Grapes

Chervin, Christian; Aked, J.; Crisosto, Carlos H.

doi:10.1002/9781444354652.ch9

Cited by 21 publications

(24 citation statements)

References 146 publications

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“…The harvested bunches should be kept in newspaper lined rigid containers such as plastic crates in a shady place until the produce is transported to packing shed. The harvested bunches may be field packed directly into shipping cartons, which reduces damage from repeated handling (Chervin et al, 2012). This method is practiced in some vine yards in the developed countries, where the picker usually trims the cluster to remove defective berries and obtain better bunch shape and size.…”

Section: Girdling and Ga3 Treatmentmentioning

confidence: 99%

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Pre and postharvest practices for quality improvement of table grapes (Vitis vinifera L.)

Champa¹

2015

J. Natn. Sci. Foundation Sri Lanka

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Table grapes (Vitis vinifera L.) rank fourth in the world fresh fruit production after citrus, bananas and apples. In Sri Lanka, grapes are grown in an area of about 100 ha. It is one of the main fruits imported to the country and according to Sri Lanka Customs, 5.1 million kg of grapes worth Rs. 1.1 billion were imported in the year 2012. These imports can be significantly reduced as there is ample scope to produce grapes locally in the land available in the North and East of Sri Lanka. The crop thrives well in these Dry Zone areas having well drained deep soils with assured irrigation. Dry weather during flowering, fruit development and maturity is essential for the production of quality grapes. Unlike other fruit crops, proper pruning of vines at the correct time is mandatory to stimulate fruiting. In order to produce a quality bunch of grapes, there are many practices that viticulturists must be aware of. This article is based on the author's three-year experience at a vineyard situated in the Punjab Agricultural University, Ludhiana, Punjab, India. The paper discusses preharvest and postharvest practices that should be adopted for producing high quality table grapes, along with recent research advances on the role of plant growth regulators in quality improvement.

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Section: Girdling and Ga3 Treatmentmentioning

confidence: 99%

“…Symptoms may also be seen around the cap stem, which slowly spreads over the berry. Additionally, treated berries sometimes develop a sulphurous taint (Chervin et al, 2012). …”

Section: Packaging and Use Of Sulfur Dioxide Generator Padsmentioning

confidence: 99%

Pre and postharvest practices for quality improvement of table grapes (Vitis vinifera L.)

Champa¹

2015

J. Natn. Sci. Foundation Sri Lanka

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“…At high SO 2 concentration or during prolonged storage, however, it can cause bleaching of the berries, forming a white ring around the pedicel end of the berry or at natural openings and mechanical damage sites (Chervin et al . ). In a similar fashion, it can cause bleaching of the rachis, converting it from green to a yellow khaki‐like colour, and at the same time, it can prevent its browning (Nelson ).…”

Section: Effect Of So2 Technologies On Rachis Browningmentioning

confidence: 97%

Rachis browning in tablegrapes

Lichter

2016

Australian Journal of Grape and Wine Research

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Rachis browning is considered the second most important postharvest problem of tablegrapes. The primary problem, control of decay, was extensively studied in recent years, often with minor attention to rachis browning. To the consumer, a green rachis is an indication of freshness, and hence, a brown rachis can be a major cause of consumer rejection and eventually fruit waste. The significant advantage of the sulfur dioxide technology in its various forms of application is that it can prevent both decay and reduce rachis browning. Such an advantage is partly why alternative control measures, which may be significant for control of decay, did not develop further. Understanding rachis browning starts with a description of methods to measure it. Dehydration is considered the primary cause of browning, and therefore, packaging and other technologies which decrease dehydration are discussed. Controlled and modified atmosphere technologies may have opposing effects on rachis browning, making it important to be familiar with the wider picture. It is also important to realise the effect of various other treatments in which rachis browning was measured, because it can hint on what has, and has not, a potential to reduce it. The effect of plant-growth regulators is discussed with special emphasis on the potential role of ethylene in enhancing rachis browning and ethylene antagonists in reducing it. It is suggested that controlling rachis browning may require dedicated treatments based on physiological and molecular mechanism of browning in combination to control of decay.

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“…The growth of Botrytis cinerea is one of the main post-harvest issues in table grapes (Chervin et al, 2012) and many other fruits. The effectivity of SO2 (sulphur dioxide) as a fungicide against Botrytis cinerea is unrivalled.…”

Section: Introductionmentioning

confidence: 99%

“…Yet there are downsides to SO2, and hence reasons to search for alternatives. Chervin et al (2012) list a whole series of tried alternatives to SO2. CO2 (carbon dioxide )seems the most promising alternative to SO2 (e.g.…”

Section: Introductionmentioning

confidence: 99%

The use of dry ice to maintain high CO2 levels in CA transports of low-respiring produce : A recipe to maintain high CO2 in reefer container shipments of table grapes or other fruits

Lukasse¹,

Wissink²

2018

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Grapes

Cited by 21 publications

References 146 publications

Pre and postharvest practices for quality improvement of table grapes (Vitis vinifera L.)

Pre and postharvest practices for quality improvement of table grapes (Vitis vinifera L.)

Rachis browning in tablegrapes

The use of dry ice to maintain high CO2 levels in CA transports of low-respiring produce : A recipe to maintain high CO2 in reefer container shipments of table grapes or other fruits

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