Table Grapes and Raisin Production

Code: FIT13816M

3 ECTS

Duration: 15 weeks/78 hours

Scientific Area: Agronomy

Teaching languages: Portuguese

Languages of tutoring support: Portuguese, English

Regime de Frequência: Presencial

Sustainable Development Goals

3. Saúde de qualidade - Assegurar uma vida saudável e promover o bem-estar para todos, em todas as idades.

4. Educação de qualidade - Assegurar a educação inclusiva, e equitativa e de qualidade, e promover oportunidades de aprendizagem ao longo da vida para todos.

6. Água potável e saneamento - Garantir disponibilidade e manejo sustentável da água e saneamento para todos.

7. Energias renováveis e acessíveis - Garantir acesso à energia barata, confiável, sustentável e renovável para todos.

12. Produção e consumo sustentáveis - Assegurar padrões de produção e de consumo sustentáveis.

15. Proteger a vida terrestre - Proteger, recuperar e promover o uso sustentável dos ecossistemas terrestres, gerir de forma sustentável as florestas, combater a desertificação, deter e reverter a degradação da Terra e deter a perda da biodiversidade.

Learning Goals

To know the main principles of table grapes production and marketing, main varieties and its attributes and trellising systems.

Study of the most important varieties including cultural practices necessary to produce high standard table grapes.

To know the main drying processes used to raisins production

1.Commercialization and marketing of table grapes Main Production regions in the globe ,
China as the great production country and Turkey as the main raisins production country.
Table grapes in Portugal and work developed until 1990.
2.Sensorial evaluation of the main table grapes varieties
3.Table grapes attributes - Main seeded and non-seeded varieties; differentiation from wine grape varieties
4. Production techniques of table grapes and raisins - Trellising systems used and its implications in fruit quality; the example of Latada to maximise light interception; rootstocks used in table grapes; summer pruning; use of growthr regulators in grapes.
5. Physiology of grape ripening and maturity indexes, NIR spectroscopy as a tool to evaluate maturity in grapes. Evolution of Phenolic compounds during ripening.
6. Postharvest losses during storage. Packing and commercialization of table grapes.
7. Main concepts of table grape breeding.
8. Drying table grapes, drying technology.

Teaching Methods

Teaching is carried out based on theoretical and practical lectures where the theory and practical knowledge are integrated. The theoretical and practical knowledge will be complemented with field trips to important producers in the region whenever possible.

The continuous assessment consists of 1 written test of frequency and a work to be carried out during the semester with 50% of the weight each. Alternatively, a final exam can be chosen.