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Grape cellar storage and preservation
Cellar storage of grapes, sold off-season, the economic benefits are quite high. Specific experience is described as follows: First, the construction pit requirements: the size of the cellar area, according to the amount of fruit storage to determine. After the cellar was dug up, a multi-layered scaffold was set up in the cellar with a spacing of about 30 cm. In the cellar wall around the barriers, the width of each layer is 33 centimeters, in which the gap is 40 centimeters, the gap between the sandwich is 25 to 30 centimeters, and the gap is filled with sawdust or cottonseed, wheat straw. Keep a vent on all sides of the clip wall so that the temperature inside the pit stays between 0 and 3 degrees Celsius. Then cover the cellar with wooden sticks, mats, etc., and then spread wheat straw. After the orange is compressed, its thickness is about 20 centimeters. Finally, it is plastered with white gray to ensure no leakage. Second, the ice production: in the frozen block before the choice of an ideal site to dig, the specifications for 503030 cm. When the temperature reaches the coldest temperature, pour water into the pit to make it ice; put a layer of ice on it, then pour water once more, so that the water is poured continuously and the frozen ice is leveled with the ground. It becomes necessary. Ice cubes. Before storage, remove the ice cubes into the cellar. 3. Preparation before storage: Clean the cellar and store it with sulfur before storage. Burn sulfur in the cellar area per cubic meter to 2 to 3 grams. After two nights of ventilation, ventilate until the odor disappears. (Also use lime water beforehand.) Painted on the inner wall again). Put 30 centimeters thick wheat straw under the cellar, place the ice cubes on the wheat straw, and cover it with 30 cm thick straw. Fourth, picking fruit requirements: Do not watering about 10 days before fruiting, to avoid excessive water damage. From the end of August to the beginning of September, when the grapes are ripe at 89, the fruit will be taken off, and the damaged and diseased fruit pieces will be severely cut off. V. Cellar Entry Method: Before entering the cellar, the grape should undergo a carbon dioxide gas treatment. The boxes or baskets containing the grapes should be piled into a bowl, covered with plastic bags, smoked with sulfur, and then spread on the shelves in the cellar. , Putting grapes on top of one another. Sixth, storage period management: After the grape enters the pit, do not turn freely, during the storage period to prevent the cellar from being too dry. Such as dry and reproducible water, so that the cellar humidity maintained at about 90%, as long as the appropriate management, generally can be stored before and after the coming Spring Festival, or even longer.