Classification of grape

a) Classification of grape based on use:

i) Table grape: large size fruit, long post-harvest life eg. Pione, Kyoho, Thomson Seedless, Pusa Seedless, Delite and Cardinal

ii) Raisin grape: Medium fruit size with sweet taste, seedless, good flavor. Eg. Muscat, Sultana, Thompson Seedless, Pusa Seedless etc

iii) Juicy grape: High juice yielding varieties. Eg. Muscat, Black Champa, Champion etc

iv) Wine grape: Containing high TSS, good flavor, color eg. Cabernet Sauvignon, Chardonay, Merlot, etc

v) Canning grape: Tasty and seedless. Eg. Thomson seedless (RICH SOURCE OF POLYPHENONL)

b) Classification of grape based on flesh and skin type:

i) White: White/green skin and flesh. Eg. Muscat of Alexandria

ii) Red grape: Red/purple/black skin and white flesh eg- Cabernet Sauvignon

iii) Teinturier type: Skin and flesh both red eg- Bailey Alicante A

Major varieties

a) Perlette: Seedless American var, white, seedless, fruit size-medium, comparatively early ripening (before the onset of rainy season), high yielding (twice of Thompson seedless)- 20 thousand kg/ha

b) Thopmson seedless: Originated in Asia Minor, called Sultana in Austrailia and Africa, Used as table grape but also used in other purpose as well, White skinned, 12.5 thousand kg/ha

c) Himrod: White skinned, table grape

d) Beauty Seedless: Red grape, Used for juice and wine making

e) Pusa Seedless: White, table grape

f) Delite: American var., table grape