Wet Wipes,Sachet Cleaning Wet Wipes,Incontinence Adult Wet Wipes,Adult Wash Cloths Honghu Danielle Sanitary Material Co., Ltd. , https://www.daniellecn.com
Grape preservation technology
Grape berry, moisture content as high as 65% to 88%, sugar content of 10% to 30%, the remaining organic acids, pectin, vitamins, minerals and many amino acids. Grapes are susceptible to wilting, falling grains and rots during the storage period. Therefore, the task of storage preservation is to keep the cobs green and hard, and the fruit flavor is pure, reducing decay, falling grains and discoloration. Based on the above characteristics, this article describes how to preserve grapes. 1 Pre-harvest management a. Trim the ear 1 Go to the soft tip: Cut off the low-sweetness, taste-acidic, juicy, soft, and easily dehydrated fruit particles from the bottom 1/4 to 1/3 of the ear. 2 Spalling: Discard the green and small grains that are not easy to mature, have poor quality, and have low sugar content. At the same time, remove the wound and the diseased grains. b. Ingeniously using fertilizers to increase sugar content and storability, phosphorus and potassium fertilizers are mainly used in the first month before harvest. c. Prevention and control of diseases When the fruit starts to be colored, it is sprayed once every 10 to 15 days for a special 800 times solution of bacteriocin, 600 to 800 times for carbendazim or 800 to 1000 times for seoase. d. Strictly control the water To improve the quality and storage of the fruit, stop watering within 15 days before harvesting. In case of rain, remove the rainwater in time and postpone the harvest time. e. Spraying hormones to prevent the grain from falling during storage and to keep the fruit stems fresh, spray B9 2000-4000mg/kg 15~45d before harvest, or spray 60~100mg/kg Qingshui 15d before harvest, or Naphthalene acetic acid was sprayed with 50-100 mg/kg + gibberellin 1 mg/kg 3 days before harvesting. 2 Harvesting a. Harvesting criteria Selection of fully mature, well-colored, well-organized, peel-heavy fruits for harvesting. b. Harvest time When weather and production conditions permit, the harvest time should be delayed as much as possible. Harvesting should be carried out in the morning or evening when the weather is fine and the temperature is low. Rainy and foggy weather should not be harvested. c. Harvesting method When cutting with scissors, the ear is trimmed, and then the ear is placed flat in a box or basket lined with 3 to 4 layers of paper. The container should be shallow and small, and it is advisable to put 5 to 10 kg of ear. After the ear is full, the paper is covered and pre-cooled. 3 storage preparation a. Storage conditions temperature -1 ~ 0 °C, relative humidity of 90% to 95%, oxygen content of 2% to 4%, carbon dioxide content of 3% to 5%, generally can be stored for about 5 months. b. Drug treatment Fruits treated with sulphur dioxide can prevent rot caused by fungal infection during storage. Specific methods are the following three kinds: 1 heavy sulfite release method: According to the amount of grapes 0.3% weighed sodium hydrogen sulphite, according to 0.6% weighed anhydrous silica gel, after the two are fully mixed, sub-packed in a number of small paper bags Inside, it is then dispersed in a grape box. The medicine bag is separated from the grapes by paper. Finally, the grapes and the medicine bag are sealed in the box with wrapping paper. Change the medicine every one month or one and a half months. 2 Sulfur burning method: The packaged grapes are piled into a mortar and covered with a plastic film. Each cubic meter of space uses 2~3g of sulphur to fully combust, fumigate for 20~30min, and then open the hood for ventilation. It is smoked again 15 days after smoking and once every 1 to 2 months. 3Sulphur dioxide gas method: After the grapes are well packed, they are covered with a plastic film cover and filled with sulfur dioxide gas. The volume of sulfur dioxide accounts for 0.5% of the volume of the cover, and it is fumigated for 20-30 minutes, and then the cover is opened for ventilation. After fumigation once every 15 days, the concentration of sulfur dioxide can be reduced to 0.1% to 0.2%. c. Disinfect the depot with 1% formalin, 1.5% to 2.0% sodium hydroxide, or a 10% bleach solution that is left overnight. 4 Storage method a. Cylinder method Wash the cylinder upside down and make the water drop in the cylinder. Then wipe the inner wall with a clean cloth, dipped in 70% alcohol, and put the treated grape layer by layer into the cylinder. 15 ~ 20cm thick, bamboo curtain-like stent placed between the layers to prevent breakage and rot. After filling, seal it with polyethylene plastic film and place it in a cool place. Then dig a hole in the shade and place the tank in the pit, gradually increasing the cover as the temperature decreases. This method can store grapes on New Year's Day and Spring Festival. b. The ditch method is to dig the ditch that runs from north to south. It is 10m long, 80cm deep, 1m wide and 30cm wide. It is 5~10cm thick dry sand at the bottom of the ditch. At the same time, it pays attention to killing insects. The treated grapes are placed on the fine sand on the bottom of the grotto, spread a layer of wet sand, put a layer of grapes, stacked 3 to 4 layers, and finally cover 20 to 30cm thick wet sand. It was covered with mats at the beginning, covered during the day and opened at night. When the temperature dropped to 1 to 2°C during the daytime, the straw mats began to cover at night and the coverings gradually increased as the temperature decreased. c. Shelf storage Store the processed grapes in baskets or boxes in a pre-cooling place, underlaying bricks or cross-ties to facilitate ventilation, cover the reeds and shade them, and enter the pits after light snowfall. In the cellar, a frame of 60 to 70 cm from the ground is placed on the wooden board, and the fruit basket is placed on the pad frame. Put the wooden strips or straws on the baskets or boxes, put the baskets or boxes on top and place them in 3 layers in order to show the shape of "goods". Each cellar swings 3 to 4 lines, leaving the pedestrian path in the middle. After entering the pit, use ventilation, watering and other methods to maintain the temperature and humidity of storage. It is not advisable to turn the grapes during storage and to prevent rat damage. d. Bungalow storage Choose a well-ventilated room and sterilize it for use. Put the treated fruit into the basket with the handle up, and place each ear in a staggered manner. It is advisable to use 20-25 kg per basket. In the interior shelf, 60 ~ 70cm from the ground, after the fruit basket of the first layer is placed, the basket is placed on the board, and the second layer is placed in turn. Keep pedestrians in the middle for ventilation. The indoor temperature is required to be 0 to 1°C. When the temperature is low, a fire is required. The relative humidity is 80% to 90%. When the dryer is dry, water can be poured and humidified on the ground. e. Cold Storage Storage Treated grapes are packed in bags of 4 to 5 kg of grapes made of 0.04 mm thick polyethylene film and sealed. Maintain the temperature of the library - 1.5 ~ 0 °C, relative humidity of 90% ~ 95%, oxygen content of 2% ~ 5% can be.