Two methods for keeping fresh grapes

Two methods for keeping fresh grapes

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. For this reason, the task of storage and preservation is to keep the fresh green and hard cobs fresh, and the fruit flavor is pure, reducing rot, falling grains and discoloration.
The grapes used for fresh-keeping have to be fully mature except for those with physiological characteristics, such as thick and tough skin, good coloring, rind and rind of pericarp and cob, high sugar content, not easy to thresh, and not easy to fracture. Grapes, not picking too early or too late. In addition, the harvested grapes should also be pre-cooled, pre-cooling temperature should be below 10 °C, with 0 ~ 1 °C is appropriate. This not only inhibits the development of fungi, but also eliminates "hot in the field" from the ear, inhibits discoloration of the cob's stem and softens the fruit.
First, the plastic bags storage: the pre-cold grapes in a basket of baskets yards into rows, leaving the gap between the baskets, rows of air ducts, and then sealed with plastic large account, with 2 to 4 grams of sulfur per cubic meter of space Sulfur dioxide is fumigated and uncovered after 2 hours. Immediately insert the ear into a 1kg polyethylene bag, tie it tightly, place it in a box or place it on a rack, store it on the New Year's Day or the Spring Festival, with a good fruit rate. 95%.
Second, calcium peroxide preservation method: 5 grams of calcium peroxide sandwiched between 1020 cm in length and width, thickness of 0.1 cm in the middle of the absorbent paper, and then put it in a plastic bag with a length and width of 5025 cm, the 20 spike grape On absorbent paper, seal. After being stored at 5°C for 76 days, the loss was only 2.1% and the threshing rate was 4.3%. The principle is that calcium peroxide can absorb the ethylene released during the storage of grapes, thereby prolonging the storage period.

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