Grape
Packaging and Storage
Grapes are picked early in the morning before the berries get too warm from the sun. They are then transported to the pack house where they are cooled before being packed. After the grapes
are packed, they are transported to coldroom facilities between
0-5C.
It is important that the stores try to maintain these temperatures so that an excellent quality product can be presented
to customers. Grapes are packed into liner bags that are placed inside boxes. A sulphur pad is placed on top of the grapes before the bag is closed and taped with cellotape.
The sulphur is slowly released from the pads and then falls to the bottom of the box. Sulphur helps to extend the shelf life of the grapes and prevents the stems from drying out and browning. There are different types of sulphur pads available and they are used at different times during the year
Handling
Certified Products
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Selection and Storage
Grapes should be well-shaped, full coloured, plump and firmly attached to stems. Avoiding damaged, cracked and loose grapes, dry stems and brown areas at the stem connections.
Preperation and Serving
Grapes should be washed thoroughly before eating. Grapes are ideally suited as a luncheon dessert or to garnish savoury fish or meat platters. Remove from the stem and add to fruit salads. Mix grapes into your cereals and top with yoghurt. Grapes are also great on their own.
Handling and Merchandising
Stacking boxes more than two layers deep can damage grapes at the bottom layer. Keep grapes refrigerated and minimize handling
to maintain optimal quality.