Greenhouse Grape Cultivation Methods and Key Technical Points

Grape is one of the oldest fruit tree species in our country, and its taste is sweet and sour, deeply loved by people. In recent years, greenhouse grape cultivation has been increasing. So, what are the methods for greenhouse grape cultivation?

1. Variety selection

Should choose varieties with strong productivity, tolerance to high temperatures, tolerance to storage and transport, a short dormancy period, a short fruit development period, early maturity, moderate growth, and disease resistance, such as Kyoho and others.

2. Planting and orchard establishment

Select healthy and vigorous cuttings, requiring more than 20 main and lateral roots, root length above 15 cm, stem diameter above 1 cm, and 4-6 plump buds. Planting density varies according to variety, site conditions, training method, seedling resources and many other conditions. Generally, for trellis training, the row spacing is 1.2-1.5 m × 0.5 m, with about 1000 plants per mu. Before planting, apply sufficient base fertilizer and carry out high-standard orchard establishment to obtain high benefits. The planting method is the same as conventional tree planting.

3. Management in the same year

Training and pruning: Because greenhouse grape planting has a high planting density, it is very different from traditional pruning methods. Generally, the single dragon-trunk training method is used, that is, after the planted seedlings sprout, only 1 main vine is retained.

Strengthen fertilizer and water management: After the seedlings survive, promptly apply quick-acting nitrogen fertilizer to promote growth. In autumn, it is advisable to apply more phosphorus and potassium fertilizer, and at the same time carry out foliar spraying, paying attention to applying small amounts multiple times. Starting in September, apply base fertilizer early. If drought occurs during the growing season, water promptly, and also pay attention to drainage during the rainy season. In addition, do a good job in pest and disease control.

4. Temperature and humidity management in the greenhouse

Generally, before raising the temperature, irrigate thoroughly once along the rows, cover with plastic film to preserve soil moisture, and then raise the temperature. For the air humidity in the greenhouse, from covering to sprouting, the relative humidity should be controlled at about 90%; from sprouting to before flowering, controlled at 60-70%; from flowering to the fruit enlargement stage, controlled at 50-60%; and thereafter until the harvest period, 50% is suitable.

5. Pest and disease control

Pests and diseases of grapes in the greenhouse are relatively mild, but should not be ignored. Comprehensive control should be carried out. After leaf fall, combined with winter pruning, cut off diseased and pest-infested branches and dead branches, and clear away fallen leaves and weeds in the orchard to reduce the overwintering base of pests and diseases. The main diseases are grape ripe rot, powdery mildew, brown spot, gray mold and others.

During greenhouse grape cultivation, due to differences in local environment and other factors, fellow farmers should adapt measures to local conditions and reasonably control temperature and humidity.