Pixie mandarin
| Pixie | |
|---|---|
| Hybrid parentage | One parent is a Cam sành (King orange) and Dancy hybrid, the other unknown |
| Cultivar | Pixie |
| Origin | California[1] |
Pixie mandarin, also called Pixie tangerine (Citrus reticulata Blanco), is a variety of mandarin that is late ripening and seedless.
Development
Pixie was developed by Howard Brett Frost at the University of California, Riverside Citrus Research Center in 1927, and was eventually released at 1965 by his colleagues James W. Cameron and Robert K. Soost.[2]
Frost was trying to cross two mandarin varieties, King and Dancy, to combine the late ripening of the King tangor with the richness in flavor of Dancy. The result was Kincy, which was large and seedy. Pixie is the second generation progeny of an open pollinated seedling of Kincy; the male parent is uncertain. Thus, the Pixie is either an F2 hybrid resulting from the Kincy F1 hybrid status, or a hybrid by itself between the Kincy and an unknown donor.[2][3]
References
- ^ "Pixie Tangerine of Ojai Valley". Ark of Taste. Slow Food USA. Archived from the original on 5 September 2015.
- ^ a b "Pixie mandarin Citrus reticulata Blanco". University of California Riverside Citrus Variety Collection. Retrieved 31 December 2020.
- ^ Karp, David (1 April 2011). "Market Watch: Pixie mandarins are a farmers market favorite". Los Angeles Times. Retrieved 31 December 2020.
Further reading
- ENCORE and two new mandarin hybrids with unusually late seasons of use by James W. Cameron, Robert K. Soost and Howard B. Frost
