Description of the Kishmish black grape variety, cultivation and varieties

Black Kishmish grapes have been in demand for many years. A sweet table variety with small, inconspicuous seeds is not difficult to grow in a temperate climate. Kishmish includes flavonoids, vitamins A, C, folic acid, sucrose, glucose, fructose, fiber, minerals, essential oils, chlorophyll, quercecins. Calorie content 400 kcal per 100 g of product.

Origin of the variety

Kishmish means “dried grapes” in Persian. It was mentioned back in the 13th century. Its homeland is Central Asia and the Middle East, it appeared along with the Turkic tribes. Breeders noticed that there were no seeds or very few of them and created new varieties based on Kishmish. There are also white, red, pink Kishmish.

Description and characteristics of black Kishmish grapes

The grapes of this variety are mid-season, table. The bush is vigorous, the length of the vine is up to 2-2.5 m. Its leaves are medium-sized, strongly dissected, three-lobed, dark green. The flowers are bisexual, emerald green. The berries ripen 3 months after the start of flowering.

The clusters of the Kishmish variety are cylindrical-shaped, dense, their weight is 300-700 g. The berries are not very large, oval, elongated at the top and slightly flattened at the bottom. One berry weighs 2.7-3 g, dark blue with a bluish waxy coating. The pulp is juicy. The taste is delicate, fruity, high sugar content, 22-27%.

Dark Kishmish is used fresh, dried, compotes are made from the berries, and raisins are in demand in baking.

Advantages and disadvantages

Kishmish has a number of advantages:

• the berries do not contain seeds;
• brings a large harvest - 250 centners per hectare;
• brushes can be transported over long distances;
• Easy to care for, like other varieties;
• the berries do not crack in rainy weather;
• used for making wines, dried fruits, soft drinks.

The disadvantages of the variety are intolerance to low temperatures, susceptibility to diseases - oidimum, anthracnose and attacks of pests - wasps, leaf rollers. After ripening, the berries must be removed immediately, otherwise they will lose their taste.

Features of cultivation

They take into account the timing and select the right place for the grape variety.

Planting period

Kishmish grapes are planted in autumn or spring; in cold regions it is recommended to do this in spring. Over the summer, the root system will strengthen. In the south, this variety can be planted in the fall. They purchase material for planting in specialized stores and nurseries, where there is a guarantee.

Site preparation

Choose a place for a perennial plant that is free, unshaded, and protected from the wind. The best option is south, southwest with a slight slope.

The Kishmish variety is suitable for sandy loam, loamy, chernozem, and chestnut soils. The area is dug up in advance and humus is added - 3-4 kg per 1 sq. m. m and superphosphate - 100 g per 1 sq. m. Add phosphate rock to acidic soil, and coarse sand to clayey soil.

Planting process

Grape bushes are planted at a distance of 2.5 m, between rows - 3 m. The roots of the seedlings are trimmed and placed in water for 1-2 days.

First, holes measuring 80 x 80 cm are dug. Drainage made of gravel is laid at the bottom. The soil is mixed with rotted manure, superphosphate, and potassium salt. The seedling is installed, sprinkled with soil, leaving 2 eyes above the surface. Water using two buckets per bush. They install special supports - posts with tensioned wire. The soil is mulched with straw and rotted sawdust.

Specifics of plant care

In May, the regrown grape vine is tied up, in June it is pinched and the shoots are removed. In July the tops are pinched off. The tree trunk circle is cleared of weeds and loosened. The bush is formed in different ways - in the form of a fan sleeve or formation on a trellis. Weak, diseased, frozen shoots of the grape variety are removed in the spring.

Watering and fertilizing

Kishmish does not require heavy watering. Every 4 days, the variety bush needs 2-3 buckets of water. It is better to use drip irrigation. Water in the spring before and after shoots bloom, during active growth. Do not water for 2 weeks before harvesting.

Before the growing season, nitrogen fertilizers are applied to the grape bush, then phosphorus-potassium fertilizers. In the fall, nitrogen fertilizing is not required for grapes; organic matter is added, then complex mineral mixtures.

Preparing for winter

In the fall, the vines are pruned. The formation of a bush variety involves 8-10 shoots per linear meter. Leave at least a meter between the sleeves.

After removing the berries and pruning before the onset of cold weather, the bushes are treated with solutions of iron and copper. Fallen leaves are removed.

To protect against cold weather, the vines are tied and placed in dug trenches to a depth of 20 cm.

Sprinkle with soil, making a 30 cm mound, or use agrofibre and create a canopy of branches. In addition, you can use straw and corn stalks.

Description of diseases and pests

Grapes are often affected by diseases. For prevention, you need to spray the bushes with Bordeaux mixture or take Ridomil Gold. Frequency: three times per season. This is done in the fall, after the leaves fall, in early spring before the buds open, during the growing season when the shoots reach 12-15 cm.

Oidium

Powdery mildew first appears as small white spots on the buds. Then a white coating forms, turning into brown spots with an irregular gray coating and a moldy smell. The inflorescences stop growing, dry out, and fall off. If the berries are affected, they burst, harden and rot. The grapevine is treated before and after flowering. Repeat after 20 days and in early August.Preparations for oidium - colloidal sulfur, Strobi, Vectra, Tilt.

Mildew

Fungal spores germinate in wet weather. There are yellow oily spots on the leaves and veins. There is gray fluff on the underside, then it moves to buds and flowers. The berries turn brown, burst, and ooze juice. The bushes need to be ventilated, the affected parts should be burned, treated with fungicides - copper oxychloride, Polyram, Thanos, when fungus appears and for prevention.

Pests

The grape budworm loves grapes. She feeds on ovaries and berries. When it appears, treatment with insecticides is necessary.

To protect juicy berries from the invasion of wasps, they are driven away with smoke or special bags are put on each bunch. They set up glass traps with poisonous bait. In some cases, chemical treatment is used.

Harvest and storage

The minimum harvest of Kishmish berries can be obtained within a year. The brushes are collected in dry weather, at the end of August, beginning of September. Berries are stored at a temperature of +1…+3 ⁰C in a dark, dry place with good ventilation. The bunches are kept on shelves with straw or in boxes.

Varieties of Black Kishmish

Kishmish has several varieties with excellent berry taste and immunity.

Black finger

The second name is Black finger, selected in Israel. The variety is distinguished by elongated large berries up to 3 cm long, weighing up to 14 g. Its clusters are 1-1.5 kg. The skin is dense. Is immune to diseases and can withstand frosts down to -20 ⁰C. Delicious, sugar content 20%. After the beginning of the growing season, it ripens in 150 days.

Black emerald

It's called Black Emerald. Early variety, American. From the beginning of the growing season, the berries ripen 105 days later, at the end of July. Clusters weighing 400-600 g, berries 3-6 g with dense pulp. The brushes weigh 500 g.Its productivity is very high, but it is not resistant to diseases. Tolerates temperatures of –23 ⁰WITH.

Black Sultan

Obtained from hybrids Glenora and Talisman. An early variety, ripens on the 120th day after bud break. The bush is tall, pollination is not required, clusters weighing up to 700 g. Berries with a fruity aroma, 2-5 g each. Sugar content of the variety is up to 24%. Withstands frosts down to -25 ⁰C. Is immune to mildew, gray rot, and oidium.