part 2: this is extra messy2.) hybridization - Using already available cultivars to breed something new
In order to do this I needed information on what to select for. I used Hamlin orange as an approximate example so people know what I meant in the first post.
Basic criteria:○A history of taking below freezing temperatures
▪︎(for actual lemons close(r) to freezing, at least hardier than standard)
○Ripens before dec, preferably oct-nov
○Lemon flavor / sour
points made by members:
>Frost destroys fruit so we'd need something that sets before frost.
> as @ pointed out lemons can take 9 months ??
> "cold hardy" is relative for the 2 or 3 big, warm citrus states (CA, FL & TX)(From here you can go through the thread and see my thought process as you all helped me eliminate or reconsider many choices.)
Project goals:An improved, hardy lemon tasting citrus - must be able to survive zone 8a to zone 7 no protection and fruit before frost.
Project notes: for zone 8 there is decent hardy citrus besides mandarins. They aren't very flavorful, not sour and don't have lemon flavor notes.
Further projects:Using poncirus crosses to get a deciduous lemon - this would take generations
From here I decided I'd try to use Harvey, Meyer, Citremon and Ichang lemon (while keeping an open mind) and my initial planned crosses:
Meyer x citremon
Meyer x harvey
IL x harvey
IL x citremon
Knowing meyer & IL are monoembeyonic would save a lot of concerns about cloning. The F1s would be bred to each other.Lemon choice alternatives:Sunquat(?)
Genoa
Interdonato (? fall bearer + greater citron heritage)
Bearss lime (NOT hardy but monoembryonic, low seeded & crops in Oct, perhaps a start for a hardy lime spin off)
Hardy citrus* of interest :Ichang Papeda - CRC 3931
Khasi Papeda - CRC 3052
Citrus Hongheensis - CRC 3797
Hyuganatsu (bland yuzu pomelo hybrid I havent tried, but its heritage is similar to Ichang lemon which I like and supposedly its not too seedy)
Citrangequats? (Could dilute lemon flavors too much)
note: Ive heard ichang papeda x poncirus crosses lend to less bitter hybrids (n1tr1 is supposedly one).
But ichang lemon isnt papeda - a forum expert (ilya) said its yuzu x pomelo. Would this mix challenge any off poncirus flavors? Does it matter? No but still something to look into anyways.* this was just a quick list
Smaller things thatd be nice:
•Bright yellow rind & flesh - hardy varieties tend to be so dull
•A flavorful rind
•Shape, Id prefer that pinched end oval shape but beggars aren't choosers
•Smooth rind
°"Juicyness"? Most of this can come later-
IF any of you know the gene(s) related to hardiness and flavor you can use program to
https://colab.research.google.com/drive/1ShEUyKkSrhGRADCw9ertgjF5OrfNTjSW?usp=sharing•Details on how to run (need google account sadly) and creator here:
https://www.facebook.com/groups/PlantBreedingForPermaculture/posts/1989725684524388/Other ideas; I want to reach out to an org that helps organize collaborative plant breeding
—
I don’t know all the agricultural terms and please excuse any presumptive-ness as that’s not my intent.