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 Thin shoots. Remove weak or double shoots. Aim for 18 shoots per metre. 30–40 cm shoot length: Keep one bunch per shoot. Aim for 20%–30% more bunches than planned. Remove only 2–3 leaves around bunches. 100–120 cm shoot length: Optimal shoot length at flowering. Flowering to set 50% flowering: Thin with 1 ppm gibberellic acid. Aim for a good balance between vigour and crop load to promote natural thinning. Avoid excessive vigour. Remove leaves around bunches for more effective gibberellic acid- and fungicide applications. Full bloom: Repeat the application of 1 ppm gibberellic acid for thinning if necessary. Set to véraison 6–8 mm berry diameter: Apply 4–8 ppm gibberellic acid for berry enlargement. Girdling at an 8 mm berry diameter can improve berry size but will delay colour development. Shorten bunches to 80–100 berries per bunch. Use the upper, less compact part of bunches. Thin compact bunches. Leave one bunch per shoot with a minimum diameter of 9–11 mm. Leave 53 000 bunches per hectare. Maintain balanced vigour. Véraison to harvest ± 10% colour: Apply 40–60 ml ethephon per 100 litres of water to promote colour development. It can cause a dark colour on weak vines. 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 Don’t pack bunches from weak shoots. Maintain the cold chain to prevent condensation.

SATI GUIDELINES FOR THE PREPARATION OF TABLE GRAPES IN SOUTH AFRICA FOR EXPORT 79