How long is the growth cycle of Huanghuali?

Huanghuali growth cycle

The growth cycle of Huanghuali is about 300 to 500 years. It starts to produce heartwood about 15 years after the seedling starts to grow. The diameter of a 20-year-old tree is 17-20cm, and the heartwood diameter is only 2-5cm. It takes at least 100 years for a wild Huanghuali tree to mature, and at least 300-500 years to become the material for making furniture.

Huanghuali is generally distributed in mountainous areas, hills, terraces and early-maturing plains with sparse forests below 670m above sea level, and is also common in low-mountain secondary forests. In my country, Huanghuali is mainly produced in Hainan, Guangdong, Fujian and other places, and abroad it is mainly produced in Vietnam and Myanmar.

Growth rate of huanghuali

Huanghuali grows very slowly, with the fastest growth cycle in the first three years, after which the growth rate slows down significantly, with an average annual increase of about 0.87 cm in diameter at breast height, and it takes about several hundred years to mature. Huanghuali grows relatively fast in general when planted artificially, and the growth rate depends on factors such as the geographical environment and climate where it grows. You can apply more nitrogen fertilizer to promote its growth.

Huanghuali growth cycle management

Temperature management: Huanghua pear prefers warmth for its growth and development. The most suitable temperature is 25℃ ~ 33℃. Temperatures below 15℃ and above 35℃ will affect its growth. Young seedlings can withstand short-term low temperatures of 0℃, and adult trees can withstand short-term low temperatures of -5℃. However, this is the known limit temperature for the survival of Huanghua pear, not the temperature required for growth and development.

Fertilization management: In addition to the application of nitrogen fertilizer, the application of phosphorus, potassium and boron fertilizers can significantly promote the growth of young Huanghuali trees, increase the yield and single fruit weight of initial fruiting trees, and improve the fruit flavor and quality. The yield increased by 33.3% compared with the control, the single fruit weight increased by 60.4g, the fruit acidity decreased, the sugar-acid ratio increased by 22.2%, and the Vc content increased by 10.5%.