Introduction: Kyoho grape is a medium-ripe, tetraploid variety, which is a cross between Europe and America and originated in Japan. 1937, Dashangkang crosses with Ishihara Zaosheng as female parent and Morigu as male parent. 1959 was introduced to China, and spread widely all over the country, becoming the main variety welcomed by fruit farmers.
Character: Kyoho grape is one of the main varieties in production, which has strong adaptability, good disease resistance and cold resistance, and likes fat and water. The ear of fruit is big and the grain is big, with an average ear weight of 400-600g and an average fruit grain weight of about 12g, with the maximum of 20g. It ripens in late August, when it ripens, it is purple-black, with thick peel, many fruit powders, soft pulp, sweet and juicy taste, strawberry fragrance, easy separation of skin, meat and seeds, and sugar content of 16%.
Characteristics: Kyoho grape has serious flower failure, low fruit setting rate and loose ear. Re-coring can improve the fruit setting rate, yield and quality of Kyoho grape. 7- 10 days before grape flowering, 2-3 leaves were left on the ear of the fruiting branch, 5-6 leaves were left on the vegetative branch for coring, and the main spreading branches were picked before and after beginning of autumn. Except the top 1 secondary branch, the other secondary branches were removed from the fruiting branches and vegetative branches. Results When the secondary branches at the top of branches and vegetative branches reached a certain length, 6-8 leaves and 8- 10 leaves were left as cores, and 1 leaves were left as secondary branches and secondary branches of main spreading branches. When the secondary branches are stoned, the redundant fruit branches, nutrient branches and ear are thinned according to the load, and the residual ear is removed at the ear tip of 1/4 ~ 1/5, and the secondary ear is removed.
reference data
Kyoho Grape 360 Encyclopedia.360 Navigation [reference time 20 17- 12-20]