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Pak. J. Bot., 45(4): 1307-1314, 2013. |
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Updated: 04-07-13 | ||||
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A NEW GRAPE SHAPING METHOD IN THE SOIL-BURY OVER-WINTERING ZONE OF ARID AND SEMIARID AREAS
XİANHUA ZHAO1,2, CUIXIA LI3, LIJUN NAN1,2, HUA WANG1,2 AND HUA Lİ1,2
Abstract:
There are
many shaping methods in the soil-burying
over-wintering zone of arid and semiarid areas. However, these
pruning techniques are very complicated for mechanized operations and
it’s difficult for soil-burying and water saving irrigation. This
article proposed a new shaping method which suits for soil-burying zone
of arid and semiarid areas. The main features of the 3 shaping methods
[Multiple main vine fan-training (MVF),
Cordon-training (CT) and Crawled Cordon Training (CCT)] were
comparatively analyzed, and 3 methods’-main labour items and their
elapsed time in winter pruning were figured out. The stable yielding
ability, grape quality and disease occurrence for these three methods
were studied from year 2005 to year 2009. CCT shaping method avoided the
unmounting in winter and mounting in spring, as a result it was found
easy for mechanized operations. Compared to
MVF
and CT, single worker’s labour time per 667.7 m2 from winter
pruning to spring unearthing in CCT was decreased 37.50% and 27.08%,
respectively. The contents of soluble solid, reducing sugar and
titratable acid in grape of the three different shaping methods had no
significant difference. The stable yielding ability in CCT was
significantly higher than the other two methods. The clusters’ infection
rate of grape anthracnose, white rot and botrytis cinerea were high but
the berries’ infection rate was much lower. CCT shaping method promote a
model of durable viticulture, with the objectives of high quality,
stable yield, long-lived and artistic vine production in soil-burying
over-wintering zone of arid and semiarid areas. 1College of Enology, Northwest A&F University, Yangling, 712100, Shaanxi, China ; 2Shaanxi Engineering Research Center for Viti-Viniculture, Yangling, 712100, Shaanxi, China. 3College of Biology and Brewing Engineering, Taishan University, Taian, 271021, Shandong, China *Corresponding author’s e-mail: lihuawine@nwsuaf.edu.cn. Tel/fax: +86-029-87082805. |
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