Jingya grape

Jingya pulp is soft, fleshy, juicy, with solid content of 15%-17%, acid content, sweet and sour taste and medium-to-high quality. The ear of the fruit is conical, the ear weighs 400g, the fruit grain is short oval, the grain weight is 11g-12g, and the peel is purple-black. The pulp is soft, fleshy, juicy, with solid content of 15%-17%, acid content, sweet and sour taste and medium-to-high quality. High yield, disease resistance, early maturity, berries mature in early August, suitable for protected cultivation Jingya grape is a special product of Shenyang, Liaoning Province. It is also called Peninsula No.1, Xingnong No.1, Fumin No.1 and Kaifeng, and belongs to European and American hybrids. Beijing Botanical Garden of Institute of Botany, Chinese Academy of Sciences was selected from seedlings of Heiaolin planted in 1981. After appraisal, it was named Jingya to commemorate the 11th Asian Games held in Beijing. Now it is cultivated in Beijing, Shenyang, Hebei, Shandong, Henan, Shanxi, Shaanxi, Zhejiang and Guangdong. Introduced from Beijing Botanical Garden in February, 1998, after years of cultivation and management, the tree shows moderate potential, stable and high yield, strong stress resistance, large, sweet and sour fruit.
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