Detailed Guide to Grape Pinching Technology: Timing and Key Methods
In grape production, if you want to improve grape management, you must do a good job of pinching. Pinching, also known as tip removal, is an important part of grape management technology. It can reduce the excessive vegetative growth of new shoots and unnecessary nutrient consumption, concentrate nutrients, improve fruit set rate, and increase yield. So how should grapes be pinched? Let's find out together.
1. Pinching of young trees planted in the current year
For weak plants planted in the current year, it is generally done when the seedlings grow to 30-40 cm. The new shoots are heavily pinched, and the secondary shoots on the 2-3 nodes above the base are removed, keeping only one secondary shoot and retaining 4-5 leaves. After pinching, repeated pinching should be carried out according to the growth of the secondary shoots to promote thick and strong stem and leaf growth. For strong young trees planted in the current year, it is generally done when the seedling height reaches 1 m. The secondary shoots below 30 cm from the base are removed, and the upper secondary shoots are repeatedly pinched while retaining 1-2 leaves. When the top secondary shoot grows to 1.5 m, a second pinching is carried out. After multiple pinchings in this way, top growth is inhibited, and the secondary shoots on both sides and the stem are continuously thickened.
2. Pinching of fruiting shoots
For fruiting new shoots, it is generally done 3-5 days before full bloom, and at the latest should not exceed the initial flowering stage. When grapes bloom, the flower buds gradually change from green to dark green. At this time, the flower buds are fully separated on the inflorescence and are no longer crowded together, which is the best period for pinching. For varieties with severe flower and fruit drop, pinching should be done about 10-12 days before flowering, and generally the shoots above the fruit cluster are pinched while retaining 6-8 leaves. This can accelerate maturity, allow the plant to enter the peak period of organic nutrition production as soon as possible, and also control nutrient consumption at the top of the vine, concentrating nutrients in the inflorescence and laying the foundation for later berry enlargement.
3. Pinching of vegetative shoots
Pinching of vegetative shoots is different from that of fruiting shoots. It is generally carried out at 8-10 leaves. If the plant trellis surface is relatively large, it can be delayed until 16-18 leaves. This can not only increase leaf area and improve shading effect, avoiding sunscald and disease on the fruit, but can also be combined with methods such as girdling to weaken tree vigor, avoid ineffective nutrient consumption by the plant, and promote the vine to mature as soon as possible. If vegetative shoots grow too vigorously, the pinching method for fruiting shoots can also be used, with the first pinching at 6-8 leaves and another pinching when the top secondary shoot grows 4-6 leaves.
4. Pinching of extension shoots
Pinching of extension shoots should be carried out according to the winter pruning situation, generally at 18-24 leaves. This is to allow the extension shoot to fully mature. After pinching, more summer bud secondary shoots should be retained, and they can be pinched while retaining 6-8 leaves. For some weaker extension shoots, the stronger new shoots from the lower part should first be used to replace the extension shoot, and pinching should be carried out at 10 leaves to promote thickening of the branch. For moderate extension shoots, pinching should be completed before the end of September to help the extension shoot mature. For vigorous extension shoots, pinching should be done earlier to avoid nutrient dispersion and prevent excessive vegetative growth.
The above is an introduction to grape pinching technology. We hope it can help you. To learn more related knowledge, please stay tuned to us.