Grape inflorescence shaping and thinning and fruit thinning techniques
First, the inflorescences completely remove the inflorescence on the result branch. Inflorescences are required when the plant is loaded with a large amount of inflorescence. Poorly developed weakly inflorescences and inflorescences that are densely distributed or improperly located are discarded, so that the nutrients are concentrated and supplied to the remaining superior inflorescences. According to the experience at home and abroad, the principle of "strong 2 in 1 weak not to stay" can be adopted as a reference for the florescence order. That is, the strong fruiting branch can retain 2 spikes, the golden mean fruit branch leaves 1 ear, and the weak fruiting branches do not leave inflorescence as much as possible. In addition, the sparse inflorescences can be removed from the flower before flowering until the flowering period.
Second, the axillary spike and inflorescence shaping due to an inflorescence in the grape can have 300 to 1500 flowers, most of the flowers to be dropped in the fruit setting period. Therefore, by removing the inflorescences remaining on the fruiting branches and removing part of the flower buds and flowers, the development of the flowers can be enhanced. Inflorescences are sparsely flowered, usually through the inflorescences and inflorescences. Instead of removing individual flowers, it is often necessary to remove the rachis branches (spiklets) at each level in the inflorescence. It is advisable to carry out shaping of the axillary spikes and inflorescences in order to work together before flowering. It is too late and the fruit setting effect is poor. It is too early, the inflorescence is not stretched enough, and shaping is not very convenient. The degree of axillary spikes is generally about 1/4 to 1/5 of the length of the inflorescence. After tipping, it not only achieves the purpose of removing some of the flowers, but also reduces the risk of the tip of the ear prone to soft tipping or water jar disease.
Thirdly, after the thinning of fruits through the axillary spikes and inflorescence shaping, the number of grains sitting in the inflorescence is generally reduced, but sometimes too many grains are removed in order to produce grapes with a neat crop and large fruit pieces. After fruit thinning is required, the single-grain weight is maintained at 10 to 20 grams and the single ear weight is maintained at 500 to 600 grams. The thinning of fruit is best carried out when the size of the fruit mung bean is once thinning fruit, and after sitting fruit (when the size of the fruit reaches the size of soybeans), the second fruit thinning (setting the fruit) is performed. The thinning of fruit can be performed in conjunction with the axillary spikes and inflorescences to achieve the desired effect.
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