The Tropical Fruit Forum

Sorry - wrong thread for my posting ;-)

Thank you for your feedback and further inspiration. I will also take a closer look at the topic of oil, I still have a handful of fences.

Before that I will cook a handful of fruits from my HRS899 seedling (=HRS899 F1 generation) jam. It is without any damage regarding incredible frost hardness (-17°C = 1,4 °F), and it doesn't get colder with me - she probably can stand even more cold) and in her habit it shows a lot of similarity to Poncirus trifoliata, only the fruits are much more pleasant in taste, hardly any poncirin in the skin and in the juice and flesh not at all.
For me it is simply the only really edible citrus fruit for USFA Zone 7 and maybe also Zone 6.

Translated into the Emglish language:

About the usability of the fruits of Citrus trifoliata.                                                      573


reason for the individual results with an average tractive force value
of about 430 g, we can see that this is present in relatively large quantities in the
fruits of Citrus trifoliata, the pectin has a high gelling
worth possesses. Which, in spite of multiple exploitation of the initial
material is higher than that of apple pectin. This results in the
possibility and suggestion to increase the pectin content of Citrus trifoliata fruits.
to use it in a variety of ways for gelling purposes.
value. The technology of today's pectin production offers a whole range of
a series of methods which make pectins in a more or less pure state
to win.

Summary.

The result of the above investigations is as follows:

1. Shells. Flesh, Housimg of the Seeds and Albedo of the fruit
of Citrus trifoliata can be used.

2. From the peel a very aromatic, bitter bitter orange can be obtained.
Reminiscent, durable cake spice in the style of the well-known "Citro-
nats" or "Orangeats". A cake spice of a similar kind,
in particular aromatic properties can be achieved by rubbing off the
peels can be obtained on the finest granulated sugar ("lemon-
grater").

3. Albedo. Fruit flesh and Housing of the Seeds contain
a lot of highly gelling pectin, which is easy to extract and can be added to the
can be used for a wide range of gelling applications.

Translated into the English language:

About the usability of the fruits of Citrus trifoliata.                          571

A 4. qualitative extraction experiment with the same initial
material still resulted in a pectin-containing extraction juice. It
but was to assume that the pectin individuals of this extract were very?
was far behind the quality of those of the first 3 fractions.
so that I decided only to look at the exploitative relationships
of the first 3 extractions. The total pectin-
yield in the first 3 extracts was as follows:
The 1st fraction contained a total of 14.76 g pectin calculated as Ca pectate,
the 2nd fraction contained a total of 8,00 g pectin calculated as Ca pectate,
the 3rd fraction contained a total of 3,10 g pectin calculated as Ca pectate.

All 3 extraction juices contained a total of 25.86 g pectin, which was
have been removed from 450 g of extraction material, i.e. the
Fruit residue supplied 5.75 % whole pectin substances as calcium pectate.
and the calculations.
Very important was the analysis of the individual extracts for the
the gelling value of their pectin individuals, which, according to our present knowledge
depends on their methoxyl content. For this purpose a
series of gelling trials, in which the individual, under certain conditions
jellies produced under certain conditions in accordance with uniform facial
in terms of appearance, odour, taste and firmness.
have been characterized. In the 3 extracts, the substances required for the
pH conditions1 through the addition of tartaric acid
so arranged that the jellies produced therefrom always have a pH of
about 3.00 was present. Then, under consideration of the
Pectin content in the 3 extracts jellies according to the method of Lüers
and Lochmüller (2), in which the strength is determined by the measurement of their
tensile strength (tensile force) was determined.
A jelly is cooked under precisely defined conditions,
whose strength is measured by means of a tearing device. After
the cooking is finished, the hot gelatinized material is immediately put into a
filled into a ribbed cup, in which a so-called tearing figure is placed.
and then cooled in a cooling bath for 1 hour. The
Jelly solid and the tearing figure "gelled" in. After 1 hour the
cup is clamped in a so-called pectinometer3 and attached to the tearing figure.
a chain suspended, which runs over 22 rollers and at the other end a
a weight cup. The weight cup is included: shot or better
still loaded with mercury (4) which can be removed from a burette with narrow
let the tap opening run evenly in small droplets until


1 Mehlitz, A., The canning industry l2, 467-470 (1925).
2 Lüers, H. and Lochmüller. Colloid-Z. 42. 154ff. (1927).
3 To be obtained from the company F. & M. Lautenschläger. Munich.
4 Mehlitz, A., The canning industry l7, 624-626, (340-645, 654-657, 671—673 (1930).

Translated into the English language:

A. Mehlitz: About the usability of the fruits of Citrus trifoliata.    569

From the above comparison, we can see that the juice of the
fruits to the Citrus trifoliata is not as sour as that of the usual

Lemons. On the other hand, the total extract, the minerals and that the
Pectin content higher than in lemon juice. A very essential under-
However, the difference lies in the smell and taste of the two types of juice.

The juice of Citrus trifoliata fruits is very bitter and exceeds
In of this property even the bitter orange (Citrus [Aurantium] vulgaris).

The juice of the Citrus trifoliata fruits was used for several applications in the
I've been hired to do this. It was established that this would result in a
suitable for a wide variety of food preparations, according to bitter taste
with 65 % sugar.

The skins of the fruits can be used much better.
1 kg = 33 1/3 % shells were obtained from 3 kg of fruit, which were then

and then carefully squeezed out from the inside of the product.
Fruit pulpe, housing of the seeds and the largest part of the albedo
have been liberated. The shells prepared in this way, which had become considerably thinner

were thoroughly washed in cold water and finally washed into a

3 percent saline solution. In this condition, the shell stayed long. After a short time they took --- since they were gradually losing saline solution-- have been 'permeated' with 'light' -' and got a transparent appearance.
At the same time, they are used to absorb the sugar during the later
further treatment made particularly suitable -. Now, the processing of the
the pre-treated shells into a cake spice, which is then
of the type of the famous "citronate", "orangeate" or the one from cedar citrons
prepared to steal "Sukkade". For this purpose the shells has been watered so long under repeated changing of the water, until in the waste water there is no more cooking salt in the taste was perceived.

Then the shells were blanched. They were in a kettle completely covered with water and boiled. After a short time
the water that contained the last traces of the cooking salt,
the kettle again filled with water, and the shells were
again cooked bubbly for about half an hour to 1 hour. As soon as they are

the cooking was interrupted. Meanwhile, an approximately
30proz sugar solution prepared, with which the blanched shells in
were watered with earthen pots. Since the next day the sugar solution
had become weaker in concentration, she was pulled off,
boiling up to 33% sugar content and put back to the shells.
The sugar content was adjusted to the same way each
day by about 6%, until it finally reaches about
was 70 %. In this solution, the shells are probably endless storable.
The shells of citrus trifoliata fruits which have been stored in Sugar.
could be candied in the same way as citronate or candied orange peel
or glaze. The finished products were very aromatic, and had

lehmung, will2358 and Citradia and all who would like more about the usability of fruits of Poncirus trifoliata (former botanical name: Citrus trifoliata) - here you are:

I was able to find the article I found years ago during my much more active citrus research period. At that time, there were no files, let alone scans and the like, everything was only available as hardware, often only via libraries that were mostly far away, i.e. via interlibrary loan. This is how I came to the following scientific paper about the usability of poncirus fruits.

"Über die Verwertbarkeit der Früchte von Citrus trifoliata. "
Von Dr. Alfred Mehlitz. (Eingegangen am 16. Juli 193), Mitteilung aus der Wissenschaftlichen Abteilung der Versuchsstation fur Obst- und Gemüseverwertug, Geisenheim a. Rh.,
, Seiten 568 - 573)


translated into English language:

"About the usability of fruits of Citrus trifoliata. "
From Dr. Alfred Mehlitz. (Received on 16 July 1931.) Communication from the Scientific Department of the Experimental Station for the Utilization of Fruits and Vegetables, Geisenheim a. Rh., pages 568-573


On the next six postings I will reproduce one of the six pages as a photo (scan) and a more bad than right translation, is certainly better than no translation at all - if you find any mistakes, please let me know (or keep it ;-) )

The page-by-page reproduction helps to make the reference to the original possible, in particular the tables, which are difficult to translate and to which reference is made, can then be understood to some extent even without translation.

Can you share Pictures of leafes? Plums are exposed to a variety of diseases and pests. The most common plum tree diseases include black knot, plum pocket, brown red, plum pox virus, perennial canker, bacterial leaf spot, bacterial gum disease and also mites.

Strangely usirius your (data source) give another example just for comparison:

USDA-zone 9-, hardy to -5°C
http://www.sunshine-seeds.de/Annona-cherimola-cv-Fino-de-Jete-53344p.html

Another link :
https://www.canarius.com/fr/plantes/annona-cherimola-fina-de-jete-.html

There it says -2.8°C
https://growables.org/information/TropicalFruit/annonacherimolanew.htm

@SHiro: You are right - but this data belong to the special local selection of Annona cherimola "fina de jete"

About 40 years ago, a friend of mine dug up a sucker of a Paw Paw from a Bptanical Garden in Suisse. The interesting thing on this Paw Paw (not grafted!) was that it stand alone and bear reliable fruits, so the origin is a self-fertile seedling.  - this has been the reason for taking a sucker of this tree. This sucker propagated "clone" lives still in perfect condition  even though my friend has cut it several times - due to its growth. By the way, at the new location this sucker-propagated Paw Paw stood without any other pollination partner and has reliably fruited, mostly in pairs. 
From this example, one could assume that sucker-propagated trees seem to be as vital as the original.....

Maybe that differences are caused by method of rooting (usage of hormons, kidn of hormons), temperature Zone, perhaps also dependent on the citrus species and on the state of the cutting itself.

@Citradia: Wow, that's amazing! I believe that the large proportion of sugar overrides the poncirus taste. I also made a jam with Poncirus fruits about 10 years ago. I only used the pulp, admittedly it was a bit difficult to remove the pulp from the shells and separate the seeds from the pulp. But with some time I succeeded. I had deliberately omitted shells and also tried not to cut through the fruit, but only to cut open the shell in order not to let anything of the unpleasant taste of the shells get into the flesh. I used half pulp and half sugar for the jam. The result: an edible sour jam, but it wasn't really a pleasure.

Sorry for the confusion....my Translation tool used the word "hedge blade". I trusted the tool. If this is expresion is unusal or missunderstanding, the better expression  would be "rooted cutting"

The rooted cutting will first form a sufficiently large root system (which is much faster with seedlings), and sufficient and stable branches that can bear fruit. When this happens, they will flower and produce fruit. I assumes that they need additional 2-3 years