Some standard content:
GB/T16862-1997
This standard adopts the international standard ISO2168:1974 "Fresh Grapes - Guide to Cold Storage" in a non-equivalent manner. In the process of formulation, in order to improve the quality and technical level of our products and adapt to the needs of developing a socialist market economy and international trade, the content of ISO2168 was adopted. The difference is that in order to meet the national conditions of our country, this standard has made more specific and detailed provisions than ISO2168: 1 Technical content
-Select a base suitable for grape storage.
Controlling per mu yield and paying attention to management level are the keys to cultivating storage-resistant fruits; · Specific standards for timely harvesting;
Requirements for inner and outer packaging;
Several different situations and different treatments of cold storage technology; Outbound indicators and precautions.
2 Added Appendix A Anticorrosive treatment with sulfur dioxide and sec-butylamine Several sulfur dioxide anticorrosive treatments;
-Added sec-butylamine anticorrosive treatment.
3 Added Appendix B Disease Occurrence and Control Measures of Grapes during Storage, which elaborates on the symptoms, incidence, control, etc. of seven diseases related to storage. This standard is under the jurisdiction of Jinan Fruit Research Institute of China National Federation of Supply and Marketing Cooperatives. Drafting unit of this standard: Jinan Fruit Research Institute of China National Federation of Supply and Marketing Cooperatives. Main drafters of this standard: Zhao Jingfang and Cong Xinfu. 186
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1 Scope
National Standard of the People's Republic of China
Cold Storage Technology of Fresh Table Grapes
Table grape--Guide to cold storageGB/T 16862—1997
neq ISO 2168:1974
This standard specifies the quality of fresh table grapes for cold storage, maturity, harvesting conditions, cold storage containers, cold storage technology and preservation measures, fruit quality testing methods and quality indicators of fruit out of the warehouse. This standard applies to the cold storage of the following grape varieties: mid-ripening varieties: Rose Dew, Kyoho, Black Orin, Rizamat, Pioneer, Fujiminori, Mihe, etc. Late-ripening varieties: Rose Fragrance, Milk, Bolgar, Italy, Red Big Grain, New Rose, Elizabeth, Bottle Grape, Pink Toffee, Seedless White, Pink, Fengshou, Red Honey, Red Globe, Qiuhei, etc. Very late-ripening varieties: Longan, Golden Bell, Zexiang, Red Chicken Heart, Pink Grape, Nimulange, Turpan Red Grape, Jiapei Lu, Red Italy, Mario, etc.
For other varieties not listed, they can be implemented by reference to similar varieties in the above provisions. 2 Referenced Standards
The provisions contained in the following standards constitute the provisions of this standard by reference in this standard. When this standard is published, the versions shown are valid. All standards will be revised, and parties using this standard should explore the possibility of using the latest version of the following standards. GB8559-87 Apple refrigeration technology
GB8867-88 Simple controlled atmosphere storage technology for garlic GB10466-89 Terms for morphology and structure of vegetables and fruits () GB12293-90 Determination of titratable acid in fruit and vegetable products GB12295-90 Determination of soluble solids content in fruit and vegetable products Refractometer method 3 Definitions
This standard adopts the following definitions.
3.1 Harvested ripe on time Refrigerated grapes should be harvested when they reach physiological maturity. 3.2 Physiological maturity During the ripening period of grapes, the changes in sugar, acid and pH values are measured every 3 to 5 days. When the sugar content no longer increases and the pH value rises for the second time, the grapes are at physiological maturity.
3.3 Abnormal external moisture Moisture attached to the bunches by rain or water. 3.4 Main stalk
The long stalk connecting the bunch to the branch is called the main stalk (2.27.8 in GB10466-89). 3.5 Stalk of grape
Approved by the State Administration of Technical Supervision on June 16, 1997
Implementation from December 1, 1997
GB/T 16862-1997
The short, thin stalk connecting the fruit to the bunch is called the stalk (2.27.1 in GB10466-89). 3.6 Grape brush
The slender "brush"-like vascular bundle connecting the fruit stalk and the flesh is called a fruit brush (2.27.3 in GB10466--89). 3.7 Extreme-late ripeness Grape varieties that mature in more than 150 days from budding to fruit maturity, that is, around the time of frost, are called extreme-late ripeness varieties. 3.8 Precooling
After harvesting, the respiratory heat and field heat of the grapes are quickly reduced to reach or close to the refrigeration temperature. 3.9 Water jar disease (grape color change disease, water red grain disease) A common physiological disease of grapes, caused by tree nutrient deficiency and too many fruits left. 3.10 Sunburn (sunburn disease) sun burn
The fruit is exposed to strong sunlight, causing light brown and slightly round spots on the affected fruit surface, with unclear edges and slightly wrinkled surface. Later, it becomes sunken and necrotic.
4 Technical content
4.1 Basic conditions for cold storage of grapes
4.1.1 Choose a region with a cool climate, less rainfall, and a large temperature difference between day and night as the base. 4.1.2 Grapes grown on hillsides, hills, and dry sandy loam are suitable for long-term storage. 4.1.3 The base garden used for storage should be fertilized with more organic fertilizers and phosphorus and potassium fertilizers. Excessive application of nitrogen fertilizers is not suitable for storage. 4.1.4 3 Pre-harvest Treat the bunches with plant growth regulators after 10 to 10 days. The bunches sprayed with ripening agents such as ethephon cannot be used for cold storage. 4.1.5 The yield per unit area should not be too high, and the yield per mu is limited to about 2,000 kg. 4.1.6 Spray with fungicides that are effective in preventing and inhibiting storage diseases before and after flowering and 10 to 15 days before harvest. 4.1.7 Stop irrigation 10 to 15 days before harvest, and postpone the harvest time on rainy days. 4.2 Quality requirements and harvesting conditions for cold-stored grapes 4.2.1 Quality requirements for cold-stored grapes
4.2.1.1 Grapes used for cold storage should have the fruit shape of this variety , hardness, color (color of flesh and seeds), flavor and other characteristics. 4.2.1.2 The fruit clusters should be fresh and strong, free from pests and diseases, water pot disease, sunburn, mechanical damage, clean, and free from foreign moisture and drug residues. It is strictly forbidden to store fruit clusters with water marks and disease spots. 4.2.1.3 The fruit grains should have uniform and appropriate gaps on the main stem. Fruit clusters that are too close or irregularly arranged should not be selected. 4.2.1.4 The main stem is lignified or semi-lignified, brown or bright green, and does not lose water. 4.2.1.5
The fruit should reach physiological maturity. The indicators are shown in Table 1. Table 1 Physical and chemical indicators of some grape varieties before storage
Rizamat
Rose fragrance
Bulgar
Red big grain
Soluble solids 1
Not less than
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Total acid content (tartaric acid) 2)
Not higher than
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Solid acid ratio
Italy
Red globe
Red chicken heart
Golden bell
Turpan red grape
GB/T 16862
Table 1 (end)
Soluble solids\)
Not less than
Total acid content (tartaric acid)2
Not higher than
Solid acid ratio
1) Sampling method: Randomly take 10 bunches of grapes, take five grapes from the top, middle, bottom, left and right of each bunch, a total of 50 grapes, press into juice, stir with a glass rod, take 1 to 2 drops, and measure according to 3.4 of GB12295-90. 2) Measure according to GB12293 method.
4.2.1.6 Days for bunch growth and development: Each variety has a certain number of days recorded and required from full flowering to ripening of the bunch, and should not be picked too early or too late.
4.2.2 Harvesting conditions
4.2.2.1 Harvesting time: Grapes must be harvested in the morning after the dew has dried or after 3 pm when the temperature is cool. It is not suitable to harvest on cloudy, foggy, rainy days or under the scorching sun.
4.2.2.2 Harvesting method: Hold the fruit picking shears in one hand and lift the main stem with the other hand, and cut close to the mother branch, with the main stem as long as possible. 4.2.2.3 Handle the grapes with care during the harvesting process, and try to avoid damaging the bunches and wiping off the fruit powder on the surface of the fruit. 4.2.2.4 Cut off and sort the damaged, diseased, worm-eaten, cracked, sun-burned, leaf-stuck and overlong spike tips on the bunches. 4.3 Refrigerated containers
4.3.1 Thick corrugated cardboard boxes, wooden crates, plastic turnover boxes, and crates can be used. The box should not be too high and should not be flat. 4.3.1.1 The capacity of the carton should be 5-8kg. The box should be clean, dry, solid and pressure-resistant. The inner wall should be smooth. There are four vents with a diameter of 1.5cm on both sides of the box.
4.3.1.2 The capacity of wooden crates and plastic turnover crates should not exceed 10kg. Put 1~~2 layers of grapes and line them with packaging paper. 4.3.1.3 The inner wall of the basket should be smooth, lined with 1~2 layers of packaging paper, put 1~2 layers of grapes, and the basket cover should be fastened along the four sides with fine wire. 4.3.2 The inner packaging should be white and non-toxic, suitable for packaging food. High-pressure low-density 0.03~0.05mm polyethylene bags, the length and width of the bag should be consistent with the box body, the length should be easy to tie, and the top and bottom of the bag should be lined with paper for moisture absorption. 4.4 Preparation before storage
4.4.1 Grids should be set up in the warehouse. The specifications of the shelves can refer to the structure of Appendix AA1 in GB8867-88. 4.4.2 Warehouse disinfection: The cold storage and packaging materials must be disinfected, which can be carried out in accordance with the provisions of Appendix C of GB8559--87. 4.4.3 Cooling: The machine can be turned on to cool down the grapes three days before storage, so that the warehouse temperature is stable at 0-1℃. 4.4.4 Pre-cool the grapes immediately after harvesting. If they cannot be processed temporarily, they need to be placed in a cool and ventilated place, but not more than 24 hours.
4.5 Refrigeration technology
4.5.1 Bag storage method after pre-cooling
4.5.1.1 The pre-cooled grapes are prepared for packing according to the requirements of 4.3.2. 4.5.1.2 When packing, the grapes should be arranged neatly, with the main stem facing up and the spike tip facing down, and placed in a single layer at an angle. The weight of each box should be consistent. The preservatives should be evenly applied, see Appendix AA1.2. After packing, tie the plastic bag tightly, cover the box lid, and place it on the shelf for sealed storage. 189
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GB/T 16862--- 1997
4.5.1.3 Arrange the shelves reasonably according to different packaging containers. 4.5.1.4 Stack the boxes according to the varieties and different storage times, and arrange them with a storage density of no more than 200kg per cubic meter. 4.5.1.5 After the warehouse is full, the cargo location labels should be filled in in time, and a flat cargo location map should be made. 4.5.1.6 The stacking requirements should be implemented in accordance with the provisions of 4.2.4 in GB8559--87. 4.5.2 Field bag storage method
4.5.2.1 When the grapes are harvested, the temperature is close to the storage temperature. They can be packed according to the provisions of 4.3.2 and 4.5.1.2 and directly stored in the warehouse. 4.5.2.2 Storage shall be carried out in accordance with the provisions of 4.5.1.4 and 4.5.1.5. 4.5.3 Storage method of stacking in plastic tents
4.5.3.1 The specifications of plastic tents shall be carried out in accordance with the provisions of A2 and A3 in Appendix A of GB8867-88. 4.5.3.2 Pre-cooled grapes shall be placed directly in wooden boxes or plastic boxes covered with paper (no need to cover), and then the boxes shall be placed on the shelves.
4.5.3.3 After the shelves are filled, close the tents and carry out antiseptic treatment in accordance with A1.1.1 or A1.1.2 in Appendix A. 4.6 Warehouse Management
4.6.1 Temperature
The best storage temperature of grapes is 0～—2℃. The most suitable refrigerated temperature and humidity for different grape varieties are shown in Table 2.4.6.1.1
Table 2 The most suitable storage temperature and humidity for different grape varietiesChinese name
Rose Dew
Rose Fragrance
Bulgar
Italy
Red Big Grain
New Rose
Elizabeth
Bottle Grape
Pink Toffee
Seedless White
Golden Bell
Red Chicken Heart
Pink Grape
Nimulange
Yelupan Red Grape
Foreign name or pinyin name
Delaware
Muscat Hambury
Niunai
Bojirap
Italia
Black Hambury
Neo Muscat
Elizabeth grape
Taifi rose
Thompsons Seedless
Golden Queen
3aban'bakaHcKHt
Flame Tokay
Zeixiang
HUMPAHR
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Dilawa
Purple Rose Fragrance
Xuanhua White Grape,
Agate, Mom Grape
White Lotus Seed
Heihan, Heihan,
Black Hamburger
White Faust
Akkishmish
Seedless Dew, Turfon
Golden Queen, Mid-Autumn Festival
Purple Milk
Fulma, Magenta
Nimulan
Standard Fee
Storage Temperature, ℃
0～-1
0~—2
0～—2
0 ~～ —1. 5
0~～—1. 5
0～-1. 5
0～-1. 5
0～—1.5
0～—1.5
0～-1. 5
Storage humidity, %
90～95
90～95
90～95
90～95
90～95
GB/T 16862—1997
4.6.1.2 Regularly check the occurrence of diseases during grape storage, see Appendix B. 4.6.1.3 The storage temperature should be kept stable during the entire cold storage period, and the fluctuation range should not exceed ±1°C. The determination method refers to 4.3.1 in GB8559-89.
4.6.2 Relative humidity
4.6.2.1 The relative humidity in the warehouse should be maintained at 90% to 95% during storage. The humidity in the plastic tent should not be lower than 90%. 4.6.2.2 The accuracy requirement of the humidity measuring instrument is ±5%. 4.6.3 Ventilation
To ensure fresh air in the warehouse, ventilation should be carried out at night or in the morning when the temperature is low (open all vents and start the exhaust machine), but the temperature and humidity in the warehouse should be prevented from fluctuating too much. 4.6.4 Storage life and outbound indicators
4.6.4.1 The storage life varies with the variety, picking conditions and storage methods. From a biological point of view, grape berries can be stored for six months, but if the main stem of the fruit cluster remains fresh green and plump, it should not exceed four months. 4.6.4.2 Outgoing Indicators
a) The fruit stems are fresh and green, and 90% of the main stems and fruit stems are not dry, rotten, or brown. b) The fruit is full and elastic, and the fruit is not easy to fall off, and the fruit brush is not brown. c) The good fruit rate is more than 90%, the taste is normal, and there is no peculiar smell. d) The soluble solids remain or are slightly lower than the index when entering the warehouse. e) The total acid content is allowed to be slightly lower than the index when entering the warehouse. 4.6.4.3 Outgoing Precautions
a) When leaving the warehouse, the temperature difference between the inside and outside is large, which is easy to cause condensation on the surface of the grapes. For this reason, it is required to slowly increase the temperature to prevent the fruit from deteriorating. Don't open the plastic bag frequently.
b) Grapes during cold storage should be regularly inspected for quality, and problems should be dealt with in time. 4.7 Auxiliary Measures (Drug Treatment)
4.7.1 In order to prevent diseases of grapes due to fungal growth under cold storage conditions, sulfur dioxide and sec-butylamine can be used for drug treatment. See Appendix A for treatment methods.
4.7.2 If not treated according to the method specified in Appendix A, the refrigerated grapes may suffer from drug damage of varying degrees. Mild damage will affect the appearance of the grapes and damage the commercial value of the grapes. Severe damage may cause the grapes to deteriorate, bleach, and have a strange smell. 4.7.3 When sulfur dioxide is used to treat grapes, sulfur dioxide dissolves in water to form sulfurous acid, which has a strong corrosive effect on metal equipment. Therefore, the metal equipment should be coated with acid-resistant paint for protection. 4.7.4. When grapes are treated with sulfur dioxide, they must not be mixed with other fruits and vegetables with poor resistance during refrigeration to avoid damage to other fruits and vegetables.
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GB/T 16862-1997
Appendix A
(Appendix of the standard)
Preservative treatment with sulfur dioxide and sec-butylamine
In order to prevent fungal infection during grape storage, especially the pathogen of gray mold can still grow and reproduce at 0℃, inhibitory and bactericidal preservatives can be used during the storage period. At present, the common preservatives are sulfur dioxide and sec-butylamine. During the storage of grapes, any of the following methods can be used to improve the storage quality of grapes and extend the storage period of grapes. A1 Sulfur dioxide preservative treatment method
A1.1 Cyclic algae steaming method
A1.1.1 Ignition method
A1.1.1.1 Scope of application: Plastic tent and hanging storage method. Note: Hanging storage method: The main stem of grapes is hung on the shelf grille with plastic ropes, and grape bunches are placed on the grille in several rows. A1.1.1.2 Method: According to the amount of 3~5g sulfur per cubic meter, add a little alcohol or sawdust to mix and assist combustion, so that the sulfur can be fully burned to produce sulfur dioxide. The points in the warehouse should be many and even, so that the smoke produced by combustion is uniform. A1.1.1.3 Fumigation time: Each fumigation takes 12~24h, fumigation every 10~15 days in the early stage of storage, and every 15~30 days in the later stage of storage.
A1.1.1.4 Precautions: After each fumigation, the fan should be turned on, the warehouse door should be opened, and ventilation or tent should be opened for ventilation. A1.1.2 Sulfur dioxide filling method
A1.1.2.1 Scope of application: plastic large tent. A1.1.2.2 Fumigation method: The cylinder automatically controls the release of sulfur dioxide. At 0°C, the volume of sulfur dioxide per kilogram of pressure after gasification is about 0.35m. Calculate the volume of the tent and release the gas appropriately. A1.1.2.3 Fumigation time: Sulfur dioxide that accounts for 0.5 volume ratio should be fumigated for 0.5h, and fumigated every 10 to 15 days. A1.1.2.4 Precautions: Same as A1.1.1.4. Note: It is difficult to have a proper method to mix the air in the warehouse with sulfur dioxide by steaming method, so grapes often bleach or have peculiar smell. Ventilation and air exchange will affect the normal state of temperature and humidity in the warehouse.
A1.2 Slow release method
In order to avoid various side effects of fumigation method, the agent that can produce sulfur dioxide can be placed in the grape packaging. A1.2.1 Sodium bisulfite powder
A1.2.1.1 Scope of use: Plastic tent, sealed plastic bag. A1.2.1.2 Method of use: 23 parts of sodium bisulfite plus 1 part of silica gel, wrapped with kraft paper or microporous plastic film into 2-3g small packages, put into the sealed tent or bag at a ratio of 0.3% of the weight of grapes. Sodium bisulfite reagent can also be used, wrapped with resin composite film into several small packages, put in at a ratio of 0.15% of the weight of grapes. A1.2.2 Sodium pyrosulfite and potassium pyrosulfite mixed tablets A1.2.2.1 Scope of use: Same as A1.2.1.1. A1.2.2.2 Method of use: Sodium pyrosulfite and potassium pyrosulfite are mixed at a ratio of 1:1, add 1% starch or dextrin, 1% calcium stearate. 1% calcium stearate is mixed and processed into tablets weighing 0.625g each. Four tablets per kilogram of grapes (2 to 4 tablets per small package) are placed in the middle and upper parts of the sealed tent and bag.
Note: This dosage can keep the sulfur dioxide gas content in the packaging container within the range of 80×10-6~300×10-6 per kilogram of grapes during the entire closed storage period, without harming the grapes and inhibiting the reproduction of gray mold. A2 Sec-butylamine antiseptic treatment method
The fumigation with sec-butylamine liquid has a very obvious antiseptic effect on grapes, and the method of use is simple and the number of times of use is small. 192
GB/T 16862-1997
A2.1 Scope of use: Plastic tents and plastic bags for closed packaging. A2.2 Usage: Use absorbent cotton or cloth strips to absorb a certain amount of liquid medicine (the dosage is 0.2~0.25ml of original liquid per kilogram), and hang it with ropes at the four corners and the center of the plastic tent. If you use plastic bags for storage, you can put the absorbent cotton with a certain amount of liquid medicine into a small glass bottle, then put the small bottle in the center of the grapes and seal the plastic bag. A2.3 Precautions: The sec-butylamine liquid medicine cannot come into contact with the grapes. Do not open the plastic bag or remove the plastic tent easily during storage, otherwise the sec-butylamine will dissipate and the antiseptic effect will not be achieved. Appendix B
(Suggested Appendix)
Occurrence and control measures of diseases during grape storage period Table B1
Disease name
Botrytis cinerea pers.
Penicillium spp.
Pathogen of alternaria rot
Alternaria spp. stemphydi-
Pathogen of cladosporium rot
herburum
Pathogen of root mold rot
rhizopus
Black rot
migricans
guignurdiu Symptoms of bidwellii disease: brown sunken circular spots appear on the fruit surface after infection, the fruit grains are obviously cracked, and the skin can be peeled off with light pressure. Soon the whole fruit becomes soft and rotten, and a mouse-gray mold layer grows. The fruit stalk turns black, and circular or semicircular concave spots form on the fruit grains. The skin shrinks and the fruit softens. The flesh is transparent and pulpy with a pungent smell. The mold is white. Later, necrotic spots appear in the fruit brush after infection, which are brown or dark brown. In the late stage, the diseased fruit will fall off the bunch. After infection, black hard rot spots will appear on the top or side of the fruit stem. The sides of the fruit will be flat or wrinkled. A green mold layer will appear a few days after leaving the warehouse. Disease conditions and prevention and control measures. The pathogen first infects the stigma, which is in a "latent state" or the wound is diffused. At 0℃, thiophanate, benlate, and teko will cause disease in about 10 days, and it will be slow at 1℃. Slow growth and harvesting and transportation The disease occurs at the mechanical damage or cracked fruit caused by
. The disease occurs very slowly when stored at
0C.
② Use grape preservatives when storing.
③ The storage temperature is lower than -1C
① Prevent mechanical damage.
② The storage temperature is lower than 0C.
③ Use grape preservatives
Rain in the field, especially during the harvest season ① Prevent rain before harvesting and spray pesticides. If it rains before harvesting, Alternaria will invade the fiber tissue connecting the fruit stalk and the fruit and infect the wound or invade the small
cracks at the end of the fruit stalk (4-30℃ Softening, juice flowing out, rotten wounds invading at room temperature, poor precooling, thick white silk (black) growing out of the fruit at the storage temperature, rotten fruit imperial gray or black under refrigeration, too high temperature caused; or rough loading and unloading, latent infection or wound invasion. Precooling, the fruit begins to turn purple-brown, then turns black and soft rot, and finally the diseased fruit loses water and shrinks. The standard search network is not good, the stacking is too dense, the heat dissipation is slow, the temperature of the fruit bunch is high, and the disease rate is low. ②Store below 0℃. ③Use grape preservatives ①Remove diseased and injured fruit before storage. ②Use grape preservatives ①Strengthen orchard management.
②Pre-cooling should be good
①Strengthen orchard management.
②Precooling should be done well
White rot
Disease name
coniothyrium diploidiella
GB/T 16862—1997
Table B1 (end)
Disease symptoms
The base of the fruit turns light brown and soft rot, the fruit
surface is densely covered with gray-white small particles, the whole ear
rots, and the fruit stalk dries up and shrinks
Standard thin requirements
Conditions for disease occurrence
Hiding or brought into the warehouse, high warehouse temperature
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Prevention and control measures
①At the beginning of the rainy season (early July to mid-July), spray the disease prevention drug every 7 to 15 days.
②Strictly control the warehouse temperature2 Fumigation method: The cylinder automatically controls the release of sulfur dioxide. At 0°C, the volume of sulfur dioxide per kilogram of pressure after gasification is about 0.35m3. Calculate the volume of the account and release the gas appropriately. A1.1.2.3 Fumigation time: Sulfur dioxide accounting for 0.5 volume ratio should be fumigated for 0.5h, and fumigation should be performed every 10 to 15 days. A1.1.2.4 Precautions: Same as A1.1.1.4. Note: It is difficult to properly mix the air in the warehouse with sulfur dioxide by steaming method, so grapes often bleach or have peculiar smell. Ventilation and air exchange will affect the normal state of temperature and humidity in the warehouse.
A1.2 Slow release method
In order to avoid various side effects of fumigation method, the agent that can produce sulfur dioxide can be placed in the grape packaging. A1.2.1 Sodium bisulfite powder
A1.2.1.1 Scope of use: Plastic large tent, plastic bag sealed packaging. A1.2.1.2 Usage: 23 parts of sodium bisulfite and 1 part of silica gel are wrapped in kraft paper or microporous plastic film to form 2-3g small packages, which are placed in sealed tents or bags at a ratio of 0.3% of the weight of grapes. Sodium bisulfite reagent can also be used, wrapped in resin composite film to form several small packages, which are placed at a ratio of 0.15% of the weight of grapes. A1.2.2 Mixed tablets of sodium pyrosulfite and potassium pyrosulfite A1.2.2.1 Scope of use: Same as A1.2.1.1. A1.2.2.2 Usage: Sodium pyrosulfite and potassium pyrosulfite are mixed in a ratio of 1:1, and 1% starch or dextrin and 1% calcium stearate are added. 1% calcium stearate is mixed and processed into tablets weighing 0.625g each, and four tablets are placed per kilogram of grapes (2-4 tablets per small package) in the middle and upper parts of sealed tents or bags.
Note: This dosage can keep the sulfur dioxide gas content in the packaging container within the range of 80×10-6~300×10-6 per kilogram of grapes during the entire closed storage period, without harming the grapes and inhibiting the reproduction of gray mold. A2 Secondary butylamine antiseptic treatment method
The fumigation with secondary butylamine liquid has a very obvious antiseptic effect on grapes, and the method of use is simple and the number of times of use is small. 192
GB/T 16862-1997
A2.1 Scope of use: Plastic tent, plastic bag closed packaging. A2.2 Method of use: Use absorbent cotton or cloth strips to absorb a certain amount of liquid (the dosage is 0.2~0.25ml of original liquid per kilogram), and hang it with a rope at the four corners and the center of the plastic tent. For storage in plastic bags, put the absorbent cotton with a certain amount of liquid into a glass bottle, then put the bottle in the center of the grapes and close the mouth of the plastic bag. A2.3 Note: The sec-butylamine solution should not come into contact with grapes. Do not open the plastic bag or remove the plastic tent easily during storage, otherwise the sec-butylamine will escape and the antiseptic effect will not be achieved. Appendix B
(Suggested Appendix)
Occurrence and control measures of diseases during grape storage period Table B1
Disease name
Botrytis cinerea pers.
Penicillium spp.
Pathogen of alternaria rot
Alternaria spp. stemphydi-
Pathogen of cladosporium rot
herburum
Pathogen of root mold rot
rhizopus
Black rot
migricans
guignurdiu Symptoms of bidwellii disease: brown sunken circular spots appear on the fruit surface after infection, the fruit grains are obviously cracked, and the skin can be peeled off with light pressure. Soon the whole fruit becomes soft and rotten, and a mouse-gray mold layer grows. The fruit stalk turns black, and circular or semicircular concave spots form on the fruit grains. The skin shrinks and the fruit softens. The flesh is transparent and pulpy with a pungent smell. The mold is white. Later, necrotic spots appear in the fruit brush after infection, which are brown or dark brown. In the late stage, the diseased fruit will fall off the bunch. After infection, black hard rot spots will appear on the top or side of the fruit stem. The sides of the fruit will be flat or wrinkled. A green mold layer will appear a few days after leaving the warehouse. Disease conditions and prevention and control measures. The pathogen first infects the stigma, which is in a "latent state" or the wound is diffused. At 0℃, thiophanate, benlate, and teko will cause disease in about 10 days, and it will be slow at 1℃. Slow growth and harvesting and transportation The disease occurs at the mechanical damage or cracked fruit caused by
. The disease occurs very slowly when stored at
0C.
② Use grape preservatives when storing.
③ The storage temperature is lower than -1C
① Prevent mechanical damage.
② The storage temperature is lower than 0C.
③ Use grape preservatives
Rain in the field, especially during the harvest season ① Prevent rain before harvesting and spray pesticides. If it rains before harvesting, Alternaria will invade the fiber tissue connecting the fruit stalk and the fruit and infect the wound or invade the small
cracks at the end of the fruit stalk (4-30℃ Softening, juice flowing out, rotten wounds invading at room temperature, poor precooling, thick white silk (black) growing out of the fruit at the storage temperature, rotten fruit imperial gray or black under refrigeration, too high temperature caused; or rough loading and unloading, latent infection or wound invasion. Precooling, the fruit begins to turn purple-brown, then turns black and soft rot, and finally the diseased fruit loses water and shrinks. The standard search network is not good, the stacking is too dense, the heat dissipation is slow, the temperature of the fruit bunch is high, and the disease rate is low. ②Store below 0℃. ③Use grape preservatives ①Remove diseased and injured fruit before storage. ②Use grape preservatives ①Strengthen orchard management.
②Pre-cooling should be good
①Strengthen orchard management.
②Precooling should be done well
White rot
Disease name
coniothyrium diploidiella
GB/T 16862—1997
Table B1 (end)
Disease symptoms
The base of the fruit turns light brown and soft rot, the fruit
surface is densely covered with gray-white small particles, the whole ear
rots, and the fruit stalk dries up and shrinks
Standard thin requirements
Conditions for disease occurrence
Hiding or brought into the warehouse, high warehouse temperature
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Prevention and control measures
①At the beginning of the rainy season (early July to mid-July), spray the disease prevention drug every 7 to 15 days.
②Strictly control the warehouse temperature2 Fumigation method: The cylinder automatically controls the release of sulfur dioxide. At 0°C, the volume of sulfur dioxide per kilogram of pressure after gasification is about 0.35m3. Calculate the volume of the account and release the gas appropriately. A1.1.2.3 Fumigation time: Sulfur dioxide accounting for 0.5 volume ratio should be fumigated for 0.5h, and fumigation should be performed every 10 to 15 days. A1.1.2.4 Precautions: Same as A1.1.1.4. Note: It is difficult to properly mix the air in the warehouse with sulfur dioxide by steaming method, so grapes often bleach or have peculiar smell. Ventilation and air exchange will affect the normal state of temperature and humidity in the warehouse.
A1.2 Slow release method
In order to avoid various side effects of fumigation method, the agent that can produce sulfur dioxide can be placed in the grape packaging. A1.2.1 Sodium bisulfite powder
A1.2.1.1 Scope of use: Plastic large tent, plastic bag sealed packaging. A1.2.1.2 Usage: 23 parts of sodium bisulfite and 1 part of silica gel are wrapped in kraft paper or microporous plastic film to form 2-3g small packages, which are placed in sealed tents or bags at a ratio of 0.3% of the weight of grapes. Sodium bisulfite reagent can also be used, wrapped in resin composite film to form several small packages, which are placed at a ratio of 0.15% of the weight of grapes. A1.2.2 Mixed tablets of sodium pyrosulfite and potassium pyrosulfite A1.2.2.1 Scope of use: Same as A1.2.1.1. A1.2.2.2 Usage: Sodium pyrosulfite and potassium pyrosulfite are mixed in a ratio of 1:1, and 1% starch or dextrin and 1% calcium stearate are added. 1% calcium stearate is mixed and processed into tablets weighing 0.625g each, and four tablets are placed per kilogram of grapes (2-4 tablets per small package) in the middle and upper parts of sealed tents or bags.
Note: This dosage can keep the sulfur dioxide gas content in the packaging container within the range of 80×10-6~300×10-6 per kilogram of grapes during the entire closed storage period, without harming the grapes and inhibiting the reproduction of gray mold. A2 Secondary butylamine antiseptic treatment method
The fumigation with secondary butylamine liquid has a very obvious antiseptic effect on grapes, and the method of use is simple and the number of times of use is small. 192
GB/T 16862-1997
A2.1 Scope of use: Plastic tent, plastic bag closed packaging. A2.2 Method of use: Use absorbent cotton or cloth strips to absorb a certain amount of liquid (the dosage is 0.2~0.25ml of original liquid per kilogram), and hang it with a rope at the four corners and the center of the plastic tent. For storage in plastic bags, put the absorbent cotton with a certain amount of liquid into a glass bottle, then put the bottle in the center of the grapes and close the mouth of the plastic bag. A2.3 Note: The sec-butylamine solution should not come into contact with grapes. Do not open the plastic bag or remove the plastic tent easily during storage, otherwise the sec-butylamine will escape and the antiseptic effect will not be achieved. Appendix B
(Suggested Appendix)
Occurrence and control measures of diseases during grape storage period Table B1
Disease name
Botrytis cinerea pers.
Penicillium spp.
Pathogen of alternaria rot
Alternaria spp. stemphydi-
Pathogen of cladosporium rot
herburum
Pathogen of root mold rot
rhizopus
Black rot
migricans
guignurdiu Symptoms of bidwellii disease: brown sunken circular spots appear on the fruit surface after infection, the fruit grains are obviously cracked, and the skin can be peeled off with light pressure. Soon the whole fruit becomes soft and rotten, and a mouse-gray mold layer grows. The fruit stalk turns black, and circular or semicircular concave spots form on the fruit grains. The skin shrinks and the fruit softens. The flesh is transparent and pulpy with a pungent smell. The mold is white. Later, necrotic spots appear in the fruit brush after infection, which are brown or dark brown. In the late stage, the diseased fruit will fall off the bunch. After infection, black hard rot spots will appear on the top or side of the fruit stem. The sides of the fruit will be flat or wrinkled. A green mold layer will appear a few days after leaving the warehouse. Disease conditions and prevention and control measures. The pathogen first infects the stigma, which is in a "latent state" or the wound is diffused. At 0℃, thiophanate, benlate, and teko will cause disease in about 10 days, and it will be slow at 1℃. Slow growth and harvesting and transportation The disease occurs at the mechanical damage or cracked fruit caused by
. The disease occurs very slowly when stored at
0C.
② Use grape preservatives when storing.
③ The storage temperature is lower than -1C
① Prevent mechanical damage.
② The storage temperature is lower than 0C.
③ Use grape preservatives
Rain in the field, especially during the harvest season ① Prevent rain before harvesting and spray pesticides. If it rains before harvesting, Alternaria will invade the fiber tissue connecting the fruit stalk and the fruit and infect the wound or invade the small
cracks at the end of the fruit stalk (4-30℃ Softening, juice flowing out, rotten wounds invading at room temperature, poor precooling, thick white silk (black) growing out of the fruit at the storage temperature, rotten fruit imperial gray or black under refrigeration, too high temperature caused; or rough loading and unloading, latent infection or wound invasion. Precooling, the fruit begins to turn purple-brown, then turns black and soft rot, and finally the diseased fruit loses water and shrinks. The standard search network is not good, the stacking is too dense, the heat dissipation is slow, the temperature of the fruit bunch is high, and the disease rate is low. ②Store below 0℃. ③Use grape preservatives ①Remove diseased and injured fruit before storage. ②Use grape preservatives ①Strengthen orchard management.
②Pre-cooling should be good
①Strengthen orchard management.
②Precooling should be done well
White rot
Disease name
coniothyrium diploidiella
GB/T 16862—1997
Table B1 (end)
Disease symptoms
The base of the fruit turns light brown and soft rot, the fruit
surface is densely covered with gray-white small particles, the whole ear
rots, and the fruit stalk dries up and shrinks
Standard thin requirements
Conditions for disease occurrence
Hiding or brought into the warehouse, high warehouse temperature
Free download of various inflammation standards industry information
Prevention and control measures
①At the beginning of the rainy season (early July to mid-July), spray the disease prevention drug every 7 to 15 days.
②Strictly control the warehouse temperature625g tablets, four tablets per kilogram of grapes (2 to 4 tablets per small package) are placed in the middle and upper parts of the sealed tent and bag.
Note: This dosage can keep the sulfur dioxide gas content in the packaging container within the range of 80×10-6~300×10-6 per kilogram of grapes during the entire closed storage period, without harming the grapes and inhibiting the reproduction of gray mold. A2 Secondary butylamine antiseptic treatment method
The fumigation with secondary butylamine liquid has a very obvious antiseptic effect on grapes, and the method of use is simple and the number of times of use is small. 192
GB/T 16862-1997
A2.1 Scope of use: Plastic tents, plastic bags and closed packaging. A2.2 Usage: Use absorbent cotton or cloth strips to absorb a certain amount of liquid (the dosage is 0.2~0.25ml of original liquid per kilogram), and hang it with a rope at the four corners and the center of the plastic tent. If the grapes are stored in plastic bags, put the absorbent cotton soaked with a certain amount of liquid medicine into a small glass bottle, then put the small bottle in the middle of the grapes and seal the mouth of the plastic bag. A2.3 Note: The sec-butylamine liquid medicine should not come into contact with the grapes. Do not open the plastic bag or remove the plastic tent easily during storage, otherwise the sec-butylamine will dissipate and the antiseptic effect will not be achieved. Appendix B
(Suggested Appendix)
Occurrence and control measures of diseases during grape storage period Table B1
Disease name
Botrytis cinerea pers.
Penicillium spp.
Pathogen of alternaria rot
Alternaria spp. stemphydi-
Pathogen of cladosporium rot
herburum
Pathogen of root mold rot
rhizopus
Black rot
migricans
guignurdiu Symptoms of bidwellii disease: brown sunken circular spots appear on the fruit surface after infection, the fruit grains are obviously cracked, and the skin can be peeled off with light pressure. Soon the whole fruit becomes soft and rotten, and a mouse-gray mold layer grows. The fruit stalk turns black, and circular or semicircular concave spots form on the fruit grains. The skin shrinks and the fruit softens. The flesh is transparent and pulpy with a pungent smell. The mold is white. Later, necrotic spots appear in the fruit brush after infection, which are brown or dark brown. In the late stage, the diseased fruit will fall off the bunch. After infection, black hard rot spots will appear on the top or side of the fruit stem. The sides of the fruit will be flat or wrinkled. A green mold layer will appear a few days after leaving the warehouse. Disease conditions and prevention and control measures. The pathogen first infects the stigma, which is in a "latent state" or the wound is diffused. At 0℃, thiophanate, benlate, and teko will cause disease in about 10 days, and it will be slow at 1℃. Slow growth and harvesting and transportation The disease occurs at the mechanical damage or cracked fruit caused by
. The disease occurs very slowly when stored at
0C.
② Use grape preservatives when storing.
③ The storage temperature is lower than -1C
① Prevent mechanical damage.
② The storage temperature is lower than 0C.
③ Use grape preservatives
Rain in the field, especially during the harvest season ① Prevent rain before harvesting and spray pesticides. If it rains before harvesting, Alternaria will invade the fiber tissue connecting the fruit stalk and the fruit and infect the wound or invade the small
cracks at the end of the fruit stalk (4-30℃ Softening, juice flowing out, rotten wounds invading at room temperature, poor precooling, thick white silk (black) growing out of the fruit at the storage temperature, rotten fruit imperial gray or black under refrigeration, too high temperature caused; or rough loading and unloading, latent infection or wound invasion. Precooling, the fruit begins to turn purple-brown, then turns black and soft rot, and finally the diseased fruit loses water and shrinks. The standard search network is not good, the stacking is too dense, the heat dissipation is slow, the temperature of the fruit bunch is high, and the disease rate is low. ②Store below 0℃. ③Use grape preservatives ①Remove diseased and injured fruit before storage. ②Use grape preservatives ①Strengthen orchard management.
②Pre-cooling should be good
①Strengthen orchard management.
②Precooling should be done well
White rot
Disease name
coniothyrium diploidiella
GB/T 16862—1997
Table B1 (end)
Disease symptoms
The base of the fruit turns light brown and soft rot, the fruit
surface is densely covered with gray-white small particles, the whole ear
rots, and the fruit stalk dries up and shrinks
Standard thin requirements
Conditions for disease occurrence
Hiding or brought into the warehouse, high warehouse temperature
Free download of various inflammation standards industry information
Prevention and control measures
①At the beginning of the rainy season (early July to mid-July), spray the disease prevention drug every 7 to 15 days.
②Strictly control the warehouse temperature625g tablets, four tablets per kilogram of grapes (2 to 4 tablets per small package) are placed in the middle and upper parts of the sealed tent and bag.
Note: This dosage can keep the sulfur dioxide gas content in the packaging container within the range of 80×10-6~300×10-6 per kilogram of grapes during the entire closed storage period, without harming the grapes and inhibiting the reproduction of gray mold. A2 Secondary butylamine antiseptic treatment method
The fumigation with secondary butylamine liquid has a very obvious antiseptic effect on grapes, and the method of use is simple and the number of times of use is small. 192
GB/T 16862-1997
A2.1 Scope of use: Plastic tents, plastic bags and closed packaging. A2.2 Usage: Use absorbent cotton or cloth strips to absorb a certain amount of liquid (the dosage is 0.2~0.25ml of original liquid per kilogram), and hang it with a rope at the four corners and the center of the plastic tent. If the grapes are stored in plastic bags, put the absorbent cotton soaked with a certain amount of liquid medicine into a small glass bottle, then put the small bottle in the middle of the grapes and seal the mouth of the plastic bag. A2.3 Note: The sec-butylamine liquid medicine should not come into contact with the grapes. Do not open the plastic bag or remove the plastic tent easily during storage, otherwise the sec-butylamine will dissipate and the antiseptic effect will not be achieved. Appendix B
(Suggested Appendix)
Occurrence and control measures of diseases during grape storage period Table B1
Disease name
Botrytis cinerea pers.
Penicillium spp.
Pathogen of alternaria rot
Alternaria spp. stemphydi-
Pathogen of cladosporium rot
herburum
Pathogen of root mold rot
rhizopus
Black rot
migricans
guignurdiu Symptoms of bidwellii disease: brown sunken circular spots appear on the fruit surface after infection, the fruit grains are obviously cracked, and the skin can be peeled off with light pressure. Soon the whole fruit becomes soft and rotten, and a mouse-gray mold layer grows. The fruit stalk turns black, and circular or semicircular concave spots form on the fruit grains. The skin shrinks and the fruit softens. The flesh is transparent and pulpy with a pungent smell. The mold is white. Later, necrotic spots appear in the fruit brush after infection, which are brown or dark brown. In the late stage, the diseased fruit will fall off the bunch. After infection, black hard rot spots will appear on the top or side of the fruit stem. The sides of the fruit will be flat or wrinkled. A green mold layer will appear a few days after leaving the warehouse. Disease conditions and prevention and control measures. The pathogen first infects the stigma, which is in a "latent state" or the wound is diffused. At 0℃, thiophanate, benlate, and teko will cause disease in about 10 days, and it will be slow at 1℃. Slow growth and harvesting and transportation The disease occurs at the mechanical damage or cracked fruit caused by
. The disease occurs very slowly when stored at
0C.
② Use grape preservatives when storing.
③ The storage temperature is lower than -1C
① Prevent mechanical damage.
② The storage temperature is lower than 0C.
③ Use grape preservatives
Rain in the field, especially during the harvest season ① Prevent rain before harvesting and spray pesticides. If it rains before harvesting, Alternaria will invade the fiber tissue connecting the fruit stalk and the fruit and infect the wound or invade the small
cracks at the end of the fruit stalk (4-30℃ Softening, juice flowing out, rotten wounds invading at room temperature, poor precooling, thick white silk (black) growing out of the fruit at the storage temperature, rotten fruit imperial gray or black under refrigeration, too high temperature caused; or rough loading and unloading, latent infection or wound invasion. Precooling, the fruit begins to turn purple-brown, then turns black and soft rot, and finally the diseased fruit loses water and shrinks. The standard search network is not good, the stacking is too dense, the heat dissipation is slow, the temperature of the fruit bunch is high, and the disease rate is low. ②Store below 0℃. ③Use grape preservatives ①Remove diseased and injured fruit before storage. ②Use grape preservatives ①Strengthen orchard management.
②Pre-cooling should be good
①Strengthen orchard management.
②Precooling should be done well
White rot
Disease name
coniothyrium diploidiella
GB/T 16862—1997
Table B1 (end)
Disease symptoms
The base of the fruit turns light brown and soft rot, the fruit
surface is densely covered with gray-white small particles, the whole ear
rots, and the fruit stalk dries up and shrinks
Standard thin requirements
Conditions for disease occurrence
Hiding or brought into the warehouse, high warehouse temperature
Free download of various inflammation standards industry information
Prevention and control measures
①At the beginning of the rainy season (early July to mid-July), spray the disease prevention drug every 7 to 15 days.
②Strictly control the warehouse temperatureThe fruit stalk turns black, circular or semicircular concave spots form on the fruit, the peel shrinks, the fruit softens, the flesh is transparent and pulpy, with a pungent smell, the mold is white, and in the later stage, brown or dark brown necrotic spots appear after infection in the fruit brush, and in the later stage, the diseased fruit falls off the cluster. After infection, black hard rot spots appear on the top or side of the fruit stalk, and the sides of the fruit become flat or wrinkled. A green mold layer appears a few days after leaving the warehouse. Conditions for disease occurrence and prevention and control measures. The pathogen first infects the stigma, presenting a "latent state" or wound penetration. At 0℃, the disease will occur in about 10 days after thiophanate-methyl or ben-lete, Teco, and it will be slow at -1℃. Slow growth, mechanical damage or cracked fruit caused during harvesting and transportation. The disease will occur very slowly when stored at 0℃. ② Use grape preservatives when storing. ③ The storage temperature is lower than -1℃. ① Prevent mechanical damage. ② The storage temperature is lower than 0℃. ③ Use grape preservatives. It will rain in the field, especially in the harvest season. ① Prevent rain before harvesting and spray pesticides. Before the rain, Alternariae will invade the fiber tissue connecting the fruit stalk and the fruit, infect the wound or the small cracks at the end of the fruit stalk (soften at 4-30℃, juice flows out, and invade through rotten wounds at room temperature. If the pre-cooling is not good, the fruit at the storage temperature will grow thick white filaments (black). Under refrigeration, the rotten fruit will be gray or black. If it is too high; or if it is handled roughly, it will be latently infected or invaded through wounds. After pre-cooling, the fruit will begin to turn purple-brown, then turn black and soft rot, and finally the diseased fruit will lose water and shrink. |Standard search network
Poor, too dense stacking, slow heat dissipation
, high temperature of the bunch
All standard industry information free rate
②Store below 0℃.
③Use grape preservatives
①Remove diseased and injured berries before storage.
②Use grape preservatives
①Strengthen orchard management.
②Precooling should be good
①Strengthen orchard management.
②Precooling should be good
White rot
Disease name
coniothyrium diploidiella
GB/T 16862—1997
Table B1 (end)
Disease symptoms
The base of the fruit turns light brown and soft, the fruit
surface is densely covered with gray-white small spots, the whole ear
rots, the fruit stalk dries and shrinks
Standard requirements
Conditions of disease
Hiding or brought into the warehouse, high warehouse temperature
Free download of various standards and industry information
Prevention and control measures
①At the beginning of the rainy season (early July to mid-July), spray the disease prevention medicine every 7 to 15 days. ②Strictly control the warehouse temperatureThe fruit stalk turns black, circular or semicircular concave spots form on the fruit, the peel shrinks, the fruit softens, the flesh is transparent and pulpy, with a pungent smell, the mold is white, and in the later stage, brown or dark brown necrotic spots appear after infection in the fruit brush, and in the later stage, the diseased fruit falls off the cluster. After infection, black hard rot spots appear on the top or side of the fruit stalk, and the sides of the fruit become flat or wrinkled. A green mold layer appears a few days after leaving the warehouse. Conditions for disease occurrence and prevention and control measures. The pathogen first infects the stigma, presenting a "latent state" or wound penetration. At 0℃, the disease will occur in about 10 days after thiophanate-methyl or ben-lete, Teco, and it will be slow at -1℃. Slow growth, mechanical damage or cracked fruit caused during harvesting and transportation. The disease will occur very slowly when stored at 0℃. ② Use grape preservatives when storing. ③ The storage temperature is lower than -1℃. ① Prevent mechanical damage. ② The storage temperature is lower than 0℃. ③ Use grape preservatives. It will rain in the field, especially in the harvest season. ① Prevent rain before harvesting and spray pesticides. Before the rain, Alternariae will invade the fiber tissue connecting the fruit stalk and the fruit, infect the wound or the small cracks at the end of the fruit stalk (soften at 4-30℃, juice flows out, and invade through rotten wounds at room temperature. If the pre-cooling is not good, the fruit at the storage temperature will grow thick white filaments (black). Under refrigeration, the rotten fruit will be gray or black. If it is too high; or if it is handled roughly, it will be latently infected or invaded through wounds. After pre-cooling, the fruit will begin to turn purple-brown, then turn black and soft rot, and finally the diseased fruit will lose water and shrink. |Standard search networkwwW.bzxz.Net
Poor, too dense stacking, slow heat dissipation
, high temperature of the bunch
All standard industry information free rate
②Store below 0℃.
③Use grape preservatives
①Remove diseased and injured berries before storage.
②Use grape preservatives
①Strengthen orchard management.
②Precooling should be good
①Strengthen orchard management.
②Precooling should be good
White rot
Disease name
coniothyrium diploidiella
GB/T 16862—1997
Table B1 (end)
Disease symptoms
The base of the fruit turns light brown and soft, the fruit
surface is densely covered with gray-white small spots, the whole ear
rots, the fruit stalk dries and shrinks
Standard requirements
Conditions of disease
Hiding or brought into the warehouse, high warehouse temperature
Free download of various standards and industry information
Prevention and control measures
①At the beginning of the rainy season (early July to mid-July), spray the disease prevention medicine every 7 to 15 days. ②Strictly control the warehouse temperature
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