Influencing Table Grape Colour

Most consumers seek a large, evenly sized grape bunch of consistent appearance. Colour is important, with green, red or black grapes favoured over those of more intermediate colours. The correct crop nutrition will also affect table grape colour.

Crop Nutrition and Table Grape Colour


Potassium plays the central role during transportation of photosynthetic products to support growth and development processes. It is common field practice to use potassium to improve table grape skin colour. High potassium on the other side will reduce skin colour, so balanced nutrition is important.


Nitrogen and berry colour

Foliar urea (low biuret) after fruit set, in low nitrogen regime can be used to improve table grape colour. However, too much nitrogen can reduce colour. This can be minimised by leaf pruning just after veraison.