Changes in the berry weight, volume and chemical constituents were determined in Thompson Seedless, Gulabi, Black Champa and Bangalore Blue grapes trained to 6-arm kniffin system at weekly interval from veraison tm maturity (January 28 to March 2). Berry weight and size increased from veraison till harvest in all the cultivars studied except in Bangalore blue where the weight increments after the third sampling date were not significant. Berry volume too did not increase appreciably beyond third week. Total soluble solids and its ratio with acids increased steadily from veraison tm maturity. Conversely, the acid content in the berries decreased steadily after veraison until maturity.
