After entering June, most of the northern land grapes entered the young fruit period, and the following points were grasped in management: make good fruit thinning, remove small fruit, stiff fruit, diseased fruit and over-dense fruit, improve fruit quality . Grasp the fruit ear bag, use a systemic fungicide before bagging, and hold the bag tightly after using the medicine. The selection of pesticides before bagging should consider the prevention and control points of diseases and insect pests. The key points of prevention and control before bagging are gray mold, anthracnose and white rot. Use good topdressing. In the early stage of the expansion of the young fruit, drip irrigation (impulse application) of a balanced large amount of elemental water-soluble fertilizer 5-10 kg/mu from the size of the fruit mung bean grains, once every half a month. At the same time, combined with pest control leaf spraying, it can improve the resistance to stress, increase the flexibility of the leaves, and prevent fruit cracking. Field management is mainly about water control, weeding, weeding, topping and deputy shoots. Bind the new shoots in time to improve the ventilation and light transmission conditions and the microclimate in the field. Pay attention to the prevention and control of plant diseases and insect pests. This period focuses on the prevention and treatment of downy mildew and anthracnose.

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what is Food safety and Quality services?

Food safety and Quality services is a broad field that covers a variety of professional activities and solutions to ensure the safety and quality of food from production, processing, storage, transportation to marketing. Here are some of the main services:
1. Regulatory Advisory and Compliance Services: Provide advice on national and international food safety regulations, standards and guidelines to help food companies understand and comply with relevant legal requirements.
2. Risk assessment and management: Identify and assess possible food safety risks in the food production chain, and develop and implement a risk management plan to reduce these risks.
3. Laboratory testing and analysis: Provide chemical, microbiological, physical and sensory testing and analysis services for food samples to ensure food quality and safety.
4. Supply chain monitoring and traceability: Through advanced technology and systems, real-time monitoring and traceability of the food supply chain to ensure traceability and transparency of the product source.
5. Education, training and capacity building: Provide food enterprises and related personnel with food safety and quality management training and education to improve their knowledge and skills.
6. Technical support and research and development: Provide technical support and research and development services for specific food or production process, including new product development, production process improvement and food safety technology research and development.
7. Crisis management and emergency response: In the event of a food safety incident, provide crisis management strategies and emergency response measures to protect public health and the reputation of the business.
8. Audit and third party audit: Conduct internal and external food safety and quality audits to verify that the enterprise complies with the specified standards and requirements.
The goal of Food Safety and Quality services is to protect the health of consumers, maintain public trust in the food industry, and help companies improve product quality, meet regulatory requirements and enhance market competitiveness. These services are usually provided by professional consulting companies, inspection agencies, scientific research institutions or relevant government departments.

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