The Tropical Fruit Forum

Quote from: Millet on October 05, 2023, 12:09:40 PM

Sadly if you live in Florida your trees will certainly die from HLB, NO MATTER what chemical you use.  The only thing that has been found to work is covering the tree with the screening that the people use when growing under cups.

I second and third this as it has been my experience with over 3 dozen citrus trees over 7 years. Nothing I did stopped the psylid from infecting my trees except the protective netting. With that in place, citrus has been relatively easy to grow for me.

My Xie Shans are starting to change color.  They should ready to pick soon.

I have a large citrus tree which is multi-grafted in the front yard. That tree has some good size Ponkan branches that always has good tasting fruits. I think your green ponkan is the normal fruits and it will not turn color for another few months. My tree has many Ponkan fruits now similar to yours, but that is normal for my tree here. The fruits will turn color from November - January when my fruits are ripe here.

Here's my Ponkan fruits from previous years (ripen in December).

Quote from: FruitGrower on September 14, 2023, 04:28:25 PM

Does this not getting orange color in warm climates apply to other citrus or just satsumas? I have other types and wondering if I should do the same.

On a related note, do citrus need heat or cool to sweeten the fruit? I keep reading conflicting information.

Thanks again!

Citrus peels change color due to the loss of chlorophyll in the peel from cool weather (just like fall leaves up north). I believe you will only have an issue with your early season fruit not turning color. The mid and late season varieties should get enough cold to turn color. Valencias will go from green to orange and then back to green (around June if they make it that long) as chlorophyll comes back into the peel.

As to your other question, it is my understanding that warm weather durring ripening increases sugars while cool weather increases acids (flavor). Its the balance between the two that make the fruit taste good. Some fruits naturally have high sugars and others have high acids. That is why some varieties taste better when grown in California and others taste better when grown in Florida. That being said, a lot of old Crackers say that cool weather makes the fruit sweeter. I wonder if this is just the natural result of the ripening process or if there is an effect from the dry weather that comes with the winter months concentrating the sugars that are already in the fruit. I'm sure that made things crystal clear for you.  lol!

Absolutely the fruits of any citrus variety become better with the age of the tree. Each year the fruit will improve.  Generally a 5 year old tree produces high quality fruit.  I remember Dr. Malcolm Manners writing on the old forum, the very best fruit he ever ate was from a 25 year old grapefruit tree growing on the grounds of Florida Southern University.

My Xie Shan fruited for the first time this year and the first fruits are coloring up.  Can anyone give any insight on what factors I should look for to pick it at optimal ripeness. I am in Miami if that helps.  Thanks for any insight.

Can't really speak to the AP since its not the commonly grown here.
The bud wood was sold to me as arka sahan, but its doesn't seem to be that either, on another thread a few other growers chimed in and said it was probably AP.
Either way, the fruit isn't great, trying to top work it now


The other two are spot on.
Finally has a prime Dream and it certainly deserves all the hype it gets from the Florida annona growers.