New citrus cultivar 'Tsunokagayaki'
2019
Nonaka, K. (Institute of Fruit Tree and Tea Science, National Agriculture and Food Research Organization (NARO), Shizuoka, Shizuoka (Japan). Division of Citrus Research) | Matsumoto, R. | Yoshioka, T. | Kuniga, T. | Yamamoto, M. | Okudai, N. | Yoshinaga, K. | Takahara, T. | Yamada, Y. | Mitani, N. | Hiehata, N. | Asada, K. | Imai, A. | Ikemiya, H. | Uchihara, S. | Fukamachi, H. | Murata, H.
'Tsunokagayaki' is a new mid-ripening citrus (Citrus sp.) cultivar released by the National Agriculture and Food Research Organization (NARO), Institute of Fruit Tree Science (NIFTS). It originated from a cross between KyOw No. 14 ['Kiyomi' (C. unshiu × C. sinensis) × 'Okitsu-Wase' (C. unshiu)] and 'Encore' (C. nobilis × C. deliciosa) that was performed in 1984 at the Kuchinotsu Branch, Fruit Tree Research Station, Nagasaki, Japan. It was initially selected in 1989, when it was designated Kankitsu Kuchinotsu No. 34. In 2001, it was included in the 9th citrus selection national trial, which was conducted at 28 experimental stations in Japan. It was ultimately selected in July 2006 and authorized under the name Mikan Norin No.17 'Tsunokagayaki' in March 2008, and subsequently registered as a new cultivar (No. 17970) under the Plant Variety Protection and Seed Act of Japan on 19 March 2009. The tree has medium vigor, and its shape is intermediate between upright and spreading. The fruit weighs about 180 g and has an oblate shape. The rind is dark orange with an average thickness of 2.7 mm, and has moderately easy peelability. The fruit surface is intermediate between smooth and rough. The fruit ripens in late January at Minamishimabara, Nagasaki, Japan. The soluble solids content (Brix) in juice is high (about 13%) and the acidity decreases to about 1 g/100 mL in the ripe fruit. The flesh is soft and juicy, with distinctive flavor. The β-cryptoxanthin content in the flesh is high (an average of 2.18 mg/100 g fresh weight [FW]). The fruit sometimes contains a few seeds. High-quality fruits that ripen 1 to 2 months earlier could be produced in greenhouse under energy-saving cultivation, with a weight of more than 200 g and a Brix of about 13%.
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