The "Kyoho" in Japanese is not a mountain peak, but a variety of grapes. The fruits are large, black and purple when ripe, and taste particularly sweet. Moreover, fruit trees have strong resistance to diseases and insect pests and are widely planted. This variety was developed in 1942. The knowledge extension answers will give you a detailed introduction.

Introduction: Kyoho grape is a medium-ripening, tetraploid variety, a European and American hybrid, native to Japan. In 1937, Oinoue Yasuo used Ishihara Hayao as the female parent and Morita Ni as the male parent. It was introduced to China in 1959 and promoted on a large scale across the country, becoming a popular main variety among fruit growers.

Characteristics: Kyoho grape is one of the main varieties in production. It has strong adaptability, good disease resistance and cold resistance, and likes fertilizer and water. The fruit has large ears and large kernels, with an average ear weight of 400-600 grams, and an average fruit kernel weight of about 12 grams, with a maximum weight of 20 grams. Ripe in late August, purple-black when mature, with thick skin, lots of fruit powder, soft flesh, sweet and juicy taste, strawberry aroma, skin, flesh and seeds are easy to separate, sugar content 16.

Characteristics: Kyoho grapes have severe flower failure, low fruit setting rate, and loose fruit ears. Heavy topping can increase the fruit setting rate of Kyoho grapes, increase yield, and improve quality. 7-10 days before the grapes bloom, 2-3 leaves should be retained on the fruiting branches above the flower spike, and 5-6 leaves should be retained on the vegetative branches for topping. The main spreading branches should be topping around the beginning of autumn. Except for one auxiliary shoot at the tip of the fruiting and vegetative branches, all the other auxiliary shoots are removed. When the auxiliary shoots at the tips of fruiting branches and vegetative branches grow to a certain length, 6-8 leaves and 8-10 leaf toppings are retained respectively. The two auxiliary shoots that occur on them and the auxiliary shoots of the main spreading branches each retain 1 leaf. Topping repeatedly. While topping and processing the auxiliary tips, thin out excess fruit branches, vegetative branches and fruit ears according to the load. Remove 1/4 to 1/5 of the ear tips of the remaining fruit ears and remove the auxiliary ears.

Reference materials

Kyoho Grape 360 ??Encyclopedia.360 Navigation [Citation time 2017-12-20]