When the grapes bloom, there can be 300-1500 flowers in the inflorescence, but most of the flowers and fruits will fall during the fruit setting period. If the inflorescence remaining on the fruiting branches is thinned, the development of the remaining flowers can be strengthened; the following grape inflorescences The finishing method is for reference in production.
One, thin grape inflorescence method
This method refers to removing the entire inflorescence on the fruiting branches of the grape. When the grape plant load is large and the inflorescence is too much, the inflorescence needs to be thinned. Weak and poorly-developed flowers and inflorescences that are too densely distributed or located in an inappropriate position are sparsely removed, so that the nutrient is concentratedly supplied to the fine inflorescences left behind. In addition to the total plant load, it also depends on the growth of the fruiting branches.
Generally, the strong fruit branch has two or more ears, which can develop well, and it can also be used as a good fruit mother branch for the next year. The weak fruiting branch should not be used as the fruiting mother branch for the next year. According to many years of experimentation, the principle of "Zhuang 2 in 1 weak and no remaining" can be adopted for varieties such as Rose Fragrant and Kyoho, as a reference when thinning the inflorescence, that is, strong fruiting branches can retain 2 ears, and moderate fruiting branches can retain 1 ear. , Weak fruiting branches try not to leave inflorescences. The thinning of the inflorescence can be carried out in conjunction with the removal of buds and shoots, or on the basis of removing the shoots, from before to the flowering stage. From the perspective of nutrient conservation, it should be carried out as soon as possible.
2. Pinching spike and inflorescence shaping method
This method is achieved by pinching the tip of the inflorescence and shaping the inflorescence. Usually it is not to remove individual flowers, but to remove all levels of cob branches (spikelets) in the inflorescence. Pinching spikes and inflorescence shaping should be carried out within a week before flowering. Too late, the effect of promoting fruit setting is poor; too early, the inflorescence is not stretched enough, it is not very convenient to shape. Generally, the degree of pinching the tip of the ear is generally 1/4-1/5 of the length of the inflorescence for Rose Fragrance and Kyoho. After pinching the tip of the ear, it not only achieves the purpose of removing part of the flowers, but also reduces the risk of soft tip or water jar disease at the tip of the ear.
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