part 2

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by Tim Creagh

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  • no worries i've post ed the last of the series now
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  • as you can see I commented on it that it could not be open on slideshare, a few months ago. so I downloaded it and posted it (no change was made) and
    embedded it in our community site, and gave you full credit.
    If it's fixed, first thing I'll do - will take it of my folder and link to yours from our site.

    Any way - thanks for sharing the knowledge.

    Gil
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part 2

  1. 1. How to Prune Grapevines Part Two
  2. 2. Recap……. <ul><li>Count nodes contain the buds that are deliberately left at pruning </li></ul><ul><li>They produce count shoots which will produce the flowers which become the fruit </li></ul><ul><li>At the same time as flowering the new buds are forming in the shoot </li></ul><ul><li>Shoots become canes when they turn brown </li></ul><ul><li>Pruning is a matter of leaving count nodes </li></ul>
  3. 3. Cane Pruning <ul><li>Canes from the previous season are rapped around fruiting wires and then tied down at the ends </li></ul>
  4. 4. Cane Pruning <ul><li>There are many different versions and types of cane pruning </li></ul>
  5. 5. 4 canes
  6. 6. 4 canes
  7. 7. Or two canes This is the same vine but later on
  8. 8. Cane Pruning Technique <ul><li>Canes are between 8-20 count nodes </li></ul><ul><li>Spurs are retained to produce replacement canes for the following year </li></ul>
  9. 9. Cane Pruning Technique <ul><li>Vines are head trained </li></ul><ul><ul><li>canes and spurs are selected from the head </li></ul></ul><ul><li>Vines may be unilateral or bilateral </li></ul><ul><ul><li>Canes run one way or both ways </li></ul></ul>
  10. 10. There are three stages <ul><li>Stage One </li></ul><ul><li>Select the canes and spurs that are wanted for the coming season </li></ul><ul><ul><li>and cut off the rest </li></ul></ul><ul><li>Spurs are retained to provide the canes for next season </li></ul>
  11. 12. Canes <ul><li>Make sure you DO NOT select canes older than last seasons </li></ul><ul><li>These will not contain buds that are fruitful </li></ul>
  12. 13. These were last years canes
  13. 14. These were last years canes DO NOT use these
  14. 15. Stage two <ul><li>Pull out the undesired canes and wood </li></ul>
  15. 18. Stage Three <ul><li>Wrapping and tying the canes onto the fruiting wire </li></ul>
  16. 21. Recap…….. <ul><li>Select the canes and spurs that are wanted for the coming season </li></ul><ul><ul><li>and cut off the rest </li></ul></ul><ul><li>Pull out the undesired canes and wood </li></ul><ul><li>Wrap and tie the canes onto the fruiting wire </li></ul>
  17. 22. What canes do you select? <ul><li>When selecting canes, the following characteristics should be considered: </li></ul>
  18. 23. Cane Selection <ul><li>Well matured canes with good colour, </li></ul><ul><ul><li>brown to the tip and no green </li></ul></ul><ul><li>Free from damage by pests, diseases and machines </li></ul>
  19. 24. Cane Selection <ul><li>Average diameter (ie not too thin or too thick) </li></ul><ul><li>Internode length 60-80 mm </li></ul><ul><li>No watershoots </li></ul><ul><ul><li>They are not fruitful </li></ul></ul><ul><li>No laterals </li></ul><ul><ul><li>They are also not fruitful </li></ul></ul>
  20. 25. What are laterals? <ul><li>Shoots that arise from the main shoot </li></ul><ul><ul><li>Like branches </li></ul></ul>
  21. 26. Laterals Lateral bud <ul><li>Laterals come from the lateral or prompt bud </li></ul>
  22. 27. Cutting a Cane <ul><li>Before tying down you need to cut through the last node </li></ul><ul><li>Make Sure.... </li></ul><ul><li>You remove the bud BUT not the swelling </li></ul>
  23. 28. Cutting and Tying <ul><li>When cutting a cane </li></ul>If this is the last node you want to keep Then cut the cane here
  24. 29. Cutting and Tying <ul><li>When cutting a cane </li></ul>Tie the cane in the last internode
  25. 30. Cutting and Tying <ul><li>When cutting a cane </li></ul>The swelling will prevent the tie from falling off But you must remove the buds so they don’t burst
  26. 31. Next….. Spur Pruning

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