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Citrus General Discussion / Re: Meyer lemon on carrizo good or bad?
« on: April 05, 2024, 02:51:35 PM »
Some lemons have capatability issues with carrizo. I don't know if this holds true for meyer lemon or not though.
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I have it. It is really dark red every year and tastes sweet. A bit small the fruits and not the complex special aroma of Moro blood orange but definitely tasty. Blooms willingly.
But I do not believe in the hardiness claims. Such a hardiness is totally unlikely given the parents of Amoa 8. I would assume that it is not hardy at all, not more than any common citrus. I have seen that Italian nurseries often make totally exaggerated claims of hardiness. I do not know how they come to these data. They even state that pure Pumelo is hardy to -10°C (14°F) or sour orange hardy down to -15°C (5°F) which is foolish. I shall believe that they survive such temperatures for one hour without any wind when temperature is then again above freezing. But that is not the hardiness we use to speak about here. If Italian hardiness claims were true noebody would waste a thought about (really) hardy citrus.
It may have something to do with age or the ability to hold more fruit. The more fruit a tree holds onto the smaller the fruit tend to be (at least for me). The small fruit are sweeter and do not have the issues you are speaking of. I give the larger satsumas to my chickens to eat.I have a tree which I thinned the fruits in spring so about 12 of them kept on tree. They ended up all very big (about 4:1 by volume to normal size) with rough rind, dry and tasteless inside. I basically through of them out.
To the horror of every teacher I had growing up, I do generally trust Wikipedia. The Annonacin article cites more than one case study, but paints a picture of lifetime daily consumption (not just of fruit, but of nectar and tea as well) being linked to these issues, without mention of incidental consumption being linked to negative outcomes. Most people already consume things that would cause issues if eaten every day. You could have a heart attack if you ate a ribeye steak every day. You could get Type 2 Diabetes if you drank a can of coca cola with every meal. I'll view plants from this family as a 'sometimes food' going forward.
More specifically, most studies in humans have shown that whereas a certain, though restricted, conversion of high doses of ALA to EPA occurs, conversion to DHA is severely restricted. The use of ALA labelled with radioisotopes suggested that with a background diet high in saturated fat conversion to long-chain metabolites is approximately 6% for EPA and 3.8% for DHA. With a diet rich in n-6 PUFA, conversion is reduced by 40 to 50%. It is thus reasonable to observe an n-6/n-3 PUFA ratio not exceeding 4-6
https://pubmed.ncbi.nlm.nih.gov/9637947/
That's all there is to it?
Dang, great idea to make our own! Considering it's $10+ a liter at Costco, if there's extra fruit falling off the tree!
Have you noticed variations between say Reed and Mexicola etc?
When I bought my naval at Lowes last year it just labeled naval. Can I assume its a glen naval. This was at a Lowes in Fl.