1. Fruit thinning should be combined with the whole inflorescence: "Thinning fruits is not as good as thinning flowers." For grape flower thinning, as long as the spikelets are thinned out, the operation is easy and the amount of fruit thinning in the later stage can be reduced. However, inflorescence shaping has the effect of improving fruit setting. The earlier the whole inflorescence is, the tighter the fruit setting will be. The shorter the whole inflorescence, the tighter the fruit setting will be. Therefore, if the variety itself has a lot of fruit, it may be appropriate to complete the inflorescence later or after the flowers have faded. The length of the inflorescence must be moderate so that the fruit ears will be moderately tight.
2. Fruit thinning should be combined with elongated inflorescences: varieties with dense fruit grains can elongate inflorescences during the inflorescence separation period, such as Summer Black, Early Summer Seedless, Early Summer Fragrance, and Cold Fragrance Honey. , Venus seedless, seedless white chicken heart, early-maturing red seedless, etc.
3. Certain cultural measures reduce fruit setting: Topping before flowering is helpful to increase fruit setting, but for varieties with high fruit setting rates and varieties that require fruit preservation treatment, there is no need to increase fruit setting. You don’t need to pick the fruit before flowering, or even do it after physiological fruit drop. This reduces the amount of fruit set and is conducive to fruit thinning. For varieties with extremely high fruit setting rates, such as ruby ??seedless and early-maturing red seedless, watering during the flowering period can also be used to promote flower and bud shedding and reduce the workload of fruit thinning.