https://citrusrootstocks.org/wp-content/uploads/2020/03/Lynchburg-1991-publication.pdfOlder reference.
I'd been considering that the 'tasty poncirus hybrid' effort had been mostly directed at juice/fruit use, when there was already in common use a runty, ugly, bitter little orange that was all but useful for juice or fresh use, but was already directed towards the flavoring/candying usage that poncirus is almost useful for already -- citrus aurantium -- the Seville and its sour family. But citradias are hard to find and the hobby seemed strangely free of aurantium hybrids -- doubly strange because both sour oranges and bitter oranges are common rootstocks.
Running across the paper, it occurred to me just how many hybrids the USDA churns out down in Florida in their search for tolerant rootstocks, but because it's driven by the fruit industry, no one seems to even evaluate the fruit. But being as they do exist, I'm curious if anyone has let the stock grow to maturity and seen what developed.
Total longshot, but I was curious. A good aurantium cross might be really useful as a marmalade fruit. I know from experience that straight poncirus makes an acceptable orange gin flavoring. But if it can be made to taste more like Seville does in the same role, you'd have something that was
good.