1. Trench storage: after selecting the location, dig1-2m wide and1-1.5m deep, and then stand in the trench, and fill it with wet sand and bundle it, with one layer or two layers inside, and cover it with 30cm wet sand. Leave a vent with a straw handle every 2 meters.
2. Pit storage: You can use local fruit pits and vegetable pits. Keep the humidity at 80% and the temperature at 0-5℃.
3. It is feasible to fill sand with foam box, but it is necessary to ensure that the temperature is not too high, the temperature is controlled within 10 degree, and the humidity is within a reasonable range. It is best to cover it with plastic film.
Extended data:
Pruning and Pruning Techniques of Grape
1. Pruning time in winter: generally, it will be carried out after the grapes fall naturally and before the bleeding period in the following spring.
2. Proper branch retention: The amount of branch retention and bud retention has great influence on yield, quality and plant growth and development. Generally speaking, the varieties with weak growth and strong erect are 0/5 per square meter13-13, the varieties with medium growth 10- 13 and the varieties with strong growth are 7-9. When pruning, pay attention to the fine and the thick, and stay sick and stay strong.
3. Pruning length: according to the variety characteristics, vine growth, fertility of framework and climatic conditions, the pruning method of long, medium and short shoots is adopted. If the variety grows vigorously, the branches and vines are strong, the shelf surface is large, and the water and fertilizer conditions are good, the short branches with 2-3 buds and the middle branches with 4-6 buds can be pruned.
4. Updating and pruning: Double-branch updating is a common method, that is, leaving two annual branches on the same base branch.
Pruning the upper branches and vines with medium and long tips is the fruiting mother vine, and pruning the lower branches and vines with short tips is the preparation vine. When pruning in the winter of the following year, the upper branches are cut off, and the lower branches and vines are left one long and one short according to the method of the previous year, which can slow down the rise of the fruiting parts, keep the plants in a vigorous state of fruiting and growth, and ensure stable and bumper harvests year after year.