72 results about "Table grape" patented technology

The invention discloses a new technology for cultivating a grape vine which produces fresh grapes and raw materials of ice wine. A Hutai grape vine variety of ZL97108605.2 is planted, and the same grape tree is promoted to fruit for a plurality of times in a year by adopting the multi-level grape trellis technology of ZL200620078395.4 and the technologies of 'promoting the fruit at the early stage and controlling the quality at the late stage', delaying harvest and the like. The new technology effectively improves the quality of the commercial fresh grapes and greatly increases the yield of the grapes, causes the grape vine to fruit with different uses according to the thought of a planter, increases the economic benefit of the grape planting industry, and reduces the risk resulting from the factors of natural disasters, plant diseases and insect pests and the like to the grape planting industry.

The invention provides a method for performing high position grafting on grapes by using multiresistant rootstocks, which solves the problems that graft unions are easy to fracture, scion parts are easy to take root, the graft unions and trunk (vine) parts near the ground are susceptible to pest infection, and the like according to a special soil-buried and cold-resistant cultivation mode of grape culture in the northern areas of China. The method comprises the following steps of: a, selecting the varieties of the rootstocks; b, cultivating the rootstocks, namely, in the first year, selecting annual high-quality seedlings of the multiresistant rootstocks to perform field planting and performing winter pruning by reserving 50 to 60-cm rootstocks according to the growth condition of the rootstocks in autumn, so that the rootstocks grow to become the rootstocks on which greenwood graft can be performed in May and June in the second year; c, selecting the varieties of scions; d, collecting the scions, namely collecting semi-lignified young shoots or side shoots to serve as the scions; e, performing high position grafting, namely, selecting the rootstocks with the thickness matched with that of the scions, cutting off the rootstocks in 70 to 90-cm distance away from the ground surface, splitting the rootstocks downwards from the middle parts of fracture surfaces to form cuts, and inserting the cut scions into the cuts to perform grafting operation; and f, performing management after the graft operation. The method is suitable for table grape varieties and also suitable for wine grape varieties.

The invention relates to the technical field of grape production, in particular to novel technology for twice production of grapes in one year. The technology comprises production period normal management, normal technological management of a sunny greenhouse, normal technological management of a sunny greenhouse, nutritive water management and comprehensive control of diseases and insects, fruiting of winter buds of annual-growth grape plants, twice planting of annual-growth grape plants in one year and twice production of fresh grapes in one year. The production steps comprise: selecting a good-quality grape variety, planting annual-growth grape seedlings in a soil accommodating container, placing the container in a corrugation, performing the production period normal management, trimming before protection against cold, disc-fixing grape braches, covering the grape braches by sand, taking the container out, transferring the container to a temperature regulation room, controlling the temperature and the moisture of the temperature regulation room, performing the before-planting temperature rise twice in one year, taking out the container, placing the container in the corrugation, performing the normal management, and simultaneously placing an ozone generator to control the growth of braches, leaves, flowers and fruits. By adopting new technology, the grape yield is improved by three times, the utilization rate of land is doubled, the profit is raised by three times and the labor efficiency is improved.

The invention relates to a facility grape flowering branch grafting method, which is characterized in that: 1) storing annual branches and tendrils, serving as breeding branches, of high-quality table grape varieties growing in open field soundly in an environment at -5 to 5 DEG C; and 2), grafting the tender single-bud breeding braches stored in the last year onto stocks, which are annual braches of grape vine growing for more than 2 years, in a semi-hardwood period by using a technique of grafting tender braches on hard branches and by cleft graft. In the invention, under a condition of facility cultivation of grapes, the problem that some varieties cannot deliver high yield continuously in the facility grape cultivation is solved by grape flower bud grafting. Thus, the grape vines can fruit in the year the grafted grape vines are grafted, the economic benefit of the facility grapes is increased, and the situation that the cultivated grape vines fruit in next year and are cut in the third year due to low yield in facility grape cultivation is changed.

The invention provides a method for cultivating table grapes in high-cold and high-latitude area in winter. The method comprises the following steps of building a garden, using a high-cold and high-latitude efficient energy-saving solar greenhouse to build the garden, planting and managing grapes, leaving grapes on vines to keep fresh, watering once when the grapes are grown, laying mulch films every other days, controlling the temperature in the greenhouse by controlling time for closing an air inlet, releasing a curtain and rolling up the curtain. When the external temperature decreases below 5 DEG C, thermal insulation is carried out to control the indoor temperature at 10 DEG C. When the external temperature decreases below -10 DEG C, the indoor temperature is controlled at 8 DEG C in day time and at 2 DEG C at night until the grapes are harvested to be sold. The grapes cultivated in the method can be harvested to be directly supplied to fruit markets, the step of storing and refreshing the grapes through chemical agents is removed, the problems of dry peduncles, grape falling, browning, rotting and the like are solved, refreshment of the grapes are achieved to the maximum degree, and meanwhile chemical agent residue is reduced. Furthermore, when the grapes are on grape vines, the sugar content of the grapes gradually increases, and the fruit quality is improved.

The invention relates to a process for producing strong wine from table grapes. The process comprises the following brewing steps: firstly, preparing fermented raw wine of fruit wine; roughly distilling: distilling by utilizing a tower type red copper alambic charentais; controlling a temperature to be 80 DEG C to 90 DEG C; when fermented liquor in a kettle is boiled, enabling steam to enter a gooseneck pipe through a red copper kettle; enabling the steam to enter a condenser and cooling to enable wine liquid to flow out, so as to obtain roughly distilled raw wine; carrying out primary distillation and remaining foreshot and after-run; at a later period of distilling, improving the distillation temperature to be 90 DEG C to 100 DEG C until the alcohol degree of distilled wine is lower than 0.5 percent to 1.5 percent; stopping distilling when the alcohol degree of the obtained roughly distilled wine is 26 volume percent to 29 volume percent; finely distilling: filling the roughly distilled raw wine into the kettle and starting to heat and distill; controlling the temperature to be 80 DEG C and opening cooling water; cutting off the foreshot according to 1.5 percent of the volume of the raw wine filled into the kettle; starting to receive first-grade heart cut and controlling the temperature in the kettle to be no more than 90 DEG C.

The invention provides water soluble fertilizer capable of improving grape sweetness and an applying method. The water soluble fertilizer is composed of, by mass, 10-50 parts of urea, 10-300 parts of monopotassium phosphate, 10-700 parts of potassium nitrate, 1-10 parts of calcium chelate, 1-10 parts of magnesium chelate, 1-5 parts of manganese chelate,1-7 parts of zinc chelate, 1-10 parts of polyborate, 1-2 parts of sodium molybdate, 1-3 parts of chitosan oligosaccharide, 1-10 parts of potassium alginate, 1-5 parts of brown algae polysaccharides and 1-3 parts of gaseous phase silica anticaking agents. The water soluble fertilizer can substantially increase the sugar content of grapes, improve grape sweetness, increase the sugar-acid ratio and increase nutritive value and commodity value of the table grapes.

The invention discloses a lossless intelligent graded harvester of fence wall type fresh edible grapes. The lossless intelligent graded harvester comprises a movable platform (8), a main controller (25) installed below the movable platform (8), a motor and a rotary mechanical arm (3) installed in front of the movable platform (8), a picking device (1) is installed at the tail end of the rotary mechanical arm (3), an image acquisition device (2) is installed above the tail end of the rotary mechanical arm (3), a graded rotary device is installed behind the rotary mechanical arm (3), and a harvesting box is placed in the graded rotary device; the picking device (1) and the graded rotary device are both controlled by the motors, and the motors and the image acquisition device (2) are all electrically connected with the main controller (25). The invention further discloses a control method of the lossless intelligent graded harvester. The lossless intelligent graded harvester is simple instructure, integrates picking, grading, boxing and conveying, can prevent the grapes from being injured in the grape harvesting process to the greatest extent, improve the work efficiency, lower the work intensity and is high in automated degree.

The invention relates to a seedless treatment method of ruby rose grapes. The seedless treatment method is suitable for the seedless treatment of the ruby rose grapes. The seedless treatment method comprises dispersing flower ears before 14 days of the full-bloom stage, leaving small ears with the 4 to 5 cm length of ear tips, and performing flower ear treatment through a gibberellin solution which is 12.5 to 15 mg every L; trimming the flower ears during the full-bloom stage to enable about 25 small ears of e every ear tip to be left, enabling the flower ears to be soaked in the gibberellin solution which is 12.5 to 15 mg every L for 5 seconds, and performing routine management after the treatment; performing treatment on the flower ears through a mixed solution of the gibberellin which is 25 mg every L and the forchlorfenuron which is 5 mg every L after 11 days of the full-bloom stage. According to the seedless cultivation technology of the ruby rose grapes, the seedless rate of the cultivated ruby rose grapes reaches 100%, the single fruit weight is improved by 155%, the market prospects of the produced large seedless fresh food grapes are great due to the seedless treatment on the ruby rose grapes through the gibberellin and the forchlorfenuron, and the considerable economic benefits can be obtained.

The invention discloses a method for keeping table grapes fresh. The method is applied to the circulation, storage and fresh-keeping of the fresh-picked table grapes, and applies a chlorine dioxide sustained-release preservative to the fresh-keeping of the table grapes. The chlorine dioxide sustained-release preservative is prepared by mainly taking sodium chlorite as a primary agent, and mixing an activator, an adhesive, a stabilizer and a water absorbent in a proper proportion. The method optimizes the sustained-release formula of chlorine dioxide, and prepares the chlorine dioxide sustained-release preservative suitable for the fresh-keeping of the table grapes according to the varieties and characteristics of different grapes. The chlorine dioxide sustained-release preservative can release chlorine dioxide and properly control the release rate of the chlorine dioxide, has the advantages of high release amount, stable release rate, lasting drug effects, good chemical stability, andconvenient use. The grapes can be effectively preserved under the condition of cold storage, and compared with traditional grape preservatives, the chlorine dioxide sustained-release preservative canavoid SO2 harm and improve the safety of grape fresh keeping. The method of the invention can extend the storage period of grape fruits to 60-75 days.

The invention relates to a fresh grape overall-process combination drip irrigation fertilizer. The water-soluble fertilizer is transferred to the grape root region by the drip irrigation technique according to different demands for nutrients in the grape growth development process. The drip irrigation fertilizer comprises a fertilizer used in the grape sprouting period, a fertilizer used in the grape blooming and fruit-setting period, a fertilizer used in the grape fruit expansion period, a fertilizer used in the grape pulp period, and a fertilizer used after harvest. By combining the drip irrigation technique, the fresh grape overall-process combination drip irrigation fertilizer enhances the fertilizer utilization ratio, reduces the waste of irrigation water, and improves the quality of the water-soluble fertilizer and the compatibility between fertilizer application and grapevine nutrient demands.

The invention discloses an efficient planting method of table grapes. The method includes the following steps: preferentially selecting the grape varieties of red globe, summer black, superior seedless and crimson grape which are popularized in a large area, planting sparsely with high ridges, mounting a single width connecting shed used for rain shelter cultivation, mounting a solar water heater as well as drop irrigation and sprinkling irrigation facilities and arranging grape bonsais. The method provided by the invention systematically summarizes and improves the technical contents of substrate cultivation, root zone restriction cultivation, rain shelter cultivation, grape growth and development, and water and fertilizer demands, and solves the key technical problems existing in the industrial development of grapes in a targeted manner; the method fully utilizes the self attributes of the grapes, adopts diversified operation, and improves the comprehensive benefits of the vineyard.

Grapes while attached to the stems where they formed are cooled with the removal of excess moisture and are enclosed within an enclosure containing a gaseous atmosphere (e.g., air) bounded by a semi-permeable film having an oxygen transmission rate of approximately 100 to 400 cm3-mil / m2 / 24 hr., and preferably approximately 260 to 325 cm3-mil / m2 / 24 hr. The enclosure is sealed and the concentration of carbon dioxide present therein is adjusted to an initial concentration of approximately 3 to 19 percent by volume (preferably 13 to 18 percent by volume). The initial concentration of carbon dioxide within the specified semi-permeable enclosure has been found to well prolong the storage life of the grapes stored therein at a temperature of approximately 31 to 35° F. with the advantageous promotion of continued grape respiration at a low level during storage. The grape quality for the intended end use (e.g., human consumption as a table grape) is effectively extended. Prolonged storage for 30 or 60 days or more in the storage zone is made possible. Accordingly, the time for the otherwise perishable grapes to serve their intended use is effectively extended in a straightforward and economical manner while using otherwise standard cold storage conditions.

The invention discloses a seedless double-cropping planting cultivation method of grapes. The method comprises the steps of garden building and field planting, germination accelerating, planted management, shaping and pruning, seedless processing, fertilizer and water management and the like. The method is combined with conventional grape planting, optimizes a seedless processing means and achieves extremely high seedless rate of the grapes; meanwhile, through improvement of a key cultivation technique and implementation of a scientific and rigorous germination accelerating method, the delicacy management of water and fertilizer and the like, stable yield and high yield of double-cropping cultivation are achieved, and through the double-cropping cultivation technique, two-season mature periods of the grapes are located in an earliest period and a latest period of single-season mature grapes maturation respectively, the market vacancy is made up, the market competitiveness of table grapes is improved, and the economic benefits of grape growers are increased.

A technique for culturing the seedless Weike grape includes such steps as pruning inflorescences in the profuse flowering phase, pruning spicula to retain 15-17 spicula, preparing the solution of gibberellin, and treating with said solution of gibberellin within the second week after profuse flowering phase.

The present invention claims a method making it possible to control the color of table grapes, color being a quality factor for the marketing thereof. The traditional color promotion pathways make use of products such as Ethrel and methyl jasmonate (MeJA), which liberate or induce ethylene to improve color, these being applied during veraison to augment the color of the berries determined by the quantity and composition of skin anthocyanins. One alternative to the use of these compounds are the oligogalacturonides (OGAs) having a degree of polymerisation in the range from DP 7-20 which have the capacity to induce anthocyanins by an alternative pathway. The synthesis and precise application of OGAs form a method permitting appropriate control of the coloration of this type of fruit, together with the quantification of total anthocyanins.

A method of brewing wine from table grapes is disclosed. The method is characterized by including steps of (1) screening grapes, (2) cleaning the grapes, (3) canning and performing fermentation, (4) performing secondary fermentation and (5) performing clarification treatment. The method is simple and feasible. The wine prepared by the method is free of additives, rich in fruit fragrance and good in taste, and original juice flavor is preserved. The wine can be drunk by general populations and is particularly beneficial to neurasthenia and excessive fatigue.

The present invention provides a microbial time temperature indicator used for table grape quality perception, which includes a container, the container contains an evenly-mixed microorganism microbial broth, a growth medium and a pH indicator; the microorganism is Lactobacillus paracasei bacilli; the growth medium is MRS bouillon culture-medium; and the pH indicator is bromocresol green. The activation energy of the time temperature indicator is close to the activation energy of fruits and vegetables, can be used to monitor quality changes of the fresh fruits and vegetables in cold chain logistics, and in particular, can be used for accurate quality perception and monitor of table grapes.

The invention discloses table-grape combo fertilizer applicable to Yunnan highland acid soil and a fertilization method thereof. The table-grape combo fertilizer is prepared from base fertilizer, germination fertilizer, pre-blossom fertilizer, fruit swelling fertilizer, veraison fertilizer and post-harvest fertilizer; additional fertilizer is put into for 5 times, which are the germination fertilizer, the pre-blossom fertilizer, the fruit swelling fertilizer, the veraison fertilizer and the post-harvest fertilizer respectively. The table-grape combo fertilizer has the advantages that, by using the table-grape combo fertilizer provided by the invention, the yield testing result is that the per mu yield is 3,204kg; the per mu yield of a table grape is increased by 8 percent or above; the sugar degree is increased by 12 percent; further, the taste is good; meanwhile, the storage capacity of a fruit is improved; dehiscent fruits of the table grape are reduced; the quality of the grape is effectively improved.

The invention relates to the technical field of wine brewing, and discloses a preparation method of sulfur-free fermented Shine Muscat grape distilled wine. The preparation method comprises the following steps: selecting materials, specifically, harvesting fresh grapes when the temperature is less than or equal to 17 DEG C in the morning of a sunny day, immediately sorting the harvested grapes, removing grapes with diseases, rotten grapes, green grapes, inferior grapes and impurities, and removing stems and crushing the grapes by using an automatic stem removing crusher to obtain a grape juice solution with peel. According to the preparation method of the sulfur-free fermented Shine Muscat grape distilled wine, the fruit aroma of the grape variety can be kept through one-time distillation, and the mellow aroma is given by a distillation process; meanwhile, in the method, low-temperature harvesting, rapid stem removing and crushing, enzymolysis squeezing and low-temperature fermentation are adopted, an antioxidant sulfur dioxide is not added in the whole process, and the strong rose fruit aroma is kept through sulfur-free temperature control and acid preservation fermentation, so that the Shine Muscat grape distilled wine has the nutritional value of grape wine and the sweet taste of Baijiu, the harm of methanol and formaldehyde to a human body is reduced, and a user drinks the sulfur-free fermented Shine Muscat grape distilled wine conveniently.

The invention discloses seedless xiahei semi-sweet low-foam pink wine and a preparation method thereof. Seedless xiahei grapes as a table grape variety are selected as liquor-making raw materials. The preparation method includes the steps that the grapes are harvested, subjected to threshing and sorting and then crashed, and potassium metabisulfite is added into grape juice; pectinase and yeast are added, and dipping and fermenting are carried out at the same time; then, free run wine is instantly released and transferred into a freezing tank to be refrigerated in a sealed mode; after freezing, the wine is left in the freezing tank to be sealed and transferred into a storing tank after being unfrozen at room temperature; the wine is filtered and then subjected to membrane filtering through a filtering membrane. The seedless xiahei grapes as the table grape variety are creatively adopted as the liquor-making raw materials, dipping and fermenting are carried out for a short time at the same time at low temperature, the sealing-freezing-filtering mode is adopted, malo-lactic fermentation is not carried out, and therefore the wine keeps a bright color, full-bodied flowery flavor, a suitable sugar degree and suitable alcohol content and contains an appropriate quantity of bubbles and suitable acidity.

The invention discloses a pre-bloom grape gray mold prevention method. The pre-bloom grape gray mold prevention method comprises the following steps that during the grape inflorescence exposing period, 30% 800-fold mancozeb suspension liquid and 70% 800-fold thiophanate-methyl wettable powder are sprayed; during the grape inflorescence separating period, 50% 1500-fold thiram wettable powder and 40% 800-fold pyrimethanil suspending agents are sprayed; before grapes bloom, 50% 1500-fold thiram wettable powder and 50% 1000-fold procymidone wettable powder are sprayed. The pre-bloom grape gray mold prevention method can effectively prevent kyoho grape gray mold, reduce the ratio that the grapes are infected with diseases, reduce the occasions that inflorescences are rotted because of gray mold, improve the fruit setting rate of the grapes, ensure that clusters are typical and complete and the proportion of fault fruits is smaller than 4%, and satisfy requirements of the pollution-free food table grape (NY5086-2002) standard.

The invention discloses a method for brewing grape vinegar by using fresh grape spirit residual liquid. The method comprises the following steps: (1) preparing the grape spirit residual liquid: A, removing kernels and stalks from grape fruits, and then pulping the grape fruits to obtain grape pulp; B, inoculating grape wine yeast into the grape pulp in the step A, uniformly stirring the grape wineyeast and the grape pulp for alcohol fermentation to obtain fermented liquid; C, filtering the fermented liquid, distilling the obtained fermented filtrate to obtain distilled spirit, and taking theresidual liquid obtained by distillation as a raw material for brewing the grape vinegar; (2) inoculating grape oxidization acetic bacteria seed suspension which is 4 to 6 percent of the weight of thegrape spirit residual liquid, and uniformly stirring the grape spirit residual liquid and the seed suspension, wherein grape oxidization acetic bacteria are Miao 1.1610 with a collection number of CGMCC NO. 14778; (3) placing the inoculated grape spirit residual liquid at 31 to 33 DEG C, and feeding oxygen for fermentation for about 20 to 25 days to obtain fermented liquid; (4) disinfecting, clarifying and filtering the fermented liquid to obtain the grape vinegar.

The invention provides a preservative for inhibiting post-harvest falling of grapes and a manufacturing method and application thereof, and belongs to the field of food preservation. Each liter of thepreservative comprises 0.2 to 0.5 gram of hydrophilic resin, 0.1 to 0.2 gram of chitosan, 10 to 30 milligrams of seleno-carrageenan, 10 to 30 milligrams of maleic hydrazide, 20 to 40 milligrams of gibberellin and 120 to 200 grams of a Chinese herbal medicine extracting solution. The invention also provides the manufacturing method and an application method of the preservative. The preservative isprepared by adopting the Chinese herbal medicine extracting solution, plant hormone and organic selenium which are harmless to the environment, and fresh-picked grapes are subjected to simple soakingtreatment, and after blow-drying, the grape falling situation appearing in a post-harvest storage process of the fresh grapes can be effectively controlled, and the method is convenient to operate.

The invention relates to the technical field of preservatives, in particular to a preservative for prolonging the shelf life of grapes or fresh cut flowers and a preparation method and a use method thereof. Raw materials include water, cane sugar, pectin, hydrophilic resin, abscisic acid, gibberellin and a plant antibacterial agent. The preservative for prolonging the shelf life of grapes or fresh cut flowers has a good fresh-keeping effect, can prolong the shelf life of table grapes by 3-5 days, and can prolong the flowering phase of the fresh cut flowers by 2-3 days compared with in-vitro fresh flowers; meanwhile, a portable capsule-shaped fresh-keeping bottle can be conveniently arranged on fresh grape stems or fresh cut flower branches, and the preservative for prolonging the shelf life of grapes or fresh cut flowers is in a jelly form, so that the preservative for prolonging the shelf life of grapes or fresh cut flowers does not leak no matter how the portable capsule-shaped fresh-keeping bottle is placed during transportation. The preservative for prolonging the shelf life of grapes or fresh cut flowers can replenish moisture and nutrition for fresh grapes or fresh cut flowers without causing waste.

The invention discloses a prevention method for controlling vigorous growth of Kyoho grape. The prevention method comprises the following steps of spraying 1.0-1.2 g / m<2> of chlormequat chloride of which the concentration is 700-900 mg / L or spraying 35-45 g / mu of 5% of liquid of uniconazole wettable powder which is diluted by 600-800 times in weight percent in a week before blooming; and continuously spraying 25-35 g / mu of 40% of liquid of flusilazole missble oil which is diluted by 3000-4000 times in weight percent for 4-6 times at every 6-9 days during an inflorescence exposing period. According to the prevention method disclosed by the invention, excessive growth of the Kyoho grape and the problem of serious flower and fruit dropping caused by the excessive growth can be prevented mainly through a chemical control method and by simultaneously matching with the clipping of braches and roots, the inflorescence can be elongated, the fruit setting rate of the Kyoho grape can be effectively increased, the fruit quality can be improved, the production of grape which is cultivated through the method is increased by 40%, and 98% of grape fruits can reach to the standard of pollution-free food table grape (NY5086-2002) sensory requirements.

Grapes while attached to the stems where they formed are cooled with the removal of excess moisture and are enclosed within an enclosure containing a gaseous atmosphere (e.g., air) bounded by a semi-permeable film having an oxygen transmission rate of approximately 100 to 400 cm3-mil / m2 / 24 hr., and preferably approximately 260 to 325 cm3-mil / m2 / 24 hr. The enclosure is sealed and the concentration of carbon dioxide present therein is adjusted to an initial concentration of approximately 3 to 19 percent by volume (preferably 13 to 18 percent by volume). The initial concentration of carbon dioxide within the specified semi-permeable enclosure has been found to well prolong the storage life of the grapes stored therein at a temperature of approximately 31 to 35° F. with the advantageous promotion of continued grape respiration at a low level during storage. The grape quality for the intended end use (e.g., human consumption as a table grape) is effectively extended. Prolonged storage for 30 or 60 days or more in the storage zone is made possible. Accordingly, the time for the otherwise perishable grapes to serve their intended use is effectively extended in a straightforward and economical manner while using otherwise standard cold storage conditions.

The invention provides an intelligent monitoring system for table grape cold-chain logistics. The system comprises a data acquisition device and a monitoring terminal, wherein the data acquisition device is configured to acquire environmental information in a table grape cold-chain package; the environmental information comprises temperature and humidity information; the data acquisition device comprises a base station and a plurality of sensor nodes; the sensor nodes acquire the environmental information in the monitored table grape cold-chain package; and the base station is mainly configured to gather the environmental information acquired by each sensor node and send the environmental information to the monitoring terminal for storage and display.

The invention belongs to the technical field of gardening cultivation, and relates to an anti-season cultivation method of fresh grapes. The anti-season cultivation method comprises the following steps: selecting a medium and early mature fresh grape variety, harvesting primary mature fruits from the middle period of June to the middle period of July, and performing anti-season secondary fruit facility cultivation, wherein the anti-season secondary fruit facility cultivation comprises the following steps: performing summer pruning from the late period of August to the early period of September, pruning middle shoots of winter buds of new shoots fruiting in the current year, remove all leaves, forcing germination of the winter buds, wiping buds and fixing the shoots, and topping; when the lowest temperature is below 10 DEG C after autumn, regulating the temperature in a shed through a double-layer grape shed and automatic temperature control equipment, so that the temperature in the shed at night after autumn is not lower than 10 DEG C; harvesting mature secondary fruits from the late period of December to the late period of January. By the anti-season cultivation method, the problems of the temperature regulation and control and the like during anti-season cultivation are solved, the secondary fruits can begin to mature on New Year's Day and during the Spring Festival, production of anti-season grapes is fully achieved, and the concentrated marketing period of the fresh grapes is avoided so as to achieve better economic benefits.

The invention provides a quality and safe cultivation method of table grapes and belongs to the technical field of planting. The quality and safe cultivation method includes the steps of winter pruning, spica management, fruit management, spring pruning, winter spica management, winter fruit management and the like. Growing environment is regulated in combination with growing habit of the grapes in practical production, use time and dosage of a budilizer are controlled during winter pruning, use time and dosage of chemical liquid are controlled during spica management, root irrigation and thelike are performed by using an organic fertilizer and growth regulator mixed solution during the winter fruit management process, dosage and time of contaminated chemicals are controlled, and qualityof the grapes is effectively improved.