This method is primarily used for storing late-maturing varieties such as longan and pink taro. It involves setting up wooden poles in a basement, with horizontal bamboo poles or iron wires placed across the columns. The grape clusters are then hung from these structures. It is recommended to use the single spike hanging method, where each cluster is individually suspended. When using this technique, it's important to pick the grapes at the ear, leaving about 10–15 cm of the mother leaf above the cluster. This not only makes it easier to hang but also helps retain moisture and prevents stem dripping.
The single spike suspension method offers excellent ventilation and heat dissipation, reducing the risk of damage caused by overcrowding. As a result, the storage period can be extended significantly. To prevent fungal rot, sulfur should be burned once every 10 to 14 days. The recommended amount is 1.5 to 2 grams of sulfur per cubic meter of basement space. However, it's crucial to note that sulfur burning should not be done simultaneously with the storage of pears and apples, as sulfur dioxide can cause damage to these fruits. Always ensure proper ventilation and follow safety precautions when burning sulfur. This method ensures better preservation and quality of the stored produce.
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