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, then placing horizontal bamboo poles or iron wires on the columns. The grape clusters are then hung from these structures. It's recommended to use the single spike hanging method. When using this technique, it's best to pick the ears when they're fully mature. Leave about 10-15 cm of the mother leaf above the cluster, which makes it easier to hang and helps maintain moisture while preventing stem dripping.
The single spike suspension method offers excellent ventilation and heat dissipation, reducing the risk of damage from squeezing. This also extends the storage period 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 important to note that sulfur burning should not be done simultaneously with storing pears or apples, as sulfur dioxide can cause damage to these fruits. Always ensure proper ventilation after burning and avoid mixing different types of produce during the process.
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