Maturity and Harvesting of Grapes

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Maturity 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)
Golden Yellow (Gold) etc.
Greenish Yellow (Arkavati, Perlette, Pusa
Seedless, Thompson Seedless )
Dark red (Cardial)
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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
At harvest, the berries should have attained the
following
attractive appearance, and colour
TSS/acid ratio
good eating
For example,
Anab-e-Shahi should be harvested at 14-16o Brix,
Thompson Seedless at 18-22o Brix and

• Banglore Blue at 12-14o Brix .

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Berry Size and colour of Different Grape
varieties at Maturity
Pusa Navrang
Thompson Seedless
Pusa Seedless
Perlette
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Harvesting
The objective of harvesting is to
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 up
Grapes should be harvested after the berries
ripen on the vine and attain their colour.
Harvesting should be done with a suitable
harvesting tool.
Harvested berries should be kept at dry and cool
place.
Grape bunches are graded on the basis of size of
berries or colour
These should be packed in ventilated CFB boxes
and marketed.
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