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Grape cold preservation technology
Grape is one of the four major fruits in China, and more than 70% is used for fresh food. In recent years, the output and storage of fresh grapes have increased year by year. However, fresh grapes are easily dehydrated, threshed, and rotted at room temperature after being harvested. Therefore, mechanical refrigeration is an effective method to solve long-term storage and extend the supply period. Process flow: Select storable varieties → Harvest → Packing → Transport → Finishing → Packing → Precooling → Storage → Controlling storage conditions → Finish storage at the right time. After many years of storage tests, we summarized the technical points as follows: 1. 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. However, this is not always the case. For example, Da Bao in late-maturing varieties will not be tolerated. Thick and tough skin, waxy fruit surface and cob, not easy to threshing, high sugar content varieties of fruit storage. The number of different results of the same variety, the storage characteristics are also quite different, such as the Kyoho grape 2 or 3 times than the 1 fruit storage. In recent years, most of the species stored in cold storage are longan, rose scent, horse milk, Kyoho 2nd fruit, red earth, black granules, autumn black, and Ruibier. 2. Harvested grapes are non-vibrating fruits, and there is no post-harvest process. Grapes used for storage should be harvested when they are fully mature, and they can be harvested properly without freezing injury. Because the late harvest of grapes, high sugar content, thick skin, toughness, coloring, fruit powder, resistant to storage. Watering should be stopped 7 to 10 days before harvest, and harvesting time should be postponed in case of rain. Picking is best done on sunny morning dew, and if it is on rainy days or when there is dew, the fruit rots easily. Take care when harvesting to avoid damage, and try to protect the fruits on the fruit surface. After harvesting, ears with large spikes, tightly packed fruit, and uniform ripening were selected for storage. When the damage is broken, the damaged fruit, green tips and immature granules are removed, and then they are packed in their natural growth state. Place in a cool, ventilated place in time and disperse the heat in the field so as not to deteriorate by fermentation under high temperature. 3. Picking, antisepsis, and packing The fruit spikes with even fruit, compact ears, no pests and diseases, and greenish and mechanical wounds are placed in a 0.02-0.04mm thick polyethylene film bag lined with natural growth (5 per carton). ~ 10kg). Use sulfites that can release SO2 to prevent corrosion (this is an essential part of grape preservation). When using it, pay attention to: (1) Pack pills in perforated plastic bags and put them on the middle and upper layers of the box. Strictly control the paper on the plastic bags. Size and quantity, so that SO2 slowly released to prevent the hole SO2 release too fast and grape poisoning, too small can not reach the purpose of preservation. 2 Do not arbitrarily increase or decrease the amount of preservatives. Less use of drugs will not result in preservation and preservation, and excessive use of drugs will cause SO2 poisoning. 3 Check the release of the drug in time. 4, storage conditions -1 ~ 0 °C temperature, humidity 85% ~ 95%, O22% ~ 5%, CO23% ~ 5%. Temperature is based on the premise that fruit stems do not freeze. Grapes should be stored, pre-cooled and cooled quickly to reduce their metabolic intensity such as respiration. When the humidity is above 95%, it can easily lead to the production of many kinds of pathogenic bacteria, resulting in mildew of fruit stems and rot of the fruit. If the humidity is below 85%, the fruit stems will lose water. The grape fruit stem is the most active part of the physiological activity in the ear and not only has a respiratory jump, but also has a respiratory intensity of 8 to 14 times that of the fruit. Atmosphere storage can significantly reduce the respiratory intensity, but the sensitivity of different varieties to low O2, high CO2 varies greatly, such as Kyoho, when CO2> 3% when the fruit stem damage. 5. Notes 1 The grapes used for storage and preservation should have a sugar content of not less than 16%. Plant growth regulators (eg 2,4-D, pigments, etc.) are strictly prohibited before harvesting. 2 The temperature change of the reservoir is controlled within 1°C, and excessive fluctuation is forbidden. 3 The grapes must be processed, processed or sold in time when they have mouldy appearance. Storage practices have proved that, under the above conditions, storage for 5 to 7 months, grape stems fresh, full flesh, no alcohol taste, astringency and so on.