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

Actions by phenological stage

Dormancy Pruning: Spurs (2 buds) with 8–10 buds per m 2 . Or half-long bearers (6–8 buds) with 15–20 buds per m 2 .

Improving bud break: Apply hydrogen cyanamide before bud break to advance the harvest date or improve bud break. Use according to the product registration. Bud break to flowering 2 cm shoot length: Start with the powdery mildew programme. 10–15 cm shoot length: Top dominant shoots so that shoots with bunches will all be more or less the same length at flowering. Apply nitrogen according to vigour. 20 cm shoot length: Thin shoots. Remove shoots without bunches. Retain one bunch per shoot. 80–110 cm shoot length: Optimal shoot length at flowering. Flowering to set 80% flowering: Thin with 5–7.5 ppm gibberellic acid. Use the higher dose during cold weather or in vineyards with low vigour. Full bloom: Thin with 5–7.5 ppm gibberellic acid. Set to véraison 5 mm berry diameter: Remove leaves around bunches. Shorten bunches to 120–130 berries per bunch. Leave one bunch per shoot with a minimum diameter of 10 mm. Leave 52 000 bunches per hectare. Apply nitrogen according to vigour. 7–8 mm berry diameter: Apply 15–30 ppm gibberellic acid for berry enlargement. The higher dose is for the Orange River. Start with a magnesium programme to control berry stem necrosis if necessary. 8–9 mm berry diameter: Apply an additional 15–30 ppm of gibberellic acid for berry enlargement. Véraison to harvest At the start of véraison: Apply 40–50 ml ethephon per 100 litres of water. Repeat after three days. ±20% colour: Prune the apex of the trellis to open a gap of approximately 30 cm. Trim bunches if necessary. ±75% colour: Remove bunches on vines with poor colour. Harvest to packing Sensitive to hairline cracks: Don’t handle turgid grapes on cold mornings after rain or irrigation. Sensitive to stem drying: Don’t harvest during hot weather. Maintain high humidity in the pack house.

Sensitive to SO 2 -damage: Use paper on the grapes. Use 4–5 mm perforated bags and a MAM sheet.

SATI GUIDELINES FOR THE PREPARATION OF TABLE GRAPES IN SOUTH AFRICA FOR EXPORT 63