In spring, after the grapes germinate, the basal buds and adventitious buds should be erased as soon as possible, and the secondary buds in the double buds (double buds) and triple buds (three or more buds) sprouted on the branches should also be erased as soon as possible, and only 1 robust buds should be kept on each node. If there are two buds sprouting on some nodes, it is difficult to decide which one to keep at the moment, and it can be reserved for the second bud wiping. Generally, it is 1 5 ~ 7 days after bud wiping, and then the second bud wiping is carried out. When wiping buds, in addition to erasing redundant buds, weak buds, deformed buds and inflorescence-free buds should also be erased at the same time.
After the flower bud is smeared, it can be seen that the tip can be fixed when the inflorescence is large. Generally, 8 ~ 12 inflorescences can be reserved per square meter of shelf surface for large-grain raw food, and new shoots with small inflorescences, deformed inflorescences and no inflorescences should be removed, and new shoots that are too dense and weak should also be removed at the same time. Too many new shoots and insufficient nutrition supply will easily lead to falling flowers and fruits, smaller fruit ears and grains, color difference and poor berry quality.
For raw food species with large fruit grains, 6 ~ 8 leaves are usually left above the inflorescence for coring 3 ~ 5 days before flowering. Leaving less than 4 leaves to remove the core can improve the fruit setting rate, but the leaf area is too small and the nutrient accumulation is insufficient, which has an adverse effect on the fruit swelling and coloring in the later stage. After the secondary branches germinate, all the other secondary branches are removed except the top 1 secondary branches, so as to continue and expand the leaf area. When the new shoot at the top grows to 5-6 leaves, the core is slightly removed, and 1 secondary branch is retained to continue to extend, and this is repeated many times.
For raw food species with large fruit grains, such as Kyoho and Fujiminori, only 1 inflorescence is left per 1 fruiting branch, and two inflorescences can be left for individual stout fruiting branches or adjacent ones with only vegetative branches and few inflorescences. In order to ensure the full expansion and coloring of fruit grains and improve the quality and ornamental value of ear, the remaining inflorescences should be renovated and some fruit grains and auxiliary ear should be thinned. Fujiminori grapes usually leave only 25 ~ 30 fruit grains per ear.
When grapes grow naturally, tendrils can climb other objects and grow upwards, fixing their vines so that they will not crawl on the ground. However, under cultivation conditions, artificial rattan has lost its function and become a pure organ, which sometimes affects the normal growth and pruning of vines. In order to reduce nutrient consumption, tendrils should be removed in time. When the tendrils are not lignified, the time for removing tendrils is better.
In order to make the vines evenly distributed on the frame, make full use of space and light energy, and maintain a certain tree shape, the vines should be bundled in time during the extension process to avoid the spread of pests and diseases caused by the dense vines affecting ventilation and light transmission. When binding branches and leaves, vertical binding, oblique binding or bending binding can be carried out according to the size of space, the density and quantity of branches and leaves and different uses.
Bagging grape ears is an effective measure to protect them from the pollution of pesticides, dust, coal ash and other impurities, reduce pesticide residues in fruit particles and produce pollution-free grapes. The time of ear bagging is usually after thinning the grain. In order to eliminate the germs attached to the ears, it is best to spray 1 200 times and a half volume of Bordeaux solution on the ears before bagging, and then bagging after the liquid sprayed on the ear surface is dried. Generally speaking, the paper bag for large-sized raw food needs to be about 30 cm long and 20 cm wide, which is larger than the ear of fruit, so as to prevent the paper bag from bursting due to causal grain expansion and affect the effect. When bagging, the upper mouth of the paper bag should be firmly tied to the branches and vines, and holes of about 0.5 cm should be left at the lower corners to keep ventilation and adjust the temperature and humidity of the paper bag. When the ear begins to change color, tear the lower part of the paper bag. After 5-6 days, after the ears adapt to the external environment, take out the paper bag. At the same time, the yellowing old leaves that have lost photosynthetic efficiency near the ear can be properly removed to improve ventilation and light transmission conditions, promote fruit coloring, reduce diseases and improve berry quality, but it is not advisable to pick leaves too early to avoid affecting photosynthesis, nutrient accumulation, yield and quality due to the reduction of leaf area.