After the grapes are harvested, they are perishable and threshing, which is unfavorable for storage and transportation. Here are some ways to preserve fresh grapes: The fumigation method puts grapes in a closed room and then puts in a fumigant to allow it to evaporate naturally. Common fumigants include sec-butylamine and sulfur dioxide. Generally, sec-butylamine is used at a concentration of 0.1 ml per kilogram of grape, and sulfur dioxide concentration is preferably 10 to 20 ppm. In addition, every cubic meter of space can be used 2-3 grams of sulfur burning fumigation 20-30 minutes, then ventilation, the effect is also very good. These fumigants are mainly used to prevent the grapes from being rotted by fungi during storage. The release method weighs the sodium bisulfite and anhydrous silica gel according to 0.3% and 0.6% of the weight of the grape respectively. After the two are fully mixed, they are distributed in several small paper bags and released, and the medicine bags are changed one and a half months later. Cylinder method: The treated grapes are layered into a sterile cylinder, each layer is 15-20 cm high, supported by a bamboo curtain-like support, filled with polyethylene plastic film and sealed in a cool place. . The ditch is located between the north and the south, with a depth of 80 cm, a width of 30 m, and a width of 1 m. The bottom is covered with 10 cm thick dry sand. The treated grapes are discharged on the fine sand on the bottom of the trench, a layer of wet sand. Grapes, stacked 3-4 layers can be. Finally covered with 20-30 cm thick wet sand. Gradually increase the cover as the temperature decreases. After harvesting, the harvested grapes from the cold storage method are put into polyethylene film bags, quickly placed in the MSCS and NSS bags for pre-cooling, and then the preservation agent is added for storage. The storage temperature is maintained between minus 1°C and 2°C. The fluctuation should not be too large. The control should be within 1°C. The relative humidity should be 90-95%, oxygen 3-5%, and carbon dioxide 2-5%. Different varieties of grapes can be stored for 2-6 months, with a good fruit rate of more than 95%. This method is currently used more generally, the effect of better storage of grapes preservation method. Freeze-frozen grapes have a long shelf life and do not require the addition of preservatives. All varieties can be used. The general operation is as follows: The grapes are washed after harvesting, drained and soaked in 0.05% sodium hypochlorite solution for several minutes, rinsed with clean water and threshed, put in 1% sodium chloride and 0.1% citric acid solution for color protection, and then drained. Dry, quickly cooled to 0-5 °C, with a fluidized freezing device to grape fruit frozen to minus 18 °C. China Agricultural Network Editor
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