1. HARVESTING, HANDLING AND PACKAGING OF TABLE GRAPES FOR EXPORT

2. HARVESTING Standards of grape maturity Sugar level (sweetness)
Acid level (acidity taste)
Colour of the berries
White cultivars: Green, amber, yellow
Red cultivars: Pink, light red, dark red
Black: Black is only option
Sugar:acid ratio (20:1-35:1)

3. Sugar levels
International standards for USA, Europe, UK, Far East (developed countries)
Minimum sugar levels (degrees Brix)
degrees Brix
Sugar:Acid ratio
20:1 to 25:1
Cultivar differences are very great
Standards are different for various cultivars

4. Refractometer Instrument that measures degrees Brix
Helpful instrument to determine the ripeness levels of the grapes
Planning essential for the start of harvest
Client may discard the fruit if minimum sugar levels are not adhered to

5. Specialised and expensive instrument that needs careful handling, cleaning and regular calibration with distilled water
Vital instrument for any grape grower

6. Grape colour (white) YELLOW Sultana/Kishmish GREEN Sultana/Kishmish
AMBER
Sultana/Kishmish

7. Grape colour (red) PIENK Crimson Seedless RED Crimson Seedless
DARK RED
Crimson Seedless

8. Grape colour (black)
AUTUMN ROYAL
MIDNIGHT BEAUTY

9. Local market versus Export market
What are the differences??
Why should we think differently about the two?
Time between harvest and selling in local market is 1-2 days
Time between harvest and selling in export market is 7-30 days
FRESHNESS or SHELF LIFE or KEEPING QUALITY

10. Local market sales

11. IDEAL SITUATION
To retain peak condition, harvested grapes must be transported as quickly as possible to a facility where it can be cooled rapidly to reduce its field heat
This fast cooling should be followed by storage at a constant temperature (0-1 degree Celsius), high humidity (90-98%), suitable air movement and atmospheric composition.

12. MIND SET FOR EXPORT
What are the main challenges we face to increase the shelf life of the grapes?
TWO MAIN CHALLENGES
Decrease temperature as fast as possible after picking
Maintain humidity as high as possible as soon as possible after picking
Large commercial exportation in USA, SA, Chile, Australia
Storage at 0-1 degree Celsius after fast cooling
90-98% Relative Humidity

13. Modern packing facilities
-cooling
-hygiene
-handling

14. Modern cooling and transport facilities

15. Importance of temperature

16. Maintaining the cold chain

17. Maintaining the cold chain

18. Understanding the grape
Extremely important to know what happens to the bunches after they have been harvested, because then we know what we can do to prevent fast deterioration of the fruit.
Remember:
Grapes do not ripen after harvest like some other fruit (bananas, pears), it only deteriorates
Aim of post harvest treatments are to limit the rate of deterioration
High temperature and low humidity after picking will cause water loss from the stems and berries, and this will increase the rate of deterioration

19. Symptoms of water loss
1-2% weight loss of bunch will have negative effects on berry firmness and stem colour
3-5% weight loss of bunch will cause serious deterioration
Bunch discoloration (browning)
Drying of bunch stems
Loose berries
Loss of berry firmness
This deterioration is permanent and will cause rejection of the fruit by the market

20. Symptoms of water loss Stem browning due to delays before cooling
32°C/80% Relative Humidity + 6 days at 0°C/80%RH

21. Stem browning
Symptoms of
water loss
Loss of berry firmness

22. Browning
Loose berries

23. Good storage conditions
Break in cold chain can increase risk of decay and disease development
Botrytis rot biggest problem
Surface and sub-surface browning of berries can develop in sensitive cultivars

24. Deterioration as browning after storage
Internal browning
Deterioration as browning after storage
Grapes before harvest

25. Botrytis decay
Grey mould

26. Physical bruising
Sun burn

27. Proper cooling + storage
Effects of water loss
No cooling +
bad storage <10 days
Proper cooling + storage
130 days

28. Realities for Afghan growers
We do not have all the specialized equipment and facilities as the developed countries
We do not have cultivars with good natural shelf life
BUT:
What are we going to do to get our grapes in the best possible condition for export?

29. Actions to prevent deterioration
Before picking
Vineyard management that produced healthy grapes
Bird damage
Good cluster formation (low compaction)
Bee/wasp/other insects damage
Physical damage
Phytosanitary control of diseases (powdery mildew, Botrytis)

30. Bird damage
Wasps/bees

31. Bird control
Netting
Bags

32. Sun burn
Physical blemishes

33. Berry split/cracking and sun spots

34. Compact bunch damages easily
Loose bunch with less risk of damage during transport

35. Diseases
Powdery mildew

36. Severe mealy bug
infestation
of clusters

37. Actions to prevent deterioration
During picking
Boxes for picking must be clean
Clean harvesting scissors for picking
Clean hands
Harvest during cool part of the day (<25°C)
Handle fruit carefully
Pack only one layer of grapes in box
Put soft materials at bottom of box
Pick bunches of mostly similar maturity and berry size (uniformity)
Transport as quickly as possible to working area

38. Harvesting equipment Harvesting scissors Cluster preparation
and cleaning scissors
Harvesting scissors

39. Wrong way of handling fruit
“Clamping” the cluster
Wrong way of
handling fruit
Multi layers in picking boxes
Dirty basket

40. Soft material in bottom
Correct way of handling fruit
Support cluster at bottom
Soft material in bottom
to prevent bruising
Single layer of fruit in picking box

41. Pick grapes of similar maturity
Even maturity
Uneven maturity

42. Transport grapes from the
field to pack house as
quickly as possible

43. Actions to prevent deterioration
During handling of clusters in pack house
Work hygienic (clean hands, area of working, equipment)
Trimming the bad parts of the cluster
Rot
Bird damage
Physical damage, undesirable berries
Remove undesirable parts that will make packaging difficult
Careful handling of the cluster
Limit touching the berries
No damage by the scissors to other berries, disease later
Handle the bunch by the stem only
Work softly with the bunch when picking it up and putting it down

44. Careful handling of clusters

45. Actions to prevent deterioration
During packing the fruit in boxes for export
Packing only one layer of bunches, no stacking of bunches on top of another
Hygienic area and equipment
Always clean your hands
Boxes must be clean
Packaging material must be clean
Height of grapes in the box may never be higher than the height of the box

46. Packaging
procedures
SO2 pad

47. Types of packaging Plastic carry bags Paper bags Panets Loose
Sponge (loose)

48. Strength of boxes to prevent pressure
on clusters below

49. Practical approaches to Afghanistan limitations
Our limitations are:
Lack of cultivars with good natural shelf life
Shindokghani
Taifi
Delays between picking and packing shed
Lack of proper cooling facilities after picking and during transport
Lack of proper control of humidity
Lack of proper packaging materials
TRY TO LIMIT THE HANDLING OF THE GRAPES TO AS LITTLE AS POSSIBLE

50. Field preparation and packing

51. Straw house for packing and storage
Cooling options
Straw house for packing and storage
Evaporative cooling by wetting the sides during the day and thereby creating lower temperatures inside as well as increased humidity

52. Creating air flow for bulk loads
Transport options
Creating air flow for bulk loads

53. Transport options Stacking the boxes inside with space for air flow
Creating air flow through the load

54. Packaging options
Rice straw/dry grasses as liners in the bottom of boxes to limit physical damage
No “pressure” of grapes between boxes
The use of plastic/polyethylene liners inside the boxes are the only probable means of ensuring less water loss during transport
But: Can result in “sweating” of grapes
Open truck transport of grapes without humidity protection is extremely risky
Good airflow in the shipment will increase the rate of water loss of the berries and stems
Use of plastic liner will also decrease physical damage of the fruit in the wooden/carton box
Physical damage=juice=fast deterioration (rot)

55. Loose
packaging

56. Bagged
packaging

57. Summary We do not have the modern advantages, accept it
Pick the fruit during the coolest part of the day (early morning)
Pick the grapes carefully and only pack as one layer before trimming and cleaning
Work in a shaded place (straw house)
Store the grapes well ventilated with good humidity
Cover the grapes inside the boxes with plastic liner to limit water loss
Get the grapes to the market as quickly as possible
Be inventive in your efforts to keep the grapes cool and as humid as possible