Grape berries usually have four to five (rarely six) seeds. Seedless or seedless berries are an important quality criterion for table grapes, which is why varieties with this characteristic are bred. Completely seedless berries are a freak of nature due to various environmental conditions. The phenomenon occurs mainly as a consequence of parthenocarpia (virgin fruit), i.e. fruit development without prior fertilization. Strictly speaking, however, these grapes do not exclusively have seedless berries, but berries with few seeds. These are also not noticed at all when consumed due to their softness. The number, size and condition of the grapes depend not only on their hereditary characteristics, but also on the temperature during growth.
In commercial grape cultivation, quality-enhancing effects are achieved not only by an optimal climate but also by special fertilisation, irrigation and growth-regulating measures. Gibberellins (hormones) are used for larger berries. Without these measures, the grapes show defects such as poor blossoming, small berries, late grape ripening, a neutral, meaningless taste, poor wood ripening, weak fungal tolerance and mushy berry flesh. Since the increased use of fertilizer from the middle of the 20th century, the proportion of berries with seeds increased, which was further enhanced by the use of gibberellins