Kyoho grape is a medium-ripe tetraploid grape variety. Kyoho grape originated in Japan and is a hybrid variety of Europe and America. When planted in the northern region, the buds can germinate in mid-April, bloom in late May and mature in late July. In addition, the maintenance of this plant is relatively simple, so it is one of the main cultivated varieties of grapes.
It is a medium-mature variety, and 1959 was introduced to China and widely planted. Kyoho grape has strong adaptability, outstanding disease resistance and cold resistance, and likes the environment with sufficient water and fertilizer very much.
Its fruit grains are large, each string weighs 400-600g, with an average of about 12g per grain, and the largest fruit grain can reach 20 g. It ripens in late August, with soft pulp and sweet taste.
Management techniques of Kyoho grape planting;
1, fertilization and irrigation
Kyoho grape requires high fertilizer and water conditions, so nitrogen, phosphorus and potassium compound fertilizer should be applied in the growing season, and the amount of nitrogen fertilizer should be strictly controlled, otherwise the plants will grow white and the flowers and fruits will fall off, which will affect the annual output in the future. In addition, potassium sulfate should be applied to Kyoho grape in combination with irrigation at the end of May.
2. Dressing and shaping
The core of Kyoho grape should be removed during the growth period, and only 2-3 main vines should be left per plant. In winter, the excessively long branches should be shortened, and the new shoots should be drained every 8- 10 cm in summer to ensure internal ventilation and light transmission.
3. Fruit bagging
Bagging of Kyoho grape can effectively reduce the occurrence of fruit diseases and insect pests, ensure that the fruit is not polluted by pesticides, birds, bees and other hazards, make the peel bright and bright, and improve its quality. Bagging time is appropriate after the grapes fall.