1. Present by:
S. SHARVESH, M.Sc. HORTICULTURE
DEPARTMENT OF HORTICULTURE
FACULTY OF AGRICULTURE
ANNAMALAI UNIVERSITY
PACKAGE PRACTICE OF GRAPES

2. Taxonomy
• Scientific Name : Vitis vinifera
• Family : Vitiaceae
• Chromosome No : 2n = 2x = 38.
• Origin : Armenia (Mediterranean and Central
Asia)
• Vitis is a genus decidious, rarely evergreen, shrubby
climber, distributed chiefly in the northern hemisphere.
• This genus divided into two sugenera
• Euvitis (2n = 38)
• Muscadinia (2n = 40) - Vitis rotundifolia, Vitis munsoniana,
Vitis popenoeii
• Vitis contains about 60 species.

3. Among these some popular species are,
• Fox grape (Vitis valpinia)
• Frost grape (Vitis labrusca)
• River bank grape (Vitis riparia)
• Bird grape (Vitis munsoniana)
• Bullace grape (Vitis rotundifolia)
The wild grapes are divided into 3 geographical groups
• American
• Middle Asia
• Oriental

4. Introduction
• It is a deciduous crop.
• Its natural habitat is temperate climate.
• It was introduced into north India from Iran and
Afghanistan in 1300 AD by the Muslim invaders; and into
south India in 1832 by the Christian missionaries from
France.
• However, grape was known in ancient India though it was
not commercially cultivated until the 14th century.
• Wild grapes grown in Himachal Pradesh were used to
prepare local wine.

5. • Major grape growing states are Maharashtra, Karnataka,
Andhra Pradesh, Tamil Nadu, and the north-western region
covering Punjab, Haryana, Delhi, western Uttar Pradesh,
Rajasthan and Madhya Pradesh.
• Study of grapes is called viticulture.
• The grape was one of the first fruits to be cultivated by man.
• A grape is a fruit, botanically it’s a berry.
• Its a national fruit for Spain.
• Three main product types: beverages (wine and juice), fresh
fruit (table grapes) and dried fruit (sultanas, raisins and
currants).

6. Uses:
• Generally grapes are eaten fresh as table fruit.
• As it contains glucose as major sugars it is easily
digestible.
• Grapes are good source of calcium, phosphorus, iron
and vitamins.
• The total soluble solids in different cultivars may range
from 10 to 20 percent and acidity 1 to 4 percent.
• Fresh grapes are laxative in nature.
• Wine can be prepared from grape juice.
• Berries are used to prepare resin.

9. Climate:
• Grapes generally require a hot and dry climate.
• The temperature range is from 15-40 ⁰C.
• High temperatures above 40 ⁰ C during the fruit growth
and development reduce fruit set and consequently the
berry size.
• The fruitfulness of buds is influenced by light.
• Light intensity Is 2400 ft.candle for optimum growth
• It is most successfully grown at elevations ranging from
200-250m above mean sea level .
• Area with annual rainfall not exceeding 900mm well
distributed throughout the year is ideal.rainfall during
flowering and fruit ripening is not favourable as it leads to
the spread of downy mildew disease.

10. Soil:
• Grapes can be cultivated in variety of soils including sandy
loams, sandy clay loams, red sandy soils, shallow to medium
black soils and red loams.
• The crop performs best in well-drained rich loamy soil with
low water table with EC less than 1.0. Soil depth should be at
least 1 m.
• The soil should be well drained, having good water holding
capacity and devoid of any hard pan or impervious layer in
the top 90-cm, with water table at least 6.5m below.
• Grapes can also be grown successfully over a wide range of
soil pH (4.0-9.5)
• however, soils having pH range of 6.5-8.0 are considered
ideal.

11. Field preparation and planting:
• Trenches of 0.6 m width and 0.6 m depth are to be
dug at a distance of 3 m apart for Muscat and pits of
1m x 1m x 1m should be dug for other varieties.
• The remaining gap is filled with a mixture of soil, cattle
manure, single super phosphate, sulphate of potash
and micro-nutrients. Usually, 50 kg of cattle manure,
2.5 kg of super phosphate, 0.5 kg of sulphate of
potash and 50 g each of ZnSO4 and FeSO4 are added
to the soil for every running meter length of the
trench.

12. PROPAGATION METHODS

13. CUTTING:
• The best time for selecting the vines for propagation is at harvest
or just before harvest .
• Vines can be marked in two ways: for a positive selection (virus
free), mark plants at the trunk with white paint and take cuttings
only from those plant.
• For a negative selection (infected), mark plants at the trunk with
red paint and do not take cuttings from those plants.
• Cuttings can be taken at any time during the dormant season.
• 14–16 inches is ideal. A cutting of that length should have at
least 3 buds, but not more than 6–7 buds.
• Dormant canes contain fully developed buds with rudimentary
shoots comprised of leaf and cluster primordia and stored
energy.

15. • Cuttings should be soaked in water/root promoting
substance for a several hours before placing them in the
nursery.
• Soaking them in a hot water bath (at 115 to 125°F for
approximately 5 to 10 minutes). This removes and kills
some of the bacteria and fungi that could later infect the
new vines.
• Place individual cuttings about 4 inches apart in the row,
making sure cuttings have the slanted cut up.
• Storing cuttings for later use, they may be placed in moist
(but not wet) sawdust or sphagnum in a cooler (between
34–40°F).
• Cuttings using dormant wood should have an 80% or
greater success rate.

17. Seed propagation:
• Grape seeds can be collected from seeded grapes,
cleaned and stored in a moist paper towel or directly in
soil in the refrigerator for 3 months.
• Or seeds after Cold stratification will be sown directly in
to the soil.

18. Seed extraction technique

19. LAYERING
• Most varieties of wine and table grapes can be propagated by
layering.
• Layering is the process of a shoot or cane of a grapevine being
used to establish a new vine while attached to the mother
plant. The new vine can either be produced next to the
mother vine or in a container .
• Select a vigorous, healthy, 1-year-old cane from the mother
grape vine in late winter or early spring.
• Burry a portion of the vine beneath the soil, ensuring that you
bury at least 1 node.
• The buried shoot will form roots and a new vine can be
established from that future shoot growth.
• The new grape plant should form roots within a few months
and can be separated from the parent plant once it is well
rooted.

21. Rootstocks suggested based on global data
for different situation

23. Spacing:
• The best season for planting the rooted cuttings of
cultivated varieties in the main field is September-
October whereas for rootstocks it is February-March
Spacing Spacing generally varies with the varieties and
soil fertility.
• For vigorous varieties it is 6 m x 3 m or 4 m x 3 m and 3 m
x 3 m or 3 m x 2 m for less vigorous varieties.
• The adopted spacing is 3 x 2 m for Muscat and 4 x 3 m for
other varieties.
• Treat the whole field with Dursban 20EC (chloro pyriphos)
@ 2 litre per acre at the time of first irrigation to control
white ants attack.

24. System Planting distance No
Of vines/ ha
Head system 2m × 1.5m 3300
Kniffin system 3m × 3m 1089
Bower system 3m × 3m 560
The spacing of vines differs greatly depending
upon the cultivar and training system

25. Irrigation:
• Vines are irrigated immediately after pruning and
fertilizer application.
• During the berry growth stage, irrigation is given at
intervals of 5-7 days. Water is withheld for at least 8-10
days prior to harvesting to improve the fruit quality.
Irrigation is resumed after pruning.
• During the period from summer pruning to the onset of
rains irrigation is given at weekly intervals and thereafter
at 10-12 days intervals until winter pruning depending
upon the soil moisture condition.

26. Manure and Fertilizers:
At the time of planting about 75 tonnes of cattle manure 5
tonnes of caster cake and 2 1/2 tonnes of super phosphate per
hectare are applied .After the vine has grown for 3-4 weeks it
is given an application of 100 to 150 g of Ammonium sulphate
and 250g of caster cake every month during the first six
months after planting.

27. Weed Management :
• Farmyard manure and compost are the major sources of weed
seeds from outside.
• The problematic weeds in vineyards are bermuda grass
(Cynodon dactylon) and nut grass (Cyperus rotundus). The
weed intensity is less in bower trained vineyards.
• Mechanical control is most common means of weed control in
India.
• Dhaincha and sunhemp are grown as intercrops to check the
weeds in vineyards trained to T, V or Y trellises.
• To check the emergence of weeds give pre-emergence
application on Hexuron 30 WP (diuron) @ 1.2 kg/acre.
• Post-emergent weedicides- Paraquat (7.5 kg/ha) or
Glyphosate (2.0kg/ha), is also recommended. Glyphosate
offers a long time control of weeds as compared to Paraquat

28. Intercropping
• In the first year some vegetable crops like peas, potato,
turnip, radish or carrots can be grown.
• Cucurbits can be grown for first two years.
• To improve the organic mater content of the soil,
leguminous crops like guar a, cowpeas and senji can be
grown- for green manuring.
• No Rabi season crop should be sown in vineyards as
these crops do not require water to maturity in April
when vines need it urgently.

29. Plant growth regulators And Quality improvement:
• 10-20 ppm NAA are improve the berry cluster or fruit
setting and control the flower and berry drop.
• Application of NAA (Naphthaline acetic acid) @ 20 ppm
8-10 days prior to harvest for reducing berry drop in
raisin grapes
• GA3 has been also commonly used for berry thining
and to enhance berry size of seedless cultivars.
Generally 30-40m ppm GA3 are used for thinning of
bunches after fruit setting and increase the berry size
• Forchlorfenuron (CPPU) is a synthetic cytokinin. When
applied prior to or during bloom, it increases the fruit
set of both seedless and seeded varieties.

30. • 250 ppm ethylene application At verasion stage
or at sugar formation stage, Increases the TSS or
Brix of berry.
• ABA is responsible for colour development in
grape berry. So, 300 ppm ABA application at
verasion stage, it induce the anthocyannins
contain of berry.

31. Berry Thinning:
1. Thin the flower buds a week before full-bloom by leaving
100 to 120 flower buds per panicle.
2. When the berry’s size is 4 mm, girdle the vine by removing a
4 mm wide ring of bark from the main stem and dip the
clusters in 40 ppm GA3 solution. While girdling care should be
taken to remove whole of the bark without causing any injury
to the wood. GA3 solution is prepared by dissolving one gram
of GA3 in 50 ml of absolute ethyl alcohol (ethanol) and making
the final volume of the solution to 25 litres.
3. After one week of the first GA3 dipping repeat the dipping
second time.
4. Keep the moisture of soil near field capacity throughout.
5. Harvest the crop when desired T.S.S. is attained in the
berries.

32. Training and pruning:
• Training is essential for grapes.
• Different systems of training are available in grapes and
selection of a particular method depends on vigour of
vine, varietal characters, bearing habit, sunscald
problems, earliness for other cultural operations, climatic
conditions and also capacity of owner for investment.
Head system:
• This method is especially suitable for less vigorous
varieties producing fruitful shoots from basal buds such
as Beauty Seedless, Delight, and Perlette.
• Single shoot is allowed to grow from newly planted vines,
removing side shoots if produced and by help of stake.

33. • Later two secondaries from each lateral are allowed.
Heading back the main single stem at a height of 1.2
metres permits side shoots.
• In general, four laterals at about 75 cm above ground
level, in all directions are retained after removing all other
shoots produced.
• Vines trained on head system have bushy shape, occupy
less space and can be adopted for high density planting
vineyards.

35. Espalier system:
Espalier or cordon system Vines are trained with one or
two shoots perpendicular to main stem using
horizontally fixed wires.
• Advantages:
• This system are easiness,
• Inexpensiveness,
• Suitability in high density planting and possibility of
inter cultivation but yield per vine is usually low.

36. Kniffin system:
• A four-cane system named after Mr. William Kniffin of New York
who developed this method during 1850.
• Vine is allowed to grow single stemmed up to one meter and
then two arms are allowed on either side using horizontal
trellises.
• Second pair of arms is allowed at 50 cm above the lower layer,
thus a total of four arms are maintained per vine. Bearing
shoots are seen hanging freely without any need for tying.
• Varieties like Thompson Seedless, Bhokri, Delight, Kandhari,
Beauty Seedless and Perlette respond well to this system.
• Sometimes, three horizontal lines at different heights are
maintained in certain areas, the system being called as Modified
Kniffin.
• Main disadvantage in Kniffin system is that lower arms become
unproductive after a few years.

38. Overhead trellis system:
• Overhead trellis system / Telephone system
• This system is suitable for high temperature regions.
• Moderately vigorous varieties respond well to this
method.
• Professor N. Gopalkrishnan introduced this to India
during 1960 in Pune.
• Vine is grown straight to a height of 160 cm and then
horizontally to an over-head canopy on 3-5 wires fixed to
cross arms at 45-60 cm apart which are usually 1.4 m long
mounted on vertical posts.

40. Bower / Arbour / Pandal / Pergola system
• It gives high yield in vigorous varieties like Anab-e-shahi.
• The vines are planted at wider spacing of 3.6M x 4.5M or
4.5M x 5.4M.
• The main stem or trunk is allowed to grow from the rooted
cutting.
• The vines are trained single stemmed up to a height of 2 to
2.5 m and then laterals are spread over a criss cross network
of wires supported by strong concrete, stone or wooden
poles. Pinching of growing point when the vine reaches
height of pandal induces production of side shoots.
• Two vigorous shoots in opposite direction are maintained
initially as primary arms and three laterals spaced at 60 cm
are developed on both sides as secondary arms on each
primary shoot, thus there will be 12 secondary arms on each
vine.

41. • Teritiaries will be allowed at 8-10 numbers per
secondary arm, which after maturity constitute the
fruiting canes.
• Bower system is suitable for almost all varieties
especially for vigorous ones like Anab-e-Shahi and
Bhokri.
• This is widely adopted in tropics throughout world to
exploit the full productive potential of vines, which
show apical dominance under tropics.
• Though initial cost for establishing the pandal is higher,
yields from vines on this system are also higher mainly
due to large fruiting area provided.
• It is possible to develop as many as 10 shoots/ m2 by
subdividing the apices growing in horizontal plain.

42. Advantages :
• A tropical climate and mild winter as prevailing in
Tamil Nadu encourages luxuriant growth,
consequently facilitates the harvest of successive
crops at an interval of 5 months.
• The crops get enough sunshine uniformly for their
proper development.
• Plant protection measures are more effective in this
system

44. Pruning
Pruning is the most important operation to encourage
fruiting simultaneously maintaining the vigour of vine.
• The yield of grapes is dependent to a larger extent on the
method of pruning.
• Different varieties require different systems of pruning
depending up to their vigour and bearing habit.
• In North India pruning is generally completed by mid-
January. Season of pruning and buds to be retained on
canes are important factors to be considered.
• Best season for pruning vines is towards end of winter
when they are dormant.
• In North India pruning is generally completed by mid-
January.

45. • In Tamil Nadu, pruning in December-January gives yield
in April-May, called as summer crop and pruning in
May-June results harvesting in August-September,
called as monsoon crop.
• In certain pockets, pruning is adjusted in such a way to
harvest crops during every five months.
• In Andhra Pradesh, Karnataka and Maharashtra, pruning
is done during summer (March-April) to induce
vegetative growth, generally called as 'back pruning' or
'growth pruning', followed by pruning for fruiting during
September-October

46. • In the sub-tropical region, vines are pruned only once
in December and the crop is harvested once. Half of
the canes are pruned to renewal spurs and the rest to
fruiting canes (3-4 nodes for Perlette).
• In hot tropical regions, vines are pruned twice but only
one crop is harvested. All canes in a vine are pruned
back to single node spurs in March-May to develop
canes and the canes are forward pruned in October-
November for fruiting. The number of nodes retained
on a cane varies with the variety and cane thickness.
There is no scope to prune earlier than October and
later than November due to unfavourable weather
conditions.

47. • In the mild tropical region, vines are pruned
twice and the crop is harvested twice. In
varieties like Gulabi and Bangalore Blue, which
are fairly resistant to rain damage and in which
fruit bud differentiation is not impaired by
cloudy weather and rains, pruning is done at any
time of the year. As a result, five crops are
harvested every two years.

48. Varities of grapes

49. Commercial varieties can be grouped under four categories based
on colour and seeds:
• Coloured seeded - Bangalore Blue, Gulabi (Muscat)
• Coloured seedless - Beauty seedless and shared seedless
• White seeded - Anab-e-Shahi, Dilkhush (clone of Anab-e-Shahi)
• White seedless - Perlette, Pusa Seedless, Thompson Seedless and
its clones( Tas-A-Ganesh, Sonaka & Manik Chaman )
Wine varieties:
• White Wine Varieties - Sauvignon Blanc, Chenin Blanc, Ugni Blanc,
Chardony, Clairette found promising and being utilized by
commercial wineries in the country.
• Red Wine Varieties - Cabernet Sauvignon , Shiraz, Merlot,
Zinfendel, Pinot Noir
• Other Wine Varieties - Grenache, Convent Large Black, Carignane,
Prince, Saperavi

50. Varieties cultivated in different region of India.

51. Anab-e-Shahi:
• This variety is grown in the states of Andhra
Pradesh, Punjab, Haryana and Karnataka.
• Juice is clear and sweet with TSS 14-16%.
• It is highly susceptible to downy mildew.
• Average yield is 35 t/ha.
• Mostly used for table purpose.

52. Bangalore Blue:
• This variety is grown in Karnataka
• Berries are small sized, dark purple, ovoid, seeded
with thick skin.
• Juice is purple coloured, clear and pleasantly
flavoured with 16-18% TSS.
• It is resistant to anthracnose

53. Thompson Seedless:(Sultana)
• This variety is grown in Maharashtra, Andhra Pradesh,
Tamil Nadu and Karnataka.
• The juice is straw coloured, sweet with a TSS of 20-22%.
Variety has a good keeping quality and is used for table
purpose and raisin making.
• Average yield is 20-25 t/ha

54. Black Seedless Grapes:
• These grapes are seedless, Black
and make very good Table and
Wine Grapes.
Red Flame Seedless Grapes:
• Are the result of a cross between
Thompson, Cardinal and other
grape varieties.
• Flame grapes are one of the most
popular varieties along with
Thompson grapes .
• These grapes are seedless, sweet-
tart, and crunchy.

55. Pusa varieties:
Pusa Seedless :
• It is a selection made from Thompson Seedless.
• It resembles its parent Thompson Seedless with regard to
most of the characters but its berries are more elongated.
• It was recommended for commercial cultivation in 1976. It
is highly responsive to GA3 application. The berries have
high TSS (22-24%) content.
• It is suitable for both table purpose and raisin making.

56. Beauty Seedless :
• It was introduced by this Division from California, USA and
was evaluated and recommended for commercial cultivation
in north India in 1972.
• The berries ripen by the end of May. The vine is medium in
vigour; bunches medium to large, long shouldered and
compact with bluish-black coloured, spherical, medium sized
berries.
• It is a prolific bearer but the keeping quality is very low.

57. • Other Pusa varieties
• Pusa Navrang – cross between Madeleine Angevine and
Rubired
• Pusa urvashi – Hur x Beauty Seedless
• Pusa Aditi- BanquiAbyad x Perlette
• Pusa Swarnika – Hur x Cardinal
• Pusa purple seedless - Pearl of Casaba × Beauty Seedless
• Pusa trishar – Hur x Bharat Early

58. IIHR Varieties:
Arka Sheweta or Shweta Seedless
(Anab-e-ShahixThompsonSeedless)
It was released in 1994, moderately vigorous
vine, yield potential is about 28kg/vine,
bunch is medium, it responds to GA3
application for berry thinning and
enlargement, berry seedless, sweet, TSS 18-
19ºB, acidity 0.5-0.6%, berry greenish yellow.

59. Arkawati (Black Champa x Thompson Seedless)
Bunch is medium in size, yellowish green berry, sweet, TSS
22-25%, seedless berry, suitable for raisin making, fresh
table use and making good quality dry and white table and
dessert wine. Released in 1980
• Other IIHR varieties
• Arka Neelamani (Black Champa x Thompson Seedless)
• Arka Chitra (Angur Kalan x Anab-e-Shahi)
• Arka Hans (Bangalore Blue x Anab-e-Shahi)
• Arka Kanchan (Anab-e-Shahi x Queen of the Vineyards)
• Arka Krishna (Black Champa x Thompson Seedless)
• Arka Majestic (Angur Kalan x Black Champa)
• Arka Shyam (Bangalore Blue x Black Champa)

60. NRCG,Pune:
NRCG also come out with varieties viz.
A 17-3, E 12/3, Mint Seedless, Superior Seedless,
KR White, Manik Chaman, A 18-3 (Coloured
seedless) and Cardinal (For Manukka)

61. Harvesting:
• Ideal stage is TSS of 160°B and sugar acid ratio of 20:1
• TSS content for harvest :
• Bangalore blue : 12 - 14%
• Anab-- e-shahi :14 - 16%
• Thompson seedless and selection-7 : 19 - 20%
• Bunches should be harvested during the early
morning hours before the berry temperature rises
above 20°C.
• Bunches harvested during high temperature leads to
loss of more physiological weight and pedicel
desiccation.
• Yield :seedless : 15t / ha / year,
• Muscat : 30t / ha / year
• Anab-e-Shahi and Arka hybrids : 20 t / ha / year.

62. Post harvest management:
Sorting & Grading :
• The unripe, small sunburnt, soft and damaged berries in
the bunch should be trimmed.
• Bunches should be graded.
• It is mainly done based on the size and colour of the
grapes to maintain uniformly berries in a package.
Pre-cooling:
Pre-cooling is done to reduce the field heat, moisture loss
and subsequently increase the storability of grapes.
Fruit needs to be pre-cooled to a temperature below 4⁰ C
within six hours after harvesting in cold rooms, forced air
coolers, refrigerator cars and tunnels.

63. Storage:
• The shelf life of grapes is only one week at room
temperature.
• The storage life of grapes can be increased by employing
suitable means to reduce desiccation, decay due to growth
of fungi .
• Pre-cooled grapes are packed in corrugated boxes in 4.5/5/9
kgs and kept in cold storage Boxes that are specially
designed with perforations to allow cool air to pass through.
• The boxes are palletized to facilitate easy handling .
• In the cold storage maintain the temperature of – 2 to 0°C
with relative humidity of 85 to 90 percent where it can be
kept for 40 days.

64. The following methods are recommended for
increasing the shelf life of grapes :

65. Packaging:
• Table grapes meant for local market are picked and
packed directly in containers in the field.
• Raisin, juice and wine grapes are subjected to suitable
treatments and processed .
• Different types of containers are used for packing grapes
in India .
• For the European market, bunches of grapes of approx.
300 to 700 gms are packed in food grade plastic pouches .
• For local marketing mulberry or bamboo baskets can be
used. For distant markets, CFB boxes of 2-4 kg capacity
should be used.

66. Transportation:
• Table grapes are mostly transported through roadways
for local, short distance or long distance markets.
• About 5 % of the produce is transported by rail and the
quality of produce transported through air cargo is
almost negligible.
• The cold chain for grapes is maintained meticulously
right from pre-cooling state to selling of the same.
• The produce for international market is sent through
refrigerated vans by road upto the sea port and then
again by sea in refrigerated containers in the ships to
their respective destination.

67. PHYSIOLOGICAL DISORDERS IN GRAPES

75. Diseases Management:
1)Powdery mildew
Spray 0.3% Wettable sulphur or dust Sulphur @ 6-12 Kg/ha in
the morning hours to control the fungus.
2)Anthracnose
Spray 1 % Bordeaux mixture or any other copper fungicide at
0.25 % concentration. Depending upon the weather
conditions the number of sprays has to be increased.
3)Downy mildew
Spray 1 % Bordeaux mixture or any other copper fungicide at
0.25 % concentration. Depending upon the weather
conditions the number of sprays has to be increased.

76. Pest management:
1)Grape Leaf Roller (Sylepta lunalis) :
A simple method to control the pest population is to collect
and burn the infested leaves. Spraying of Malathion (0.05%) or
Endosulphan (0.05%) have been recommended for effective
control of the pest.
2)Flea Beetles (Scelodonta strigicollis):
Removal of loose bark of the stem and applying paste of
Copper Oxychloride and Carbaryl 50% WP after forward
pruning to exposes and kills the beetles.
3)Thrips (Rhipiphorothrips cruentauis) :
Alternate spraying of insecticides like Phosphamidon (0.05%)
or Monocrotophos (0.1%) or Malathion (0.05%) offer a good
control over the pest.
.

77. 4)Mealy Bugs (Maconellicoccus hirsutus) :
Spraying of insecticides like Dichlorvos (0.02%) or
Chlorpyrifos (0.05%) with fish oil rosin soap was
found to control the insect population.
5)Root-knot Nematode (Meloidogyne sp.) :
Soil application of Carbofuran (2.5kg a.i.
/ha) or neem cake (1t/ha) helps to control
the root knot nematode.

78. Integrated pest management of grapes
•The integration of various control strategies can be
effectively manage the pest faunal complex of grapes
Cultural
•Removal of bark of the vine after pruning results in
reducing the flea beetle adult population by way of
disturbing their ovipositional sites
•Light trap should also be used to trap adult chafers to
minimize foliar damage
Biological
•Release of coccinellid predator like Crytolaemus
montrouzieri is effective for reducing meal bug colonies in
vineyards

79. Chemical
•Spray of monocrotophos (0.05%) at 10
days interval during vegetative growth
and flowering keeps the pest faunal
complex under check