The regulation of environmental conditions in the process of greenhouse grape production directly affects the success or failure of greenhouse grape cultivation. Therefore, environmental regulation becomes a key technology in production. How to scientifically and reasonably adjust the temperature, humidity, light, moisture, gas and other ecological environmental factors in the greenhouse so that it can better promote the growth and development of grapes, has important significance for the greenhouse grape production. The relevant technology is introduced as follows:
1. Environmental regulation during dormancy
Grapes can only grow normally if they reach a certain low temperature requirement, that is, only after the natural dormancy is completed. Therefore, the temperature management during the dormancy period can not be ignored. The dormant period temperature is generally controlled between 0°C and 5°C. Excessively high or low temperatures should be adjusted through ventilation and uncovering the straw to allow the grapes to pass through the natural dormancy. During the dormant period, greenhouse grapes do not need to be buried under the ground. In order to prevent the excessive water loss of the shoots from affecting normal growth and development, the relative humidity of the air should be maintained at about 90% to ensure that the shoots are not drained. However, during this period, grapes do not require high levels of light, carbon dioxide and other ecological factors.
2. Sap flow environment regulation
After the curtain has begun to heat up, it is necessary to gradually increase the temperature of the greenhouse. In the earlier period, the temperature of the greenhouse is mainly used. If the ground temperature is increased slowly and the temperature is raised too quickly, the activity of the root system is limited, thus affecting the sprouting and growth of the grape. The greenhouse temperature during this period is up to 28°C and the lowest is 5°C. The relative humidity of air is 90% to ensure budding and neatness. Greenhouse lighting condition can effectively accumulate heat and increase the temperature to promote germination. Therefore, it is necessary to keep the shed film clean and cover the membrane to increase the ground temperature. Since the grapes have not yet sprouted at this time, the carbon dioxide requirement is not strict.
3, budding leaves, shoots during the growth phase of environmental regulation
With bud germination, the temperature is controlled at 25°C～28°C, the minimum temperature in the greenhouse after germination should be maintained at 10°C, and the relative humidity of the air should be gradually reduced to 60% to prevent the excessive humidity from causing pests and diseases. Photosynthesis, therefore, the demand for light and carbon dioxide gradually increased during this period. The adjustment of the light can be achieved by paving the reflective film, artificial light, and the like. The adjustment of carbon dioxide gas can be achieved by increasing organic fertilizer, enhancing ventilation, and adding carbon dioxide gas fertilizer.
4. Flowering environment regulation
The flowering period of grape is sensitive to temperature. During this period, the temperature is controlled between 25°C and 28°C, at night between 16°C and 18°C, and the lowest is 15°C. The relative humidity of air is 50%. Watering is prohibited during the flowering period to prevent flowering and fruit falling. At the same time, ventilation and ventilation should be strengthened to increase carbon dioxide content and increase photosynthetic rate to promote fruit set.
5. Environmental regulation during fruit development
The environmental condition of the fruit development period directly affects the development of the fruit. Too high or too low temperatures are unfavorable for fruit growth and should be controlled at 28°C. Relative humidity is controlled at 50% to 60%. During this period, the grapes need to be watered in time with large water demand. In addition, the quality of light conditions and the amount of CO2 supplied during this period directly affect the size of the photosynthetic rate, thus affecting fruit development. Therefore, during this period, carbon dioxide gas fertilizer should be added, ventilation should be strengthened, and light strips should be improved to increase the accumulation of photosynthetic products in the fruit.
6. Fruit coloring and maturity control
The coloring and ripening period of fruits should increase the temperature difference between day and night, promote nutrient accumulation, facilitate fruit coloring, increase fruit sugar content, and improve fruit quality. The daytime temperature is controlled at 28°C-30°C and nighttime at 16°C-18°C or lower. The relative humidity of the air is controlled at 50% to 60%, and a reflective film is applied to remove the sun-shading leaves around the ear, remove dense shoots, strengthen ventilation and light transmission, and promote fruit coloring. Stop watering to prevent cracking and reduce fruit quality.
7, post-harvest management environment regulation
After the fruit is harvested, the shed film is removed and replaced with open ground cultivation, postharvest pruning is performed, unused branches, pests and branches are cut, and tree nutrient accumulation is promoted, laying a good foundation for the next year's production. Other cultivation and management are the same as in Daejeon.
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