Since grapes do not have a ripening process, the grapes used for storage should be harvested after the fruits have matured sufficiently and the ripeness is not enough for storage. 1, pre-harvest control and recovery methods. 1) Do not apply water for storage of fresh table grape 10 days before harvesting. In case of large water, delay the harvest time and prevent serious fruit cracking. 2) During the growth period, it is not possible to spray ripening agents, redners, etc. to accelerate the ripening and aging of fruits, and to prevent the phenomenon of threshing in storage. 3) Spray the fungicide once a week before the harvest to eliminate the fungal pathogen. 4) Choose windless weather when harvesting. Avoid harvesting at noon in the morning with dew and sun exposure. 5) Keep the fruit noodle fruit without rubbing it, and remove the small fruit, pests, and damaged fruit. 2, packaging. Under the premise of keeping the grapes free from deformation, extrusion or damage, try to make the packaging exquisite, and pay attention to fruit hygiene to ensure that the fresh fruit is not polluted and loses water. 3, storage conditions. 1) Two full and complete disinfections of the storage (room) should be conducted 2 to 3 days before fruit storage. Form a 1% solution of the active ingredient (formaldehyde) with formalin solution or fully disinfect the entire storage with 40% fresh lime water; use 10-20 g/m3 of sulfur powder. Fumigation (the staff is best to bring a gas mask and timely evacuation), after 8 to 10 hours. 2) During the storage of fresh fruit, the temperature should be strictly controlled at -1 to 2°C, and the relative humidity of air should be controlled at 87% to 95%. Low temperature can reduce the respiratory intensity of the fruit, but it should not be too low to prevent freezing damage. The low air humidity is not conducive to preservation, and if the air is too high, the fruit surface is likely to contain water droplets. 4. Usage and dosage of anti-corrosion and antistaling agent: At the storage temperature of 0~1°C, conidia of various pathogens can germinate and mycelium can grow, so it is easy to cause fungal diseases such as gray mold and Alternaria alternata rot. Occurs, so it is necessary to use anti-corrosion preservatives to preserve freshness. (1) SO2. It can inhibit the activity of microorganisms and strong oxidases, prevent spoilage and discoloration of grapes, and has inhibitory and killing effects on fungal pathogens such as gray mold, Alternaria, Penicillium, and multiple fungus, and can also inhibit fruit and spikes. Breathing intensity and ethylene production. The active ingredient for the sulfur powder combustion is SO2. After the fresh fruit is put into the pit, it is ignited with 4-5 g/m3 plus a small amount of combustion aid, sterilized for 40 to 50 minutes under confined conditions, and fumigated once every 20 days. Most preservative tablets can produce SO2 (such as SM, SPM preservatives, CT preservatives, etc.). Generally, 1-2 tablets per kilogram of grape, such as Jingyou Vitis with CT tablets, put 5 tablets per 3kg. Under 0-1°C temperature and 90%-92% relative humidity, the good fruit rate of storage in June is 98%. 5%. Note that the amount of SO2 can not be too much. Excess can cause discoloration, whitening, sagging of the fruit, browning around the fruit pedicle, blackening of the skin and other symptoms. Therefore, the minimum amount of SO2 should be used. (2) calcium peroxide preservation tablets. Ethylene accelerates the rate of fruit senescence and therefore controls ethylene accumulation during storage. Calcium peroxide reacts with water to produce ethylene glycol and slaked lime, which absorbs the ethylene released by the fruit and extends the storage time. Dosage of 2 kg of grapes with 1 gram of preservative tablets. In addition, potassium permanganate solution, diatomaceous earth, and vermiculite have good effects on the absorption of ethylene. (3) sec-butylamine (C4H4NH2 also known as Z-AB). It is a colorless, volatile and ammonia odor liquid preservative that is most suitable for the grape varieties that are sensitive to SO2 fumigation. The dosage is 1 gram for every 2 kilograms of grapes. Because it is more volatile, it is necessary to add the same dose of medicine after 2 months. Sec-butylamine is a flammable chemical that should be kept away from the source of fire and should be placed in a vial with a cotton ball (pay attention to open the cap). Source: Changli Agricultural Bureau Contributor: Hebei Agricultural Technology Extension Station