Citrus > Cold Hardy Citrus

Ponciruslike fruit comparison

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usirius:
Hello Skandiberg, BorisR and Jibro,

thanks for your contributions and thoughts!

I also made a comparison, although due to time constraints I did not evaluate it in such detail.
I have mostly fruits of the same varieties, which all appear quite poncirus-like, both in their appearance (i.e. trifoliate leaves, deciduous in winter, very thorny growth, fruits with velvety hairs, and what is also a very important criterion, frost-hardy to at least -20°C, i.e. a cultivation category in which the previously known hybrids, which are of course much more usable, cannot keep up.


Fruit varieties


Fruit varieties  - sliced ​​fruits


Fruit varieties  - sliced ​​fruit - close-up


However, due to the large number of varieties and lack of time, only one fruit at a time. At some point during the tasting, the impression was probably distorted, because the foul, bitter pine-like aroma and the stickiness of the previous tastings - once you have it in your mouth, it is not so easy to eliminate for subsequent tastings....

I used a slightly different rating system, namely a gradation from 1 - 5 for various criteria that I consider valuable in terms of utilization and for a possible further breeding as a parent. The grade 1 corresponds to the worst value for a criterion, and the grade 5 to the best value for a criterion for Poncirus species from my breeding point of view.



But I also think that comparability is difficult due to different locations and also harvest maturity times and with fruits from different positions in one plant, and in one case the quality or aroma has certainly already suffered due to over-cultivation.

Skandiberg:
Hi Usirius,

Thank you for doing the comparison and sharing your thoughts! It seems to me that we rated these varieties quite similarly.

BorisR:
So, thoughts on the methods of testing the fruits of poncirus. We need to get rid of subjective feelings and come to numerical estimates, because we all have different taste preferences, and subjective estimates are suitable when they are used by one person, but it is not effective to compare fruits with different people scattered around the world.
The first is the measurement of the content of soluble solids. This is not exactly the same as the proportion of sugars in the solution. But more on that below. The refractometer is now quite affordable and it is not difficult to purchase. I think that a refractometer with a scale up to 30-32° Brix is best suited for our purposes. It is also better to purchase it with automatic temperature stabilization (ATS). The Brix refractometer scale is designed to work with sugar solutions. She shows their contents accurately. 1°Bx corresponds to 1% sugar in solution. But in fact, the refractometer shows the density of the solution. And if other substances besides sugar are dissolved in the solution, they also contribute to the readings, but there is no direct dependence here. Therefore, what we got on the refractometer is not the sugar content, but some abstract content of soluble solids. In citrus juices, acids make the biggest contribution after sugars. The main one is citric acid.

The second step for evaluating poncirus fruits should be to determine the acidity. It's already a little more complicated. We will need caustic sodium (OBSERVE SAFETY PRECAUTIONS), a container in which you can measure the volume of liquid 100 ml as accurately as possible, a stirring stick, scales showing hundredths of a gram, a 10 ml syringe, 1 ml insulin syringe, litmus paper, distilled water.

The text contains many specific terms. I am afraid that I will translate something incorrectly. Let's discuss what we already have. If everything is clear, then I will write about the preparation of the titrating liquid.

Skandiberg:
Boris,

When I was a student at college, my teachers told us about using refractometers. They said the number you see is the amount of all the solids, just as you also pointed out. We applied it to grapes to help identifying the right time for harvesting. As a rule of thumb, approximately 90 per cent of the Brix value was the actual sugar content. Probably this ratio is different with Citrus.

BorisR:
When grapes have a sugar content of about 20% and an acid content of about one percent, this does not affect so much. But when ponсirus juice contains about 10% sugar and 6-8% acid, the Brix scale will show a number far from 10.

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