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YU Ya-bai, LIN Bing, WANG Qi, CHEN Yuan, LAI Cheng-chun, XIE Hong-gen. Selection of a late-ripening, high quality orange, 'Murcott'[J]. Fujian Journal of Agricultural Sciences, 2010, 25(2): 167-169.
Citation:
YU Ya-bai, LIN Bing, WANG Qi, CHEN Yuan, LAI Cheng-chun, XIE Hong-gen. Selection of a late-ripening, high quality orange, "Murcott"[J]. Fujian Journal of Agricultural Sciences, 2010, 25(2): 167-169.
YU Ya-bai, LIN Bing, WANG Qi, CHEN Yuan, LAI Cheng-chun, XIE Hong-gen. Selection of a late-ripening, high quality orange, 'Murcott'[J]. Fujian Journal of Agricultural Sciences, 2010, 25(2): 167-169.
Citation:
YU Ya-bai, LIN Bing, WANG Qi, CHEN Yuan, LAI Cheng-chun, XIE Hong-gen. Selection of a late-ripening, high quality orange, "Murcott"[J]. Fujian Journal of Agricultural Sciences, 2010, 25(2): 167-169.
"Murcott," a late-ripening and high quality orange variety,was originated from the citrus varieties found in Taiwan. Its ripening time was between February and March. The fruit was oblate in shape with an average fruit mass of 188.3 g. The peel was salmon pink,smooth,tight and thin,with a thickness of 2.36 mm. The fruit flesh was salmon pink,tender and very sweet. Its average soluble solid content was 16.6%,total sugar 12.9% and total acid 0.59%. The average number of seeds was 16,and the edible portion reached 81.7%. The fruit had a good shelf life as well-i.e.,the rate of good fruits neared 100% with an average soluble solid content of 16.6% after 102 days in cold storage.
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