The grape spring management mainly has the following four points:
1. Stubbles: In order to reduce the consumption of nutrients, it is advisable to use the grape buds as early as possible. One result usually leaves 3-4 new shoots on the mother branch, and the rest is erased from the base. When wiping buds, try to remove the ear buds or weak buds in the two buds, leaving only one shoot in one bud. In order to ensure the yield, it is also possible to determine whether to leave the first coil when the new shoot grows to 4-5 leaves, but the nutrients are wasted.
2. Rolling musts and tied vines: Grape tendrils and flower spikes are the metamorphosis of the stems. The growth of tendrils will not only consume large amounts of nutrients, but also affect the normal growth of the plants. For this reason, tendrils should be removed as soon as possible to reduce their consumption of nutrients; when the new shoots grow to 25-30cm, the new shoots should be tied to the grape racks, pay attention to the uniform arrangement, and make reasonable use of the racks, which is conducive to ventilation and light transmission. With the constant extension of new shoots, tying should be carried out multiple times and from time to time.
3. Topping: The preserved shoots had five leaves above the panicle before flowering, and 8 leaves were picked up without flowers. After topping, the plants will sprout a large number of secondary shoots, leaving only 1-2 apical shoots at the top and leaving two leaves repeatedly topping the heart. The rest of the secondary shoots are erased.
4. Treatment of flower ear: In order to ensure the fruit setting rate, usually 1/5 of the panicle spike is removed, and 0.3% boron fertilizer plus 0.5% urea is sprayed during the flowering period. Five days after flowering, manual fruit thinning was performed for more fruit. The fruit is generally bagged in early June.
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