Alternatives for tasty poncirus - tryout in germany/eu?

[robin]

I have sent you the private message Kinga, please check it - is it visible in the mailbox?

[kinga7]

Nov 6, 2022 16:22:38 GMT -5 robin said:

I have sent you the private message Kinga, please check it - is it visible in the mailbox?

Ok 😀

[till]

I found the best tasting Poncirus this year that I came across so far.Where? In my own green house! It is a small tree that I bought as a young seedling on ebay years ago. It was sold just as "Poncirus". It set fruit for the frist time last year. I tasted the fruit and found it was quite milde but did not care very much about it since growing conditions were not ideal. This year the tree got a bowl of fruits and I could directly compare it to Nikita which stands besides the tree and to a better tasting poncirus from Karel.

The tree looks in every regard like normal poncirus. No indications of hybrid origin. Fruits have normal size for poncirus. Peel is 4-5mm thick. Fruits look in every regard like those of standart poncirus. Outside smell is the same. Texture of pulp and seed content are just everage. But the pulp of the open fruit had hardly any pine flavour. My brother, my mother and myself smelled no pine flavour at. My wife, however, did. She has a better nose. The pulp tasted very sour and had a moderate and acceptable bitter aftertaste, the kind that is also found in grapfruits. According to my wife, my brother and my mother, there was no resinuous taste of the pulp at all. That was also my impression. I sensed though a weak hint of typical poncirus taste. I am not sure if I should call it resinuous. What I sensed may only be the poncirin that was in the fruit. When it comes to poncirin, I can say that there was very little of it in the fruit. It sticked a bit to my teeth but much less so than I was used from other poncirus fruits. My fingers were a bit sticky but probably only because of the suggar in the juice. I could at least easily wash off the sticky substance. I let the juice stand in a glas over night. There were hardly any drops of poncirin on the bottom after one day.

The pulp tasted as good that I ade a few tea spoons of it while I can only eat one with much self control from other poncirus. My brother spontanuously took a second tea spoon. He said there were nothing objective in the fruit. He did, however, not want to call the fruit tasty either. "Nothing objective and nothing really attractive" was his judgement. My mother disliked the fruit only because it was so sour.

If you ask me to compare it with Nikita I would say it is a category better than Nikita. My Nikita at least tasted definitely better than standard poncirus but it still tasted ponciruslike.

Unfortunatelly, I have by now not tasted poncirus+. So I cannot compare it to my new discovery.


It is to be waited for the next years how my tree performs whether fruits quality remains high. I made a number of crosses with it (Keraji, Morton, Chandler, Batumi). Lets hope that it has produced hybrid seedlings.

[robin]

Nov 26, 2021 2:19:16 GMT -5 till said:

" Two hybrids with Vainiglia Sanguigno (one year old) have very mild leaf taste."

Fingers crossed for this cross, its something I would totally do myself if I could.. And a cross with Keraji ! Also something I would like to try.. My journey with the poncirus just beggins, as I have received a few fruits of Flying Dragon and other that is mix of poncirus, and I am going to grow the seeds out and cross with something if they will grow up enough

[till]

Thank you Robin. I hope that I get a citrange at least as good as Morton. My original interest to produce a sweeter citrange was, however, in vain. Cf. "Inheritance of low acidity". I came across a scietific article that proofed that the low acidity of Vainiglia Sanguigno is due to a recessive gene defect in the so called NOEMI gene. It would have been more interesting to have a cross of Sucrena and Poncirus. But I was not yet able to make it.

[hardyvermont]

Dec 25, 2022 20:23:58 GMT -5 till said:

Thank you Robin. I hope that I get a citrange at least as good as Morton. My original interest to produce a sweeter citrange was, however, in vain. Cf. "Inheritance of low acidity". I came across a scietific article that proofed that the low acidity of Vainiglia Sanguigno is due to a recessive gene defect in the so called NOEMI gene. It would have been more interesting to have a cross of Sucrena and Poncirus. But I was not yet able to make it.

Good to hear that you made this cross.  The next generation F2 should have low acidity.  It could be a hardy non sour or reduced sourness citrus.  I bought a Vanigilia years ago due to your comments.  Unfortunately was never able to make the cross. 

[till]

The cross was in fact extremly difficult to make. I pollinated the whole tree that was over and over full of blooms. Then I got one hybrid seedling that died. I tried the same cross for two other years with countless flowers again. Then I got one fruit with two hybrid seedlings.

It is indeed possible that the F2 cross is acidless again (probability 1/4 when selfed). I could also cross the citranges with C. ichangensis x acidless Rangpur (probability also 1/4). It is though impossible to get a variety with reduced acidity on the basis of the gene defect in the NOEMI complex. The defect is strictly recessively inherited. It could be possible that the F1 cross is as sweet as Morton or that F2 crosses are have low acidity but that is not more likely than if I had used any other sweet orange for my cross.