First, pre-harvest management Trim the ears. 1 go to the soft tip. Cut off the sweetness, acidity, succulent, soft, and easily dehydrated fruit in the 1/4--1/3 part of the lower part of the ear. 2 sparse grain. Dissolve slurries and granules that are difficult to ripen, poor quality, and low in sugar content. At the same time, remove the wound and the diseased grains. 2. Clever use of fertilizers. In order to improve the sugar content and storability, the main month before harvest is mainly phosphorus and potassium fertilizers. 3. Prevent disease. When the fruit starts to be stained, 800 times of the liquid of thiflumide, 600--800 times of carbendazim, or 800-1000 times of seoxe is sprayed every 10-15 days. 4. Strict water control. In order to improve the quality and storage of fruits, watering shall be stopped within 15 days before harvesting. In case of rain, rainwater shall be promptly removed and the time for harvesting shall be postponed. 5. Spray the hormone. In order to prevent the grain from falling during storage and keep the fruit stems fresh, B9 can be sprayed at 2000--4000mg/kg 15 to 45 days before harvesting or 60- to 100mg/kg 15 days before harvesting. Or spray 50--100mg/kg naphthaleneacetic acid plus 1mg/kg gibberellin 3 days before harvesting. Second, harvest 1. Harvesting standards. Choose fruits that are mature, well-colored, well-organized, and waxy and fruity. 2. Harvest time. Where climate and production conditions permit, harvesting time should be delayed as much as possible. The harvest should be selected in the morning or the evening when the weather is fine and the temperature is low. Rainy or foggy days should not be harvested. 3. Harvesting method. When harvested with scissors, the ears are trimmed, and the ears are then placed flat in boxes or baskets lined with 3--4 layers of paper. The container should be shallow and small, so as to be able to put 5 - 10 kg as the degree, cover the paper after the ear is full, and pre-cool it. Third, preparation before storage 1. Suitable storage conditions. Temperature is -1--0 °C, relative humidity is 90% - 95%, oxygen 2% - 4%, carbon dioxide is 3% - 5%, generally can be stored for about 5 months. 2. Drug treatment. The fruit is treated with sulfur dioxide to prevent rot caused by fungal infection during storage. Specific methods are the following three kinds: 1 heavy sulfite release method: According to the weight of the grape 0.3% weighed sodium hydrosulfite, 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 dressing every other month or month and a half. 2 Sulfur burning method: The packaged grapes are piled into a mortar and covered with a plastic film. Each cubic meter of space will allow 2–3 g of sulphur to be fully burned, fumigated for 20–30 minutes, and then ventilated. It will be smoked again 15 days after smoking and smoked once every 1-2 months. 3 Sulfur dioxide gas method: After the grapes are 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. Fumigate for 20-30 minutes and then open the cover for ventilation. After fumigation once every 15 days, the concentration of sulfur dioxide can be reduced to 0.1% - 0.2%. 3. Warehouse disinfection. Disinfect with 1% formalin, 1.5% - 2% sodium hydroxide, or 10% bleach solution after standing overnight. Fourth, storage methods 1. Tank method. Wash the cylinder and invert it to make the water droplets in the cylinder complete. Then use a clean cloth to wipe the inner wall with 70% alcohol. Place the treated grape layer by layer into the cylinder. Each layer is 15--20cm thick. Put a bamboo curtain-shaped bracket between the layers to prevent grain 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. 2. Trench method. Dig a ditch that runs from north to south, length 10m, depth 80cm, width 1m, width 30cm, spread 5-10cm thick dry sand at the bottom of the ditch, and use 6% wettability six six powder 150--200g mix appropriate amount of wet sa Into the ditch, killing insects. The processed grapes are discharged on the bottom of the fine sand on the bottom of the trench. A layer of wet sand and a layer of grapes can be piled on the ground, and the 3 to 4 layers can be stacked. Finally, it covers 20 to 30 cm thick wet sand. It is covered with straw mats at the beginning, covered during the day and opened at night. When the temperature dropped to 1- 2°C during the day, the mats began to cover at night, and the covering gradually increased as the temperature decreased. 3. Shelf storage. The processed grapes are basketed or boxed and placed in a pre-cooled place, where bricks or sleepers are placed for ventilation, and reeds are shaded until the light snow enters the pit. In the cellar, a 60--70 cm pad from the floor is constructed using wooden boards, and the fruit basket is placed on the pad frame. Put a wooden strip or straw on the basket or box, put the basket or box on top, and then place three layers in order to show the character shape. Each cellar swings 3 - 4 lines, leaving a 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. 4. 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, preferably 20-25 kg per basket. In the indoor racking, 60--70cm from the ground, after the first layer of fruit baskets is placed, the baskets are placed on the wood and the second layer is placed in turn. Keep pedestrians in the middle for ventilation. The indoor temperature is required to be 0--1°C. When the temperature is low, it must be fired. The relative humidity is 80-90%. When it is dry, it can be poured on the ground and humidified. 5. Cold storage. The treated grapes were put in a bag made of 0.04 mm thick polyethylene film, which can hold 4--5 kg ​​of grapes, and sealed. Maintain the temperature of the library -1.5--0 °C, relative humidity of 90% - 95%, oxygen 2% - 5% can be. China Agricultural Network Editor