Grapes, a commercially significant fruit crop in India, are a tropical crop well-suited to the sub-tropical climates of the Indian subcontinent. Disseminating the fundamental principles of grape cultivation to all producers is essential to achieve high yields and obtain fruits of excellent quality. India ranks among the top ten countries globally in grape production, contributing 2% to the world's production. Major contributions to grape cultivation come from Maharashtra, Karnataka, and Tamil Nadu. Due to the rapid growth and high economic returns, Punjab is engaging in commercial grape farming. Apart from commercial cultivation, grapes can also be grown in kitchen gardens. Grapes contain essential vitamins such as potassium, calcium, and B-complex (391-636 milligrams/100 grams). To succeed in grape cultivation, it is crucial to extend these basic principles to all farmers, ensuring that they can achieve high yields and obtain high-quality fruits.
The land is leveled using a tractor or bulldozer based on the soil type and slope. The size of the land will vary with the type of training system used in the training program. Grapevines are typically pruned using hardwood cutting, although in some cases, techniques such as seedling, softwood cutting, layering, grafting, and budding are also employed for propagation. The ideal time for planting is between February-March and November-January. Grapes are cultivated worldwide in climates ranging from temperate to subtropical. However, they thrive best in long, warm, dry summers, with specific heat units required for ripening. Varieties that ripen quickly, such as Perlette, require approximately 1600 heat units. Dry weather is essential for quality grape production during flowering, fruit development, and ripening. For successful grape cultivation, the soil should be sandy loam, well-draining, with a good amount of organic matter. Soil with a pH ranging from 6 to 8.7 is suitable for grape farming. It provides a rich source of vitamin B-complex, potassium, and calcium.
Using indigenous Saccharomyces cerevisiae yeast with a fermentation efficiency of 90.4% with ethanol, red wine can be prepared from purple grapes. The alcohol fermentation of must (juice + skins) can be achieved by employing Saccharomyces cerevisiae yeast with high ethanol tolerance. The technology for producing grape vinegar has been standardized. This is a fruit-based natural vinegar, where the properties of grapes and vinegar are blended together. The shelf life of grape vinegar is two years.
Grapes are rich in water, sugar, sodium, potassium, citric acid, fluoride, potassium sulfate, magnesium, and iron. It is advisable for heart patients to consume grapes regularly. Its consumption is highly beneficial as it eliminates substances from the body that can lead to arthritis. Grapes strengthen bones and prevent the formation of blood clots. The juice of dark purple (black) grapes contains compounds called flavonoids, which serve the same purpose. A deficiency in potassium can result in hair loss, shaky teeth, loose skin, and pain and stiffness in the joints. Regular consumption of grapes can address these issues.
In addition to being rich in calcium and phosphorus, grapes contain approximately 20% sugar, which is easily digestible. Globally, grapes are primarily cultivated for making wine, raisins, and for table consumption. In India, fresh grapes are consumed, and their limited quantity is utilized for the production of products such as wine and dried fruits. Grape cultivation is a secure and profitable option in large vineyards. It provides an excellent alternative for farmers, offering overall nutrition, economic value, and health benefits.
Grape Harvesting and Storage: Grapes should be harvested when they are fully ripe. It is essential to pick grapes repeatedly to harvest the entire crop. Careful pruning of bunches of fully ripe grapes should be done with scissors. Bunches should be selected near the vines to facilitate handling during harvesting and packing. The ideal time for harvesting is during the cool hours of the day, ensuring the freshness of the grapes. After harvesting, the bunches should not be directly exposed to sunlight. Grapes of different grades should be packed separately in distinct containers for efficient storage.
Grape Diseases and Control: Yellow and Red Spider Mite Infestation: This condition occurs when ripe jamuns with thin skin and high sugar content are consumed, potentially causing significant harm to the tree. A practical solution is to burn or smoke the spider mite nests in the tree's canopies during the process of sun exposure. On a smaller scale, covering the bunches with muslin cloth can protect them from the damage caused by spider mites.
Grape Mildew: Grapevines face the threat of mildew due to various airborne fungi like Botrytis, Rhizopus, Aspergillus, and Penicillium spp. When grapes are on the vines, these fungi attack. To prevent this, pruning and dropping grape clusters assist in injuring the mildew and providing a substrate for fungal development. Additionally, the use of pesticides or repellents, as recommended for insects, can safeguard against damage from other pests.
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