Greenhouse Grape Management Technology

1. Variety Selection

The early-maturing varieties in greenhouses selected in our area are Zaozhongzao, Auguste, etc. These varieties grow The period is short, generally it only takes about 120 days from germination to fruit maturity. Through a series of management such as heating in the solar greenhouse, the early-maturing grapes were harvested and put on the market on June 16, nearly 2 months earlier than the same variety cultivated in the open field. Even if they were cultivated in a plastic greenhouse with poor thermal insulation performance, they were harvested and put on the market nearly 2 months earlier than in the open field. Harvest about 1 month early.

2. Cultivation form

In order to facilitate management and facilitate early cultivation, ventilation and light transmission are required to avoid affecting growth and fruiting due to shade from the rear roof. A greenhouse with a civil structure is selected. It is suitable for cultivation, planting in the north-south direction, with a spacing of 0.5×1.5 meters, and the number of plants in 667 square meters is 889.

3. Pruning

Our district adopts fan pruning method. After the transplanted seedlings germinate, select 2 strong new shoots and cultivate them into the main vines. When the new shoots grow to 1.2 to 1.5 meters, top them off. After topping, leave 2 leaves on the secondary shoots and top them again and again. During winter pruning, cut off all the secondary shoots, leaving only two main vines that are 1.2 to 1.5 meters long and 0.8 to 1 cm thick.

After the bud eyes sprout in the second year, all the sprout eyes below 50 cm at the base of the main vine shall be wiped out, and one fruiting branch shall be left every 20 to 25 cm on both sides of the main vine above 50 cm. Leave 4 to 5 fruiting branches on each main vine. When pruning in winter, except for one extension branch with 5 to 7 nodes at the top of the main vine to expand the crown, 2 to 3 buds at the base of the rest are left and cut into mother branches for fruiting. After the tree shape is basically formed, press the second step. The pruning method of the year continues to cultivate.

4. Temperature and humidity management

1. Time to remove and cover the film

Generally, the film is covered before the arrival of the first frost to protect the grape leaves and prolong the leaves. Photosynthesis time allows for better ripening of fruits and vines. Due to different climate conditions in different places, the time for removing and covering the film may vary. It is best to buckle the film before winter in the Bole area (approximately late October to early November).

Removal of the film is usually done when the late frost has passed and the temperature in the field is stable above 20°C, in early to mid-July.

After the greenhouse is covered with film, when the temperature in the greenhouse drops below 5°C, a straw curtain should be covered at night to keep it warm, and then opened during the day to keep the temperature in the greenhouse at a higher level. level to ensure the full ripeness of the grape fruits and branches. After the curtain covering begins, it is required to lift the curtain one hour after sunrise and cover the curtain one hour before sunset to improve the thermal insulation effect in the protection facility.

Do not open the curtains in the greenhouse after the grape leaves have fallen and the winter pruning has been completed until the temperature rises in the second year, so that the grape plants will go dormant in low temperature and dark conditions.

2. Warm up and germinate

The natural dormancy period of grapes usually ends in about 2 months. At this time, the film solar greenhouse can be opened to heat up and germinate, that is, the straw curtain is opened at 11 a.m. and covered with the straw curtain at 4 to 5 p.m. to gradually increase the temperature in the greenhouse. It usually takes 30 to 40 days for the bud eyes to germinate after warming up.

3. Heating and germination

In order to shorten the germination time, heat and germination will be carried out in advance after New Year's Day to advance the time for fresh fruits to be put on the market. Our district usually starts lighting fires for heating on January 15th. In the first week of heating, it is required to keep 15-20℃ during the day and 5-10℃ at night; in the second week, it is required to keep 15-20℃ during the day and 10-15℃ at night; For 3 weeks, keep the temperature at 20-25℃ during the day and 10-15℃ at night; for the 4th week, keep it at 25-28℃ during the day and at 13-15℃ at night; for the 5th week, keep it at 25-28℃ during the day and 13-15℃ at night; for the 6th week Keep the temperature at 25-28°C during the day and 13-15°C at night. By February 25, all the buds have sprouted. By March 26 (when the outside temperature reaches 15°C on a sunny day and the temperature inside the shed reaches 28°C), heating and germination will be stopped. The general heating time is 2 and a half months.

4. Temperature and humidity control from germination to flowering stage

When the temperature is normal and there is no severe cold wave, the number of growing days from germination to flowering is 40 to 45 days. , controlling the temperature during this period is extremely important for early harvesting of fruits.

From budding to before flowering, the new grape shoots grow faster and the inflorescence organs continue to differentiate. Under normal room temperature conditions, it takes about 40 days from germination to flowering. During the germination period, the room temperature is controlled at 20-28°C during the day and 15-18°C at night; during the flowering period, the room temperature is maintained at 20-25°C during the day, with the highest temperature not exceeding 28°C. , kept at 16~18℃ at night. When the daytime temperature reaches 27°C during this period, ventilation should be provided to cool down to maintain the temperature at around 25°C. The temperature from budding to flowering is high, and the time from budding to flowering is shortened, but it is prone to leggy growth, thin branches, poor differentiation of inflorescences, and small inflorescences, which affects the yield. The temperature is too high during the flowering period, the fruit setting rate is reduced, flower and fruit drop is serious, and leaves are easy to appear. Phenomenon such as yellowing and falling off. The focus of temperature management in this period is to ensure that the night temperature is between 16 and 18°C, and the daytime temperature is controlled between 20 and 25°C, not exceeding 27°C. On sunny days, pay attention to ventilation and cooling during the day.

On cloudy days, while maintaining the temperature, try to ventilate and cool down to prevent the plants from growing too much. The humidity in the germination room is controlled at about 85%. During the flowering period, indoor air humidity should be controlled at around 65%.

5. Temperature control during the fruit expansion period

In order to promote the rapid expansion of young fruits, the temperature in the shed is controlled at 28-30°C during the day and 18-22°C at night. At this time, the outdoor temperature is already high, so pay attention to ventilation so that the daytime temperature in the shed does not exceed 30°C. After the late frost has passed and the temperature in the open field stabilizes above 20°C, the film on the edge of the shed can be removed to make the climate conditions inside the shed similar to that in the open field.

During the berry ripening period (around June 20), in order to increase the nutrient accumulation of the tree and increase the sugar content, the temperature difference between day and night can be increased. During the day, the temperature should still be controlled at 28~30℃, and the maximum should not exceed 32℃. The temperature gradually drops to 15-16℃ or lower at night.

5. Soil, Fertilizer and Water Management

1. Soil

In order to make full use of the land and space in the facility and improve economic benefits, dense planting and planting are often used in protected land cultivation. The form of inter-row intercropping of grapes has high land utilization rate. It is required to choose sandy loam and loam soil with high organic matter content, deep soil layer, loose and fertile soil, good ventilation, strong water retention capacity and good drainage. Diligent plowing and weeding will reduce the harm caused by diseases, insects and weeds.

2. Fertilizer

① Organic fertilizer is used to produce green grapes. The fertilizer used in the protected area should be decomposed organic fertilizer as the base fertilizer. It is required to apply more than 6 cubic meters of organic fertilizer to 667 square meters. , 30 kilograms of the three ingredients and 30 kilograms of potassium sulfate are mixed with organic fertilizer and applied in early to mid-September in combination with autumn plowing.

② Top dressing Germination fertilizer: In order to promote neat germination, apply 15 kg of urea in early February combined with 667 square meters of irrigation water. Topdressing of pre-flowering fertilizer: Topdressing with irrigation before flowering (April 16), topdressing 30 kg of diammonium and 30 kg of potassium sulfate to 667 square meters. Fruit expansion fertilizer: Apply the first fruit expansion fertilizer in early May, and topdress 30 kg of potassium humate fertilizer and 20 kg of diammonium to 667 square meters. The second fruit enlargement fertilizer was applied in mid-May, and 20 kg of humic acid potassium fertilizer was applied to 667 square meters. Spray foliar fertilizer: Starting from the fruit expansion stage, spray 0.3% potassium dihydrogen phosphate or calcium nitrate fertilizer more than 3 to 5 times every 7 to 10 days to promote berry coloring and branch maturity, and increase fruit sugar content and Fruit hardness and enhanced resistance.

3. Irrigation

Grapes in protected areas are mainly humidified through irrigation, and cooled down by covering with film and ventilation. The humidity in the facility affects the growth and development of grapes, especially on germination, fruit setting, and fruit quality. Therefore, during the irrigation process, try to meet the water needs of different growth stages and reduce the air humidity in the shed to reduce the occurrence of diseases.

Irrigation should be determined according to soil, climate and grape growth conditions. Start to water once when the temperature rises, and then water once before flowering, after flowering, during the fruit enlargement stage and during the coloring stage. Irrigate 6 times throughout the growth period.

6. Management of new grape shoots

1. Wiping buds

Wiping buds needs to be done several times. The principle of wiping is: retain the early buds. , wipe off late-germinating buds; leave full buds and remove thin buds; leave buds with ears and remove buds without ears; leave lower buds and remove upper buds; leave main buds and remove secondary buds. The buds should be wiped out in time to reduce the consumption of nutrients. Wipe off the base 30 to 40 centimeters below. If a plant has less than 3 vines or needs to renew vines, leave 1 to 2 buds at the base of the renewal.

2. Determine the branches

Determine the branches as they appear to ensure ventilation and light transmission conditions on the shelf, and save nutrients. One branch is about 25 cm, and one plant should not exceed 7 ears. Generally, 1 branch and 1 bunch of fruit.

3. Topping

The purpose of topping is to stop the extended growth of new shoots, promote inflorescence growth, flowering, and fruit setting, which is beneficial to increasing the fruit setting rate. Topping can be done when the number of leaves is sufficient. Greenhouse grapes should be topping as early as possible. Generally, 4 to 5 leaves should be left above the ear for main tip topping. Remove the secondary shoots, leaving only the top summer bud secondary shoot, leaving 3 to 4 leaves and topping repeatedly to keep the rack surface ventilated and light.

7. Flower and fruit management

Spray the leaves and inflorescences with 0.2% boron fertilizer solution before flowering. Thinning the ears and grains 10 to 15 days after flowering will be carried out according to the fruit setting and growth potential. Strong fruiting branches will have two ears, moderate growth will have one ear, and weak growth will have no ears. Keep 7 ears of fruit per plant and 60 to 80 fruits per ear.

8. Prevention and Control of Diseases and Pests

When the grapes are taken off the shelves, fallen leaves and residual branches should be thoroughly cleaned and burned together. During the growth period, remove auxiliary shoots and tendrils in time to improve ventilation and light transmission conditions. After emergence, spray Baume 3 to 5 degree lime sulfur mixture before germination to eliminate residual pathogens on branches and vines. Before flowering, spray 50% carbendazim 600 times to prevent gray mold. If downy mildew and powdery mildew occur, use separate treatments. Use Bo, Nei, Xingke and other chemicals for prevention and control.