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 .

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 weak shoots and shoots without bunches. Retain the bottom bunch on shoots. 80–110 cm shoot length: Optimal shoot length at flowering. Flowering to set 2–3 mm berry diameter (set): Apply 1 ppm gibberellic acid to abort shot berries. Set to véraison 5 mm berry diameter: Remove leaves around bunches. Shorten bunches to 80–90 berries per bunch. Leave one bunch per shoot with a minimum diameter of 10 mm. Leave 54 000 bunches per hectare. Apply nitrogen according to vigour. 7–8 mm berry diameter: Apply 2–14 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. Véraison to harvest ± 10% colour: Apply 30–50 ml ethephon per 100 litres of water. ± 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 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 81