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Key points about cold storage of grapes
After the grapes are fully mature, they should choose sunny days, picking them in the morning with low temperatures or in the evening. Packing should be lined with paper, code compaction, to prevent shaking during transport damage ear, and required to be shipped to the cold storage as soon as possible, quickly cooled to 0 °C, the best temperature for cold storage is 0-1.5 °C, and maintain the temperature stability, Relative humidity is controlled above 90%. After harvesting, the grapes can be soaked in 100 ppm naphthylacetate solution for 15 seconds, dried, and placed in a 0.07 mm thick polyethylene film bag and stored in a cold room. Pay attention to the use of sulfur dioxide fumigation to disinfect the warehouse before the grapes are put into the warehouse. After entering the warehouse, make stacking according to the ventilation stacking requirements, cover with plastic film, and fumigate with a dose of 2-3 g/m3 of burning fumes; after 20-30 minutes ventilation and ventilation , 10-15 days and then smoked twice, then smoked once every 1-2 days. This can be stored for a long time at a temperature of about 0°C and a relative humidity of 90% or more.