49
Figure 29. Large branch removal cuts.
Heading cuts
In general, heading cuts remove only part of the
growth. When heading back (pruning) a branch,
make an angle cut about 5 mm (0.25 in.) above an
outward-facing bud. This type of cut allows moisture
to roll off the cut surface, deterring the growth of
disease.
Heading-back cuts (see Figure 28) are also used
to remove the growing point of a branch, which
stimulates the growth of side buds and results in
more branches. This practice of heading back a
growing point on a branch is also known as tipping,
which is especially advantageous for a spindly
branch or bush.
Severe heading cuts will do the following:
•
promote the development of new replacement
crown shoots for renewal pruning
•
promote feathering of branches on newly planted
shrubs
•
increase the amount of fruiting wood when
training the plants to a bush form
Use a severe (or low) heading cut to force a new
shoot from as low on the root crown as possible.
The cut is made near the crown if shallow planted
and at ground level for deep-planted crowns. Leave
a 2.5 to 5 cm (1 - 2 in.) stub on shallow-planted and
open-furrow stock, and cut to near ground level for
deep-planted stock.
Figure 30. Crown of a shallow-planted mature
Saskatoon berry: new buds, which will need to
be pruned to maintain the structure, can be seen
emerging at the base of the plant.
Photo: Clarence
Peters
Figure 31. This one-year-old, deep-planted
Saskatoon berry has been headed, forcing the
growth of three main branches now emerging from
the crown, which remains beneath the soil.
Photo:
Clarence Peters
After fruiting begins, heading techniques may be
used to promote and increase the production of
fruiting wood.
Major heading cuts on older, larger or main branches
should be made sparingly and angled to existing
smaller branches. Do not leave any stubs as they
may quickly become infected by several common
canker and dieback pathogens.