Is the grape coloring slow? Don't worry, these 2 ways to solve the problem

First, the important control of water and fertilizer

1. Control of water

When the fruit matures, irrigation or excessive rainfall causes the pericarp cells to have too much water content, thereby reducing the concentration of sugar, acid and anthocyanidin, so the fruit is poorly colored. Investigations have shown that grapes grown on dry soil have high sugar content and good coloration.

Therefore, in the later stage of fruit development (about 20 days before harvesting), attention should be paid to controlling water and keeping the orchard moderately dry.

2, the control of fertilization

It is always right to use more organic fertilizers, which can increase the content of soil organic matter, which is beneficial to fruit coloration. There are also some elements that are involved in the color change of the grapes.

For example, high nitrogen content is not conducive to sugar accumulation, which is unfavorable for color change; potassium content can promote the accumulation of sugar; phosphorus is well-known for fruit coloring; and calcium can increase the sugar and aroma of berries; boron is good for aroma. The formation of substances can increase the sugar content and improve the quality of the berries.

Suggestion: After the flower spikes come out, the nitrogen fertilizer is mainly used in the fruit expansion stage. Of course, the trace elements are also needed. In the late grape stage, the phosphorus and potassium fertilizers are mainly used, and the amount of nitrogen is strictly controlled.

Apply the fruit ripening fertilizer, mainly phosphorus and potassium fertilizer, strictly control the amount of nitrogen, and spray the potassium dihydrogen phosphate 2~3 times with the foliage.

Add: The general grape land will use these three potash fertilizers, such as potassium nitrate, potassium sulfate and potassium dihydrogen phosphate, but potassium dihydrogen phosphate is a better fertilizer for grapes, namely phosphorus and potassium, the effect can be Imagine it.

Second, the strength of the regulator

The use of colorants on grapes is faster than other operations, but improper use can cause more or less problems, such as falling particles, uneven coloration, too dark colors, poor taste, causing Water tank disease, etc., so it is still not recommended for everyone to use.

If you still need to use it, please use it scientifically and cautiously! According to the introduction of Teacher Chen Jinyong, the commonly used regulating substances in grape coloring and maturity are as follows:

1. Ethephon

When the fruit begins to be colored, use ethephon 200-500 mg / liter spray or dip the ear, which can be matured 4 to 11 days in advance.

2, abscisic acid (ABA)

Spraying or soaking the ear with abscisic acid 200~300 mg/L during the color change period of the berry is better than ethephon, and the side effects such as leaf and fruit shedding are light. However, it can only promote fruit coloring, not early maturity and increase sugar content. If used excessively, the color of the peel will be dark and not affecting the appearance.

3, n-dihydrojasmonate (PDJ)

It is a jasmonic acid growth regulating substance, which can be used to spray the leaves with 50 mg/L in the initial stage of grape coloring, which can promote the coloration of the grapes, and can be matured for more than 1 week, if it is 0.25-0.5 mg/raw of brassinolide. Mixing, promoting maturity, sugar and acid reduction is better.

4, pyridone (CPPU)

It can regulate the synthesis of anthocyanins. Treatment of ears with 2 to 5 mg/L after flowering can delay fruit coloring and ripening for more than 3 days, but the fruit is finally colored neatly.

5, sodium nitrophenolate

Spraying the leaves with 25~50 mg/L of this solution during the fruit growth period can enhance photosynthesis, accelerate the accumulation of nutrients, promote fruit enlargement and coloration, and mature early.

6. Uniconazole

Spraying the leaves with 50-100 mg/L before the ripening of the berries can promote the formation of anthocyanins in the peels, thereby promoting fruit coloration.

Wake up: For those colorants that have not been used or are indeterminate in dosage, be sure to try a small amount first, and find that the effect is good, the side effects are small, and the price is more suitable before expanding the use!

(Source: Big Harvest Grape Plant Protection Portuguese Fruit Extraction)