Draft report for the non-regulated analysis of existing policy for table grapes from India

1.10Harvesting and handling procedures

The grape harvest period in India may vary greatly as shown in Table 3.1. Nevertheless, in the main commercial production areas of Maharashtra and Karnataka, grapes are harvested between mid-February and the end of April (DPP 2009; DAFF 2010). Market preference for colour and sweetness determines harvest timing of each cultivar (DPP 2012).

Grape bunches for export typically carry 130 to 150 berries of 16 millimetres in diameter or more, with a brix level of 17–18 per cent. Each bunch can weigh up to 1 kilogram. The diameter is checked using a collapsible grape-sizing gauge, comprising a series of flat plastic fingers with punched holes, ranging from 16 to 29 millimetres. Grape berries for domestic consumption are smaller (less than 16 millimetres in diameter), sweeter and are left on the vine for longer to deepen in colour (DAFF 2010).

Bags (paper wrapping) are removed in the morning just before the grapes are harvested. The grapes are harvested manually using scissors (DPP 2009; DAFF 2010). The picker examines the bunches for berry size, colour, uniformity and any blemishes or damage. The harvested grape bunches are placed into field crates. Field crates used in India are stackable, low-walled, vented plastic crates, which are lined with a polyethylene foam insert. The dimensions of the field crates are 600 millimetres in length, 400 millimetres in width and 250 millimetres in height. The filled crates are either loaded on a small field trolley or on a large trailer and then loaded onto trucks in front of the property. The trucks are covered and sealed when full and the load is transported to the packing house for processing (DAFF 2010).

1.11Post-harvest

1.11.1Packing house

All packing houses wishing to process table grapes for export must be registered with APEDA. The packing house is inspected by the Packhouse Recognition Committee and if passed a packing house recognition certificate is issued.

Upon arrival at the packing house the harvested grape bunches are put into a receiving room, which is isolated from the grading room. The fruit is held in the receiving room for an hour to cool (DAFF 2010).

Sorting and trimming

After the grape bunches have cooled they are moved to the grading room. Post-harvest trimming of bunches is done to improve the appearance of the bunch and prevent postharvest decay. Trimming is performed with sharp, long-nosed scissors to remove defective berries (Figure 4). Berries that are too small, overripe, split, shrivelled, diseased, immature, or off-coloured are removed (by their pedicels) from the selected bunches. Bunches that are too compact, too straggly, sun scorched, damaged or containing excessive amounts of water are promptly removed for disposal (DAFF 2010; DPP 2012).

The bunches are graded for size and colour. Grade designation and quality of table grapes is specified under the Fruits and vegetables grading and marking rules, 2004 (DAC 2004), amended in 2007 (DAC 2007), in Schedule II: Grade designation and quality of table grapes. Parameters such as size, colour and Brix value are assessed and inspection made for visual diseases and defects (DPP 2009).

The graded bunches are put into clean crates and onto conveyor lines to move to the packing room (DPP 2009; DPP 2012). A line supervisor inspects the graded product before it is packed.

Figure 4 Grapes being trimmed in the packing house

Packing

In the packing room, the bunches are trimmed to the desired weight and placed into 500 gram plastic punnets or polythene pouches. Each punnet or pouch contains two bunches weighing between 350 and 650 grams and are packed into 5 kilogram cardboard carton lined with a plastic bag or a 4 kilogram vented polystyrene carton (DAFF 2010; DPP 2012) (Figure 5).

Figure 5 Grapes being packed in the packing house

Before placing the punnets or pouches in a carton, bubble sheet is spread with its rough surface facing towards the base of the carton. A polythene liner is spread over the top of the bubble sheet. After pre-cooling, dual purpose sulphur dioxide releasing pads are placed over the punnets and the polythene liner is folded in.

Labelling

All cartons are labelled for trace back purposes using a unique identification code, identifying the packing house, vineyard and plot and the date packed. Cartons are also marked with information on the name of the commodity, variety, grade or fruit size, net weight, and any additional requirements specified by the importing country (DPP 2012) (Figure 6).

Figure 6 Examples of labels showing trace back information on the carton

Pre-cooling and storage

As soon as possible after packing and the phytosanitary checks, grapes are pre-cooled to less than 4 degrees Celsius by forced air. This pre-cooling is best if it occurs within 4–6 hours of harvest. The grapes are pre-cooled for 6-8 hours to get down to less than 4 degrees Celsius (DPP 2009; DPP 2012; NRC 2013).

After pre-cooling, cartons are strapped and put into cold storage and held for shipment. Doors at the rear of each cool room open into a dispatch bay fitted with an insect zapper. Refrigerated shipping containers are backed up to the dispatch door for loading. Conditions are maintained at 0–2 degrees Celsius and 90–95 per cent humidity throughout storage and transport (DPP 2009; DAFF 2010; DPP 2012). For air freight, there is no pre-cooling (DPP 2012). Figure 7 summarises the vineyard and post-harvest processes for Indian table grapes produced for export.

1.11.2Export procedures

Cartons are randomly selected for inspection prior to storage. Quality control checks may be performed by packing house staff and phytosanitary checks for export certification are conducted by a district agriculture inspection officer from the National Horticulture Mission, which is a part of the Department of Agriculture and Cooperation, India. Once these checks are passed the palletised product is moved into pre-cooling.

1.11.3Transport

Table grapes for export from India are transported by air or sea freight. When transported by sea freight, the grapes are in refrigerated containers, with temperature and humidity recorders (DPP 2009). The palletised boxes of grapes are loaded into a refrigerated container for shipment. Temperature and humidity recorders are placed inside the container and temperature sensors are calibrated prior to loading the container. When recommended temperature and humidity levels have been reached in the container, the pallets are arranged by placing them in an interlocking position to prevent movement within the container. The doors of the container are closed immediately after loading, and seals are affixed to the door lock (DPP 2012). For air freight, packed grapes are immediately loaded into refrigerated container trucks or vans and transported to the airport (DPP 2012).

Figure 7 Summary of vineyard and post-harvest processes practiced in India, for table grapes for export