Good flower and fruit thinning, high grape yield

Timely and appropriate thinning of flowers and fruits is one of the important measures to overcome grape size and realize stable yield, high yield and high quality. The specific methods are as follows: first, sparse the inflorescence to remove the inflorescence on the fruiting branch. When the plant load is large and the inflorescence is too much, it is necessary to sparse the inflorescence. Thinning out poorly developed weak inflorescences and well-distributed or improperly positioned inflorescences, so that nutrients are concentrated and supplied to the retained fine inflorescences. According to the experience at home and abroad, the principle of weak inflorescence in Zhuang 2 can be used as a reference for inflorescence thinning. That is to say, the strong fruiting branch can retain 2 ears, the moderate fruiting branch can keep 1 ear, and the weak fruiting branch should not leave inflorescence as far as possible. in addition, sparse inflorescence can be removed from pre-flowering to flowering stage on the basis of shoot removal. Second, pinching ear tip and inflorescence shaping because there are 300-1500 flowers in a grape inflorescence, most of which will fall in the fruit setting period. Therefore, the development of the remaining flowers can be enhanced by thinning the inflorescences retained on the fruiting branches and removing some buds and flowers. Inflorescence thinning is generally achieved by pinching inflorescence tip and inflorescence shaping. It is usually not to remove individual flowers, but to remove all levels of rachis branches (spikelets) in inflorescence. It is appropriate to shape the ear tip and inflorescence before flowering, too late, the fruit setting effect is poor, too early, the inflorescence is not stretched enough, and the shaping is not very convenient. The degree of the tip of the ear. Generally pinch off the long inflorescences of 1-4-1-5 or so. After pinching the ear tip, it not only achieved the purpose of removing some flowers, but also reduced the risk of soft tip or water pot disease at the ear tip. Third, after pinching the tip of the ear and shaping the inflorescence, the number of grains sitting in the inflorescence decreases a lot, but sometimes in order to produce grapes with neat ears and large grains, too many grains have to be removed. After fruit thinning, the weight of single grain should be kept at 10-20 grams and the weight per panicle should be kept at 500-600. Fruit thinning is best to carry out a fruit thinning when the fruit is the size of mung beans, sit down the fruit (when the fruit reaches the size of soybeans (4458,-23.00,-0.51%), and then carry out the second fruit thinning (fixed fruit). Fruit thinning can be carried out in conjunction with ear tip pinching and inflorescence shaping, which can achieve ideal results.