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: fumigation: Place grapes in a closed room and then add 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. Release method: Sodium hydrosulfite and anhydrous silica gel were weighed according to 0.3% and 0.6% of the weight of the grapes, respectively. The two were mixed well and then dispensed in several small paper bags for release. The medicine bags were changed one and a half months later. Cylinder method: The treated grapes are stratified and placed in a sterile cylinder, each layer is 15-20 cm high, supported by a bamboo curtain support, filled with a polyethylene plastic film, sealed and placed in a cool shade. Department. The ditch method: The ditch goes north-south and is 80 cm deep, 30 m wide and 1 m wide. The bottom is covered with 10 cm thick dry sand. The treated grapes are discharged by ear on the fine sand on the bottom of the trench. Layers of grapes, stacked 3-4 layers, and finally cover 20-30 cm thick wet sand. Gradually increase the cover as the temperature decreases. Refrigeration method: After harvested grapes are processed into polyethylene film bags, MSC$ and NSS bags are quickly opened and pre-cooled, and then preservatives are added for storage. Keep the temperature between -1°C and 2°C. The fluctuation should not be too large. Control within 1°C, relative humidity 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. Freezing method: The quick-frozen fresh-keeping grape has a long shelf life and does not require the addition of preservatives. 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 freeze device, the grape fruit can be frozen to -18 °C can be.
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