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Grape cold storage technology
To ensure the long-term storage of grapes, it is essential to follow a comprehensive and well-structured process that includes variety selection, proper harvesting techniques, warehouse disinfection, pre-cooling, packaging, and ongoing management. Here's a detailed guide based on practical experience and best practices:
1. **Variety Selection**
Choosing the right grape varieties is crucial for successful storage. Hard and crisp varieties, such as Kyoho and Global Red, are preferred due to their resistance to softening, thick skin, and natural wax coating. These characteristics help maintain quality during storage. Avoid soft-skinned or thin-walled varieties, as they are more prone to damage and spoilage.
2. **Harvesting Standards**
Harvesting should be done after the morning dew has dried to avoid moisture-related issues. If there has been moderate rain or irrigation before harvest, it is advisable to delay the process by about a week. Select only fully matured grapes with uniform size and color, and remove any damaged, diseased, or underripe fruit. Before harvest, spray a small amount of vinegar to prevent bacterial entry into the fruit.
**Grapes that should not be stored include:**
- Underripe grapes with sugar content below 14% (soluble solids less than 15–16%).
- Grapes with soft tips or stems.
- Grapes harvested immediately after rain or irrigation.
- Grapes affected by downy mildew or other diseases.
- Rotten, green, or unevenly sized grapes.
- Grapes damaged by frost, blisters, or locust infestations.
3. **Warehouse Disinfection**
Before storing grapes, thoroughly disinfect the warehouse using potassium permanganate for at least one week. Clean all surfaces, including the ceiling and floor. Additionally, place 2 kg of sulfur in a 20-ton storage tank for three days to fumigate the space and eliminate pathogens.
4. **Pre-Cooling Process**
After harvesting, use plastic turnover baskets weighing 20 kg each and store them in shaded areas during the day and cool locations at night. Cool the grapes quickly to -1°C to reduce respiration and ethylene production. For Kyoho grapes, pre-cooling should not exceed 12 hours, as longer periods may cause stem desiccation. For small-packaged grapes in fresh-keeping bags, open the bag briefly after pre-cooling to release field heat and moisture before sealing it.
5. **Packaging and Storage**
Once pre-cooled, pack the grapes in sorghum baskets, with 3 tons per batch (equivalent to 20 baskets of 150 units). Place 10 preservative packets in each basket. Seal the baskets with plastic film to create a self-contained environment. This method helps regulate internal conditions, reducing the risk of phytotoxicity and maintaining optimal humidity. The plastic film also traps water vapor, which condenses on the inner walls rather than the fruit surface, keeping the grapes clean and intact.
6. **Storage Management**
After all grapes are stored, sprinkle a small amount of sulfur between the baskets and ignite it to kill any remaining pathogens. Keep the warehouse doors closed and rely on an automatic temperature controller to maintain a stable temperature of -2 to 0°C. Monitor the temperature inside the plastic film, as it may be slightly higher than the ambient temperature.
During mid-storage, ventilate once when the conditions are suitable, then re-fumigate with sulfur and close the doors. After two months, replace the plastic wrap with fresh ones without disturbing the grapes. This allows for inspection while maintaining freshness.
This method is simple, cost-effective, and reusable. Based on years of practice, it can preserve grapes for up to 8 months with a preservation rate exceeding 95%. It is highly recommended for small-scale grape storage operations.
Author unit: Urumqi Toutun River Farm