First, pre-harvest management
1. Trim the ear first and then go to the soft tip. Cut off the low sweetness, acidity, succulent, soft, and easily dehydrated fruit in the lower 1/4-1/3 section of the ear. Secondly, prubbles should be used to remove the blue grains, small grains, broken grains and diseased grains that are difficult to mature, have poor quality, and have low sugar content.
2. Skillfully used chemical fertilizers In order to improve the sugar content and storability, the main use of phosphorus and potash fertilizer is mainly one month before harvest.
3. Prevention and control of diseases When the fruit starts to be colored, spray 800 times of the liquid of tetrazine, 600-800 times of carbendazim, or 800-1000 times of the liquid saiase every 10-15 days.
4. Strict water control In order to improve the quality and storability, stop watering within 15 days before mining, and remove the rainwater in time.
5. Spraying hormones In order to prevent the falling of grains and stems during the storage process, the negative 6th power of 2000-400010 can be sprayed for 15-45 days before harvesting, and 60-10010 negative spray for 15 days before the harvest. The sixth power of qinggansu, or the negative 6th power of naphthalene acetic acid plus 110 to the negative 6th power of penicillin sprayed 50-10010 days before the harvest.
Second, harvest
1. The harvesting standard is fully mature, with good coloring, full organization and fruit with thick skin, fruit powder and wax.
2. Harvest time When weather and production conditions permit, the harvest time should be delayed as much as possible. Select the weather in the morning or in the evening when the weather is fine and the temperature is low. The weather is not suitable for rainy or foggy days.
3. Harvesting method After harvesting, cut the ears with scissors and trim the ear, then place the ears flat in a box or basket lined with 3-4 layers of paper. The container should be shallow and small, so as to be able to put 5-10 kilograms as the degree, and cover the paper to pre-cool after filling the ears.
Third, reserve preparation
1. Appropriate storage conditions can be stored for about 5 months at temperatures of -1 to 0°C, relative humidity of 90% to 95%, oxygen of 2% to 4%, and carbon dioxide of 3% to 5%.
2. Drug treatment Fruits treated with sulphur dioxide can prevent rot caused by fungal infection during storage. The specific methods are as follows:
A bisulfite release method. Sodium hydrosulfite and anhydrous silica gel were weighed at 0.3% and 0.6% of the weight of the grapes, respectively. The two were mixed well and then placed in several small paper bags, then dispersed and placed in a 45-day change of medicine bag.
2 sulfur fumigation method. The packed grapes are piled into a mortar and covered with a plastic film cover. Each cubic meter of space uses 2-3 grams of sulphur and is fully combusted, fumigated for 20-30 minutes, and then ventilated. After 15 days, smoke again and smoke once every 1-2 months.
3 sulfur dioxide gas fumigation method. After the grapes are packed, they are covered with a plastic film hood and filled with sulfur dioxide gas. The volume of sulfur dioxide is preferably 0.5% of the volume inside the hood. Fumigate for 20-30 minutes and then ventilate. After fumigation once every 15 days, the concentration of sulfur dioxide can be reduced to 0.1% -0.2%.
3. Disinfection in the warehouse is sprayed with 1% formalin, 1.5%-2% sodium hydroxide or 10% bleaching powder placed overnight.
Fourth, storage methods
1. Cylinder method Wash the cylinder upside down to make the water drop in the inner wall of the cylinder. Then use a clean cloth to wipe the inner wall of the cylinder with a 70% alcohol, and put the treated grape layer by layer into the cylinder. 20 centimeters thick. After each layer is placed, put a bamboo curtain-shaped bracket to prevent the fruit from breaking and rot. After filling, seal it with a polyethylene plastic film and place it in a cool place. Dig a pit in the shade and place the tank in the pit. Gradually increase the cover as the temperature decreases. This method can store grapes to New Year's Day and Spring Festival.
2. The ditch method digs the north-south trending ditch, which is 80 cm deep, 1.3 m wide and 1 m wide. The length varies depending on the reserve and the site. 10 cm thick dry sand is laid at the bottom of the ditch and is mixed with appropriate amount of wet sand. Pesticides are scattered into the ditch, killing insects and preventing rats. The processed grapes are discharged to the bottom of the fine sand on the bottom of the gully. A layer of wet sand and a layer of grapes can be piled on 3-4 layers, and finally cover 20-30 cm thick wet sand. It was covered with mats at the beginning, covered during the day and opened at night. When the temperature dropped to 1-2 °C during the day, it began to cover the mat at night. Gradually increase the cover as the temperature decreases.
3. Cellar storage Store the processed grapes in baskets or boxes and place them in a pre-cooling place. Lay bricks or wood to facilitate ventilation. Cover the tables and cover them until the light snow enters the pit. In the cellar, a 60-70 cm-high mat is placed on a wooden board and the fruit box is placed on the mat. Put the wooden strips or straws on the baskets or boxes, put the baskets or boxes on top, and place three layers in turn, in the shape of a flower, with a sidewalk in the middle and baskets or boxes on both sides. After entering the pit, use ventilation, watering, and sealing to maintain the temperature and humidity of the storage. In the process of storage, it should not be turned, and rat poison should be strictly prevented.
4. Bungalow storage Choose a well-ventilated room for disinfection. Put the handles of the treated ear upwards into the basket, and place each ear in a staggered manner, preferably 20-25 kilograms per basket. In the interior shelf, 60-70 centimeters from the ground, after the first layer of fruit basket is placed, the basket is placed on the wood, and then the second layer, followed by. Keep pedestrians in the middle for ventilation. Keep indoor humidity as much as 80% - 90%, temperature 0 - 1 °C as much as possible, when the temperature is low, it is necessary to make a fire, and when it is dry, water can be poured and humidified on the ground.
5. Cold store storage The treated grapes are packed in bags of 4-5 kg ​​grapes made of 0.04 mm polyethylene film and sealed. Maintain the temperature of the library - 1.5 - 0 °C, relative humidity of about 90%.
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