The grapes I just bought, they were very sweet, but the fruit was blackened, what was going on

First, be sure to buy naturally ripe grapes in the summer when grapes are on the market in large quantities, and do not buy grapes grown in greenhouses out of season. Buy fuchsia ripe grapes (taste the taste, very sweet ones are generally ripe); Look at the fruit pedicle, if it is green and the taste is sour, it may be "erythrocin", and it is best not to buy such grapes. Second, use scissors close to the fruit pedicle to cut off the grapes one by one, you can leave a little fruit pedicle to avoid hurting the peel; Do not use your hands to pluck the grapes, as they may hurt the skin; Put aside any grapes that have broken their skins, and keep them for eating, and not use them to make wine.

3. Rinse the cut grapes and use light salt water.

Soak for about ten minutes, this is to remove the skins.

pesticides and other harmful substances (as mentioned earlier, grapes should not be used to make wine if they hurt their skins, because they are afraid that the salt water will soak into the pulp during soaking and affect the quality of the wine). Then rinse with clean water and drain again. Soak the grapes in salted water, about ten minutes.

Drain the grapes with water Fourth, pour the grapes into the basin and crush them one by one with your hands, the skins and seeds.

And the pulp is all left in the pot, and then according to six catties of grapes and one catty of sugar.

Stir well, and wait until the sugar is completely melted and put it in a clean bottle. Be careful not to overfill the bottle, leave a third of the space, as the grapes will expand during fermentation, producing a lot of gas, and if they are too full, the wine will overflow. In addition, in order not to let the outside air in, it is best to wrap the cap tightly with a plastic bag.

Fifth, the temperature is high in summer, and the wine will be made after 21 days; If the temperature is low (below 30 degrees), it can be brewed for a few more days. It should be noted that the longer it is brewed, the stronger the flavor of the wine; Once the wine has been brewed, the longer it sits, the stronger the flavor will be. I don't like wines that are too strong, so even if the temperature is not high, I open the bottle and filter the residue in a maximum of twenty-six or seven days.

Sixth, after the wine is made, the grape seeds, grape skins, and leavened pulp should be filtered out, which means that the residue must be filtered. The tool for filtering the slag I bought is a leaky scoop (see picture); Some people can also filter it with gauze; Anyway, because of the simplicity, if there is anything at home that can be used to get rid of the dregs, just use it to the best of its ability, and leave the wine. It should be noted that the tools used to filter the residue must be strictly disinfected and do not bring bacteria into the wine.

There are several possible reasons for the darkening of the grape stalks:

1.It may be a grape gray mold infection. Botrytis cinerrea (pathogenic bacteria) has the characteristics of loving tenderness and sweetness, so it usually infects the flower apparatus at the onset of the flowering stage, and then transfers to the fruit spike and cob, forming patches from brown to black until it withers.

2.It may be that the farmer plucks and forks the grapes when they are hanging in order to make them grow better, which can cause injuries to the stems of the bunches, resulting in blackening of the stems.

If the pedicle of the grape is black, but the fruit has not softened or otherwise abnormal, then the grape is still edible. However, if the skins of the grapes start to become thinner, softer or have an off-flavor, then it is not recommended to eat them.

The grapes are not fattened and not sweet enough. In the past, the grapes absorbed the fertilizer near the roots, supplied the fruit, and the sugar content was high, but the vines are getting bigger and bigger, absorbing more and more nutrients, and your fertilizer is insufficient, and you can't supply it, and it is naturally acidic.

Treatment opinions: You can use bags to put the grapes up, apply more organic fertilizer in September and October, the proportion is about 80%, you can usually apply some potassium fertilizer or calcium fertilizer, and spray potassium fertilizer with water on the foliage. 2. Too much moisture will affect the sweetness of the grapes, and the weather when the grapes are ripe is also very important.

The high temperature and low humidity environment is conducive to the increase of glucose content.

That's the variety of grapes, but also the different locations and hours of sunshine! The sweetness is also different.

Summary. The blackening of the pedicle of the red grape is mainly due to grape gray mold infection; Because Botrytis cinerea (pathogen) has the characteristics of loving tenderness and sweetness, it usually infects the flower apparatus at the onset of flowering, and then transfers to the fruit ears and cobs, forming patches that turn from brown to black until they wither. Pay attention to ventilation and humidity reduction during prevention and control, focus on prevention before flowering, and choose fludioxonil, pythium, acetamide, fluazole, pyrimetrichlor, etc.

The blackening of the pedicle of the red grape is mainly due to grape gray mold infection; Because Botrytis cinerea (pathogen) has the characteristics of loving tenderness and sweetness, it usually infects the flower organ, and then transfers to the source of the fruit ear and the cob axis, forming a patch from brown to black until it withers. During the prevention and control, pay attention to ventilation and humidity tumbling, focus on prevention before flowering, and choose fludioxonil, pythium, acetinylamide, fluazole, pyrimechlor, etc.

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Hello, generally speaking, the blackening of grape fruit stalks and the loss of grains may be caused by the following reasons:1Diseases:

The blackening of the grape stalks may be due to an infection. For example, gray mold, black rot, etc. can cause blackening of fruit stalks. 2.

Malnutrition: The blackening of the stalk can also be due to the lack of certain nutrients in the grapes, such as potassium, calcium, etc. 3.

Climatic conditions: unsuitable climatic conditions such as temperature and humidity will also affect the growth and development of the fruit stalk, and the fruit stalk will turn black due to the guide shed branches. If you find that the grape stalks are black and the grapes are dropping, it is recommended to take timely measures, such as proper fertilization, strengthening pest control, etc., to ensure the normal growth and healthy yield of the grapes.

Summary. Reasons for grape grain loss: 1. Poor climate during the flowering period, too much rain, less light, and volatile temperature in the middle and late stages will lead to serious fungal diseases, such as gray mold, downy mildew, black pox, white rot, etc.

2. Improper use of hormones, uneven staining of the liquid medicine leads to grape grain loss (summer black). 3. Lack of trace elements boron and zinc leads to grape grain loss (Victoria grain loss and zinc deficiency). 4. Excessive growth and excessive nitrogen fertilizer application lead to grape grain loss (Jufeng).

5. Excessive yield will also lead to grape grain loss (red earth). Measures to prevent grape grain loss: 1. Combine environmental changes to prevent pests and diseases.

2. When using the regulator, it should be used in strict accordance with the dosage, combined with the climatic conditions, and should not be excessive or small 3. Timely supplement various trace elements. 4. Reasonably control the amount of nitrogen fertilizer applied, and apply less nitrogen fertilizer in the later stage 5. Strictly control the yield, and carry out reasonable load according to the condition of the tree.

Reasons for grape grain loss: 1. Poor climate during the flowering period, too much rain, less light, and volatile temperature in the middle and late stages will lead to serious fungal diseases, such as gray mold, downy mildew, black pox, white rot positive key, etc. 2. Improper use of hormones, uneven staining of the liquid medicine leads to grape grain loss (summer black).

3. The lack of trace elements boron and zinc leads to the loss of grapes (Victoria is deficient in zinc). 4. Excessive growth and excessive nitrogen fertilizer application lead to grape grain loss (Jufeng). 5. Excessive yield will also lead to grape grain loss (red earth).

Measures to prevent grape grain loss: 1. Combine environmental changes to prevent pests and diseases. 2. When using the regulator, it should be used in strict accordance with the dosage, combined with the climatic conditions, and should not be excessive or small 3. Timely supplement various trace elements.

4. Reasonably control the amount of nitrogen fertilizer applied, and apply less nitrogen fertilizer in the later stage 5. Strictly control the yield, and carry out reasonable load according to the condition of the tree.

What to do if the fruit stalk of the greenhouse of the sun is black.

The blackening of the fruit stalk is either a disease, a physiological factor of Zhengsheng, or a damage to external stimuli (such as agricultural laughter and medicine), which should be judged from cultivation management and climate.

Is there a way to cure it?

When the rain arrived, drip irrigation with benzostatin was used twice with 200 ml per mu, and foliar sprays of fluracillosiliconium, Changzheng pyraclostrobin, azoxystrobin, pentoconazole, and Fumei were used for double control.

There are two reasons for this.

1 Estimated to be grape black pox or grape anthracnose. Grape black pox disease pesticide prevention and control methods: 75% chlorothalonil wettable powder 70% methyl tobuzin 1000 1500 times solution, or 50% Shibaogong wettable powder 1000 times solution, or 69% Anker manganese zinc 75% chlorothalonil wettable powder 1000 1500 times solution, etc.

The above drugs can be used alternately, spraying 1 time in 10 15 days, spraying 2 3 times in a row. Note that the drug should be stopped 10-15 days before fruit picking. Grape anthracnose:

In addition to referring to the use of black pox, the drug prevention and control can also be used 15% imidazole wettable powder 1500 2000 times, or 65% multigram wettable powder 800 times, or 50% antibacterial special wettable powder 500 times, etc. The spraying method is the same as that of black pox.

2 It may also be coal stain disease, a layer on the surface, which will affect plant photosynthesis for a long time. It is mostly caused by small insects that can be separated from honeydew, so go to a pesticide store and buy some foliar cleaner with insecticide.

It is estimated to be grape black pox or grape anthracnose.

Grape black pox:

The disease can infect grape leaves, fruit shoots, petioles, leaf stalks, cobs, tendrils and inflorescences. In the early stage of the leaves, small spots of reddish-brown to black-brown with the size of a pin's eye appear, surrounded by light brown halos, which gradually expand to form lesions with a diameter of 1-4 mm, and in the later stage, the mesophyll in the middle of the lesions is dry and cracked, and the leaves appear perforated. Nearly round light brown spots occur on the fruit surface, purple-brown around the lesions, gray-white in the center, new shoots, petioles, cobs, and inflorescences produce dark brown oval slightly concave lesions, and soon the middle of the lesions gradually turns gray-black, and the edges are purple-black or dark brown.

Control methods: 1) After the leaves fall in autumn, combine winter pruning to completely remove the dead skin on the diseased vines, diseased leaves, diseased fruits and main vines.

2) Spray 3-5 degrees of stone sulfur mixture in early spring, when the grape shoots grow to 3-5 leaves, spray Bordeaux liquid once every 10 days, and use 70% methyl tobuzin wettable powder 800-1000 times and half amount Bordeaux liquid alternately to prevent and control black pox within 20 days after fruit set, and can also use 600-800 times liquid of 80% Dasheng M-45 wettable powder to prevent and control black pox.

Grape anthracnose:

This disease is mainly harmful to fruits, and the disease occurs first at the tip of the ear near the ground, and at the beginning of the fruit surface, water-stained small brown spots appear, and gradually expand, showing round dark brown lesions. Slightly concave, after 2-3 days, small black dots are produced, arranged in the shape of concentric rings. When the fruit peduncle and cob are damaged, oval depression lesions are produced, and small round brown spots are densely formed on the leaf surface, and the leaf color turns yellow and falls off.

Control methods: 1) Combined with winter pruning, remove the secondary shoots left in the plant and support, and remove the dead branches and leaves in time.

2) Spray 500 times antibacterial special, or 100-200 times formarsine before germination to eliminate overwintering pathogens.

3) When conidia appear from mid to late June to early July, every 15 days or so; Spray 1500-2000 times of octylamine aqueous fungicide to prevent and control anthracnose

It is estimated to be grape black pox or grape anthracnose.

Grape black pox disease pesticide prevention and control methods: 75% chlorothalonil wettable powder 70% methyl tobuzin 1000 1500 times solution, or 50% Shibaogong wettable powder 1000 times solution, or 69% Anker manganese zinc 75% chlorothalonil wettable powder 1000 1500 times solution, etc. The above drugs can be used alternately, spraying 1 time in 10 15 days, spraying 2 3 times in a row.

Note that the drug should be stopped 10-15 days before fruit picking.

Grape anthracnose: In addition to referring to the use of black pox for the prevention and control of pharmaceutical drugs, 15% imidazole wettable powder 1500 2000 times solution, or 65% multigram bacteria wettable powder 800 times solution, or 50% antibacterial special wettable powder 500 times solution, etc. The spraying method is the same as that of black pox.

Grape skin is astringent and numb because grape skin contains resveratrol, which is a polyhydroxyphenolic compound, which can prevent cardiovascular and cerebrovascular diseases, and also has strong anti-cancer ability.

As a protective film, the skin, like most fruits, naturally does not taste as good as the pulp, and the sweetness is naturally lost.

The grape skin itself contains tannins, and when the content is high, it feels astringent to eat.

Grape skin contains resveratrol, a polyhydroxyphenolic compound that is richer than grape flesh and grape seeds, which has strong anti-cancer ability in addition to preventing cardiovascular and cerebrovascular diseases. In more than 70 kinds of plants for human consumption, such as peanuts, resveratrol exists in varying degrees, and the content in grape skins is the highest, reaching 50-100 micrograms. Researchers at the Illinois College of Chicago in the United States have discovered and determined that the substance has extremely high anti-cancer effects through repeated experiments.