I. Variety selection

Early, middle and early maturing varieties in greenhouse in our region are Auguste, which have a short growth period, and generally only take about 12 days from germination to fruit ripening. Through a series of management such as heating in solar greenhouse, the early-maturing grapes were harvested on June 16th, nearly two months earlier than the same variety cultivated in the open field. Even if cultivated in plastic greenhouse with poor thermal insulation performance, they were harvested about one month earlier than the open field.

Second, the cultivation form

In order to facilitate management and early intercropping, it is necessary to ventilate and transmit light, so as to avoid affecting the growth and fruit due to the shade of the back roof. It is appropriate to choose the greenhouse with civil structure for cultivation, planting in the north-south direction, with a row spacing of .5×1.5 meters and 889 plants in 667 square meters.

Third, pruning

Fan pruning method is adopted in our district. After the planted seedlings germinate, two robust new shoots are selected and cultured into main vines, and when the new shoots grow to 1.2 ~ 1.5 meters, the core is removed, and two leaves are left on the secondary shoots after the core removal. When pruning in winter, all the secondary shoots are cut off, leaving only two main vines with a length of 1.2 ~ 1.5 meters and a thickness of .8 ~ 1 cm.

after the bud eyes germinated in the second year, all the sprouting eyes below 5 cm at the base of the main vine were erased, and one fruiting branch was left every 2-25 cm on both sides of the main vine above 5 cm, and 4-5 fruiting branches were left on each main vine. During winter pruning, except for the extension branch with 5-7 nodes at the top of the main vine to expand the crown, the rest are all cut into fruiting mother branches with 2-3 buds at the base. After the tree is basically formed, the cultivation will continue according to the pruning method in the second year.

IV. Temperature and humidity management

1. Time for uncovering and covering the film

Generally, cover the film before the first frost to protect the grape leaves, prolong the photosynthesis time of the leaves, and make the fruits and vines mature better. Due to the different climatic conditions in different places, the time of uncovering and covering the film is different. It is better to buckle the film before winter in Bole area (about late October to early November).

Generally, uncovering the film is carried out in the first half of July when the late frost has passed and the open air temperature is stable above 2℃.

After the greenhouse is covered with plastic film, when the air temperature in the greenhouse drops below 5℃, it is necessary to cover the straw curtain at night to keep warm, and then open the straw curtain during the day to keep the temperature in the greenhouse at a high level, so as to ensure the full maturity of grape fruits and shoots. After curtain covering begins, it is required to uncover the curtain 1 hour after sunrise and cover the curtain 1 hour before sunset to improve the thermal insulation effect in the protection facilities.

don't open the curtain after the grapes fall in the greenhouse and finish the winter cutting until the next year's temperature rise, so that the grape plants can sleep in low temperature and darkness.

2. Heating to accelerate germination

Generally, the natural dormancy period of grapes ends in about 2 months. At this time, the film solar greenhouse can be uncovered, heated and germinated, that is, the straw curtain is uncovered at 11 am and covered at 4 ~ 5 pm to promote the gradual increase of the temperature in the greenhouse. Generally, it takes 3 ~ 4 days to raise the temperature and accelerate germination before the bud eyes can germinate.

3. Heating to accelerate germination

In order to shorten the time of accelerating germination, heating to accelerate germination in advance after New Year's Day, so as to advance the market time of fresh fruits. Generally, the fire will be started to heat up in our district on January 15th, and it is required to keep 15 ~ 2℃ during the day and 5 ~ 1℃ at night in the first week of heating. In the second week, keep 15 ~ 2℃ during the day and 1 ~ 15℃ at night; In the third week, keep 2 ~ 25℃ during the day and 1 ~ 15℃ at night; In the fourth week, it was kept at 25 ~ 28℃ during the day and 13 ~ 15℃ at night; In the fifth week, it was kept at 25 ~ 28℃ during the day and 13 ~ 15℃ at night; In the sixth week, the temperature was kept at 25 ~ 28℃ during the day and 13 ~ 15℃ at night. On February 25th, all the buds had sprouted. On March 26th (when the outside temperature reaches 15℃ in sunny days and the inside temperature reaches 28℃), the heating is stopped to accelerate germination. Generally, the heating time is 2 and a half months.

4. Temperature and humidity control from germination stage to flowering stage

Under the condition that the temperature is normal and there is no big cold current, the growth days from germination to flowering stage are 4-45 days. Controlling the temperature during this period is extremely important for early fruit harvesting.

from germination to flowering, the new shoots of grape grow faster and the inflorescence organs continue to differentiate. Under normal room temperature, it takes about 4 days from germination to flowering, and the room temperature is controlled at 2 ~ 28℃ during the germination period and 15 ~ 18℃ at night. During the flowering period, the room temperature is kept at 2 ~ 25℃ during the day, with the maximum not exceeding 28℃, and it is kept at 16 ~ 18℃ at night. During this period, when the daytime temperature reaches 27℃, it should be ventilated and cooled to keep the temperature around 25℃. The temperature from germination to flowering is high, and the time from germination to flowering is shortened, but it is easy to grow in vain, the branches are thin, the inflorescence differentiation is poor, and the inflorescence is small, which affects the yield. The temperature during flowering is too high, the fruit setting rate is reduced, the flowers and fruits are seriously dropped, and the leaves are prone to yellowing and falling off. The key point of temperature management in this period is to ensure that the temperature at night is 16 ~ 18℃, control the temperature during the day at 2 ~ 25℃ and not exceed 27℃, and pay attention to ventilation and cooling during the day on sunny days. On cloudy days, under the condition of ensuring the temperature, try to cool down and prevent the plants from growing in vain. The humidity in the germination room is controlled at about 85%. It is better to control the indoor air humidity at about 65% during flowering.

5. Temperature control during fruit expansion

In order to promote the rapid expansion of young fruits, the temperature in the shed was controlled at 28 ~ 3℃ during the day and 18 ~ 22℃ at night. At this point, the outdoor temperature is high, so pay attention to ventilation, so that the daytime temperature in the shed does not exceed 3℃. After the late frost, when the open air temperature is stable above 2℃, the film on the edge of the shed can be removed, so that the climate conditions in the shed are similar to those in the open air.

In the berry ripening period (around June 2th), in order to increase the nutrient accumulation and sugar content of the tree, the temperature difference between day and night can be increased, and it should be kept at 28 ~ 3℃ during the day, with the maximum not exceeding 32℃, and the temperature will gradually drop 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 the economic benefits, the protected cultivation mostly adopts the form of close planting and intercropping between rows of grapes, with high land utilization rate. It is required to choose sandy loam and loam with high organic matter content, deep soil layer, loose and fertile soil, good ventilation, strong water retention and good drainage. Diligent cultivation and weeding can reduce the harm of diseases, insects and weeds.

2. Fertilizer

① Organic fertilizer is used to produce green grapes, and the fertilizer used in the protected field should be based on decomposed organic fertilizer, requiring more than 6 cubic meters of organic fertilizer to be applied to 667 square meters, and 3 kilograms of three materials and 3 kilograms of potassium sulfate should be mixed with the organic fertilizer, and applied in the first half of September in combination with autumn tillage.

② Top dressing and germination accelerating fertilizer: In early February, 15 kilograms of urea was applied in combination with 667 square meters of irrigation water. Topdressing before flowering: topdressing before flowering (April 16) combined with irrigation, topdressing 3 kg diammonium and 3 kg potassium sulfate in 667 square meters. Fruit swelling fertilizer: the first fruit swelling fertilizer was applied in early May, and 3 kg humic acid potassium fertilizer and 2 kg diammonium were topdressing 667 square meters. In mid-May, the second fruit swelling fertilizer was applied, and 2 kilograms of humic acid potassium fertilizer was applied to 667 square meters. Spraying foliar fertilizer: Spraying .3% potassium dihydrogen phosphate or calcium nitrate fertilizer for more than 3-5 times every 7-1 days from the fruit expansion period to promote berry coloring and vine maturity, improve fruit sugar content and fruit hardness, and enhance resistance.

3. Irrigation

Grapes in protected areas are mainly humidified by irrigation, and cooled by film laying and ventilation. The humidity in the facility affects the growth and development of grapes, especially the germination, fruit setting and fruit quality. Therefore, in the process of irrigation, we should try our best to meet the demand for water at different growth stages and reduce the air humidity in the shed to reduce the occurrence of diseases.

Irrigation should be based on soil, climate and grape growth. At first, the temperature was raised and irrigated once to make it permeable, and then the water was irrigated once before flowering, once after flowering, once during fruit expansion and once during coloring. Irrigation 6 times during the whole growth period.

VI. Management of grape shoots

1. Bud wiping

Bud wiping needs to be carried out several times. The principle of bud wiping is: keep the buds that germinate early and erase the buds that germinate late; Leave full buds and remove thin buds; Buds with fruit ears are left, and buds without fruit ears are removed; Leave the upper bud to the upper bud; Leave the main buds to the secondary buds. Bud smearing should be carried out in time to reduce the consumption of nutrients, and the base should be erased below 3 ~ 4 cm. If one plant has less than 3 vines or needs to be updated, 1 ~ 2 buds should be left at the updated base.

2. Set branches

Set branches according to the ear, ensure the ventilation and light transmission conditions of the shelf surface, and save nutrition. It is appropriate to have one branch of about 25 cm, one plant with no more than 7 ears of fruit, and generally one branch with one bunch of fruit.

3. coring

the purpose of coring is to stop the growth of new shoots and promote the growth, flowering and fruit setting of inflorescences, which is conducive to improving the fruit setting rate. If you have enough leaves, you can pick the core. Grapes in greenhouse should be picked early. Generally, 4 ~ 5 leaves should be left above the ear for picking the core of the main shoot. Remove the secondary tip, leaving only one secondary tip of summer bud at the top, leaving 3 ~ 4 leaves for repeated coring, and the cage surface is ventilated and light-permeable.

VII. Flower and fruit management

Before flowering, spray the leaves and inflorescences with .2% boron fertilizer solution, and sparse the ears and grains according to the fruit setting situation 1-15 days after flowering, leaving two ears for the strong-growing fruiting branches, one ear for the moderate-growing fruiting branches and one ear for the weak-growing fruiting branches. Keep 7 ears of fruit per plant and 6 ~ 8 grains per ear.

VIII. Prevention and control of pests and diseases

When the grapes are taken off the shelf, thoroughly clean the fallen leaves and branches and burn them centrally. During the growth period, the secondary shoots and tendrils should be removed in time to improve the ventilation and light transmission conditions. Spraying Bubomei 3 ~ 5 degree sulfur mixture before germination after excavation to eliminate residual germs on branches and vines, spraying 5% carbendazim 6 times solution before flowering to prevent gray mold, and preventing downy mildew and powdery mildew with Cobo, Essentials and Spray respectively.