High-quality fresh grape storage and fresh-keeping technology is an auxiliary engineering technology. Only with technical measures such as cultivation techniques, fertilizer and water management, and pest control, can we achieve good storage and preservation effects. We must first select the fine grain, beautiful appearance, and sugar content. High-quality, fully mature, green grapes without pests and diseases have the value of storage and freshness before they can be competitive in the market. However, if there are no advanced storage and preservation techniques for high-quality grapes, storage will not be successful. The following is a brief discussion of the production experience of this technology. 1. Influence of cultivation management on storage In order to extend the market supply time of grape fresh fruit, it is possible to mix early, middle and late-maturing varieties and select suitable varieties for storage of fresh fruit. (1) Selection of cultivars resistant to cultivars There are large differences in the varietal storability of cultivated grapes. In terms of grape populations, generally Eurasian species are more resistant to storage than the American species, and Eurasian species are particularly resistant to storage in Eastern species, such as Chinese longevity, milk and other grape varieties are more resistant to storage. Thick, tough, fruit-faced and fruit-shaded waxy fruit powders with high sugar content are also more resistant to storage. (2) Strengthen the management of soil and fertilizer water to be cultivated in sandy loam soil, and use organic fertilizer as base fertilizer and top dressing, fruit coloring early, high sugar content, resistance to storage, excessive irrigation or poor drainage, fruit topdressing inorganic nitrogen fertilizer, Coloring late, low sugar content, intolerant storage. (3) timely picking the heart, reasonably leaving fruit in general varieties are 3 to 5 days before flowering leaves 6 to 7 leaves in the ear topping, to control nutrition, improve fruit setting rate. To maintain a reasonable leaf to fruit ratio, that is 1ks fruit to There are 25 to 40 pieces of normal leaves for nutrition. Calculated with new shoots per square meter of surface, medium-grown roses, black sables and other species, about 20 new shoots per square meter of surface; growth Strong longan, Kyoho and other varieties, each 1 square meters of the plane to stay in the new shoots of 12 to 15. Single yield control in the 22500kg/ha ~ 30000kg/ha, in order to high-yield, stable production year after year. In short, strengthen the viticulture management, enhance Tree vigor can increase the yield and fruit quality of the year, and also enhance the storability of the fruit. (4) Choose a suitable harvest period Grapes are fruits that have no ripening process. Grapes used for storage must be fully mature before they are harvested. Generally, varieties that do not shatter after ripening are more resistant to storage when harvested. Such as longan, milk and other varieties are so. In addition to the collection of indicators to see the color, aroma, flavor, but also determine the sugar content of the fruit. General fruit sugar content of 16% to 19%, acid content of 0.6% ~ 0.8%, and require no irrigation for two weeks prior to harvest, when the harvested fruit can be used for long-term storage purposes. 2. Suitable conditions for storage The optimum conditions for storage of grapes are as follows: temperature is 0°C～3°C, humidity is 85%～90%, because low temperature can reduce the respiratory intensity of fruits and inhibit microbial activity, and high humidity can prevent The fruit dehydrates and wilts to keep the grape fruit fresh for a long period of time. 3. The cellar preservation method The people in Shanxi, Hebei, Xinjiang, and Liaoning created many experiences and received good results. For example, the permanent underground storage cellar designed by the Taihe breeding farm in Jinzhou, Liaoning province is quite economical. Practical, cellar length 5m, width 2.2m, depth 2.2m, four walls made of stone or brick, no caulking, in order to increase the cellar humidity, cellar roof with reinforced concrete groove plate, covering the soil 80cm ~ 100cm, Eli thermal insulation. Two rows of cement columns are set up in the cellar, which serves as both the top plate of the cement plate and the backbone frame for hanging grapes. A 60cm wide channel is left in the pit and six layers of crossbars are provided on the cement column. Each layer is separated. About 30cm, pull the 5th 8th lead wire on the bar, 5m long lead wire can hang 50kg grape, the whole cellar can store 3000kg grape, the cellar's four corners each has a 25cm square air intake hole, all the way to the bottom of the cellar 20cm deep ventilation. The cellar door is located in the center of the top cover, 60cm square, in addition to the access for people, but also for the exhaust hole. When the grapes were harvested, a 5cm to 8cm fruit stem was cut from the spike stems for hanging fruit spikes. Grapes entered the cellar in mid-October and immediately burned with sulphur dioxide for 60 minutes. The dosage was 4g/m3 of sulfur powder, followed by fumigation once every 10 days, and each time smoked 30min to 60min. After 1 month, when the cellar temperature drops to about 0°C, fumigation is required once every month, and the relative humidity in the cellar is maintained at 90% to 92%. Using this method to store longan grapes, can be preserved until April to May the following year, the ear stem does not wither, fruit loss rate is only 2% to 4%, good storage effect. 4. Preservatives Preservation Storage Method (1) Sulfur dioxide fumigation preservatives It is used to fumigate the pits and has a good control effect against decayed Botrytis cinerea during storage. After entering the cellar, the grapes are immediately fumigated with 4g/m3 of sulphur dioxide for 30 minutes to 60 minutes, and then smoked once every 10 days. When the temperature reaches 0°C to 1°C, they can be smoked once every other month. (2) Preservation of calcium peroxide According to the Japanese Patent Publication No. 78-2582, the Kyoho grape cluster 20 (spike) is placed in a plastic bag 25 cm wide and 50 cm long, and 5 g of calcium peroxide is sandwiched 10 cm long. The absorbent paper with a width of 20cm and a thickness of 1mm is wrapped in a plastic bag, sealed in a plastic bag, stored at 5°C for 76 days, with a loss rate of 2.1%, a berry threshing rate of 4.3%, and a control treatment of 10.3%. The berry threshing rate was 82.2%. When calcium peroxide is wet, it decomposes into oxygen, reacts with ethylene to produce ethylene oxide, and then reacts with water to produce ethylene glycol. The rest is slaked lime, which can eliminate the ethylene released during storage of grapes, thereby prolonging the storage period. Pharmacy is safe and effective. If used in combination with a bactericide, the effect is even more pronounced. 5. Cold storage method (1) Storage conditions Grapes suitable storage temperature is -0.5 °C 0.5 °C, relative humidity of 90% to 95%, under the conditions of adding and placing preservatives. (2) Disinfection and cooling of the warehouse In order to prevent the grapes from being contaminated again after storage, the warehouse must be completely sterilized with a CT-efficient warehouse disinfectant before the grapes are stored. The stored cold storage needs to have fast cooling, stable temperature, and storage. The uniform temperature distribution is suitable for the self-producing needs of rural areas in China. The temperature should be reduced to -2°C 2 days before storage. (3) Fresh-keeping materials The fresh-keeping containers for grapes should be packed with 4 kg of grapes and 1 layer is preferred. The storage bag used for storage of grapes has two functions: one is to maintain a certain humidity in the storage environment, to reduce the loss of moisture in grapes, to prevent stems from drying and threshing; the other is to maintain a suitable gas composition in the storage environment, and to suppress the fruits The metabolic activity and microbial activity maintain the original quality of the fruit and the bright green of the fruit stem. (4) Preservatives According to our many years of research, the use of CT composite preservatives can achieve good preservation of the stored grapes. (5) Rapid pre-cooling and storage After the grapes are transported to the cold storage, the bags are opened and the pre-cooling is performed at a temperature of -1°C to 2°C to reduce the temperature of the grapes as soon as possible. When the temperature dropped to 0°C, the preservative was placed in a bag, and then the bag was tightly closed and stored at 0.5°C and 0.5°C for a long period of time. (6) Management during storage 1 During the storage process, the storage temperature should be kept at -0.5°C and 0.5°C to maintain the stability of the storage temperature. 2 During the ventilation, attention should be paid to the selection of time. Ventilation should be selected when the temperature difference between the inside and outside of the storage tank is small to prevent fluctuations in the temperature of the storage. Too large, when the outside air humidity, such as the following rain or fog days should not be ventilated; 3 in the storage process should always check the storage conditions of grapes, but it is best not to open the bag inspection, if found grape fruit has begun to dry, brown, decay, When there is a heavier disease, it must be dealt with promptly. In short, the storage and preservation of grapes is a systematic and supporting project. Only by doing a good job in species selection, cultivation and management in the early stage, combined with various storage measures and methods, can we really achieve the effect of storage and preservation.
Fire-Fighting Equipment,
DONGGUAN TENYU TECH.INC , https://www.tenyutech.com