Introduction of Victorian Grape Varieties
The Victorian grape is a Eurasian species of Romanian origin. It is a mid-early-ripening grape variety bred from the cross between Crimson and Paulgar. This variety of grape has good disease resistance, fruit resistance to storage and transportation, long fruit-laying period, average spike weight of about 630g, average fruit weight of about 9.5g, and long oval fruit. Since the introduction of applicability cultivation in China in 1996, there has been a large area of cultivation in the northern region. In Raoyang area of Hebei Province, Victorian grapes are planted in warm sheds, cold sheds and open air. The temperature in warm sheds is high, and Victorian grapes grow fast. They are listed early and will be listed in succession in mid-to-late May. At present, the local warm shed Victoria grapes are in the period of rapid fruit expansion after the flowers are shed, which is the key period for Victoria grapes to use the expanded fruit set meal. Cold shed Victoria grapes are in the velvet period, which is the key period for nutritional growth.

　　Victoria Grape Puff Processing Period
The Z-best treatment time for the swollen fruit of Victoria grape is 10 to 15 days after flowering. Grape grains are carried out when the size of soybean is large. At this time, it is mainly the key period when grape cells divide, the number of cells increases sharply, and the fruit grains expand rapidly. At this time, before the swollen fruit treatment, the fruit thinning and tassel treatment should be carried out first to remove the ill and weak fruits, deformed fruits and small fruits on the ear, victorian grape varieties have about 80-120 seeds per spike according to tree vigor and water and fertilizer conditions. In addition, there is a puffing period is after the hard core to the fruit soft coloring, at this time is mainly the key period of grape fruit cell volume increase.

　　Victoria Grape Puff Fruit Medication
The commonly used fruit-expanding drugs for grapes are gibberellic acid, chlorfenuron, thiazuron and benzylaminopurine. In the treatment of Victoria grape turgor, Junrui fruit from Jiangxi Xinruifeng can be used with Baohua Baoguo benzylammonia gibberellic acid and alginic acid. After use, the whole Victoria grape is oval, the fruit shape is good, the fruit stem is not hardened, and the commodity value is greatly improved.

　　Victoria Grape Puff Handling Precautions
Before the fruit swelling treatment of Victoria grapes, it is recommended to apply water and fertilizer once to provide sufficient nutrients for the fruit grain swelling. Before and after the use of swollen fruit treatment in Victoria grapes, the daytime temperature in the warm shed is controlled above 25 ℃ and below 35 ℃, and the night temperature can be appropriately reduced. In case of high temperature outside the shed, pay attention to timely opening the shed for ventilation. In the fruit grain expansion period should pay attention to maintain the relative humidity in the greenhouse, timely irrigation, keep the relative humidity in the greenhouse at about 60%.
Victoria grapes should avoid puffing at high temperature as far as possible. It is recommended to complete the medication before 10: 00 a.m. and after 4: 00 p.m. when the temperature in the greenhouse is lower than 30 ℃. The management of different regions and different varieties is slightly different, and it is recommended to carry out the management work in combination with the local actual situation.