Post Harvest Handling of Table Grapes:

Principle and Practice

Amnon Lichter
Department of Postharvest Science
ARO The Volcani Center

Grapes - The largest plantation (88 million d)

In Israel:
32,000 d of wine grapes
35,000 d table grapes, 70,000 tons
Major cultivars
Prime/Early Sweet
Thompson Seedless
Superior
Red Globe

Grapes
Non climacteric fruit and low respiration rate
Low ethylene production and no response to it
Softening due to changes in cell wall and water loss

During maturation sugar accumulation and acidity

declines Color changes by chlorophyll degradation

and anthocyanin synthesis

o Cluster shape

o Cluster compactness
o Berry size (shot)

o Color
o Size and color uniformity

o Damage (mechanical, sun, pests)

Parameters for quality after storage

Decay
Freshness and bloom
Desiccation of stems and pedicles
Firmness
Cracking
Discoloration

Shatter

Taste: A complex trait

TSS: Brix (refractometer)
Acidity: % tartaric acid eq.
Index = TSS/Acidity (20/0.5)=40
Full color expression

Factors which affect quality

I. Natural
Fungal decay
Water loss
Senescence
II. Treatment induced:
Bleaching (SO2)
Condensation
Low humidity (desiccation)

 Acceptable thermal entry point: 26C

Forced air cooling with humidity control

Optimal temperature: -0.5C 0.5C
Minimal temperature: -3C
Optimal RH: 95%
Minimal RH: 90%
Minimal level of oxygen: 1%

Fungi (Major)
Bacteria (Agrobacterium)
Phytoplasma
Viruses

Fungi are the major pathogens of the fruit

Before harvest

After harvest

Unicula necator

Botrytis cinerea

Plasmopara viticola

Rhizopus stolonifer

Phomopsis viticola

Aspergillus niger

Botrytis cinerea

Alternaria alternata

Rhizopus stolonifer

Penicillium spp.

Aspergillus niger

Saccharomyces spp.

Botrytis cinerea Gray Mold

A severe problem in the vineyard in temperate zones

Requires free water/high humidity to establish infection

(minimum of 12 hr of free water)
The major cause of postharvest losses

Rhizopus stolonifer
Black Mold
Typical to warm climate

White mycelia- black spores

Water soaked decay
Wound infection

Does not occur after cold storage

practice
Avoid insect damage
Forced air cooling

Rhizopus stolonifer

Aspergillus niger

Altrnaria alternata
Direct or stem-end penetration
Slow development during cold storage
Dry dark and sunken tissue

Can cause berries to shatter

Pencillium spp.

Defense lines include:

The cuticle as a physical barrier

Inhibitory substances: preformed phenols
Induced phytoalexins (Resveratrol)
Biochemical control (PR proteins, chitinases)

Late versus early application of fungicides

40
a

Early
Late

% Decay

30

ab
abcd
abcd
abcd

20

abcd

abcd
abcd

10
bcd
cd
d

Control

Teldor

Polar

Ohaio

Mitos

Switch

A: Decay after storage

100
50

0
Control

Ethanol

*
SO2
SO2

B: Fungal counts

1000
750
500
250

E: SO2

CFU (No. gr-1)

1250

C: Control

150

D: Ethanol

Decay (No. kg-1)

200

0
Control

Ethanol

SO2
SO2

45 d

40

Ethanol

MA

MA+EtOH

45 d
+3

a
30
20
10

P-

O
H

L+

Et

PL
N
N

+E

tO

PE
PE

2+

Et

SO
0.
PE

0.

2+

PE

0.
2

PE

Decay (%)

Control

Specific liners with control of excess RH

Means to prevent disease development

Fungicides / Insecticides
Proper postharvest handling
Timely distribution

20
18
16
14
12
10
8
6
T in Box
T in Liner

4
2
0
0

85
80
75
70

10

12

Decayed Berries/Bunch

1.0
30 h

0.8

6h

0.6
0.4
0.2
0.0
1

9 10 11 13 14 15

Growers
Two weeks in storage

Cold storage

70

4.5 month storage of RedGlobe 2005 with VL4 pads

Helthy bunches (%)

60
50
40
30
20
10
0
PE

HDPE
PE
Room 9

-0.16C

PE
HDPE

HDPE

Room 10

+0.84C

Sulfur Dioxide (SO2)

oApplied from paper pads containing the salt
osodium metabisulfite
oRegistered for postharvest use in the USA <(10 ppm)

oSlow release depends on low temperature and

controlled humidity
oVery efficient against gray mold, if properly applied

oMaintains quality for up to 3 month

oReduces stem browning by partial bleaching

Na2S2O5+H2O

SO2

Hypersensitivity to SO2 allergic response

Damage to berries bleaching and cracking

Undesired aftertaste

Strict management during storage

(temperature and humidity)

Guidelines For Export of Superior Table Grapes

Method A (South Africa):
The clusters are packaged in perforated PE bags
Every corrugated cartoon is lined with a non-perforated polyethylene coating
(0.03 mm thick).
Corrugated paper is placed below and above the clusters for control of excess
humidity
Dual release SO2 paper is placed above the upper paper
The polyethylene lining is closed by folding the wide
margins inwards, above the chemical paper
Forced air cooling is applied for 12 to 24 h
Method B:
As above without the polyethylene lining
Forced air cooling is applied for 3 to 4 h
The pallet is wrapped with a stretch sheet (shrink)

Growing regions and methods

Internal plains

Under colored shade nets

Under plastic house in the desert

Y-shaped support system

Testing TSS before harvest (>15%) and labeling the clusters

Using sharp clippers and sorting for the best berries quality.
Berries temperature should not exceed 26C

Keeping the boxes in shade till transporting to the packinghouse

Protecting from direct sun

Air conditioned Home packinghouse for export

Ventilated Carry bags with ziplock

SO2 pads for decay control in plastic boxes for local

storage of 2 month

Forced air cooling to reduce field heat to around 0C for 2-6 h (for unbagged bunches)
or 12-24 h (for bagged bunches)

Optimal temperature storage -0.5C 0.5C (not below -3C) + RH 95%, but not below
90%

Palletizing and wrapping in shrink for SO2 application

Monitoring SO2 concentration during and after prolonged storage

Storage facility for local markets

From the packinghouse to the port in a refrigerated truck at 0C

Export by sea transport to Europe

Export by sea transport to Europe: inside a cooling room in the ship (0C)

Shed house for local market

Shed house for local market

Local market cartons with Red Globe grapes

Pallets registered before local storage in plastic crates

Local wholesale market corrugated cartons

Black Finger A Volcani Seedless mid-late season

fair taste

Midnight Beauty Seedless mid season

fair taste

Red Globe after 2 month storage Seeded late season fair taste

Flame Seedless early season good taste

Red Superior (Sugar 14) Seedless mid season

fair taste

Scarlotta Seedless late season good taste

Crimson Seedless mid-late excellent taste

Superior Seedless mid season fair taste

Zainy local seeded late fair taste

Autumn Royal Seedless late fair taste

Muscat Hamburgi Seeded excellent taste

Review of the alternative methods for treatment of table grapes during storage
including the ethanol treatments