Mr. Chen Fuquan, a private entrepreneur from Tieling City in Liaoning Province and the founder of Yuanmou County Grape Development Co., Ltd., has been actively expanding the supply and demand dynamics in the grape market. The rising consumer demand for fresh grapes and related products has become a key driver for the development of grape production in Yuanmou. However, prior to these efforts, the industry faced challenges such as disorganized product varieties, low technological standards, unclear branding, uniform ripening periods, weak market competitiveness, and inefficient production.
From winter 2002 to 2003, through continuous technical research, demonstration, and practical application, the company introduced the Yuantuo ultra-early maturing grape variety. They developed a pollution-free cultivation method along with proper agronomic practices. This innovation led to a successful early market entry, with fresh fruit yields reaching 22.2 tons per mu by mid-April. The production value reached between 800,000 and 1.2 million yuan per mu, with an investment return ratio of 1:1.5 to 1.9, significantly boosting economic benefits.
The grape variety is a perennial deciduous vine, originally from the United States, also known as seedless Thomson. It features large clusters, with each ear weighing between 650 to 900 grams, and individual fruits weighing 10 to 12 grams. The thin green skin, crisp and sweet flesh, and seedless nature make it a premium table grape, often referred to as the "American food trump card." Due to its high quality, long storage life, and ease of transportation, it's highly valued in the market.
To ensure high-quality, high-yield, and efficient production under the conditions of super-early maturity and pollution-free cultivation, several key technical aspects must be addressed in field management:
First, understanding the environmental requirements of grapes is crucial. Temperature plays a vital role in different growth stages. After dormancy, temperatures between 0°C and 5°C are ideal for breaking dormancy, which typically takes about a month. Once spring temperatures rise above 10°C, and the soil temperature at 30cm depth reaches 7–10°C, shoots begin to sprout. Optimal shoot growth and flower bud differentiation occur at 25–32°C, with higher daytime and lower nighttime temperatures promoting better fruit development.
Light is another critical factor. Grapes require ample sunlight, as insufficient light leads to weak shoots, thin leaves, small clusters, and poor fruit quality. Proper park layout, pruning techniques, and row spacing are essential to maximize light exposure.
Water management is also important. During early spring, shoot growth, and fruit expansion, soil moisture should be around 70%, while during fruit ripening, it should be reduced to 60%. Grapes are adaptable to various soils, except for swamps and saline-alkali areas, with fertile sandy loam being the most suitable.
Second, improving and optimizing the planting technology for early-maturing, pollution-free grapes includes careful land selection, deep plowing, and ensuring good drainage and ventilation. Applying sufficient organic fertilizer and using water-saving drip irrigation systems helps reduce water usage by 60%–70% while maintaining soil health.
Choosing the right varieties, such as early-maturing green grapes with strong vigor and commercial value, ensures market readiness before major holidays like May Day. Close planting (1.5m x 0.4m) improves light utilization and increases yield.
Pre-sprouting techniques, such as applying a 20% lime-nitrogen solution in January, can advance sprouting by 45–50 days. Pruning and thinning fruit to maintain quality and yield, along with treatments like gibberellin, improve fruit size and quality.
Bagging grapes protects them from pests, sunburn, and pesticide residues. Disease and pest control involves regular monitoring, biological methods, physical controls like insecticidal lamps, and judicious use of chemical pesticides that meet pollution-free standards.
Finally, harvesting at the right time—when the fruit color is bright, sugar-to-acid ratio is balanced, and taste is optimal—is essential for maximizing quality and market value.
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