Grape berry fruits, not tolerant storage, more than 70% for fresh food, but fresh grapes are easily dehydrated, threshed, rot and metamorphic at room temperature after harvest. Therefore, mechanical refrigeration is an effective solution to long-term storage, extending the supply period. method. Combining the storage methods of two grape growing bases in Zhangguanying Township and Zhuziying Township, Lushan County, Henan Province, we will introduce the technology of storage and preservation of micro energy-saving refrigerators. This technology is simple to operate, easy to manage, keep fresh for 6 months, and the good fruit rate is 98.5%.
I. Variety selection There are many varieties of table grapes, but the difference in storage is large. In general, early-maturing varieties have poor storage, followed by medium-maturing varieties and late-maturing varieties. The varieties stored in the cold storage are mostly longan, rose, horse milk, Kyoho 2 fruit, red earth, black big grain, autumn black, Ruibier and so on.
Second, storage methods and technical points
1. Disinfection and cooling of the warehouse Two, full, and thorough disinfections of the warehouse are conducted 2 to 3 days before the grapes are stored. Form a 1% solution of the active ingredient (formaldehyde) using formalin solution first, or fully disinfect the entire storage tank with 40% fresh lime water; use 10-20 g/m3 of sulphur powder again. Closed fumigation sterilization can take 8 to 10 hours; storage temperature drops to -2°C two days before fruit storage.
2. Preparation of fresh-keeping materials (1) Packaging. The storage grape uses a fresh-keeping packaging box with a load of 4 kg or less and a layer of fruit. At present, the specifications used in production are 37 cm 27 cm 17 cm, 36 cm 26 cm 16 cm, etc. The materials are wooden boxes, cartons and plastic boxes. The polystyrene foam boxes with good insulation properties are more popular in transportation.
(2) Fresh-keeping bags. Use a special PVC or PE bag for grapes. PVC bag opening difficult, should be purchased in advance about 1 month. Before the bagging of the grapes, the bag should be tested for leaks. The leaked bags should be taped with clear tape to ensure that the bags used are not leaky. Otherwise it will cause the fruit to rot.
(3) Preservatives. Preservatives used for storage in cold storage of grapes are SO2 preparations. Production mainly uses SM, SPM freshness preservatives, CT preservatives, etc., with an amount of 1 to 2 tablets per kilogram. For varieties with strong sensitivity to SO2, apply a combination of preservatives such as sec-butylamine.
3. Agricultural technical measures before storage of grapes (1) Fertilization. Before the grape matures, it is necessary to apply phosphorus and potassium fertilizers and control the amount of fertilizer to increase the sugar content and the storage stability of the grapes.
(2) irrigation. Stop the orchard irrigation 10-15 days before harvest. If there is rain before mining, harvesting should be delayed and drainage should be carried out in time.
(3) Production control. The output of grapes used for storage should be controlled at about 22,500 kilograms per hectare, and the yield can be controlled by cutting twigs, sparse grains and other measures. This ensures that the grape granules are uniform in size, good in quality, and resistant to storage and transportation.
(4) Prevention and control of diseases When the fruits start to be colored, a bacillus-producing special 800 times solution, carbendazim 600-800 times solution, or serophone 800-100 times solution are sprayed every 10-15 days.
(5) Spraying hormones. In order to prevent the grain from falling during storage and keep the fruit stems fresh, spray B9, 2000-4000 mg/kg 15 to 45 days before harvest, or spray 60-100 mg/kg Qingshui 15 days before harvest, or Naphthalene acetic acid was sprayed for 50 to 100 mg/kg + gibberellin 1 mg/kg three days before harvesting.
4. Harvesting and post-harvest treatment The grapes used for storage are fully matured and harvested after dew on sunny mornings or in the evening; harvested grapes should be immediately cut to diseased, blue and small mechanically damaged fruit. Gently lay in a box lined with PVC or PE grape bags. Packing should be transported to the cold precooling immediately. It is advisable to receive pre-cooling within 12 hours from harvesting, and the faster the better.
Take special care when harvesting. Take care in picking, packing, transport, and storage to avoid or reduce damage caused by bumps, squeezing, friction, and vibration. Do not use your fingers to touch the fruit and box when harvesting.
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 -1 to -2°C to reduce the body temperature of the grapes as soon as possible. When the body temperature drops to 0°C, the preservative is put into the bag. The humidity is kept between 85% and 95%. Below 85%, the fruit stems lose water, and the oxygen concentration is kept at 2% to 5%. The bag is then tightly closed, sealed, and stored at -0.50.5°C for a long period of time. (Preserving agent should be placed in the middle of the ear, not on the bottom, surface, etc., and can not be in contact with the plastic bag)
6. Storage Management (1) Temperature Management.
Cold storage temperature should be kept at -0.50.5 °C and stable and stable, the temperature difference within the reservoir can not exceed 1 °C. In order to reduce the temperature difference of each part, it is necessary to pay attention to stacking: the stacking method shall be based on the character of “goodsâ€, which is beneficial to the circulation of gas, and should be maintained between the concrete and the concrete and between the concrete and the wall and between the concrete and the concrete. There is a certain gap or channel, and the direction of the channel between the crucible and the crucible should be parallel to the direction of the cold air circulation. The stack is about 5,000 kg. The grapes near the fan and air supply pipe are covered with cotton. Mercury thermometers with a precision of 1/5 to 1/10 are used for temperature measurement inside the library.
(2) ventilation. Ventilate when the temperature difference between inside and outside the store is small. When the outside temperature is large (such as rain or fog) is not ventilated.
(3) The grapes must be processed, processed or sold in time when they have mouldy appearance.
Third, grape storage process harvesting → cut rot, small grain, hurt grain → directly into the field lined with PE or PVC storage bag box, while the grape preservatives → 0 ~ -1 °C pre-cooled 12 ~ 24 Hours) Place in temperature-control plastic wrap, seal and store (-0.50.5°C).
Author: Lushan County Agricultural Radio and TV School, Henan Province
I. Variety selection There are many varieties of table grapes, but the difference in storage is large. In general, early-maturing varieties have poor storage, followed by medium-maturing varieties and late-maturing varieties. The varieties stored in the cold storage are mostly longan, rose, horse milk, Kyoho 2 fruit, red earth, black big grain, autumn black, Ruibier and so on.
Second, storage methods and technical points
1. Disinfection and cooling of the warehouse Two, full, and thorough disinfections of the warehouse are conducted 2 to 3 days before the grapes are stored. Form a 1% solution of the active ingredient (formaldehyde) using formalin solution first, or fully disinfect the entire storage tank with 40% fresh lime water; use 10-20 g/m3 of sulphur powder again. Closed fumigation sterilization can take 8 to 10 hours; storage temperature drops to -2°C two days before fruit storage.
2. Preparation of fresh-keeping materials (1) Packaging. The storage grape uses a fresh-keeping packaging box with a load of 4 kg or less and a layer of fruit. At present, the specifications used in production are 37 cm 27 cm 17 cm, 36 cm 26 cm 16 cm, etc. The materials are wooden boxes, cartons and plastic boxes. The polystyrene foam boxes with good insulation properties are more popular in transportation.
(2) Fresh-keeping bags. Use a special PVC or PE bag for grapes. PVC bag opening difficult, should be purchased in advance about 1 month. Before the bagging of the grapes, the bag should be tested for leaks. The leaked bags should be taped with clear tape to ensure that the bags used are not leaky. Otherwise it will cause the fruit to rot.
(3) Preservatives. Preservatives used for storage in cold storage of grapes are SO2 preparations. Production mainly uses SM, SPM freshness preservatives, CT preservatives, etc., with an amount of 1 to 2 tablets per kilogram. For varieties with strong sensitivity to SO2, apply a combination of preservatives such as sec-butylamine.
3. Agricultural technical measures before storage of grapes (1) Fertilization. Before the grape matures, it is necessary to apply phosphorus and potassium fertilizers and control the amount of fertilizer to increase the sugar content and the storage stability of the grapes.
(2) irrigation. Stop the orchard irrigation 10-15 days before harvest. If there is rain before mining, harvesting should be delayed and drainage should be carried out in time.
(3) Production control. The output of grapes used for storage should be controlled at about 22,500 kilograms per hectare, and the yield can be controlled by cutting twigs, sparse grains and other measures. This ensures that the grape granules are uniform in size, good in quality, and resistant to storage and transportation.
(4) Prevention and control of diseases When the fruits start to be colored, a bacillus-producing special 800 times solution, carbendazim 600-800 times solution, or serophone 800-100 times solution are sprayed every 10-15 days.
(5) Spraying hormones. In order to prevent the grain from falling during storage and keep the fruit stems fresh, spray B9, 2000-4000 mg/kg 15 to 45 days before harvest, or spray 60-100 mg/kg Qingshui 15 days before harvest, or Naphthalene acetic acid was sprayed for 50 to 100 mg/kg + gibberellin 1 mg/kg three days before harvesting.
4. Harvesting and post-harvest treatment The grapes used for storage are fully matured and harvested after dew on sunny mornings or in the evening; harvested grapes should be immediately cut to diseased, blue and small mechanically damaged fruit. Gently lay in a box lined with PVC or PE grape bags. Packing should be transported to the cold precooling immediately. It is advisable to receive pre-cooling within 12 hours from harvesting, and the faster the better.
Take special care when harvesting. Take care in picking, packing, transport, and storage to avoid or reduce damage caused by bumps, squeezing, friction, and vibration. Do not use your fingers to touch the fruit and box when harvesting.
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 -1 to -2°C to reduce the body temperature of the grapes as soon as possible. When the body temperature drops to 0°C, the preservative is put into the bag. The humidity is kept between 85% and 95%. Below 85%, the fruit stems lose water, and the oxygen concentration is kept at 2% to 5%. The bag is then tightly closed, sealed, and stored at -0.50.5°C for a long period of time. (Preserving agent should be placed in the middle of the ear, not on the bottom, surface, etc., and can not be in contact with the plastic bag)
6. Storage Management (1) Temperature Management.
Cold storage temperature should be kept at -0.50.5 °C and stable and stable, the temperature difference within the reservoir can not exceed 1 °C. In order to reduce the temperature difference of each part, it is necessary to pay attention to stacking: the stacking method shall be based on the character of “goodsâ€, which is beneficial to the circulation of gas, and should be maintained between the concrete and the concrete and between the concrete and the wall and between the concrete and the concrete. There is a certain gap or channel, and the direction of the channel between the crucible and the crucible should be parallel to the direction of the cold air circulation. The stack is about 5,000 kg. The grapes near the fan and air supply pipe are covered with cotton. Mercury thermometers with a precision of 1/5 to 1/10 are used for temperature measurement inside the library.
(2) ventilation. Ventilate when the temperature difference between inside and outside the store is small. When the outside temperature is large (such as rain or fog) is not ventilated.
(3) The grapes must be processed, processed or sold in time when they have mouldy appearance.
Third, grape storage process harvesting → cut rot, small grain, hurt grain → directly into the field lined with PE or PVC storage bag box, while the grape preservatives → 0 ~ -1 °C pre-cooled 12 ~ 24 Hours) Place in temperature-control plastic wrap, seal and store (-0.50.5°C).
Author: Lushan County Agricultural Radio and TV School, Henan Province
Width:250mm*Length:1800m*Thickness:25um
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