Market Requirements

Quality standards vary between countries. Many have been established as a result of local preference, taste and tradition. 

Consumers preference is usually affected by taste, aroma, skin and pulp texture, and the presence or absence of seeds. A good ‘sufficiently firm’ crunch is desirable. Most consumers seek a large, evenly sized bunch of consistent appearance. Colour is important with green, red or black grapes favoured over those of more intermediate colours.

Most consumers seek a large, evenly sized bunch of consistent appearance. Colour is important with green, red or black grapes favoured over those of more intermediate colours. 

Eating quality is affected by taste, aroma, skin and pulp texture, and the presence or absence of seeds. A good ‘sufficiently firm’ crunch is desirable. As a rule of thumb, when the earliest grapes on a cluster – those nearest the tip – are good to eat, then the bunch is ripe for picking. 

Grapes are ‘Graded’ according to a range of quality characteristics. There are also minimum packaging and labelling requirements that need to be met to ensure grapes meet the desired Class.

Classes of Table Grapes

Various regions or individual importing countries set defined standards for sweetness. The European Community has, for example, adopted United Nations minimum values of 14 °Brix for seedless varieties and 13 °Brix for seeded grapes. The industry also has a number of defined quality standards for sugar/acid (brix/acid) ratio of table grape. A good brix/acid ratio is 25:1 or above, though certain varieties are marketable with brix/acid ratios as low as 20:1. Brix/acid ratio of 20:1 is accepted as the normal standard for most varieties in Europe.

Berry Size

Berry size influences market acceptance.

The level of sugar accumulates during ripening. The amount of sugar depends on a range of factors including the length of ripening, the number of grapes on the vine as well as crop management practices. Sugar content increases towards maturity, while grape acidity decreases over the same period (Figure 1). Thus it is very important that harvesting coincides with conditions of optimal °Brix /Acid ratios.

The industry also has a number of defined quality standards for the °Brix/Acid ratio - of table grapes. A good °Brix/Acid ratio is 25:1 or above, though certain varieties are marketable with °Brix/Acid ratios as low as 20:1. In Europe, a °Brix/Acid ratio of 20:1 is accepted as the normal standard for most varieties.