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Post Harvest Handling of Table Grapes:

Principle and Practice

Amnon Lichter 

Department of Postharvest Science

ARO The Volcani Center

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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 

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o

 Cluster shapeo Cluster compactness

o

 Berry size (shot)o Color

o

 Size and color uniformityo Damage (mechanical, sun, pests)

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Parameters for quality after storage

DecayFreshness and bloom

Desiccation of stems and pedicles

Firmness

Cracking

DiscolorationShatter

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Taste: A complex trait

TSS: Brix (refractometer)

Acidity: % tartaric acid eq.

Index = TSS/Acidity (20/0.5)=40 

Full color expression 

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I. Natural

· Fungal decay

· Water loss

· Senescence

II. Treatment induced:

· Bleaching (SO2)

· Condensation

· Low humidity (desiccation)

Factors which affect quality

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  · Acceptable thermal entry point: 26 C

· Forced air cooling with humidity control

· Optimal temperature: -0.5 C  0.5 C

· Minimal temperature: -3 

C

· Optimal RH: 95%

· Minimal RH: 90%

· Minimal level of oxygen: 1%

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Fungi (Major) 

Bacteria (Agrobacterium) 

Phytoplasma 

Viruses 

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Unicula necator  

Plasmopara viticola  Phomopsis viticola

Botrytis cinerea  

Rhizopus stoloni fer  

Aspergil lus niger  

Botrytis cinerea  

Rhizopus stoloni fer  Aspergil lus niger  

Al ternaria alternata  

Penicillium spp. 

Saccharomyces spp. 

Before harvest After harvest

Fungi are the major pathogens of the fruit 

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 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

Botrytis cinerea – Gray Mold

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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 –  

Black Mold

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Rhizopus stolonifer

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 Aspergillus niger  

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Direct or stem-end penetrationSlow development during cold storage

Dry dark and sunken tissue

Can cause berries to shatter

 Altrnaria alternata

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Pencillium spp. 

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The cuticle as a physical barrier

Inhibitory substances: preformed phenols

Induced phytoalexins (Resveratrol)

Biochemical control (PR proteins, chitinases) 

Defense lines include:

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ab

a

abcd

abcdabcd

abcd

cdd

bcd

abcd

abcd

d

0

10

20

30

40

Control Teldor Polar Ohaio Mitos Switch

   % 

   D   e   c

   a   y

Early

Late

Late versus early application of fungicides

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 A: Decay after storage

 *

0

50

100

150

200

Control Ethanol SO2

   D  e  c  a  y   (   N  o

 .   k  g  -   1   )

B: Fungal counts

*

0

250

500

750

1000

1250

Control Ethanol SO2

   C   F   U    (   N

  o .  g  r  -   1   )

*   C  :   C   o   n   t

   r   o    l

   D  :   E

   t    h   a   n   o    l

   E  :   S   O   2

SO2

SO2

C

E

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Control Ethanol

45 d

MA+EtOHMA

45 d

+3

c

b

a

c

b

a

b

0

10

20

30

40

   P   E   0 .   2

   P   E   0

 .   2  +   S

  O   2

   P   E   0 .   2  +

   E   t  O   H    P   E

   P   E  +

   E   t  O   H

   N   P  -   L

   N   P  -   L  +

   E   t  O   H

   D  e  c  a  y   (   %

   )

Specific liners with control of excess RH

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Means to prevent disease development

Fungicides / Insecticides

Proper postharvest handling

Timely distribution 

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0

2

4

6

8

10

12

14

16

18

20

0 2 4 6 8 10 12

T in Box

T in Liner 

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0.0

0.2

0.4

0.6

0.8

1.0

1 2 3 4 5 6 8 9 10 11 13 14 15

Growers

   D  e  c  a  y

  e   d   B  e  r  r   i  e  s   /   B  u

  n  c   h

30 h 6 h

Two weeks in storage

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Cold storage

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4.5 month storage of RedGlobe 2005 with VL4 pads

0

10

20

30

40

50

60

70

PE PE HDPE HDPE

Room 9 Room 10

    H  e   l   t   h  y   b  u  n  c   h  e  s   (   %   )

-0.16ºC +0.84ºC

HDPE PE

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oApplied from paper pads containing the salt

osodium metabisulfite 

o

Registered 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

Sulfur Dioxide (SO2)

Na2S2O5+H2O

SO2

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H iti it t SO ll i

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Hypersensitivity to SO2  – allergic response

Damage to berries – bleaching and cracking

Undesired aftertaste

Strict management during storage

(temperature and humidity)

G id li F E f ‘S i ’ T bl G

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 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)

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Internal plains 

Growing regions and methods

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Under colored shade nets

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Under plastic house in the desert

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Y-shaped support system

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

U i h li d ti f th b t b i ’ lit

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Using sharp clippers and sorting for the best berries’ quality. 

Berries temperature should not exceed 26°C

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Keeping the boxes in shade till transporting to the packinghouse

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Protecting from direct sun

d d ‘ ’ k h f

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Air conditioned ‘Home’ packinghouse for export 

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Ventilated ‘Carry’ bags with ziplock

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Forced air cooling to reduce field heat to around 0°C for 2-6 h (for unbagged bunches)

or 12-24 h (for bagged bunches)

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

90%

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Palletizing and wrapping in shrink for SO2 application

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Storage facility for local markets

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

Export by sea transport to Europe

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Export by sea transport to Europe

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

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

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Shed house for local market

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Shed house for local market

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Local market cartons with ‘Red Globe’ grapes 

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Pallets registered before local storage in plastic crates

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Black Finger – A Volcani Seedless mid-late season

fair taste

Midnight Beauty – Seedless mid season

fair taste

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Red Globe after 2 month storage – Seeded late season fair taste

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Flame – Seedless early season good taste Red Superior (Sugar 14) – Seedless mid seasonfair taste

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Superior – Seedless mid season fair taste Zainy – local seeded late fair taste

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Autumn Royal – Seedless late fair taste Muscat Hamburgi – Seeded excellent taste

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Review of the alternative methods for treatment of table grapes during storage

including the ethanol treatments