Stone Fruit	Pome Fruit
Riebeeck-Kasteel, Western Cape – low chill	Grabouw, Western Cape – medium, high chill
Overvaal, North West – low chill	Laastedrif, Western Cape – high chill
Montagu, Western Cape – medium chill	Table Grapes
Koue Bokkeveld, Western Cape – high chill	To be determined

When the imported bud wood from potential new varieties are declared free of listed viruses and released from the Plant Quarantine Station, trees are made in the SAPO Trust nursery and planted at different evaluation sides, depending on the varieties chilling requirements.

When the fruit trees are mature and in bearing, fruit is then collected in season at different evaluation sites in South Africa from different varieties under evaluation. Fruit maturity is tested utilising an Effegi penetrometer with an 11 mm plunger on one cheek of each fruit, after removal of the skin. If the fruit production is good, in case of the fresh product, at least three cartons of fruit will be taken to Experico to determine their cold storage abilities. In the case of drying and canning produce, fruit will be sent to ARC Infruitec-Nietvoorbij to determine their drying or canning abilities.

A full horticultural evaluation chart will be completed for every variety under evaluation. This evaluation includes blossom records, chilling requirements, growth habit, fruit set, production, harvest date, fruit mass, fruit diameter, appearance, fruit shape, %blush, TSS, and eating quality.

Fruit exhibitions are held at regular intervals in season at various locations to ad to our marketing tool. Various interested organisations are invited to these exhibitions. Exporters, super markets, producers and consultants are some of the interested parties that attend these exhibitions.

After every fruit season a complete report will be filled and send to every Intellectual Property owner.

Single-temperature regime protocols per fruit kind are:
	Apricots & apriums: 32 days at -0.5°C followed by a shelf-life period of 4 days at 10°C
	Peaches & nectarines: 35 days at -0.5°C followed by a shelf-life period of 7 days at 20°C
Dual-temperature regime protocols for plums and pluots are:
	10 days at -0.5°C, 9 days at 7.5°C and 23 days at -0.5°C, followed by a shelf-life period of 7 days at 10°C
	Apples: 84 days at -0.5°C followed by a shelf-life period of 7 days at 20°C
Fruit quality evaluations and parameters
The following parameters are measured on all the fruit kinds namely:
	Flesh firmness (kg) utilising an Effegi penetrometer with an 11.0 mm plunger for peaches, nectarines and plums, and an 5.0 mm plunger for apricots, on one cheek of each fruit, after removal of the skin
	Total soluble solids (TSS) [%] using an Atago DBX-30 digital refractometer
	Titrable malic acid (MA) [%] by titrating a 10 g aliquot of a pooled juice sample with 0.1 N NaOH to an end point of pH 8.2 using a Metrohm 605 Dosimat titrator
	Wing test (%): apricots
	Flesh colour: (yellow or white)
	Fruit appearance: (digital images of every variety)
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Fruit will be examined after the shelf-life period at 10°C. The following parameters are measured per carton :
	Flesh firmness (kg) – all fruit kinds
	Shrivel (%) – all fruit kinds
	Decay (%) – all fruit kinds
	Internal quality (%)
	- Woolliness and pulpiness: peaches and nectarines
	- Gel breakdown (GB): apricots, apriums, plums and pluots
	- Internal browning (IB): plums and pluots
	- Overripeness: all fruit kinds
	Fruit will be cut in half through the equator and the two halves twisted in opposite directions, to enable visual determination of internal quality
	Total internal disorders (%)
	An observation for taste will be made on a scale from 1 to 3, where 1 = poor, 2 = acceptable and 3 = good

When the imported bud wood from potential new varieties are declared free of listed viruses and released from the Plant Quarantine Station, trees are made in the SAPO Trust nursery and planted at different evaluation sides.

When the fruit trees are mature and in bearing, fruit is then collected in season at different evaluation sites in South Africa from different varieties under evaluation. Fruit maturity for pears is tested utilising an Effegi penetrometer with an 8.0 mm plunger on one cheek of each fruit, after removal of the skin. Fruit is harvested between 7-9kg. In case of apples, the maturity of the fruit is determined by starch conversion (%) on URS starch conversion chart, prints 5.0 to 80.0%. Apples are harvested at 30% starch conversion. If the fruit production is good, in case of the fresh product, at least two cartons of fruit will be taken to Experico to determine their cold storage abilities. In the case of drying and canning produce, fruit will be sent to ARC Infruitec-Nietvoorbij to determine their drying or canning abilities.

A full horticultural evaluation chart will be completed for every variety under evaluation. This evaluation includes blossom records, chilling requirements, growth habit, fruit set, production, harvest date, fruit mass, fruit diameter, appearance, fruit shape, %blush, TSS, and eating quality.

Fruit exhibitions are held at regular intervals in season at various locations to ad to our marketing tool. Various interested organisations are invited to these exhibitions. Exporters, super markets, producers and consultants are some of the interested parties that attend these exhibitions.

After every fruit season a complete report will be filled and send to every Intellectual Property owner.

Pome Fruit

Single-temperature regime protocols per fruit kind are:
	Pears: 63 days at -0.5°C followed by a shelf-life period of 7 days at 10°C
	Apples: 84 days at -0.5°C followed by a shelf-life period of 7 days at 20°C
Fruit quality evaluations and parameters
The following parameters are measured on pome fruit namely:
Pears
	Flesh firmness (kg) utilising an Effegi penetrometer with an 8.0 mm plunger on one cheek of each fruit, after removal of the skin.
	Total soluble solids (TSS) [%] using an Atago DBX-30 digital refractometer
	Titratable malic acid (MA) [%] by titrating a 10 g aliquot of a pooled juice sample with 0.1 N NaOH to an end point of pH 8.2 using a Metrohn 605 Dosimat titrator
	Fruit appearance: (digital images of every variety)
Apples
	Starch conversion (%) on URS starch conversion chart, prints 5.0 to 80.0%
	Skin blush (%)
	Total soluble solids (TSS) [%] using an Atago DBX-30 digital refractometer
	Titratable malic acid (MA) [%] by titrating a 10 g aliquot of a pooled juice sample with 0.1 N NaOH to an end point of pH 8.2 using a Metrohm 605 Dosimat titrator
	Fruit appearance: (digital images of every variety)
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Fruit will be examined after the shelf-life period at 10°C and 20°C. The following parameters are measured per carton :
Pears
	Flesh firmness (kg)
	Shrivel (%)
	Decay (%)
	Scald (%)
	Total internal disorders (%)
	Taste (scale of 1-3, where 1 is poor and 3 is good)
Apples
	Flesh firmness (kg)
	Shrivel (%)
	Decay (%)
	Scald (%)
	Bitterpit (%)
	Greasiness (%)
	Mealiness (%)
	Total internal disorders (%)
	Taste (scale of 1-3, where 1 is poor and 3 is good)

When the imported bud wood from potential new varieties are declared free of listed viruses and released from the Plant Quarantine Station, vines are made in the SAPO Trust nursery and planted at different evaluation sides.

In the second year from planting, grapes bunches are then collected in season at different evaluation sites in South Africa from different varieties under evaluation. Berry maturity is determined by testing the total soluble solids(TSS) using a refracto meter. Fruit is harvested between various TSS levels depending on variety. If the fruit production is good, at least two cartons of fruit will be taken to Experico to determine theire cold storage abilities.

A full horticultural evaluation chart will be completed for every variety under evaluation. This evaluation includes blossom records, chilling requirements, growth habit, bunch set, production, harvest date, bunch mass, berry diameter, appearance, berry shape, colour, TSS, and eating.

Fruit exhibitions are held at regular intervals in season at various locations to ad to our marketing tool. Various interested organisations are invited to these exhibitions. Exporters, super markets, producers and consultants are some of the interested parties that attend these exhibitions.

After every fruit season a complete report will be filled and send to every Intellectual Property owner.

Single-temperature regime protocol for Table grapes are:
	4-7 weeks at -0.5°C followed by a shelf-life period of 3 days at 7.5°C
Fruit quality evaluations and parameters
The following parameters are measured on Table grapes namely:
	Total soluble solids (TSS) [%] using an Atago DBX-30 digital refractometer
	Titratable malic acid (MA) [%] by titrating a 10 g aliquot of a pooled juice sample with 0.1 N NaOH to an end point of pH 8.2 using a Metrohn 605 Dosimat titrator
	Flesh colour : (red or white)
	Bunch appearance : (digital images will be forwarded to the client with the interim variety reports)
Grapes will be examined after the shelf-life period at 7.5°C. The following parameters will be measured per carton :
	Loose berries
	Split berries
	Decay (%)
	SO2 damage
	Browning (%)
	Stem condition
	Moisture in box
	Taste appraisal - 1-3, where1 = poor, 2 = acceptable and 3 = good