Fruit thinning plays an important role in the growth of grapes. It is the key to determining whether the grape ear shape is beautiful, the particle size, and the degree of coloring. The following points should be done in grape thinning:
Fruit thinning period The fruit thinning period should be carried out immediately after the fruit is set and when the size of the fruit is obvious. When thinning the fruit, use small scissors instead of picking it by hand. The thinning of the fruit is mainly the thinning of the diseased and insect fruit, the cracked fruit, the sunburned fruit, the deformed fruit, the large fruit and the small fruit without seeds. Fruits arranged neatly outwards.
The principle of fruit thinning is determined according to the fruit setting rate. The ears with high fruit setting rate should be heavily thinned, and the ears with low fruit setting rate should be lightly thinned. When thinning the fruit, first thin small grains, deformed fruit, diseased fruit, cracked fruit, rusty spotted fruit, and then thinned small and divided ears, so that the lower part can be covered tightly, and finally thinned fruit. When thinning the fruit particles, first sparse the inward fruit, try to make the fruit particles loose, so that more than one-third of the fruit surface of the fruit particles can be exposed to direct sunlight during the swelling and ripening period. After the ears are thinned, the ears form a cone shape.
Note 1. Do not thin the fruit when there is dew to prevent sunburn. 2. Minimize the contact between the hands and the fruit surface when thinning the fruit, because the human body temperature is too high to easily damage the fruit particles. 3. Don't turn the ears back and forth when thinning the fruit to prevent spraining the stalk.
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