Variety traits

Keeping quality of grapes

Vitis L.

The ability of table grape varieties to maintain their commercial appearance and quality after harvest, determined by the firmness of berry tissues and the strength of their attachment to the rachis.

In the reference 33 varieties crop Grapevine, where this is mentioned in the description.

The keeping quality of grapes is evaluated through physical and mechanical parameters of the berries, including crushing strength and the force of attachment to the pedicel, which ranges from weak (less than 100 g) to very strong (more than 300 g). Visual indicators of preservation during storage and the transportability of the produce are also taken into account.

This trait depends on the genetic characteristics of the variety and agrotechnical conditions. Optimizing the vine load prevents a decrease in berry density, and timely foliar potassium fertilization strengthens the tissues and increases resistance to phytopathogens. A critically important factor is adherence to harvesting dates, as berry overripening significantly reduces their storage potential.

General information about the subject — on the page Keeping quality.

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Vitis L. · Grapevine

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