Organic grape production technical regulations
The development of organic grape production is an important way for mankind to use the environment harmoniously to achieve safe production and consumption of grapes. The author has compiled the rules based on the actual conditions of grape production and cultivation and “GB/T 19630-2005 organic products†for organic grapes only. Producer reference.
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1 Garden selection and planning
1.1 Garden Requirements The park should be topographically open, sunny, well ventilated, with good drainage and irrigation, and should be far away from urban areas, industrial and mining areas, main traffic lines, industrial pollution sources, domestic garbage dumps, etc. The ecological environment must meet: Soil environmental quality in line with GB15618-1995 In the secondary standards, pH value of 6.5 ~ 7.5 is appropriate and the soil is loose; irrigation water quality in line with the provisions of GB5084, ambient air quality in line with GB3095-1996 secondary standards and GB9137 regulations.
1.2 Planned grape production areas should have clear boundaries and establish buffer zones based on field roads, natural enemies habitats, greenhouses, or other agricultural production, while avoiding organic production, organic conversion production, and non-organic production as much as possible. In production, it is necessary to formulate and implement plans for parallel production, harvesting, storage, and transportation, with an independent and complete record system that can clearly distinguish between organic products and conventional products (or organic conversion products).
2 building park
2.1 Variety selection In the southern grape growing area, early-middle mature European and American hybrids such as Kyoho and Shimlaut should be selected for their resistance to disease, good resistance and good quality.
2.2 cultivation methods should be taken to avoid rain cultivation method, frame type can be combined with rain cultivation conditions selection double cross "V" shaped frame, fly "bird"-shaped small scaffold or flat scaffolding. When using plastic films, only polyethylene, polypropylene or polycarbonate products are allowed to be used, and they should be promptly removed from the soil after use and prohibited from incineration. The use of polychlorinated products is prohibited.
3 Plant management Plant management of organic grapes is similar to conventional grape production, such as determining the shear strength and renewal of the resulting mother tree according to the variety characteristics, shelf type characteristics, tree age, yield, etc., and performing proper winter trimming; during the grape growing season, The summer pruning measures such as brushing shoots, twigs, new shoots, toppings, and auxiliary tips are used to provide plastic control of the tree body to enhance ventilation and light transmission to reduce the occurrence of diseases. In order to improve the quality of the fruit, the grape can be circumcised from 20 days to 30 days before the fruit ripening period, and the ring cutting width is generally 3 mm to 5 mm.
4 Flower and fruit management The grape ear should be treated with conventional methods such as sparse flowering, fruit thinning, sparse panicles and sparse grains in order to control the yield and improve the fruit quality. Into the fruitful period of the vineyard, the yield per mu is generally controlled within 1250kg. It needs special emphasis to prohibit the use of any hormone such as gibberellin, CPPU, etc., to extend or enlarge the ear.
5 Soil, Fertilizer, Water Management
5.1 Soil Management
5.1.1 Cultivating and deep-growing grape growing season in a timely manner cultivating loose soil, keep soil loose, loose soil depth 10cm ~ 20cm; annual fruit harvest combined with autumn base fertilizer for the whole garden deep turning, the soil outside the planting hole deep , depth 30cm ~ 40cm.
5.1.2 Grass and grass cover Organic vineyards should promote grass weeding and grass mulching. This will not only help preserve and maintain the soil fertility, but also reduce the occurrence of physiological diseases such as sunburn and gas burning. It also reflects biodiversity and is a natural enemy. Provides a good habitat. When we grow grass in the organic vineyard area, we can directly use the grass resources in the vineyard area to strengthen the management of high pole weeds so that they do not affect the growth of the grapes. On the other hand, we can plant them between the rows of grapes around April. Transgenic white clover (certified organic grass species should be used). Grass cover time is generally around July, and it is castrated and covered around the roots.
5.2 Fertilization Management
5.2.1 Fertilizer requirements The certified organic fertilizer can be purchased in the early stage of production; the organic organic fertilizer production zone in the continuous organic grape production zone should develop a plan for soil organic fertilization, for example in its own grape production zone, combined with the “grass cultivation in the park—aquaculture (chicken, duck, sheep) ), etc. Green manure or compost. Absolutely no chemical fertilizers, no genetically modified substances, such as genetically modified soybean pods, or any chemically treated substances can be used as fertilizers. If human urine is restricted, they must be thoroughly cooked and detoxified in accordance with relevant requirements.
Potash can be used to supplement potash, and high-fine, untreated phosphate rock can be used to supplement phosphate. In the application of phosphate rock powder should be fully mixed with the farm fertilizer after use.
5.2.2 Fertilization Based on the fertilization in the growing season, the basal fertilizer is mainly used in the fall, and the organic fertilizer is applied in an amount of 1000 kg to 1500 kg per 666.7 m2. Double cross "V" shaped frame, flying "bird" shape of the small scaffolding cultivation using trenches, digging between the rows of strip-shaped trenches; flat scaffolding cultivation in the periphery of the tree canopy digging radial grooves or ring ditch. Ditch depth 30cm to 40cm.
5.3 Moisture Management
5.3.1 The period of water supply is from bud to flowering, when the soil moisture is lower than 65% to 75% of the field water capacity; second is the period from the shoot growth to the fruit expansion, when the soil moisture is lower than 75% of the field capacity The third is the rapid expansion of fruit, and the maturity of new shoots, when the soil moisture is less than 60% of the field capacity; Fourth, late in the fruit development or early in the morning, the soil moisture is less than 70% to 80% of the field capacity. , A small amount of water.
5.3.2 replenishment method to adopt drip irrigation method is appropriate. Water quality In accordance with the provisions of GB5084, the monitoring of the surrounding water quality of organic grape production should be strengthened to prevent the impact of water pollution on the production of organic grapes.
5.3.3 Drainage Period and Method When entering the rainy season, when the soil moisture exceeds 85% of the field capacity, the drainage will be carried out through the gutters, drains, and outfalls, so that there will be no accumulation of water in the rain stop ditch and heavy rain will not flood.
6 pests and bird pest control
6.1 Basic principles Starting from the grape's entire ecological system, comprehensive use of various prevention and control measures will create environmental conditions that are not conducive to the breeding of diseases and insect pests and conducive to the proliferation of various natural enemies, maintaining the balance and biological diversity of agricultural ecosystems, and reducing various types of pests and diseases. Loss caused.
6.2 Major pests and diseases: Downy mildew, black pox, gray mold, white rot, anthrax, gray mold, powdery mildew; penetrating wing moths, two-leafhoppers, beetles, fruit sucking tobacco moths, whiteflies, tigers Sparrows, Pulsatilla, etc.
6.3 Control Measures
6.3.1 The methods of prevention and control that are preferred for agricultural control. The main measures are: in autumn and winter and early spring, timely clearing of diseased fruit, diseased shoots, diseased leaves and other diseased tissues to reduce the initial infestation of pathogenic bacteria and insect sources in orchards; timely removal of diseased ear and diseased leaves in the growing season; strengthening summer cultivation management Avoid crowns; use light and color to trap pests and mechanically catch pests.
6.3.2 Physical control Take pest control, bird nets, discs discarded on trees, and tree trunk whitening to reduce the damage of pests and birds. Take fruit bagging to cut off the transmission route of germs and avoid the harm of birds. Bagging should use grape special fruit bags, and the bag should be bagged after 25 to 40 days after flowering. The quality of the bag should meet the requirements of “GB11680 Food Packaging Paper Hygiene Standardâ€. When bagging, avoid the hot weather after rain. , Bagging time should not be too late. In order to increase the coloration of the grapes, the bags should be picked up 10 to 20 days before harvesting. When the bags are picked, the paper bags should not be removed at once. The bottom of the bags should be opened first and the bags should be gradually removed.
6.3.3 Biological control The use of BT, Beauveria bassiana and other fungi and their preparations to control grape worms.
6.3.4 Control of Substances When the methods described in 6.3.1 to 6.3.3 cannot effectively control pests and diseases, the following substances are allowed to control pests and diseases: In the initial stage of pests, natural pyrethrum, rotenone, flavescens, and their preparations are used to prevent and control grape penetrating insects. Ye Wei et al.; used 3 Baumide Lithosulfurizers to spray shoots and ground to eradicate germs at the beginning of grape sprouting; used Bordeaux mixture as a protective agent to prevent the invasion of bacteria during the grape growing season. The concentration of copper sulfate used before the swell period was: lime : Water = 1:0.3-0.5:200, and the subsequent use concentration is copper sulfate:lime:water=1:1:200.
7 Harvest, Packing, Storage
7.1 Harvesting combines the characteristics of varieties and timely harvesting. When picking, hold the ear in one hand, and hold the scissors in the other hand, cut the ear in a special fruit basket; place it gently, and do not wipe off the fruit powder.
7.2 Packaging In order to improve the commercial quality of fruits, the collected fruits should be sorted and packaged. The packaging materials should meet the national hygiene requirements and related regulations, and promote the use of repeatable, recyclable and biodegradable packaging materials. The packaging should be simple, practical and eye-catching. It is forbidden to use packages or containers that have been exposed to prohibited substances.
7.3 Storage Organic grapes that are not sold on time should be placed in a cold storage warehouse for short-term storage with clear signs. Warehouses should be clean and free from any harmful biological and hazardous substances.
8 Record-controlled organic grape producers should establish and protect relevant records to provide valid evidence for the traceability of organic production activities. The records should be clear and accurate. These records mainly include production records such as pest control, fertilizer and water management, flower and fruit management, etc., soil fertility records for sustainable production, packaging, storage, and sales related to product circulation. Records, as well as application and complaint records after product sales, etc. Keep records for at least 5 years.
