Guidelines for the preparation of table grapes in SA for export 2025/2026_ND

Actions by phenological stage

Dormancy Pruning: Half-long bearers (8 buds) with 8–12 buds per m 2 (80 000–120 000 buds per hectare). Improving bud break: Prune so that bearers all have more or less the same diameter (9–11 mm). Canes that are too thin or too thick have uneven bud break. Bud break to flowering 10 cm shoot length: Thin shoots. Remove weak shoots and shoots without bunches. Aim for 18–20 shoots per metre. Weak shoots carry weak bunches with watery berries and browning. Keep one bunch per shoot. Aim for 30% more bunches than planned. Remove only enough leaves around bunches to ensure good light penetration and effective fungicide applications. The vines usually have low vigour at this stage. They will resume stronger growth after flowering. Flowering to set Flower thinning is not recommended. The risk of excessive shatter is low if growing conditions (soil and rootstock) are good. Set to véraison 5–6 mm berry diameter: Berry enlargement with gibberellic acid is not recommended. Shorten bunches to approximately 60 berries per bunch. Leave 50 000 bunches per hectare. Control berry stem necrosis with foliar applications of magnesium every two weeks if leaf analyses show low magnesium levels. Handling bunches after 10–12 mm berry diameter can cause marks. 10 mm berry diameter: Remove leaves around bunches. Maintain good leaf cover until véraison. Diffuse light under the canopy is important. Véraison to harvest ± 10% colour: Diffuse light under the canopy is required to harden off berries and improve taste, but the berries shouldn’t receive direct sunlight. Ensure that shoots harden off well. Remove damaged berries and bunches. Control powdery mildew and decay. Harvest to packing Be cautious not to harvest grapes within three days after rainfall or irrigation. Maintain the cold chain to prevent condensation. Bunches on weak shoots can experience delayed ripening and are at a high risk of internal browning.

SATI GUIDELINES FOR THE PREPARATION OF TABLE GRAPES IN SOUTH AFRICA FOR EXPORT 49