Mummification of Grapes: A Common Vineyard Problem
Mummification of grapes is a condition where healthy berries slowly shrink, dry out, and turn into hard, raisin-like structures before harvest. Instead of growing into plump, juicy fruits, the berries lose moisture and become unfit for selling or processing. This leads to a noticeable drop in both yield and fruit quality.
Why Does It Happen?
Mummification usually starts when the grapevine faces stress.
Fungal diseases like powdery mildew damage the berry skin, making it easy for moisture to escape.
Irregular or insufficient watering causes the plant to pull moisture back from the berries, leading to shriveling.
Nutrient imbalances, especially low calcium or potassium, weaken the berry structure.
Insect pests create wounds or spread infections, which speed up drying.
High heat and poor airflow further accelerate moisture loss.
How to Reduce Mummification ?
Farmers can manage this problem with simple practices:
Provide consistent irrigation, especially during berry growth.
Follow a protective spray schedule to control fungal diseases.
Ensure balanced nutrition through soil and foliar feeds.
Control insects early to avoid berry damage.
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Maintain good canopy management for better air movement and reduced humidity.
