Best practice Pruning hygiene

Cool to be clean pruning hygiene

Vineyard hygiene is important year-round, but especially so at pruning time. Before workers pick up the pruning secateurs, it’s always good to keep pruning hygiene front of mind. Prevent the spread

There are several ways growers and workers can help minimise the spread of pests and diseases in the vineyard.

Ensure staff adhere to vineyard hygiene protocols.

Clean and disinfect tools, equipment, and implements before use, before moving to the next plant/row/patch, after working with infected plants, or using your tools at another site.

Dispose of pruning waste especially from suspected infected vines. Waste management options may include a waste pit away from vineyards, burning or deep burial. Pest and disease problems can accumulate from season to season if infected plant material is left in the field with the vines.

Don’t prune during rainfall, as some diseases can overwinter on infected vines, and some trunk disease spores can infect up to 36 hours after rainfall.

Train workers to be vigilant when pruning. They should remove infected canes and trim cordons back to healthy wood.

Create a physical barrier to reduce the risk of infection by applying a fungicide, biological control agent or a paint directly to large cuts as soon as possible after pruning

Benefits of good pruning hygiene methods

When growers discard weak and infected canes and select healthy ones to wrap down, it has multiple benefits.

It can help promote greater bud health, improve yield and quality potential, and simplify pest and disease monitoring and management programs.

Establishing a good canopy can assist in strong vine health, generating airflow, and potentially helping to prevent disease.

Some common disinfectant products

Two common disinfectants include bleach (sodium hypochlorite) and "rubbing alcohol" (isopropyl alcohol).

Bleach is a common household product that eliminates bacteria, fungi and viruses from tools. Disinfect pruning tools with sodium hypochlorite (2% solution), but be aware that bleach can corrode metal with long-term use.

Rubbing alcohol will disinfect surfaces of tools against bacteria, fungi and viruses when used in concentrations of 70 per cent of more (according to the Centre for Disease Control).

It’s always important to read disinfectant labels (add disinfectant), use as directed, wear personal protective equipment when the label recommends, store out of reach of children and vulnerable adults, and in a dry location with stable temperature. Never mix disinfectants with other chemicals. Chemicals used to disinfect can have harmful fumes or burn skin, and some chemicals could be phytotoxic and will need to be dried off before use.

If poisoning is suspected, call 000 or contact www.health.gov.au/contacts/ poisons-information-centre v

References:

https://vinehealth.com.au/wp-content/uploads/ Footwear-and-Small-Hand-Tool-DisinfestationProtocol.pdf www.sciencedirect.com/topics/agricultural-andbiological-sciences/pruning-tools https://www.cdc.gov/infectioncontrol/guidelines/ disinfection/efficacy.html www.syngenta.com.au/news/viticulture/usingpruning-keep-vineyards-disease-free

QUICK FACTS:

- Dirty tools can spread disease

- Tools exposed to dirt and moisture can transmit soil fungi, weeds and nematodes between sites

- Secateurs and snips that make contact with affected plants may transmit fungi and viruses

Plant pathogens like bacteria, fungi and viruses:

- can cause diseases that can kill or inhibit plant growth and productivity

- are microscopic, so while your tools may look clean, these microorganisms may still be present

- can be transferred to and infect plants through infected sap on pruning equipment, or via pruning waste, roots or soil and by insect vectors or personnel