Summer pruning of grapevines is an essential follow-up to winter pruning, typically carried out from May to August when the plants are in their most vigorous growth phase. This process is usually done 4 to 5 times throughout the season. The main objective of summer pruning is to balance the plant's vegetative growth with fruit production, reduce apical dominance, minimize unnecessary nutrient consumption, enhance air circulation and light penetration, and ultimately promote better fruit development and flower bud differentiation.
One key aspect of summer pruning involves bud rubbing. This is done at the time of bud break, though in areas prone to late frosts, it can be delayed by 15 to 20 days. Bud rubbing involves removing dense branches, shoots growing on the trunk, main and lateral vines, as well as any unnecessary shoots and foot branches that appear at the base. This helps reduce nutrient waste and improves overall plant health.
Shoot thinning is another important practice. Shoots should be kept to a length of 10 to 20 cm, allowing for visible inflorescence development. In a trellis system, about 6 to 10 shoots per square meter are typically maintained, while in a framework system, around 20 to 25 shoots per square meter are recommended.
As the vines grow, tendrils that reach 30 to 40 cm in length should be guided onto the support structure to prevent them from being damaged by wind or heavy fruit. Growing vines need to be tied 2 to 4 times as new shoots extend, while fruit-bearing vines should be tied 1 to 2 times. Tendrils that wrap around branches not only hinder plant growth but also consume valuable nutrients, so they should be removed promptly.
Pinching the shoot tips, along with removing auxiliary shoots, can significantly improve flowering and fruit set. The best time to top the shoots is when the flower clusters have spread out, leaving 10 to 12 leaves from the base upward. For example, this means leaving 7 leaves above the top ear, or 10 leaves for nutrient distribution. Auxiliary shoots, which are vegetative buds that sprout and produce additional vines, compete for nutrients and can lead to overcrowding. Unless there are empty spaces, all such shoots should be removed. However, the last top shoot should retain one leaf to avoid forcing dormant buds to sprout during the growing season. Additionally, secondary shoots may require multiple rounds of removal throughout the season.
For varieties like Rosette and Kyoho, where the spike length is proportional to the ear tip, it’s advisable to remove 1/4 to 1/5 of the tip 3 to 5 days before flowering. For cultivars with long spikes, the entire spike may need to be removed. At the same time, due to the tree's energy allocation, it's important to eliminate too many small flower clusters to focus resources on the strongest ones, thereby increasing fruit size and quality.
Green Coffee Powder
green coffee extract:
Green coffee bean extract is made from the green beans of the coffea Arabica plant. There are two types of coffee plants, arabica and robusta. The arabica is higher in quality and higher in chlorogenic and caffeic acids, two primary compounds responsible for anti-oxidant activity. Coffee might have anti-cancer properties, and researchers found that coffee drinkers were 50% less likely to get liver cancer than nondrinkers.
Product features:
1. Special large package for industrial raw material sales(10kg/20kg);
2. 100% pure coffee;
3. Good instant solubility;
4. Stable raw material origin and long-term supply
Functions:
Losing weight.
Anti-virus; Anti-bacteria; Anti-cancer; Anti-aging; Anti-infectious.
Lowering toxicity.
Lowering blood pressure.
Reducing the risk of diabetes.
Help with muscle fatigue for athletes and bodybuilders.
Green coffee bean has strong anti-oxidant properties similar to other natural anti-oxidants like green tea and grape seed extract. Green Coffee Beans have polyphenols which act to help reduce free oxygen radicals in the body. Green coffee bean extract is sometimes standardized to more than 50% Chlorogenic Acid. Chlorogenic Acid is the compound present in coffee which has been long known as for its beneficial properties. This active ingredient makes green coffee bean an excellent agent to absorb free oxygen radicals; As well as helping to avert hydroxyl radicals, both which contribute to degradation of cells in the body.
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