African Journal of
Agricultural Research

  • Abbreviation: Afr. J. Agric. Res.
  • Language: English
  • ISSN: 1991-637X
  • DOI: 10.5897/AJAR
  • Start Year: 2006
  • Published Articles: 6691

Full Length Research Paper

Evaluation of morphological and quality characteristics of introduced grape cultivars produced under greenhouse conditions in Kenya

Dennis Njoroge Kuria
  • Dennis Njoroge Kuria
  • Horticulture and Food Security Department, Faculty of Agriculture, Jomo Kenyatta University of Agriculture and Technology, P. O. Box 62000-00200, Nairobi, Kenya.
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Aggrey Bernard Nyende
  • Aggrey Bernard Nyende
  • Institute of Biotechnology Research, Jomo Kenyatta University of Agriculture and Technology, P. O. Box 62000-00200, Nairobi, Kenya.
  • Google Scholar
Fredah Karambu Rimberia
  • Fredah Karambu Rimberia
  • Horticulture and Food Security Department, Faculty of Agriculture, Jomo Kenyatta University of Agriculture and Technology, P. O. Box 62000-00200, Nairobi, Kenya.
  • Google Scholar


  •  Received: 28 June 2019
  •  Accepted: 14 August 2019
  •  Published: 29 February 2020

Abstract

Grape production in Kenya is low and the country imports approximately 4,000 metric tons of wine every year. Three Chinese table grape cultivars (Jingyan, Jingxiangyu and Jingcui) and two Chinese wine grape cultivars (Beihong and Beifeng) as well as three French hybrid wine grape cultivars (Chenin Blanc, Sauvignon Blanc and Cabernet Sauvignon) were evaluated for fruit morphology (berries and bunches) and quality characteristics (Total Soluble Solids, Titratable Acidity, pH and sensory parameters) in 2018/2019 using International Organization for Vine and Wine descriptors and Economic Co-operation and Development procedure for fruit and vegetables respectively. All vines within the row were planted at a spacing of 0.9 and 1.6 m between the rows in a completely randomized design with three vines per replication and four replications for each cultivar. Collected data were subjected to ANOVA. Jingyan and Jingxiangyu had significantly bigger berries and higher bunch weight than all the other cultivars. The TSS of the grapes cultivars ranged from 16.3 to 25.2 °Brix. Beihong and Beifeng had higher TTA levels of 25.7 and 21.2 g/L respectively. Sensory data showed that Jingyan and Jingxiangyu were the most preferred cultivars. All the cultivars had ideal TSS and pH for winemaking and elaboration.

Key words: Grapes, cultivar, morphology, quality, greenhouse.