Greenhouse vine cultivation techniques

Core Tips: First, the selection of varieties of varieties of greenhouses in our district early varieties of early maturing as early as August, August, etc., these varieties of short growth period, generally from the bud to the fruit mature only about 120 days. Through a series of management including heating in a solar greenhouse, the early-maturing grapes were harvested and marketed on June 16th, two months earlier than the same variety cultivated in the open field, and even when cultivated in plastic greenhouses with poor thermal insulation properties, they were exposed. I. Variety selection

The early-maturing varieties used in the greenhouses in our district are early-middle-early-early, Auguste, etc. These varieties have a short growth period, and generally only about 120 days from budding to fruit ripening. Through a series of managements such as warming in a solar greenhouse, the early-maturing grapes were harvested and marketed on June 16th, nearly two months earlier than the same variety cultivated in the open field, and were even cultivated in plastic greenhouses with poor thermal insulation properties. Earlier harvest for about 1 month.

Second, the form of cultivation

To facilitate the management, to facilitate the previous period, must be air and light, in order to avoid the impact of growth and results due to the overcast after the roof, the choice of civil engineering greenhouse cultivation is appropriate, planting north and south, spacing of 0.51.5 meters, 667 square The number of rice plants was 889.

Three, pruning

Our area adopts fan-shaped pruning method. After planting seedlings germinate, choose to keep two robust new shoots to grow into main vines. When the new shoot grows to 1.2 to 1.5 meters, it will be picked up. After picking the heart, the secondary shoots will leave 2 leaves to pick up the heart repeatedly. During winter pruning, all secondary shoots are cut, leaving only two main vines that are 1.2 to 1.5 meters long and 0.8 to 1 centimeter thick.

After germination in the second year of germination, the germinating eyes below 50 cm in the main vine were all wiped out, and the main vines of more than 50 cm were left with a result of branch results every 20-25 cm. Each main vine was left with 4 to 4 5 result branches. In winter, except for the top of the main vine, one extension branch from 5 to 7 knots is reserved, and the canopy is expanded. The rest of the remaining 2 to 3 buds are shortly cut into the resulting mother branches. After the basic formation of the tree shape, press the 2nd. The annual pruning method continues to be cultivated.

Fourth, temperature and humidity management

1. Expose, cover film time

Generally, the film is covered before the beginning of the frost to protect the grape leaves and extend the photosynthesis time of the leaves, so that the fruits and vines mature better. Due to the different climatic conditions in different regions, there are differences in the timing of the exposing and filming. It is better to buckle the membrane before entering winter (about late October to early November) in Bole area.

Unmasking is generally performed after the night frost has passed and the open air temperature is stable above 20°C. The time is mid-July.

After the film covering the greenhouse, when the temperature in the general shed falls below 5°C, it is necessary to cover the straw curtain at night and then open the straw curtain during the day so that the temperature in the shed can be maintained at a relatively high level, so as to ensure that the grapes The full bloom of buds. After the curtain has started, it is required to unwind the curtain 1 hour after sunrise and curtain 1 hour before sunset to improve the insulation effect in the protection facilities.

After the deciduous grapes in the greenhouse and the winter shears are completed, they should not be uncovered until the temperature increases in the second year, so that the grape plants dormant in the dark and dark conditions.

2. Warming and germination

The natural dormancy period of grapes generally goes through about 2 months. The film solar greenhouse can be opened at this time to warm up the germination, that is, at 11 am to unfold the straw curtain, 4 to 5 pm to cover the straw curtain, in order to promote the gradual increase in temperature within the shed. Warming and germination usually takes 30 to 40 days to germinate.

3. Warming and germination

In order to shorten the germination time, the germination should be warmed up in advance of New Year's Day to advance the time for fresh fruit to be marketed. Our district usually begins to heat and warm up on January 15th. During the first week of warming, it is required to maintain 15~20°C during the day and 5~10°C during the night. During the 2nd week, it stays at 15~20°C during the day and 10～15°C during the night. 3 weeks to maintain the daytime 20-25 °C, night 10-15 °C; 4 weeks to maintain the daytime 25 ~ 28 °C, night 13 ~ 15 °C; 5 weeks to maintain the daytime 25 ~ 28 °C, night 13 ~ 15 °C; 6 weeks Keeping 25-28°C during the day and 13-15°C during the night, buds have germinated on February 25th. On March 26th (when the outside temperature reached 15°C and the temperature inside the shed reached 28°C), germination was stopped. The general heating time is two and a half months.

4. Temperature and humidity control from the bud to the flowering stage

With normal temperatures and no major cold invasion, the number of days from the bud to the flowering stage is 40 to 45 days. Controlling the temperature during this period is extremely important for early harvesting of fruit.

From sprouting to flowering, grape shoots grow faster and inflorescence organs continue to differentiate. Under normal room temperature conditions, it takes about 40 days from budding to flowering. The germination period is controlled at 20-28°C during the day and 15-18°C during the night. At room temperature, it is maintained at 20-25°C during the day and the maximum is not more than 28°C. It is maintained at 16-18°C during the night. When the temperature reaches 27°C during the day, ventilation should be used to reduce the temperature and maintain the temperature at about 25°C. The temperature from the bud to the flowering stage is high. The time from budding to flowering is shortened, but it is prone to leggy, thin branches, poor inflorescence differentiation, small inflorescences, affecting yield, high temperature during flowering, reduced fruit setting rate, serious flowering and falling, and easy emergence of leaves Yellowing and other phenomena. The focus of this period of temperature management is to ensure that the temperature at night is between 16 and 18°C. The temperature during daytime control is between 20°C and 25°C and no more than 27°C. During sunny days, attention should be paid to ventilation and cooling. In the case of cloudy weather, try to reduce the temperature and prevent the plants from becoming long. The bud's indoor humidity is controlled at about 85%. Indoor air humidity during flowering should be controlled at about 65%.

5. Temperature regulation during fruit enlargement

In order to promote the rapid expansion of young fruit, the daytime temperature in the shed is controlled at 28 to 30°C and is maintained at 18 to 22°C at night. At this time, the open air temperature is already high, pay attention to ventilation, so that the daytime temperature within the shed does not exceed 30 °C. After the night cream, when the open air temperature is stable above 20°C, the membrane of the shed edge can be removed, so that the weather conditions in the shed are similar to the open ground.

The ripe period of berry (around June 20), in order to increase the nutrient accumulation of the tree and increase the sugar content, it can increase the temperature difference between day and night. The temperature is still controlled at 28～30°C during the day and the maximum is not more than 32°C. The nighttime temperature gradually drops to 15～ 16 °C or less.

V. Soil and Fertilizer Water Management

Soil

In order to make full use of the land and space within the facility and increase economic efficiency, protected land cultivation mostly uses dense planting and intercropping of grapes, which has a high land utilization rate. It is required to use sandy loam soil and loam soil with high organic matter content, deep soil layer, loose fertility, good ventilation, strong water retention, and good drainage. Weeding and weeding reduce weeds, insects, and grasses.

Fertilizer

1Organic fertilizer for the production of green grapes, the fertilizer used in the protection of the land should be decomposed organic fertilizer as a base fertilizer, require 667 square meters of organic fertilizer over 6 cubic meters, three materials 30 kilograms, potassium sulfate 30 kilograms together with organic fertilizer, In combination with autumn ploughing in mid-September.

2 Dressing Fertilizer Fertilizer Fertilizer: To promote germination and neatness, in early February, 15 kg of urea was applied with 667 m2 of irrigation water. Before applying fertilizer, the fertilizer was applied before irrigation (April 16th) in combination with irrigation, top dressing of 667 m2 was 30 kg of diammonium and 30 kg of potassium sulfate. Fruit enlargement and fertilizer: The first fruit enlargement and fertilizer is applied in early May, and 667 square meters is followed by 30 kg of potassium humate and 20 kg of diammonium. In the middle of May, the second fruit enlargement and fertilizer was applied, and 667 m2 was followed by 20 kg of potassium humate. Spraying foliar fertilizer: from the fruit enlargement period, spraying 0.3% potassium dihydrogen phosphate or calcium nitrate fertilizer every 3 to 5 times every 7-10 days to promote berry coloring and dendrite maturation, and to increase fruit sugar content and Fruit hardness, enhanced resistance.

3. Irrigation

Grapes in protected areas are mainly humidified by irrigation and cooled with membranes and ventilation. The humidity in the facility affects the growth and development of the grapes, especially the germination, fruit setting and fruit quality. Therefore, in the irrigation process, as much as possible to meet the water needs of different growth periods, reduce the humidity of the shed to reduce the incidence of disease.

Irrigation should be based on soil, climate and grape growth. Warming irrigation began once permeated, and water was irrigated once before flowering, after flowering, during the period of fruit enlargement and during the coloring period. Irrigate 6 times throughout the growing period.

VI. Management of grape shoots

Wipe the bud

The buds need to be divided into several times. The principle of eradicating the buds is to retain the early germinating buds, to erase the buds that have germinated at a later time; to leave full buds to thin thin buds; to leave the buds of the ear to go to the buds without ear buds; to leave the buds to go The upper bud; leaving the main bud to the accessory bud. The buds should be promptly carried out to reduce the consumption of nutrients. The base should be wiped away from 30 to 40 cm, and less than 3 vines must be renewed or vines must be renewed, leaving 1-2 buds at the renewal base.

2. Branching

See spikes and branches, to ensure that the plane ventilation and light conditions, save nutrition, a branch of about 25 cm, 1 not more than 7 ear fruit is appropriate, usually a branch of a string of fruit.

3. Topping

The purpose of topping is to stop growth of new shoots, promote inflorescence growth, flowering, fruit setting, and help increase the fruit setting rate. Enough for the number of leaves can be topping, the greenhouse grape should be picked up early, the main tip of the picking heart generally stay in the ear above 4 to 5 leaves topping. Auxiliary tip, leaving only the top of a summer bud shoot, leaving 3 to 4 leaves repeated topping, keeping the plane ventilation and light.

Seven, flower and fruit management

Before spraying, the leaves and inflorescences were sprayed with 0.2% boron fertilizer solution. After 10-15 days of flowering, sparse grains were spayed according to the fruit setting. The strong growth results left two spikes on the branch. The weak result leaves no ears. Each ear retains 7 fruit, leaving 60-80 grains per ear.

VIII. Pest Control

When the grapes are racked, thoroughly clean the fallen leaves and the broken branches and burn them together. During the growth period, the auxiliary tip and tendril shall be removed in time to improve the ventilation and light transmission conditions. After excavation, it was sprayed with 3~5 degree lime sulfur before germination to eliminate residual pathogens on the shoots. Spray 50% carbendazim 600 times before flowering to control gray mold. Downy mildew and powdery mildew occurred separately. Bo, necessary, spray grams and other agents for prevention and treatment.

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