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Cold Hardy Citrus / Re: US-802 citrumelo
« on: April 10, 2024, 10:45:27 PM »
CCPP has US-802 as VI 1499, and should have budwood available at some point in the not-too-distant future, albeit not available for ordering as-yet.
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Is this a normal occurrence? I think I read something about grafting to Shiikuwasha inducing flowering sooner but I can't quite remember.
I think so. They use shekwasha as a rootstock in Japan to induce earlier flowering.
What method will you use to discriminate between zygotic and nucellar seedlings?
A little bit surprising to see a bifoliate seedling in this cross.
My yuzus are very green since they are harvested in July here, but from what I can find, green is a smell (close to the peel) that reminds me more of the Common mandarin (in the US they call it Willow left). but when it is ripe I will be able to analyze it in more detail, I don't know if you tried that variety to see if you found something similar or it is just an appreciation due to lack of tools to compare.I have seen once and bought yuzu fruits at a luxury supermarket near where I live. Very surprised to see that. But they most have been picked unripe, because the fruits were much more on the green color side than yellow. I know it certainly was yuzu, but the fruits were very different from the ripe yuzu fruits I have picked off the tree. The skin of the green fruits was much harder and not edible. Whereas the skin of the very ripe yellow-orange fruits was soft tender, similar to citron (Citrus medica), and the skin is somewhat edible.
I think the best time to pick yuzu is when the fruits are yellow and beginning to become orange, but have not become too orange yellow in color. Before then they have not developed a strong aroma and are very unripe and dry, but after that they start losing sourness and becoming just a little bit insipid, maybe also lose just a tiny bit of aroma.
I realize in different climates, more tropical climates, citrus fruits often remain green and do not turn orange. I do not know how that affects yuzu fruit. But I am saying in other climates, if yuzu is green it is unripe and will not be so good. It will not give you a good idea of what yuzu fruit is supposed to be like.
The peel of yuzu is very important and is where most of the flavor is. It is nothing like an edible kumquat, but if you process the yuzu it has many culinary uses. Think of it like a lemon.
According to Dr. Malcolm Manners of the University of Southern Florida and Chair of the Citrus department, it is impossible to create a citrus tree from a leaf.
That's good to know Kaz. I'll just topwork it to something else. Can't believe CCPP sent me some random junk or sucker wood lol.
Soooo… tell me about why this giant tree in my yard has you all excited
Is this a seedless variant? Here in EU we only have one Changsha cultivar, as far as I know, and it is seedy.