First, the longan grape late growth management Longan grape is a late-maturing grape varieties, the reason why the storage period is as long as six or seven months, in addition to a good storage technology, the scientific management of late growth is also crucial. The main management measures are: 1 Controlling nitrogenous fertilizer and water, increasing phosphorus and potash fertilizers; 2 Adjusting the rack surface to improve the ventilation and light transmission conditions; 3 Diligent inspection to prevent the occurrence of diseases; 4 Covering the silver ash film to increase the reflected light; 5 Pre-harvest treatment 3 to 5 days before harvesting, use the “Flooding No. 1†500 times to spray the ear, and the time is better at 9 to 11 o'clock in the sunny morning; 6 Appropriate late mining to thicken the fruit cream; 7 Put the grapes into the pit Off, with the mining into. Due to the late harvest, the pre-cooling step can be subtracted, and all preparation work (such as disinfection of the storage pit with concentrated lime water or sulfur powder, etc.) must be done before harvesting, and the selection should be fully mature, free from pests, uniform coloration, and spike-shaped Grape spikes that are neat and without mechanical damage are cut with scissors and retain about 10 centimeters of fruit stems. Care must be taken to remove rotten, smashed, cracked, injured, dried and diseased fruit. Care must be taken with care to preserve the fruit cream and improve its storage stability. Note that ears with poor ripening should be placed on top of the storage rack due to the different amounts of sulfur dioxide absorbed by mature and immature fruits. Second, longan grapes after entering the cellar management 1. Disinfection and Sterilization (1) Before the grape enters the storage and after the end of storage, it is performed once. The method is to close all inlets and outlets, fumigate the amount of sulfur powder 20 grams per cubic meter for 12 hours, and then open the inlet and outlet. Sulfur dioxide is discharged outside the pit. (2) The temperature in the first month after entering the cellar is high, and once every 7 to 10 days, the amount of sulfur is fumigated. The amount of sulphur used is 4 to 5 grams per cubic meter for fumigation for 0.5 to 1 hour. Later, as the weather gets colder and the cellar temperature drops below 3°C, it smokes once every month for 30 minutes each time. After the cellar temperature rises in March, it resumes fumigation once every 7 to 10 days. Note that when burning sulphur powder, a small amount of slightly wet sawdust can be added to help the combustion. After each fumigation, the inlet and outlet should be opened and discharged. Sulfur dioxide gas. 2. Temperature and humidity adjustment According to the characteristics of grape berry, in the storage process should continue to maintain vitality, create a suitable environmental conditions in order to extend the storage time, so put a set of dry and wet ball thermometer in the cellar, cellar put a The common thermometer is stored at 8 o'clock in the morning, 2 o'clock in the afternoon and 8 o'clock in the afternoon. After entering the cold winter, the temperature and humidity in the cellar is relatively stable, and the cellar can be checked once a week. (1) Temperature regulation: The optimum temperature for storing grapes is 0 to 1°C. In the first month after entering the pit, the cellar temperature must be controlled at 7 to 9°C, which can be adjusted by opening at night and closing the air inlet and outlet at daytime. After entering the cellar for one month, the cellar temperature was easily controlled at about 4°C as the temperature dropped. From December to January, the cellar temperature was basically maintained at a safe temperature of 1 to 2°C. After February, attention was paid to The air outlet keeps the cellar temperature at a low temperature. (2) Humidity adjustment: During the entire storage period, the relative humidity in the pit should be between 91% and 94%. When the humidity is high, the inlet and outlet ports should be opened to ventilate and ventilate. When the humidity is lower than 90%, the floor should be sprinkled with water to increase the humidity. (usually 10 to 15 days showering once clean water). 3. Periodic inspections began once a week when entering the cellar, and it was found that the panicles of diseased disease should be cleared out of the cellar and buried or burned. Later, the temperature and humidity can be checked every 15 to 20 days in combination with the cellar. Once the weather is warm, it can be resumed once a week.
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