With the increase of people's awareness of food health and the development of preservation technology and circulation industry, the output of table grapes has been in a period of rapid growth. In recent years, the overall trend of the world fruit market is that the output of developed countries is declining, and the consumption is growing rapidly. Take Japan as an example. In the early 1980s, the self-sufficiency rate of fruit was 80%, and the self-sufficiency rate after entering the 21st century was only about 40%. In contrast, fruit production in developing countries has grown faster and exports have also increased rapidly. The rapid development of the transportation and preservation industry in China indicates that the low-temperature logistics system of fresh grape will gradually occupy the main subject of large circulation. It closely cooperates with the market and becomes the driving force for the development of the table grape industry in China.
1. Factors influencing the storage of fresh grapes (1) Geographical factors in the vineyards Grapes have very little rainfall in the month before maturation, and when the harvest is close to early frost, the raisins are cool and the product temperature is low. At this moment, the respiration intensity of the grapes in the trees has been weakened, which is very important for prolonging the storage period. For example, the average annual temperature of the western and central Liaoning Province, Zhangjiakou and Chengde of Hebei Province, Shanxi Province, Jinbei and Jinzhong are about 8°C, which is more suitable for the storage of late-maturing and late-maturing fresh-sawing grapes.
(2) Meteorological factors In the past 10 years, due to meteorological factors, grape storage failures or major impacts were mainly due to unbalanced rainfall. In the summer, autumn, and autumn of 1994, 1998, and 2001, excessive rainfall in the south-central and western regions of Liaoning Province caused Kyoho grapes to crack and mold after storage. In 2002, summer drought occurred in the eastern parts of Hebei Province, causing early fruit cracking during storage. Heavier; in the summer and autumn of 2004, there was a lot of rain in the Tanggu District of Tianjin, and downy mildew occurred in large numbers. The stored rose grapes suffered from low sugar content, a large number of cracks, and caused acid rot in storage.
(3) Variety factors Late-maturing, very late-maturing varieties of flesh are harder and more brittle, with thicker fruit skin, longer fruit brushes, high sugar, high acidity berries, and good lignification of fruit stems, such as longan, Qiuhei, Italy, and Jufeng; Low-sugar and low-acid varieties cannot tolerate sulfur dioxide-based preservatives, and storage difficulties are increased, such as Red Earth, Red Italy, Rebir, etc.; Easy-stem varieties, such as Red Earth, Kyoho, and Non-nuclear white, have poor storage effects.
(4) Cultivating factors 1 The high nitrogen fertilizer and high yield grape varieties are not well stored, showing a late maturity, poor color, immature shoots at or above the node, and the main cobs are brittle green and the lower part of the ear. The fruit exhibited "jug," "soft tip," and "shrinkage." The refractometer measured berry soluble solids below 16%. 2 Excessive, multiple or late use of grapes such as ethephon and other ripening agents and bulking agents, the fruit particles are easy to drop, the fruit stems harden, and the fruit pedicle becomes larger. 3 Pre-harvest irrigation, waterlogging, poor drainage, and the maturity of the berries due to the germination of new leaves and sprouts. When the storage diseases such as gray mold, downy mildew, anthrax, and white rot are heavy, there are gray mold-like "rat hairy" molds on the ear stems, and the fruit stems are dried or the fruit surface is rotted.
(5) Packaging and transportation factors 1 Whole ear and boxing. Should be in the tree whole ears or edge mining side of the whole ear, storage of grapes must be one-time field packing, prohibit the second packing, preservation of transported grapes allowed in the selection of fruit packing. Single-layer, single-spike packaging should be filled, tightly packed or cushioned. Storage boxes are preferably crates, perforated rigid plastic boxes or cartons. 2 pre-cooling. Regardless of the length of transportation, advanced cold storage should be used for pre-cooling to reduce the loss of mildew and extend the shelf life. 3 loading. When loading, it is necessary to prevent swaying and bumps, while also preventing crushing. 4 transportation. According to the transport distance, choose the appropriate transportation tools and transportation temperature. The medium and long-distance transportation should implement cold chain transportation, and the medium and short-distance transportation can choose normal temperature transportation.
2. Key points for storage and preservation techniques (1) Pre-chilled storage grapes harvested in the approaching frost period in the north, if there is no pre-cooling equipment, the dry ventilation near the trees or close to the cold storage is allowed to be pre-cooled at night for about 10 hours at night, mechanical refrigeration Each time the library is pre-cooled, the amount of grapes is limited to one storey of the cold storage floor. If there is a cold storage rack, it should be controlled on the second floor to the third floor. For storage types that are not resistant to sulfur dioxide-based preservatives such as the Red Earth, it is advisable to establish precooling for precooling. Before the temperature of the grape fruit product reaches 0°C, the cold storage temperature is allowed to be 0°C to -2°C, but care must be taken to properly cover the fruits near the fan to prevent freezing.
(2) Cold storage The mini-economizer cold storage with a storage capacity of 20t to 30t per library is the preferred cold storage. Medium and large cold storage should be used in blocks to better ensure the quality of fruit and harvest quality. In order to ensure smooth circulation of cold storage gas, reasonable stacking is required. The distance between each side of the box is 5cm. The width of each box is not more than 2m. The space between the bowl is not less than 20cm. The distance from the floor is not less than 20cm, and the distance from the top is not less than 80cm. Below 10cm, the aisle is not less than 80cm wide. When the temperature of different parts of the fruit reaches 0 °C or 0 °C ~ 1 °C, adjust the cold storage temperature is 0 °C ~ -1 °C, the temperature fluctuations of the library is strictly prohibited.
(3) MA Atmosphere Generally speaking, grapes are less sensitive to gas components, but there are also large differences between varieties. Usually, there is no need to store grapes (atmosphere of CA) in the air-conditioned storehouse, but PVC (polyvinyl chloride) or polyethylene (PC) bags are used for storage, and attention must be paid to the selection of air-conditioned bags (MA atmospheres) of different thickness and composition. Under the atmosphere of MA, the grape in the box is moisturized by the fresh-keeping bag. Therefore, the PVC fresh-keeping film with better moisture permeability should be selected. Use natural or mechanical ventilation or air-conditioning storage of grapes, the humidity should be 90% to 95%.
(4) Anti-corrosion preservatives Grapes are prone to injury during harvesting, storage and transportation. In particular, invisible scars are easily visible between the fruit pedicle and the fruit. The commonly used sulphur dioxide fumigant or sulphite anticorrosive preservative releases sulphur dioxide in the packaging after it encounters water vapor, which can kill and inhibit moulds. The sensitivity of different varieties to sulfur dioxide is different. For example, Kyoho Grape uses CT2 fresh-keeping agent, and each 500g of grapes uses 1 package (2 pieces) of preservatives. Each pack has 2 vent holes. Red earth and milk grapes should be placed less sulfur dioxide preservatives, but to increase the number of other composite preservatives, while pre-harvest use of food additive-type preservatives dip ear or ear spray.
(5) Cold storage inspection and management Regular ventilation, every 3 days to 5 days to check the storage of different species, different batches, different quality, different parts of the fruit, daily record the actual temperature of the thermometer marked in different parts of the warehouse, Compare and adjust with the automatic thermometer on the machine outside the cold storage. If there are any abnormal phenomena such as frost damage, mildew, and freshness bleaching, they should be sold out in time.
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