Jingya Grapes

Jingya Grapes

　　 Jingya grapes have relatively soft and juicy flesh, containing 15%–17% soluble solids and a higher level of acidity, resulting in a sweet and sour flavor with medium to high quality. The fruit clusters are conical, weighing about 400 grams, with short oval berries that weigh 11–12 grams each and have a purple-black skin. The flesh is relatively soft, juicy, and rich, with 15%–17% soluble solids, a higher level of acidity, and a sweet and sour flavor, offering medium to high quality. These grapes are high-yielding, disease-resistant, and early-maturing, with berries ripening in early August. They are suitable for protected cultivation.

　　Jingya grapes are a specialty of Shenyang, Liaoning Province. Also known as Peninsula No. 1, Xingnong No. 1, Fumin No. 1, and Kaifeng, they are a Eurasian hybrid variety selected by the Beijing Botanical Garden of the Institute of Botany, Chinese Academy of Sciences, from the seedlings of Hei’ao’lin planted in 1981. They were officially approved in 1990 and named Jingya in commemoration of the 11th Asian Games held in Beijing. Currently, they are cultivated in Beijing, Shenyang, Hebei, Shandong, Henan, Shanxi, Shaanxi, Zhejiang, Guangdong, and other regions. Introduced from the Beijing Botanical Garden in February 1998, years of cultivation and management have shown that the trees have moderate vigor, stable and high yields, strong stress resistance, and produce large, sweet and sour berries.