Sizing, Sweetness, and Handling at Harvest

When selling fresh table grapes to an export packhouse, field preparation determines whether your lot passes export inspection or is downgraded to local market table grade.

1. The Core Export Specifications

Berry Diameter: Export consignments (Europe & Gulf) generally require a minimum berry diameter of 16mm to 18mm+ for Thompson Seedless, Sonaka, and Super Sonaka.
Brix (Sugar Content): Refractometer testing must measure a minimum of 16° to 18° Brix. Harvesting under-ripe fruit results in sour flavor and immediate consignment rejection at port.
Color & Uniformity: Bunches must exhibit an even translucent green-amber tint with clean natural bloom intact. Avoid touching berries directly; hold clusters only by the main stem.

2. Harvest Field Discipline

Harvesting should occur strictly during the cool hours of early morning (6:00 AM to 10:30 AM). High afternoon temperatures cause rapid dehydration and post-harvest berry drop.

Use sanitized curved grape shears. Never yank bunches by hand.
Clip clusters with 2-3 cm of green stem attached.
Place bunches gently in sanitized plastic harvest crates lined with ventilated bubble wrap or foam sheets.
Stack crates no more than 4 high to prevent lower box crushing.

3. Pre-cooling and Transport

Grapes must reach the packhouse pre-cooling tunnel within 3 to 4 hours of picking to drop core pulp temperature from 28°C down to 4°C, preserving stem hydration and preventing berry shatter.