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1, the choice and design of the pit site. The grape cellar should be built in a slightly elevated and well-ventilated place, preferably in the shade of a tree, to facilitate early cooling. The cellar volume is 30 cubic meters, semi-underground. Cellar body east-west direction, cellar door located at the west end, 40 cm away from the bottom of the cellar, 1.6 meters high, 70 cm wide. At the east end of the pit, there is an air vent with a height of 40 cm and a width of 40 cm to facilitate ventilation and cooling at the beginning of storage. The front and rear walls are each equipped with a 30 cm 40 cm exhaust bar. The pit floor is equipped with a 1 meter high window and a 60 cm long and wide sunroof. Each air vent has a sash and iron mesh to facilitate ventilation and prevent rat damage.
2. Cellar facilities. The walls of the cellar are lightened with sand and gray, and crypt walls may also be used. At the bottom of the pit, 3 to 4 cm thick sand is used to adjust the humidity. The cellar was built with bamboo rods, with a spacing of 40-50 cm. 30 cubic meters of cellar can store about 750 kilograms of grapes.
3. Storage pit disinfection. Before entering the cellar, the whole cellar was sprayed with concentrated lime water and then sterilized. Then 20 grams of sulfur powder was used to ignite the sealed fumigation for 2 days per cubic meter of space, and then the exhaust gas was discharged.
Second, timely picking into the cellar before and after the "frost", select full-ripe, no pests, grape damage without mechanical damage, cut with scissors, retain fruit stems about 10 centimeters, carefully remove diseased grains, green, gently , Hanging and placing on the storage rack.
1, storage preservation varieties. It is better to use rose-flavor, Kyoho, Olympian, Italian twice, and the first fruit of Zexiang, Longan, and Treasure.
2. Effect of different storage period on grape preservation effect. According to the comparative test, cellar No. 1 was harvested on October 21st (2 days before the frost fall) and the cellar temperature was 8°C and the humidity was 85%. The cellar temperature rose to 11°C on the 3rd day after entering the cellar. The humidity is 80%. At this time, water spray, ice blocks, hanging wet cloth, night ventilation and other measures are taken to keep the cellar temperature at 9~10°C and the humidity is about 88%. Cellar No. 2 entered the cellar on November 9 (12 days after the frost had fallen), with a cellar temperature of 7°C and a humidity of 85%. After entering the pit, the temperature of No. 2 pit has been about 2°C lower than No. 1 pit temperature. The same management measures. The average loss of the first cellar was 10.3%, and that of the second cell was 6%. It can be seen that there is a high loss rate in the early pits and a low rate in the late pits.
The sugar content was measured 90 days, 120 days, 150 days, and 180 days after entering the pit. 120 days after entering the pit, the sugar content increased. After 120 days, it is consumed with time. The sugar content is different. During the storage period, black and red grapes such as Rose, Kyoho and Longan are preferred. After storage in February of the following year, sugar and quality are improved, and the original color is maintained; green varieties such as Zexiang , Italy stored in the early January of the following year is still able to maintain the characteristics of varieties, sugar has improved, but by the beginning of February the following year, the color weakened, sugar content decreased.
3. Do a good job of pre-storage. After the grapes are picked, they are put into a basket and placed in a cool, damp place. Pre-storage for 2 days reduces the temperature, which is 2°C lower than that of the grapes directly entering the pit.
Third, strengthen management
1, disinfection and sterilization. After entering the cellar, the grapes are sealed and fumigated with 20 grams of sulphur powder per cubic meter of space for 30 minutes. Then the air holes are opened and the exhaust gas is discharged. As the weather gets cooler, when the temperature in the pit drops below 5°C, it is fumigated every 20 days. After the cellar temperature rises in March, fumigation once a week can be resumed.
2. Reasonable control of temperature and humidity. In the early period of entering the cellar, nighttime low temperature was used to cool the ventilation and control the cellar temperature at 7 to 9°C and relative humidity at 85% to 90%. About 30 days after entering the cellar, the cellar temperature is easily controlled at about 5°C and the relative humidity is 80 to 90% as the outside temperature drops. About 30 days after entering the cellar, the cellar temperature dropped to 2°C after entering the month of December, entering a safe period.
3. Make a record. Observe and measure frequently during storage, record in time, and find problems in time.
Fourth, several issues that should be noted
1, enhance the tree potential. The quality of grapes after storage is high, and the key lies in the quality of the ear before entering the pit. To obtain high-quality fruit, it is first necessary to increase the tree vigor. Method is to re-basal fertilizer in early autumn, basal fertilizer should be in 1 fruit harvest, the main ring fertilizer, 10,000 kg of fertilizer per 667 square meters, 300 kg of phosphate fertilizer, 75 kg of urea, fertilization combined with water; early spring fast-effect fertilizer , Berry expansion period, NPK simultaneous pursuit; 2 times the fruit into the first expansion phase, the pursuit of DAP or compound fertilizer, 100 kg per 667 square meters; leaf spray throughout the year 4 to 6 times.
2. Increase fruit output and quality by 2 times. To make 2 times good quality and high yield, fruit output should be controlled once, so that the tree has sufficient nutrient supply 2 times. Before the coloring of the berry, 3 times of planting of ash on the ground shall be carried out, and 200 kg to 300 kg will be applied per 667 square meters, which will not only supplement the potash fertilizer but also effectively control the white rot and increase the sugar content.
3. Put the grapes into the cellar. Ears should be carefully removed when entering the pit. 2 times to fully mature, panicles and branches are more ideal. Ears with poor ripening should be placed in the middle and upper layers of the storage rack because mature and immature grapes have different amounts of carbon dioxide.
Grape cellar storage and preservation method
First, build a cellar