Grape summer pruning method

First, wiping buds after the budding of the grapes to buds to choose the merits, leaving a robust, good position, and will useless buds removed, known as the buds. Pinpointing should be carried out when the fertility of inflorescences and inflorescences can be clearly identified, removing undergrowths with poor development and small inflorescences. The number of branches to be retained depends on the type of shelf, species, tree vigor, and planned output. Second, the new shoots topping the heart and the number of morning and evening should be based on species, tree vigor and pruning methods. At the flowering stage, the shoots can stop growing 10-15 times and the nutrients flow to the inflorescence, which can ensure good pollination and increase the fruit setting rate. The robust growth results in the branches of 4-6 leaves above the inflorescence topping, extending the branches to leave 12-20 leaves topping, leaving the branches to leave 10-15 leaves topping. This helps to promote fruit ripening and accelerate lignification of the shoots. In the later stage, topping up can improve the ventilation and light transmission conditions of the rack, promote flower bud differentiation and fruit development, enrich the shoots and increase yield.

3. Auxiliary tip processing is performed on the auxiliary tip. In most regions, after the secondary tip is germinated, all the secondary tips below the inflorescence are removed from the base, and 1-2 leaves are picked up above the inflorescence; the secondary tip near the top of the dendrite can remain. 2-3 leaves topping to reduce the chance of stimulating winter wear.

Fourth, ring peeling in the middle of the next section of the ear with a knife or circular peeling scissors around the dendrites stripped 3-5 mm of the cortex.

5. The removal of old leaves is to improve the light conditions near the ears. Part of the old leaves should be removed to promote fruit coloring. The leaves are generally picked when the fruit becomes soft.

Sixth, in addition to the tendrils and the new tie, if the tendrils are allowed to be wound on the surface without being processed, it will cause inconvenience for the new lead to be properly tied, harvested, cut in winter, and removed from the shelf. The tendrils also consume nutrients. Should be removed at any time in conjunction with summer shears. When the new shoot grows to 30-40 centimeters in length, tie it to the frame and pay attention to evenness to prevent the wind from breaking. As new shoots continue to grow, they need to be tied 3-4 times.

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