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Maturity and Harvesting of Grapes

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Maturity and Harvesting of GrapesMaturity and Harvesting of Grapes

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Introduction

Maturity and Harvesting of Grapes

Grape is a non-climacteric fruit and its berries ripen only on the vine.

Hence, ripening standards are practically applicable for harvesting.

Grapes are used for table purpose, juice, wine and raisin making and hence maturity standards are slightly different for different purposes.

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Varieties and Colour

Several varieties of grapes are grown in India, with different shades of colours like

White (White Riesling),

Blue (Bangalore Blue, Pusa Navrang)

Dark red (Cardial)

Greenish Yellow (Arkavati, Perlette, Pusa Seedless, Thompson Seedless )

Golden Yellow (Gold) etc.

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Consideration for Ripe Grapes

Usually, grapes are considered ripe when the fruits have

reached the condition of accumulation of sugar and acid

contents, which are the best suited for intended use.

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Maturity

Maturity of fruits and vegetables is an

indication of the development of the crop

as a marketable product.

Selection of right stage of maturity for

harvest is an important aspect, which has

considerable influence on storage life and

quality and final acceptance by the

consumer.

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Definition

Maturity can be defined as “that stage at which a commodity

has reached a sufficient stage of development that after

harvesting and post-harvest handling (including ripening,

where required), its quality will be at least the minimum

acceptable to the ultimate consumer.”

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Maturity Indices

Banglore Blue at 12-14o Brix .

At harvest, the berries should have attained the following:

attractive appearance, and colour

good eating

TSS/acid ratio

Anab-e-Shahi should be harvested at 14-16o Brix,

For example,

Thompson Seedless at 18-22o Brix and

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Pusa Navrang

Pusa SeedlessPerlette

Thompson Seedless

Berry Size and colour of Different Grape varieties at Maturity

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The objective of harvesting is to:

Harvesting

Pick the fruits at the proper stage of maturity,

with a minimum damage,

as rapidly as possible and at a minimum cost

best achieved by hand harvesting in most fruits and vegetables

Harvesting can be done by hand and by mechanical means which have their merit and demerit.

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Harvesting Tools & Methods

Harvesting should be done in the morning or evening hours.

Harvesting should be done with the help of sharp knife or secateurs or clippers specially designed for grapes.

Harvested produce should be kept under shade or in cool place

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Let us sum upGrapes should be harvested after the Grapes should be harvested after the berries ripen on the vine and attain berries ripen on the vine and attain their colour.their colour.

Harvesting should be done with a Harvesting should be done with a suitable harvesting tool.suitable harvesting tool.

Harvested berries should be kept at Harvested berries should be kept at dry and cool place.dry and cool place.

Grape bunches are graded on the Grape bunches are graded on the basis of size of berries or colourbasis of size of berries or colour

These should be packed in ventilated These should be packed in ventilated CFB boxes and marketed.CFB boxes and marketed.

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