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187 Crop Post-Harvest: Science and Technology , First Edition. Edited by Debbie Rees, Graham Farrell and John Orchard. © 2012 Blackwell Publishing Ltd. Published 2012 by Blackwell Publishing Ltd. 9 Grapes Christian Chervin, Julia Aked and Carlos H. Crisosto INTRODUCTION, BOTANY, CULTIVATION AND PRODUCT STATISTICS Introduction The grape was one of the first fruits to be cultivated by man. Since the dawn of civilisation, the fermented product of grapes, wine, has probably been an important way of con- suming grapes McGovern et al. 1995. Wine residues have been identified in 7000-year-old jars in Iran McGovern et al. 1996. However, consumption of the fresh and dried fruit has probably always been popular where the vines grew wild. This chapter provides some basic information about the cultivation of grapes this section before looking at the physiology and biochemistry of the developing and mature grape berry. The final three sections of the chapter deal with post-harvest aspects of grapes pertaining to the three main product types: beverages wine and juice, fresh fruit table grapes and dried fruit sultanas, raisins and currants. Although today most grapes are converted to wine, the development of the post-harvest technology for grapes has concentrated on the fresh fruit. This is because all the eating-quality parameters appearance, texture and taste must be high in the commercial product. The quality of grapes for wine, drying or for other grape products is primarily dependent on harvesting the right varieties at the right time and preventing unwanted chemical changes during processing. The topic of wine production is so huge that this chapter describes only the quality factors required in the harvested grape as the basis of a good wine. Details of processing are omitted but references are given for further reading on this topic. There is relatively little published on the specific post-harvest requirements for grapes used for drying. In the section entitled ‘Post-harvest technology for dried grapes’, a summary of the basic processing and product preservation is provided. Botany The grape plant is a vigorous vine of the family Vitidaceae Juss. syn. Ampelidaceae; Vitacae Watson Dallwitz 1991, 1992. The European grape Vitis vinifera L. is hermaphrodite whereas some native North American Vitis species are monoecious. Multiple buds are produced laterally on the previous season’s cane and flowers are wind pollinated. The fruit clusters mature about 5–7 months after bud burst. The main cultivars in commercial production are described in the product sections below. Cultivation Grape is one of the world’s most widely grown fruit crops in relatively warm temperate-zone climates see product statistics below. It is not well adapted to subtropical or tropical areas although special management allows dessert grapes to be harvested 2–4 times per year in tropical countries such as Thailand and Indonesia. Heat accumula- tion determines the type of grape that can be successfully grown. Between 950°C day and 1500°C day wine production predominates; above 1500°C day table grapes and fortified wines can be produced and above 1950°C day table grapes and dried fruit are dominant Jackson Looney 1999.