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| Receiving and Inspecting: |
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Select grapes that are well colored, plump and firmly attached to the stem. Green grapes will have a yellow cast with a touch of amber at their taste peak. Red varieties are best when red coloring predominates all or most of the berries. Black grape varieties should not have any green coloring. |
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| Handling: |
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Temperature:
32 degrees F
0 degrees C
Relative humidity: 85%
Mist: No |
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| Typical Shelf Life: |
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56 - 180 days in optimum conditions |
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| Ethelyne Production: |
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Not significant producers of ethylene
Not sensitive to ethylene gas |
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| Sensitivities: |
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Odor producer
Odor sensitive
Moderately sensitive to freezing injury |
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| Merchandising: |
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As grapes are an impulse item, choose a prominent display in the produce department.
Display three differently colored varieties together, red and black separated by green. |
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