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In spring, grapevines come to life as new shoots emerge, leaves unfurl, and the vines begin to flower. For growers, effective spring management is crucial to boosting both yield and quality. Here are some key practices to consider:
First, clear the vineyard. After winter pruning, it's important to remove debris, old branches, and any fallen leaves. This improves air circulation and sunlight penetration, reducing the risk of overwintering pests and diseases.
Second, apply preventive sprays. In early spring, focus on controlling diseases like gray mold, black rot, anthracnose, and leaf spot. Begin spraying when the plant has 3–5 leaves, repeating every 7–10 days, especially after rain. Use products such as DuPont Fuxing (diluted 8000 times), Keling Fast (1500 times), or alternatives like carbendazim (800 times) and mancozeb (800 times). Also, keep the area free of weeds to reduce competition for nutrients.
Third, manage watering and fertilization. Ensure timely irrigation, but avoid overwatering, as this can lower soil temperature and slow root growth. During early spring, grapevines need more nutrients for flower bud development. Apply well-rotted manure mixed with 0.2% urea, using about 15% of the annual fertilizer amount. After flowering, add 10 kg of urea per acre to support fruit development.
Fourth, thin buds. After pruning, most buds will germinate, but too many can weaken the plant and reduce fruit set. Leave one bud every 15–20 cm, keeping 2–5 shoots per vine. Remove weak or shaded buds, aiming for around 5000–5500 shoots per mu. This helps maintain balance and ensures better fruit production.
Fifth, perform topping. Pinch off the top 6–8 leaves above the clusters, ensuring the leaf blade is about 8 cm wide. Adjust based on cluster size—larger varieties may require fewer clusters, while smaller ones can handle more. Protect the clusters with bags to prevent damage from pests and weather.
By following these steps, growers can ensure healthier vines, better fruit quality, and higher yields in the coming season.