I. Treasury disinfection The CT-efficient depot disinfectant developed by the National Agricultural Product Preservation Engineering Technology Research Center is a fumigant and has a kill rate of more than 90% for Botrytis cinerea, Penicillium, Rhizopus, and Aspergillus niger and is easy to use. Safety, small corrosion of the metal and other characteristics, the amount of 5 grams / cubic meter. 2. Fresh-keeping materials 1. Packaging: Fresh-keeping packaging boxes used for storage of red grapes should be filled with 5 kg or less of the packaging volume. It is advisable to put a layer of fruit. The materials include wooden boxes, cartons and plastic boxes. 2. Fresh-keeping bags: When choosing bags, pay attention to red-specific PVC or PE air-conditioning moisture-permeable bags. This kind of bag has the advantages of light condensation or even no condensation, little change in grape quality, better green retention performance of fruit stems, etc. However, PVC bags are difficult to open, so they should be purchased about one month in advance. Bag leak test. 3, preservatives: research shows that red grape is more sensitive to SO2, it should be used CT composite preservatives, including CT2, CT1 and moisture-proof plastic wrap, the use of doses for every 5 kg of grapes with 7 packets of CT2 and 1 packet of CT1, 1 moisture-proof plastic wrap. Third, the red wine grapes before storage of agricultural technical measures 1, fertilization and irrigation: Therefore should pay attention to the type of fertilizer, apply more phosphorus and potassium fertilizer and trace fertilizer, apply more organic fertilizer and to control the amount of nitrogen fertilizer. Red grape is suitable for arid and semi-arid climatic conditions, especially pre-harvest irrigation has a great impact on grape storage. Therefore, red grape orchards should stop irrigation 10-15 days before mining, and should delay mining if there is rain before mining. Received. 2. Spraying: Red grape is poor in disease resistance, especially it is not resistant to black pox, gray mold, anthrax, etc. Therefore, the fruit bagging is the best method to prevent the diseases of the ear and the pesticide pollution of the fruit. Another reason for advocating red grape fruit bagging is that the variety is often dark purple or dark purple due to low temperature and large temperature difference between day and night in the maturing season in northern regions. Red. The use of fruit bags that have not been sterilized or have no disease-preventing function will result in the infection of the fruit in the bags or a great deal of germs such as gray mold and anthrax. It is recommended that growers use special red fruit bags. Diseases such as gray mold and other diseases in the field are also the storage diseases of the highest incidence of red cultivar. The disease has begun to lurk in the inflorescence before flowering. Pre-harvest disease prevention is one of the key technologies for storage. 3. Yield control and fruit thinning and fruit thinning: The yield is too high. Grape flesh has low hardness and low sugar content. It is perishable during storage and poor in storage quality. IV. Harvesting and post-harvest treatment Grapes used for storage shall be harvested after the dew is fully dried in the morning, and special anti-corrosion preservatives (food additive type) shall be prepared for the red spray of the ear 2 days before harvesting, and shall be used together with a preservation sheet after harvesting. Use, can get better storage effect. The red cultivar is not tolerant to SO2, and the use of preservatives before harvesting is one of the key technologies to prolong the storage period and prevent mildew during storage. Grape berries are particularly prone to mechanical injury. Therefore, they must be handled gently during harvesting, packing, transportation, and storage to avoid or reduce the damage caused by bumps, squeezing, friction, and vibration. During the harvest, the most hanged use of hand-pulled fruits and boxes, grape after harvest should immediately remove sick, injured, green, small fruit, put the ear gently in a special storage bag lined with PVC or PE grapes Inside the box, it should be transported to the pre-cooling room immediately after packing. It is advisable that the grapes receive pre-cooling for no more than 12 hours, and the faster the pre-cooling, the better. 5. Pre-cooling and storage of grapes quickly After the grapes are transported to the pre-chilled store, pre-cooling should be carried out at the bag mouth at -1°C to -2°C to reduce the grape product temperature as soon as possible. When the fruit product temperature drops to 0 within 24 hours °C, put the preservative into the bag according to the requirements, use double-layer paper to put the preservative on the grape, the effect is better. Then close the bag and store it at -0.50.5°C. In order to prevent the injury caused by the release of the preservatives and the pre-stage mildew in the red grape, it is one of the key technologies for the storage of the red-prepared varieties to establish a pre-cooling room to prevent the condensation of the bag. 6. Preservative usage and use methods: Red grape must use a single-layer packaging box. After pre-cooling, the fresh-keeping agent can be put in before the fruit temperature reaches 0°C. The red varieties are not resistant to SO2 preservatives and are susceptible to storage diseases such as gray molds in the field. Therefore, under the premise of ensuring fruit temperature of 0°C and preventing condensation, a compound preservative is used, and the amount of each 5 kg is 7 packs. Tablet preservatives (2 tablets/bag, 0.5 g/tablet) plus 1 kraft-wrapped fresh-keeping pad (6 packs of medicament). The method of use is as follows: Firstly, put a piece of strong hydrophobic paper on the top of the grape, the length of the paper is 30cm, the width is 20cm, put a piece of kraft paper fresh-keeping pad on the top of the pad paper, and then tie the tablet preservative with a pin (number) Two eye-opening, 7-packs of tablet preservatives are placed on top of the fresh-keeping pad, and then covered with padding paper to ensure even release of the drug. VII. Storage period management 1. Temperature management: The storage temperature should be kept at -0.50.5°C during storage. The storage temperature must be kept stable. The fluctuation of the storage temperature should be less than 0.5°C. The fluctuation of the storage temperature can cause condensation in the bag too much. Causes fruit rot and phytotoxicity to occur. 2. Ventilation and ventilation: Although the respiration metabolism of the red grape after harvesting is relatively low at the low temperature, the ventilation of the warehouse during storage is still very necessary. Ventilation is beneficial to the storage of the red grape. 3 During the storage process, always check the storage condition of the grapes. If grape stems have been found to have dried up, browned, rotted, or have a heavier phytotoxicity, they must be sold in time.