Grape Winter Cut Notes

1 The dendrites of the grapes are loose, and the pith is large. The moisture and nutrients are easily lost. The pruning should be cut at 3 to 5 cm above the shoots or at the upper end of the clipped buds.

2 Cut off dead branches, branches and branches, useless secondary branches and leggy branches when pruning. The lengthy shoots of buds and eyelids are liable to cause serious blinding and should be removed or shortened to retain the mature shoots.

3 When the branches are thinned, the cuts should be about 1 cm from the base of the branches. Don't cut them close to the base. After the stubs dry up, cut them off from the base.

4 The secondary shoots with a thickness of 0.8 cm or more and well matured can be cut off for 2 to 3 knots, and the weak growth can be eliminated.

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