressed early in the season by my logic.

[alan]

What amazes me is that only 2 members have expressed liking this topic while I love it. I would have thought there were more members that would find the details in these answers extremely useful. I love the simple and easy to understand explanations I got from Chat right down to the number of nodes of leaves in front of the fruit that serves it. Shortly beyond that, it presumably only damages the fruit by shading the leaves that really count. Of course, you also have to think about next years crop. .

[fruitnut]

I think to get really high brix one needs to expect some reduction in fruit size. Most of my greenhouse peaches and nectarines are greater than 3 inches. A few near 4 inches. One can’t expect max size and max brix.

Your three weeks of dry sunny weather before harvest can I’m sure give you very nice fruit. But it’s not going to maximize brix.

I gave you a number for water use, 3 inches per month. What do you think your stone fruit would be like in a year where you got 3 inches per month every month May thru September? And if that’s not ideal what would be ideal? Assume that cloud cover is proportional to ppt.

[armeniangreg]

Have you experimented with dendrometers at all? I think the basic ideas is they measure how much a tree swells from its water content. I don’t have any experience using them, but a friend of mine works in table grape breeding and has mentioned that their growers use them.

[armeniangreg]

Thanks @alan, I’ve enjoyed the topic so far. We all want our fruit to taste as good as it can.

[fruitnut]

No experience with that.

[LJCohen]

The problem with using LLM to answer questions like this is the answers generated always look like they are answers, because that’s how these models are programed, but therecis no guarantee that the information is accurate.

There are numerous example of LLM like ChatGPT giving different and conflicting answers to the same questions. And answering some bizarre questions with total authority.

My favorite example? A history teacher asked for an explanation of the impact of werewolves on the outcome of a famous revolutionary war battle and got a very convincing reply using appropriate sounding language.

So, yeah, count me as one of the people who dont trust and wont use chatGPT and the like.

[fruitnut]

I think the answers given make sense. That doesn’t mean they are correct. But it’s at least it’s a guide for further study. We can’t pull together a summary about everything ourselves. It’s a start and the answers will improve. I’m actually pretty impressed with what Alan’s query came up with.

[murky]

Can you get ChatGPT to cite its sources? Otherwise are we meant to judge it based on how plausible it seems to filtered through our individual experience and biases?

Is it generating a consensus of hearsay, or is it giving greater weight to actual experimentation and studies?

[danzeb]

Fascinating post @alan. You’ve asked some interesting questions. I’m bookmarking it and perhaps will do some research this winter on the various AI answers. ChtGPT has given me erroneous answers in the past so it’s answers are a good starting point for further investigation. Its answer do seem very reasonable.
The answer on “Key Points About Leaf Contribution” could be useful for fine tuning summer pruning for anyone with limited experience.

[danzeb]

@alan

What amazes me is that only 2 members have expressed liking this topic while I love it.

Gorwingfruit.com has gotten so popular it is easy to miss good posts.

[alan]

@LJCohen

but therecis no guarantee that the information is accurate.

As someone intensely interested in fruit and the literature about growing it for about half a century I find this comment somewhat puzzling, because legitimate agricultural science is full of mistakes, inaccuracies, leaps of logical faith, presumptions based on inadequate research and so on. Carl Whitcomb made a career of debunking long established and academically taught fictions in horticulture.

And yet 4 members immediately responded to your comment favorably.

Of course I can’t be sure what Chat spits out is accurate, but everything I already know about raising brix was confirmed by what it “said”. I wonder what you or any other member could have told me that would have been as complete, accurate and/or concise.

Yes, many of us are obsolete as useful contributors to humanity from a purely material perspective. No wonder some of us hate the robots who are replacing us.

I’m kidding on the square here and am actually concerned about how computer robotics steered by AI may affect humanity as a whole, but I love a source of information that so quickly answers my questions. Like all information sources you need to weigh it against other info you have.

So Mr. Cohen, did you find any misinformation in what I’ve posted? Did you not learn anything from it?

To me, the response to free information, even if it is occasionally mistaken should be gratitude. So much research has been tied up by profit motive and conventional search engines have become completely gummed up by advertising and you want to criticize Chat.

[fruitnut]

So, tell me Alan what would be your ideal summer weather. I know you’d want full time sun. But that won’t happen. How much rainfall and when would constitute your ideal summer?

I can offer up an answer for those that can control their water level. Irrigate such that growth of peaches and plums is about 10-20% of vigorous growth. Slow growth but some growth. If lower leaves begin to drop that’s too dry.

Apple trees normally shut down during summer and set terminal buds. Growth rate isn’t a good indicator for that crop.

[alan]

I should add that this technology is quite new so one would expect some bugs. As far as specific research not being sited, as I said, that has become a for profit industry and I doubt that direct reference to copywrited research material would be feasible for a free “library”. Just a guess.

[alan]

Maybe weather with 1.5" every other week at night would work, but, of course, the best climate for many kinds of fruit is a Mediterranean type with almost no rain during the growing season but some water delivered from wells or canals.

After petal fall I’d want close to an inch of rain a week with temps in the '70’s F. during first fruit set, gradually reaching the low to mid '80’s during the summer months with nights in the mid to high 60’s. Also during summer and into fall I’d want maybe 3 weeks of drought followed by a nighttime thunderstorm that delivers about 2" of rain and then 3 more week of drought. Gradual cooling in the fall could let the nights start getting cool (low 50s in Sept going to the high 40s by Oct), although this might hurt late peaches but would help the apples, so I’m a bit conflicted.

I hope you are taking notes. Can you make this happen starting about now?