Facility viticulture can improve the environmental conditions for grape growth and development, such as moisture, temperature, etc., mainly including rain shelters, greenhouses and solar greenhouses. In the previous issue, we have introduced the rain cultivation of grapes, and today we will talk about the temperature and humidity management of grapes in greenhouses.
Greenhouse grapes in the south of the Yellow River and the Yangtze River basin are mostly north-south arched plastic greenhouses;The temperature in the northern region is low, and the solar greenhouses mostly adopt the east-west micro-arch type, and there is a back wall on the north side. Greenhouse grapes are of better quality than open-field grapes, less affected by the weather, and can also reduce the number of mowing and insect control, promote early ripening of grapes, seize the market in advance, and obtain higher returns. However, greenhouse grapes require more investment in the early stage, the planting area is limited, the management technical requirements are higher, and the management cost is relatively high.
From harvest to dormancy, the key to management is to control the temperature in the shed in the early stage to meet the cold demand of the grapesMulching film in the middle and late stages to increase ground temperature;And then break the dormancy in the later stage. After harvesting, before the grapes go dormant, the vines will enter the nutrient accumulation and reflux, and the winter buds will continue to form and develop, so that the trees will grow robustly, the branches will mature sufficiently, and the flower buds will be well differentiated, laying the foundation for the next year's fruit. After the leaves dry or have fallen leaves, the grapes go dormant, usually from mid-to-late November to late February. After the leaves have fallen, it is necessary to allow the grapes to survive a proper cold temperature exercise (there is a temperature below 7.).2 of the cryogenic phase), complete the dormancy.
The key to management is to heat up and keep warm. Greenhouse grapes, the heating time is determined, must meet the cooling demand of cultivated grape varieties, but also consider the greenhouse insulation effect, if the temperature is not good heat preservation will cause losses. It generally takes 20-30 days to heat up to bud bud stage, grapes from the beginning of heating to bud germination, the effective accumulated temperature is 450 -500, the first week of unveiling the curtain to heat up, the temperature in the greenhouse should be maintained at about 20 during the day, 10 -15 at night, and gradually raised to 25 -27 during the day, the most high can not exceed 30, and the night is kept at 15 -18, and the air humidity should be about 90% higher.
Generally, the greenhouse will start to heat up in early December, and the greenhouse without heating will start to heat up in early January, and the grapes will begin to bud after 30-40 days of warming exercise (2-3 weeks before warming can be covered with mulch film to increase soil temperature). 15-20 days before the greenhouse grapes are warmed, apply 1:5 lime nitrogen solution or 10-20 times of monocydiamide solution to break the bud eye to break the sleep to germinate early (if the dormancy is good, you can not need to break the sleep treatment).
From budding to flowering, the key to management is to control the temperature and humidity not to be too high. At this time, the main shoots of the grapes grow from the initial stage to vigorous growth, and the new shoots grow and the fruit ears are further differentiated. The temperature is controlled at 25 -28 during the day, and the humidity is kept at about 15 at night, and the humidity is kept at about 50%.
During the flowering period, the key to management is to maintain flowers and fruits by regulating temperature, humidity and other measures to improve fruit set. It usually lasts 7-12 days from the first flowering period to the end of flowering, when the temperature in the shed reaches 20-25 and the grapes begin to bloom. During this period, the temperature is controlled at 28 -30 during the day and 15 -18 at night, and the humidity is about 50%. When the temperature is low (less than 25) and the humidity is high, the anthers are not easy to crack, and the pollination is poor, and the temperature is greater than 35 to inhibit flowering pollination, and high temperature and high humidity during the flowering period are easy to cause gray mold.
During the flowering period, the soil moisture is too much and the root system will have poor respiration, which will cause flower and fruit drop. It has been topdressed before flowering, and it is no longer topdressing at this stage, nor is it sprayed, so as not to affect flowering and fruit setting.
During the fruit growth period, the key to management is temperature and humidity to promote fruit expansion. Keep 25-28 during the day, 18 or more at night, and 60-70 relative humidity. When the average temperature of the outside day and night is stable to more than 20, remove the skirt film and leave the sky film. The young fruit needs a lot of water in the expansion stage, generally 7-10 days need to be irrigated once, and a small amount of water is given in the hard core stage. This period requires a lot of nutrients, to timely top dressing, mainly phosphorus and potassium fertilizers, but also to deal with the secondary shoots in time, when the fruit is colored, stop the topping of the secondary shoots.
When the young fruit soybean grains are large, the fruit should be thinned and bagged, and the fruit ears that need to be bagged should be soaked in 1000 times of 70% methyl tobuzine wettable powder for 1 time, and the liquid should be bagged after drying, and it is best to complete it 20-40 days after flowering. In this period, white rot, downy mildew, and gray mold are prevented, and Bordeaux liquid, carbendazim, azoxystrobin, thiophanate-methyl and other agents are sprayed alternately.
The key to management is to control soil moisture and air humidity, reduce irrigation, prevent drought and irrigation, and stop irrigation in the later stage. From the beginning of the berries to the stage of full ripeness, the temperature is maintained between 28 -30 during the day and 15 -20 at night, and the air humidity is about 50%. In addition, according to the tree and orchard, do a good job of topdressing outside the roots, remove the old leaves at the base for more than 3 months and the old leaves around the fruit spike in time, and remove the secondary secondary shoots in time to improve the light conditions. Harvest in time, protect the leaves and keep green after harvesting, apply basal fertilizer (confinement fertilizer) as soon as possible 1 week to 10 days after harvest, and pay attention to the prevention and control of downy mildew and white rot.
What methods, equipment, and measures do you use to heat up grapes in the greenhouse and break your sleep, and you are welcome to talk about it.
The above content is compiled and edited by the Ask Farmers team, for reference only!
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