The cultivation area of red grape should be free of air and water pollution and have a good water environment. The terrain is higher, preferably sunny and ventilated slope, without large buildings around, dry soil and good watering conditions.

2. Choose high-quality strong seedlings

(1) No virus. Although virus disease can't kill the damaged plants in a short time, it can hinder their growth and development, which can seriously reduce the yield by 2 1.5%-65.8% and reduce the sugar content and quality. Therefore, it is necessary to build the garden through cuttings without big virus collected from vineyards or seedlings supplied by seedling companies.

(2) The variety is pure. Variety purity must be above 98%.

(3) The seedlings are robust. No matter whether it is a self-rooted seedling or a grafted seedling, there should be 5-6 mature segments and well-developed winter buds above the new shoots or grafted parts, and the width of the middle branches should be greater than 0.7 cm. The root system is good, with more than 6 thick roots of 0.2 cm; There are many fibrous roots, which are evenly distributed.

3. Time and method of seedling raising

(1) planting time. Autumn sowing in the north is better than spring sowing, but in order to protect the safety of newly planted seedlings, it is best to sow in spring in cold winter in the north under the condition of convenient irrigation.

(2) Soil preparation before planting. Before planting, a planting ditch with a width of 1 m and a depth of 0.6-0.8 m should be dug according to the row spacing (fence frame 2.5 m, shed frame 4.5-5 m). Backfill organic mixture (wheat straw, chopped corn straw, fallen leaves, sawdust, etc.). ) and soil (according to the ratio of 1: 1- 1: 2) from the bottom of the ditch to about 30 cm above the ground, and then fully irrigated. After the filled soil sinks, it is filled to the ground with a mixture of decomposed manure (4000-5000 kg per mu) and soil. If sowing in spring, the above preparations should be completed in the autumn of the previous year.

(3) Planting method. Before planting, each seedling should be selected and renovated. For seedlings that meet the quality standards, generally cut 3-4 full buds from the buds, cut off the root system from the chopped and moldy parts, and soak the bud branches with 5-degree sulfur mixed solution or 200 times thiram arsenic for 2-3 minutes to eliminate germs and pests on the buds.

In the pre-prepared planting rows, dig 30×30×30 (cm) planting pits every 1.2m, and add 0.3kg urea and 0.2kg diamide to each plant. After the seedlings are into the pit, aim at the row direction, stretch the roots, fill the soil and step on it, and lift it up gently, so that the roots are in close contact with the soil. The suitable planting depth is 65438+ 0-2 buds at the base of branches. Water is permeable after planting. After a few days, loosen the soil and cover it with plastic film (film width 0.8- 1.0) to keep warm and moisturize, so as to facilitate the vigorous growth of seedlings in that year.

4. Fertilizer and water management

It is necessary to adhere to the moderate and reasonable application of nitrogen fertilizer in large chemical fertilizers and increase the proportion of phosphorus and potassium. When preparing soil, apply 5000 kilograms of decomposed farmyard manure per mu, and topdressing nitrogen fertilizer in the growing season; Spraying fertilizer and 3% zinc sulfate on the leaves before germination; Spraying 0.3-0.5% urea and 0.2-0.3% potassium dihydrogen phosphate in the growing season. Water 1 time after each fertilization, but not too much, so as to avoid high humidity and increase the incidence.

Before planting base fertilizer, a large amount of farm manure and phosphate fertilizer should be applied as base fertilizer at one time, and 3000 ~ 5000 kg of fully decomposed manure (preferably sheep manure or chicken manure) and 150 kg of calcium superphosphate can be applied per mu. Dig a trench with a width of 80cm along the planting line (deep soil and surface soil are stacked separately). First, fill a layer of straw, leaves or raw sheep manure at the bottom of the ditch 15 ~ 20cm, then fill the deep soil and a small amount of fertilizer, and fill the surface soil and a large amount of fertilizer. The calcium superphosphate is concentrated in the soil layer 10 ~ 15cm above the ground. After the grape seedlings are planted, a certain amount of base fertilizer is applied every year from the second year. Generally, after the grapes are harvested, a fertilization ditch with a width of 30cm and a depth of 60cm is dug along the side of the planting line 40-50cm away from the seedlings (it can be extended outwards appropriately in the future), and 5000kg of fully decomposed organic fertilizer is applied per mu with 200kg of calcium superphosphate mixed per mu.

Topdressing 1. Rhizosphere fertilization: topdressing the seedlings planted in that year for the first time. When the height of the seedlings is 30 ~ 40 cm, combined with irrigation, a pit with a depth of 5 cm is dug at a distance of 20 cm from the plants, and about 0.05 kg of urea is applied to each plant; Interval 1.5 ~ 20 days, combined with irrigation. 2. The second topdressing: 30 cm from the plant, 5 ~ 10 cm in hole depth, and about 0.1kg of urea per plant; After that, topdressing should be done every 25-30 days, with a distance of 30-40 cm and a hole depth of 5- 10 cm. Urea and diammonium phosphate should be mixed evenly, and15-20kg should be applied per mu. For the last time, diammonium phosphate and potassium nitrate can be mixed or 30 kilograms of special fertilizer for fruit trees can be applied; For some weak seedlings, amino acid liquid fertilizer can be irrigated once every 15 ~ 20 days and continuously for 3 ~ 4 times. Stop topdressing 60 days before the grape seedlings hibernate.

Step 5: plastic trimming

(1) shaping and framing: the main vine is kept at about 1.5m, and 10- 12 fruiting branches are evenly distributed on both sides of the front end, leaving 1 fruiting branches every 20cm, and arranging 1 vegetative branches.

(2) Pruning

(1) Pruning in winter: it should be pruned again in the first 1 year, leaving 1 mother branch with a length of 20 cm, and 1 m main vine in the second year, with 3-5 bearing branches on it, each bearing branch 1 ear. In the third year, the shed has been covered. At this time, the main vine of 1.5-2 meters is left, and the bearing branches of 10- 12 are left on it, and half of them bear fruit. Each fruiting branch has 2-3 buds, the vegetative branch and the preparatory branch are cut off, and 1-2 buds are left for re-cutting.

(2) Pruning in summer: tie the vines, fix the new tips on the scaffolding, distribute them evenly, and occupy space reasonably. In view of the small leaves of Red Earth, leaving 7-8 leaves for coring can control vigorous growth and improve photosynthetic efficiency. For thinning inflorescence and heading, according to the principle of 2: 1 between vegetative branches and fruiting branches, the inflorescence should be thinned on vegetative branches, and the spike tip should be pinched off to make the spike shape inverted trapezoid. When the spike is crowded, some fruit grains should be thinned.

Ear therapy

In order to meet the requirements of high-quality grapes, make the ear beautiful and the size of fruit grains uniform and bright, in addition to strengthening cultivation management, it is necessary to carry out technical treatment on the ear.

1. Sparse ears

In order to prevent the branches from elongation, after the inflorescence appears, at least 2-3 ears should be reserved for each elongated vine according to the overall load on each branch, so as to achieve the purpose of pressing the vine with fruit. All the remaining branches should keep one ear, one ear for each branch, and the second and third ears should be removed.

2. Ear plastic surgery

(1) Particle refinement: Refine small particles, abnormal particles, damaged particles and fruit particles that are too dense and too tight and mutually squeezed. After fruit thinning, the grains kept from squeezing each other, with 40-50 grains for spikelets and 5 1-80 grains for middle spikes; The panicle number is 80- 100, and the average weight per panicle reaches 10- 12g or 13g, which can guarantee about 500g and 700g- 100g per panicle.

(2) Shaping: remove the shoulder-shouldered ear to ensure the ear shape is compact and the ear length is 12- 15 cm. Rack the grapes, and straighten the ear between the branches below the rack surface to make it droop naturally; Cut off the ear whose tip is not elongated or weak, and ensure that the whole ear is 12- 15 cm, and the longest is not more than 20 cm, so that the whole ear is tight but not crowded, loose but not scattered, and the tightness is moderate. In addition, in order to remove the fruit grains that are not well fertilized and cannot develop and expand as soon as possible, and to preserve nutrition, each ear of the flower should be shaken once after withering, so that it will fall off.

3. Drug therapy

Before and after flowering, to prevent the occurrence of botrytis cinerea, 1 fungicide was sprayed, and after 1 week, metalaxyl, Capeton, etc. 1 fungicide was sprayed, and then Bordeaux mixture was sprayed after fruit setting.

bale

Bagging is mainly to ensure that the ear is not polluted by pesticides, dust, soil and so on. , reduce the harm of pests and diseases and birds, prevent the ear and leaves from rubbing against each other to damage the fruit surface, avoid sunburn of fruit particles or excessive color and depth, and prevent fruit cracking and hail from damaging the fruit surface. Bagging should be done in time after ear thinning. Before bagging, spray 1 times 1:0.7:200 times bordeaux mixture on the ear to kill the germs attached to the ear. After the fruit powder solution is air-dried, put on a paper bag, fasten the upper mouth of the paper bag on the old vine, and cut a small hole at the two corners of the lower mouth to facilitate ventilation. Paper bags are generally 25-30cm long and 17-20cm wide, depending on the size of the ears. The paper bag should be a transparent paper bag soaked with grape bactericide or a paper bag with newspaper paste.

Step 5: shoot tip treatment.

In order to promote the development of fruit and improve the sugar content of fruit, leave 10- 15 leaves above the ear for coring, and leave 4-5 mature leaves for coring for the growing secondary branches as appropriate. As a result, the leaves below the ear of the branch are removed to facilitate ventilation and light transmission. After August, cut the second section of the fruiting branch twice with an interval of 0.5- 1 cm, and remove the tendrils in time when you see them.

Take out the bag

Remove the paper bag about 20 days before harvesting to promote the fruit to increase sugar and color. Turn the ear upside down after taking off the bag to make the color of the whole ear uniform.

storage technology

1. warehouse disinfection

Liaoning Gaizhou Hongti Grape

Before storing red grapes, the warehouse should be fully disinfected to prevent the storage warehouse from breeding germs and pests.

Step 2 save materials

(1) packaging: a fresh-keeping packaging box for storing red grapes, the content of which should be less than 5 kg, and a layer of fruit, which can be made of wooden cases, cartons or plastic boxes.

(2) Fresh-keeping bags: When choosing fresh-keeping bags, we should pay attention to choosing PVC or PE special bags with controlled atmosphere and moisture permeability. This kind of bagging has the advantages of light coagulation or even non-coagulation, little change in grape quality and good green-keeping performance of fruit stems. However, PVC bags are difficult to open, so they should be purchased about one month in advance, and the fresh-keeping bags should be checked for leaks before bagging grapes.

(3) Preservatives: The research shows that red grapes are sensitive to oxygen, so CT compound preservatives should be selected, including CT2, CT 1 and humidity-regulating preservative film. The dosage is 7 packages of CT2, 1 package of CT 1, 1 piece of humidity-regulating preservative film per 5 kg of grapes.

3. Harvest and post-harvest treatment

Grapes used for storage must be harvested after the dew is completely dry in the morning. Two days before harvesting, the special preservative (food additive type) for red extraction should be sprayed on the ear, and it can be used with fresh-keeping tablets after harvesting to obtain better storage effect. Red grape varieties are not resistant to oxygen, so using preservatives before harvesting is one of the key technologies to prolong storage period and prevent mildew during storage. Grape berries are particularly vulnerable to mechanical damage, so they should be handled with care during harvesting, packaging, transportation and storage to avoid or reduce the damage caused by bumping, squeezing, friction and vibration. When harvesting, it is forbidden to use portable fruit-pulling granules and inverted fruit boxes. After harvesting, the diseased fruit, bruised fruit, green fruit and small fruit particles should be removed immediately, and the ear of the fruit should be gently placed in a box lined with PVC or PE special fresh-keeping bags for grapes. Immediately after packing, it should be transported to the pre-cooling room for pre-cooling. The time from harvesting to precooling should not exceed 12 hour, and the precooling speed should be as fast as possible.

4. Rapid precooling and storage

After the grapes are transported to the pre-cold storage, the bag mouth should be opened for pre-cooling, and the pre-cooling temperature should be-1℃ to -2℃ to reduce the temperature of the grapes as soon as possible. When the fruit temperature drops to 0℃ within 24 hours, put the preservative into a bag according to the use requirements, coat the wrapped preservative on the grapes with double-layer paper, then tie the bag mouth tightly and store it at-0.5 0.5℃. In order to prevent the damage caused by preservative release and mildew in the early stage, it is one of the key technologies to establish a precooling room to prevent condensation in the late stage of bagging.

5. How to use the preservative

Red grapes must be packed in a single box, and the preservative can only be put in when the temperature reaches 0℃ after precooling. On the premise of keeping the fruit temperature at 0℃ and preventing dew condensation, compound preservative was used, and the dosage was 7 packs of tablet preservative and 1 kraft paper packaging fresh-keeping pad per 5 kg. The use method is as follows: first, put 1 piece of paper with strong water absorption on the upper part of the grape, with the length of the paper being more than 30cm and the width being more than 20cm; ; Put the 1 kraft paper preservative pad on the pad paper, then punch two holes in each package of tablet preservatives with a pin, put seven packages of tablet preservatives on the fresh-keeping pad, and then cover it with the pad paper to ensure the uniformity of drug release.

6. Storage period management

(1) temperature management: during storage, the storage temperature should be kept at-0.5 0.5℃, and the fluctuation of storage temperature should be less than 0.5℃. Excessive fluctuation of storage temperature will easily lead to dew condensation in the bag, which will lead to fruit rot and phytotoxicity.

(2) Ventilation: Although the respiratory metabolism of postharvest red grapes is weak at low temperature, it is still necessary to ventilate the warehouse during storage, which is beneficial to the storage of red grapes.

(3) In the process of storage, we should always check the storage of grapes. If the grape stems are found to be dry, brown, rotten or have serious phytotoxicity, they should be sold in time.