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Messages - Diospyros

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1
Oh wow, I didn't know about Pierce's desease. Thanks for the heads up!! I will focus on CA, if they don't have that affection maybe I'll be better off?!

2
Maybe the Red Ceylon peach would work for him? It is native to Sri Lanka I believe and is among the lowest chill peaches in the world. It can be propagated from seed. Fruits are reported to be golf ball size but sweet and flavorful.

Good Lord, I already have trouble finding the regular low chill varieties and now you want to send me fishing in Sri Lanka??? ;D ;D ;D ;D

He said anything between 150 /600 will do apparently. That's still a wide range. I looked by at the emails he sent me and he actually says he has tropic snow and florida Prince.

If I can get my hands on Tropic Snow, I'm happy!

3
Do I have to look for early flowering/ripening varieties or actually low chill branded varieties?

It could depend on the weather patterns.
Low chill varieties will set fruit in that climate. That is probably the most important factor.
Early ripening on top of that may be better suited in cases of late Summer monsoonal rain.
They may beat the diseases caused by rainy weather.

There was a grape in Subtropical Nth NSW that ripened during the hot dry December weather.
It was a successful var as it was harvested before the late January heavy summer rains, so it missed the fruit rot weather.

That's an interesting point of view and definitely something to take into consideration. Because who wants to see a beautiful promising crop turn into a huge pile of nothing because the weather makes it rot just a few weaks before picking!!!



4
Here are some newer Australian types, they all seem to be UF releases Uni Florida ??
https://anfic.com.au/varieties/all/stone-fruit/peach-low-chill/
Also Okinawan is a well known white fleshed low chill for subtropical areas in Australia, quite nice like a Peach/Nectarine.
Any chance you could track down imported fruit from the subtropics and collect seed ?
USA exports, maybe Hong Kong, Taiwan, Japan.

Those are beautiful fruit!!! They dont lie when they say that you first taste food with the eyes!!!! I always find fruit that have a bright sunset-y palette of color so attractive... I dont care so much crimson!

5
Not always. Two things affect the ripening date for peaches. Chill requirement is one. Fruit development period is the other. A tree can have a moderate chill requirement with a short fruit development period and still ripen early or it can have low chill requirement and a longer fruit development period and ripen at the same time as the moderate chill. Some fruits like plums also have a heat unit requirement after the chill hours are met before they bloom--which throws things off even more. It sounds like he will need very low chill.

Here is an article about some of the low chill peaches from Florida. I have tasted UF Best (ok), Tropic Beauty (very good), and maybe a few others on the list.
https://www.google.com/url?sa=t&source=web&rct=j&url=https://edis.ifas.ufl.edu/publication/MG374&ved=2ahUKEwi4u__m8976AhWYTDABHQugD30QFnoECDAQAQ&usg=AOvVaw1jIjyjwlrv8la4FV_v7foc

Hello Galantians!!

Sorry for the late reply, I've been sick lately (got a bad cold nothing serious but I've been hammered).

Thanks for yall messages, that really puts everything back into place for me.

So if I understand correctly I could have a low chill peach variety that blooms early but whose fruit take longer to ripen hence making it a mid season peach !

And I could also have a low chill peach with an early season ripening fruit which would make it a extra early fruit (not sure how such a fruit would taste like given that early in the season it might not be sunny and warm enough to allow it to develop sugars but well)!!


Also I checked out the link and there are indeed some nice varieties in there. I can't believe there are some that only require 250 hours of chilling!

My friend actually mentionned Tropic Beauty and since you seem to say that it is worthy I might try and look for it. Would you know where I can get my hands on some scionwood?

6
Hello everyone,

I've been tasked by a friend who lives on the  French Bourbon Island (off of South Africa) that is famous for its vanilla, to find him some low chill peach varieties.

It's been a hassle to be honest because I live in a temperate zone where we plant regular peach varietiesand they produce well.

In my search for the varieties suitable for his climate, I haven't been able to find much info about what is a low chill variety exactly.

Is it one that blooms early in the season because it needs less dormancy time wise or is it one that will still flower eventhough it didn't get much cold.

He says his climate is such that he doesn't get temps below 50F in winter.

Do I have to look for early flowering/ripening varieties or actually low chill branded varieties?

Any help would be highly appreciated as I am totally lost and he's been really amazing to me and sending me varieties that I could only dream to have.

I really wanna give back.


7
Tropical Fruit Discussion / Re: Overhyped avocados
« on: September 05, 2022, 04:37:43 PM »
Just had to rant about this...  Sorry in advance  :D  I noticed theres so many overhyped avocado types.  I tried growing as many as possible and found most to be uninspiring.  Either the flavor is not there, or the tree has bad growth habits, or some other problem.  Many of these are hyped up by the UC breeding program or by the grounds keepers at the UC Irvine grove.  And some have just been around forever and for some reason people keep propogating them even though theres much better options  ???

My chainsaw has been getting a real workout lately.  Heres a short list of ones that have had a date with the chipper.


Ardith
Mexicola
Mexicola Grande
Stewart
Holiday
Daily11
Jim Bacon
Sir Prize
Jan Boyce
Fuerte
Bacon
Zutano
GEM
Party time
Coleen Davis


And theres more that will likely be chopped down and turned into saw dust after I waste a few more seasons on them as well !  ;D  :P

Fuerte is a classic. I thought people generally liked that variety. Why don't you like it? Here in my part of Peru it is the only other grafted option besides Hass that the local nurseries provide.

fuerte tastes pretty good but the skin is thin and the tree is massive.  And it has sporatic fruit set here.  it can set tons of fruit one year then go many years little to no fruit.  I think hass is better in every regard.  just my opinion.  Theres a reason they are no longer grown commercially here. 

sometimes its the tree and fruiting habit etc, sometimes its the fruit thats the problem.  Fuertes problems have more to do with the tree than the fruit.

I heard some Fuerte trees hardly produce. May be some clone that was propagated around. Some people even tried grafting A type varieties onto it to help with the pollination but nothing works...
Fuerte is nice though...

Anyone ever tried Maluma?

8
Tropical Fruit Discussion / Re: Thompson Atemoya
« on: September 30, 2020, 06:43:01 AM »
Let me give you the full story....

I'm from Paris, France. I'm used to going to the fresh markets to buy fruits and veggies...

I usually go before they shut down and leave because I'll usually leave with tons of fruits for virtually nothing as they don't wanna bother reloading all of their stuff back onto the trucks and they'll buy new ones for the next day.

I know this one guy that usually has cherimoyas and they're not very popular around here, but cherimoya, I've had my share of them, not something new to me...

Then one day I go past this shelf, what do I see stacked on the floor? 4 boxes of atemoyas! I had never seen them at the fresh market, so I asked for how much he was willing to sell them to me and to my surprise he said "take em all they're all yours"

I knew they must have been either bad or he just didn't wanna bother. In fact they were overripe... kinda! They were dripping with juice, I wanted to get the least damaged but I thought what the heck, picked up the 4 boxes and took em home!!!

God was I right.... they were the best pieces of fruit I had ever tasted!!!!!! Sweet and juicy!! Don't get me wrong, they were mushy and some of them had collapsed under their own weight. But the flesh was creamy white and the segment were intact.

The taste never turned to something bad, it was pitch perfect!!!  Not as complex or as spicy as the cherimoya (fino de jete that is, it's the only one we get from Spain). I had some friends try it and they couldn't believe how a fruit could taste as good!!


Honestly I don't know if I'm over hyping it... But its memory still remains and I really wish I could get my hands on it!

I have some seedling but they'll probably revert to cherimoya so I know they won't be any good....


So there you have the whole story, I'm really surprised no one else has this variety in the US!

9
Tropical Fruit Discussion / Thompson Atemoya
« on: September 29, 2020, 07:51:44 PM »
Hey,


Anyone ever heard about the Thompson atemoya? It's commercially grown in Brazil, and tastes amazing... (but then again I've only ever had Cherimoya in my life).

Of all the varieties I've read about in this forum no results came back for Thompson, and I find it odd somehow... I doubt it's a brazilian variety per se, I mean it's probably not a variety that was bred there, but it is along with Geffner, one of the main variety commercially grown there.

I would be happy to hear what you think about it ...


10
Hey everyone...

I was desperate to find some info on how to graft lychees. I am well aware that it is not the prefered method for propagating lychee trees, but I was still hoping that there would be someone somewhere who would know how to do it and easily.

I've already checked the different discussions in here dealing with the matter, but it is all experimental and eventhough some have been able to pull some guidelines out of the different attempts, I just needed a lil more...

So I took it upon myself to look directly where lychee trees all came from which is China.... Google translate helped some and all I had to do was enter "lychee tree grafting" in mandarin in the youtube search bar.

It came back with mostly longan tree grafting videos but longan... Lychee.... tomato.... tomato...

Well what's most important, and as far as I understand from what I've read here so far, the rootstock and scionwood both have to be actively growing.

As you'll see in the video,  the scionwood they pick is actually pushing with young leaves already out of the bud!!!


The man's stach of scionwood in the following video is all pushed out which is usually a big no no!!

Here's the video, tell me what you guys think! Hope I didn't get over excited for nothing though....


https://www.youtube.com/watch?v=o99rO4jGWYY

11
Grafting Stone fruits is very easy. Just look up a video on YouTube. You need to graft when the branches are dormant. I like to graft several weeks to a month before I expect the trees to come out of dormancy.

There are also plenty of great mango grafting videos. If you have any specific questions, just ask here. Good luck!

Simon

Thank you for your suggestions. I tried grafting 5 or so scions early November and all of them failed. I am afraid to try more. I remember Gary Zill was stressing about cambium layer on several of his YouTube videos, I have no clue how does cambium layer look like. I would love to see when someone does grafting in person. Please let me know when you do.

Your timing is definitely off. But i would wait to regraft until there are at least 3 days with day time temp over 75f and night time temps over 55f. Previous years i had 5% success rate with peach tree grafts. Then last year i took the advice of some posters on another forum which indicated that for some stone fruits warmer temps are necessary for the grafts to callous. I received scionwood in january  and waited until warmer weather in march. Surprisingly i had 100% takes in peach cleft grafts. I dont think my knife skills improved all that much in one year so i put it down to waiting for warmer weather and storing scion wood in the refrigerator with ziploc bags with moist towel.

You don't need that kind of warmth.  With decent cleft grafts on peach done in January with healthy scion wood and rootstock, you should get close to 100% success.

+1 about the warmth needed for grafting peaches and cherries. Not required.

A week after I grafted mine in January it snowed and the temps dropped severly. I just made sure I wrapped my grafts with parafilm. I'm pretty sure this helps quite a bit as the healing process is slowed down when it's colder especially during the nights but the sun stills shines warm during the day.


If the scionwood is thinner than the rootstock I suggest side whip and tongue.


 






Here's the result 6 months later....





You can also use chip budding. I wrap the chip with electrical tape leaving only the bud sticking out. I still cover it with parafilm just to be safe.... I top the rootstock and I find that the bud pushes really strong.

The reason I wrap the graft in electrical tape is because at this time of the year the callous grows fast and strong but it does so irregularly and it's not rare that I find the chip is popped out on one side.

The electrical tape is pretty strong and it makes sure eventhough the callous pushes out one section, the rest of the cambium layers always stays in contact until the callous has worked its way of over it

12
Tropical Fruit Discussion / Re: Thompson atemoya from Brazil
« on: January 02, 2019, 02:29:42 AM »
This comes close except for the fact that the little spikes were tighter to one another

Pretty much like this...


13
Before saying your failure is due to this or that, it might be interesting to know what's your rootstock like and how you grafted it.

How big is your rootstocck? How big is your scionwood? What technique did you use?

In zone 9B, if your daily temps are around 62 and 68F feel free to graft as soon as January.

I have done it on many occasions and it works perfectly. (I'm in a mediterranean country) Obviously any technique requiering a slippery bark is a big no no but that's pretty much the only limit to grafting at this time of the year!

The advantage to this timing is by the time others start grafting their trees, you'll know if yours have taken or not and you get another chance at it even before your trees have leafed out.

Another advantage of grafting early I have never had any problem with sap overflow which can sometimes be a problem with cherry trees.

14
Tropical Fruit Discussion / Thompson atemoya from Brazil
« on: December 30, 2018, 10:47:07 PM »
I've been looking all over the place for any mention of an atemoya variety called Thompson but so far, no luck!

I had the chance to get 4 boxes at my local market. They were overipe and the guy selling them was actually gonna throw them away (he usually sells cherimoyas but atemoyas are a rarity and unknown to most).

I got them for virtually free and took the 4 boxes home. I knew I wouldn't have another shot at tasting ates...

And to make it simple .... THOSE ARE THE MOST DELICIOUS FRUITS I HAVE EVER HAD!!!

They actually felt apart when I grabbed them they were this ripe! But the flesh was still a perfect white with few seeds (I'd say 6 or 7 tops)...

The segments were melting and the flesh near the flesh was so creamy. I would scrape the skin with my spoon until there was nothing left.

I'm not sure about the variety though I must be honest. All I remember is the box said they were atemoyas from Brazil.

I've seached for pictures and if I'm not mistaken Thompson which is most planted variety in Brazil comes the closest to what I've had...

I'm just surprised there's no mention of it outside of Brazil.... could it be that it has another name?

Has anyone tried it? Or is there a particular reason it is not known anywhere else?

15
Tropical Fruit Discussion / Re: Baby Mangos
« on: September 18, 2018, 07:50:40 PM »
Thanks for the links... I'll check them out!


In the meantime do you know of any commercial variety that tastes pretty much the same without the fibers and bigger too?

16
Tropical Fruit Discussion / Baby Mangos
« on: September 17, 2018, 06:43:04 PM »
Hey all!!

I visited a local Asian supermarket last week because they are the only ones to carry tropical fruits around here.

Amongst the different varieties that are currently hitting the shelves from Spain (Osteen and Irwin) I came accross those baby mangos from Columbia.

I wanted to try them and see if they had anything special besides their size as some of them were as small as a plum and a piece of grapes.

After some research I have found that some people refer to them as "mango de azucar" and "peach mango"... Not sure if they're the same though.

Anyway I really enjoyed them and I was wondering if anyone could give us more info on this variety / type of mango.

One more thing, as you may imagine I was eager to get to the pit in the hope of maybe sprouting a poly seeds... it turns out the pit shell was empty.


So if anyone can direct me to this variety or any other that has the same kinda flavor I'd really appreciate it as they were delish!!!!



 

17
Tropical Fruit Discussion / Re: Annona Scions
« on: September 07, 2018, 06:02:05 PM »
+1

They can be kept for several weeks this way!

18
Tropical Fruit Discussion / Re: Lychee ID + deficiency ID please
« on: September 02, 2018, 05:20:26 AM »
I'll check amazon!!

Thanks for your help guys. And You're right I can't see how lychees could be bad tasting. They are gems!!! I'm so glad I could get my hands on this tree.

Now what's even better is that as it turns out I may come to Miami (and Mexico) for work later this year which means I should start looking for nurseries and varieties I may be interested in. Just when I thought it couldn't get any more interesting.... ^^

19
Tropical Fruit Discussion / Re: Avocado thread
« on: August 29, 2018, 06:26:25 PM »
I just wanna share the pictures of an avocado that I found in Southern Spain.

Fruits ripen in Dec / Feb, very creamy, peels easily. Tree is a compact grower, very bushy and heavy producer.






20
Tropical Fruit Discussion / Re: What is the best lychee?
« on: August 29, 2018, 06:19:27 PM »
That is very interesting.

I'm still wondering why Mauritius does poorly in Southern Spain (USDA Zone 10 et 11).

Even at the nurseries that are selling it they confirmed to me that it wasn't worth planting. One of the salesman told me he personally had to uproot his cause it only produced 2 fruits after many years.

I'm still gonna get one first chance I get, I really like Mauritius it's basically the only one we get here and it's good. Doesn't have many chicken tongue seeds though...


21
Tropical Fruit Discussion / Re: What is the best lychee?
« on: August 29, 2018, 04:36:36 AM »
Thanks!!

Makes me lauggh when I hear Fl and cool area in the same sentence but I know what you mean. ;)

Mauritius is mentionned in the thread as a variety for the warmer climate that bear fruits even in warmer climates as in "not needing much chill".

I know it is also known as being unproductive on the tropical coast of Spain which is in zone 10!

22
Tropical Fruit Discussion / Re: What is the best lychee?
« on: August 28, 2018, 08:47:12 PM »
Anyone know what lychee varieties are best suited for the cooler locations?

23
Tropical Fruit Discussion / Re: Lychee ID + deficiency ID please
« on: August 28, 2018, 07:47:32 PM »
I'm sure others here might have more insight, but when my lychee leaves look a little yellow, I will either do an iron drench or a nutrient spray. I do both at least once per season and my lychee does well. Iron drench usually has the quickest effect. But my tree is in ground, maybe others can comment on if it is a good idea to do one for a potted lychee.

My first guess was that it might be an iron dificiency but I wasn't quite sure because I only bought it a month ago and I can't remember if it was like this then. I would probably would have noticed it. They had it under drip irrigation and I'm guessing fertirrigation too?!

I'll try giving it some iron and see how it reacts, I don't see much foliar spray around here, at least they're not available for the home gardener.

I'll let you know how it worked, thanks a lot!!

Make sure lychee stays hydrated (do not let it dry out).  Young lychee trees, especially potted, can have survival problems if tbey dry out and are very finicky and stubbirn about taking up nutrients.


Yep, I water it every 3 days or so. The nice thing with these long 1,5 gallon pots is even when the top few inches are dry, there's still plenty of water at the bottom for the root to drink up from.

I give it good showers everytime but I'll be extra careful knowing what you've told me about nutrients. That's very helpfull, thank you!!

Any guess about the variety?? If the pictures aren't clear enough or don't show enough details I can take more... I'm really desperate to know. I usually don't buy anything if I don't have the name of the variety unless it's something that's really really really delicious that I have personally tasted, but that was an opportunity I couldn't miss. And now I'm stuck and it's really bothering me....


24
Tropical Fruit Discussion / Lychee ID + deficiency ID please
« on: August 28, 2018, 06:15:51 AM »
Hello fellow lychee enthusiasts,

I recently bought a nice lychee tree from a spanish nursery and the tag was with no help re the name of the variety as it only said "New varieties".
I wouldn't have bought it had I had the choice, but it's all the place had to offer in terms of lychee and I reaaaaaaaaaaaaaally wanted one.
Sure, I could have grabbed the mauritius that was eyeing me right next to it but Mauritius is said to perform poorly on the mediterranean coast for whatever reason and it was later confirmed to me by someone at Brokaw Spain.

And to add insult to injury, before I could fit it in my suitcase, I had to chop it down to a stub before it could fit in my suitcase so I could bring it back home cause there was no way the flight co would have allowed me to take it with me inside the plane.

It bounced back pretty nicely I must say but now, I stand next to it everyday, looking on the internet, scratching my chin trying to find out what variety it could be...

I can narrow it down to 3 or 4 varieties that are commonly sold in Spain when it comes to lychee and those would be : Mauritius, Wai Chee, McLean's red and Kwai May Pink...

On top of that I seem to have another problem with some kind of deficiency as the leave appear somehow chlorotic.

I'm not yet too familiar with lychee and I'm not sure what it might be... I just know that those leave better be much greener soon if i wanna have a healthy tree...


Thanks!!






25
Why not leave a flap when you peel back the bark on your rootstock? A flap would also imply a beveled cut on the scionwood.


Also I like to cut across the node on my scionwood. The cambium layer is thicker there. I always make sure I cut across a node when I cleft graft, that way I'm sure that since the scion is wider at the node, no matter if it matches the size of the rootstock, both cambium layers will cross at that point.

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