Grape summer pruning is a crucial practice that helps balance the plant's vegetative growth with fruit production. It improves air circulation and sunlight penetration, which promotes better development of clusters and fruits. This process also encourages the growth of new shoots and supports flower bud differentiation, ultimately laying the foundation for high yields and stable production in the following season.
One of the key steps is bud rubbing, which ensures proper light and air flow, helping shoots, flowers, and fruits mature fully. It’s important not to delay this task. In early summer, any sprouts or buds growing near the main buds should be removed promptly to reduce nutrient competition.
After new branches appear, it's essential to remove weak, dense, or non-fruiting shoots based on the condition of the inflorescences. Initially, some excess branches can be left, and then a second round of pruning should be carried out to further refine the structure.
As new shoots grow, secondary shoots may develop between leaf buds. These should be controlled by keeping only the top shoot and one or two leaves, while removing all others. This helps maintain a balanced vine structure.
Topping is another important technique used to protect the fruit. About 5 to 6 days before flowering, leave 6 to 8 leaves above the inflorescence and remove the growing tip. On the main vine, this can be done after the start of autumn.
Thinning inflorescences is also vital. By reducing the number of clusters and axillary spikes, you improve the leaf-to-fruit ratio and balance the tree’s energy. The best time to do this is when the inflorescences are visible but before full bloom. Ideally, complete this task at least two months before flowering. On strong shoots, keep two inflorescences; on medium shoots, one; and on weak ones, none. When thinning, prioritize removing large or super-large inflorescences to ensure uniformity among the remaining ones.
Tying new shoots is necessary once they reach about 30 to 40 cm in height. They should be evenly distributed on the trellis to promote good airflow and prevent wind damage. Leave about one-third of the shoots untied so they can grow upward naturally. This process should be repeated 3 to 4 times during the growing season.
Removing tendrils is an ongoing task throughout the growing season. If left unchecked, they can interfere with operations like winter pruning and harvesting, and they also consume valuable nutrients. Therefore, all tendrils should be removed as soon as they appear.
During the fruit coloring stage, it's important to remove old and shaded leaves around the fruit. This increases light exposure, promotes even color development, and enhances fruit quality.
Finally, tying new shoots again when they reach about 40 cm helps maintain an organized vine structure. Shoots should be spread evenly across the trellis, without crossing, and tied loosely to allow for continued growth. This step is typically repeated three times per growing season.
Edible Corn Starch,Custom Edible Starch,Liquid Starch Edible Powder,Starch Gluten Free
JILIN COFCO BIO-CHEM AND BIO-ENERGY MARKETING CO., LTD , https://www.cofco-biotech.com