Fresh Grapes for Sale!!!

Description

SPECIFICATION

We break quality defects typically into major and minor categories, with no tolerance recommended for the former, and a small tolerance recommended in the latter.  This would typically be in the region of 5% *0% of a pack by either weight or count.

• Mould / Rot / Breakdown
• Pest Damage, Infestation, Taints or Foreign Bodies

• Defects in size and shape not affecting the overall appearance of the fruit
• Skin defects not affecting life of the product and not affecting the internal quality of the fruit
• Split or loose berries not exceeding 5% of the pack

Most Common Defect

Mould and rots are by far and away the most common reasons for rejections of this product.

Color Requirements

• Red and black grapes have a minimum color requirement depending on grade.
• White varieties have no color requirement.

Storing and Handling Guidelines

• Store grapes ideally at *2 °F with a relative humidity of *0%. Grapes may be stored on or off the vine. Grapes stored at refrigeration temperatures below *1 °F will have a shelf life of approximately 7 days. Grapes may be held in dry storage for up to *4 hours.
• Store grapes away from ethylene gas sensitive products such as bananas, broccoli, carrots, cucumbers, leafy greens, lettuce, and sweet potatoes. Grapes produce ethylene gas that may cause damage and reduce shelf life ofthese products.
• Store grapes away from green onions, as they may absorb the onion odor.
• Wash grapes under cold, running water just prior to serving.
• Discard grapes that fall off the bunch if they are discolored, decayed, moldy, or have broken skins.
• Remove grapes from the stem by rolling the grapes between your hands and fingers allowing them to fall off the stem. Grapes may be served on or off the stem.
• Freeze grapes for up to two months. When thawed, they remain firm.
• Green grapes that are amber in color have higher sugar content. This is not a safety concern.