Citrus Growers Forum

MarcV · Posted: Fri 04 Nov, 2011 5:34 am

Sylvain wrote:

And what about the "maltaise semi sanguine"? The ones who have it say the that it is much better than the other sanguines.
But I don't know when it ripens.

I would love to taste the Maltaise Sanguin, but I've never seen them on the market here. But I think they are well known in France! Smile

I think I will buy a maltaise sanguin next year! Wink

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MarcV · Posted: Fri 04 Nov, 2011 5:38 am

Millet wrote:

... Because my wife does not like Moro blood oranges, on some years I have kept my Moro inside my year around warm greenhouse. The flesh of a Moro grown warm does not turn red, instead produces the common orange colored flesh of most citrus.... - Millet - (441-)

Does your wife dislike moro because of the color or because of it's particular taste? If it's for the color, I'd suggest you let her do a blind test! Wink

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jeff · Joined: 26 Oct 2011 Posts: 5 Location: France

Sylvain I've this tree.
Fruits are ripe now. I'd Say they taste sweet but a bit sour.
This year most of them are all yellow. last year they were all red.
Amazing isn't it?

Laaz · Posted: Sun 20 Nov, 2011 3:35 pm

The blood oranges should not be ripe yet. Moro would be the first to start ripening & this is mid-late Dec.

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Sludge · Posted: Thu 24 Nov, 2011 5:08 pm

Millet wrote:

Anthocyanin is the chemical that causes Moro Blood oranges to develop its dark red color. For anthocyanin to develop the red coloration in the fruit it requires cool temperatures. The pink of Cara Cara is caused by the chemical lycopene, which does not require cool temperatures. Because my wife does not like Moro blood oranges, on some years I have kept my Moro inside my year around warm greenhouse. The flesh of a Moro grown warm does not turn red, instead produces the common orange colored flesh of most citrus. A orange flesh Moro's taste is still quite good, but decidedly different than a red blood Moro. - Millet - (441-)

Has anyone tried making a Moro/Cara Cara hybrid to get a orange that produces both anthocyanin and lycopene?

MarcV · Posted: Thu 24 Nov, 2011 5:41 pm

Sludge wrote:

Has anyone tried making a Moro/Cara Cara hybrid to get a orange that produces both anthocyanin and lycopene?

According to users.kymp.net the deep blood oranges already contain both anthocyanin and lycopene:

Quote:

The deep colouration is due to the amounts of both lycopene and anthocyanin present in the ripe fruit.

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Sanguinello · Gest

Sanguinello and Maltese are full blood oranges.

Moro is half blood orange.

Tarocco is quarter blood orange.

Sylvain · Posted: Sun 17 Jun, 2012 5:06 am

How can you say that!!!
Why didn't you read the previous link given by MarkV?
http://users.kymp.net/citruspages/bloodoranges.html

If I can give you an advice, you better read more and write less.
Wink

Sanguinello · Gest

Wea ko der ko ...
Who can can ...

Sylvain, I do not care the french or elsewhere systematic, but the one of the place of origin : Sicily.

There they KNOW, the ancestors of all blood oranges is the Sanguinello.
That makes him full blood orange.
Compare it with full blood arabian horse ...

The grade or crossing makes then Moro to half blood orange (50 % Sanguinello).
Tarocco is then quarter blood orange (25 % Sanguinello).

About that link :
I like that homepage, it is well done, but I think it is funny to use the grade of pigmentation as systematic and not the grade of genetic relation and count Cara cara to the blood oranges ...

Sylvain · Posted: Sun 17 Jun, 2012 10:37 am

> the ancestors of all blood oranges is the Sanguinello.
Could you give your sources?

Millet · Posted: Sun 17 Jun, 2012 12:22 pm

Personally I would not include Cara Cara in with the blood orange group, but each to there own. There is one blood orange that Jorma has either missed, or perhaps does not know about, and that is the Saint Michael Blood Orange. - Millet

Laaz · Posted: Sun 17 Jun, 2012 12:30 pm

He has it listed Millet under "Light blood oranges
Semi blood oranges"

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Sanguinello · Gest

The first blood orange was found 600 years ago in Sicily and called "The Bloody" : SANGUINELLO.

Here a nice article about the blood oranges in Sicily :

http://www.saveur.com/article/Kitchen/Fruit-as-Red-as-Fire

Millet · Posted: Sun 17 Jun, 2012 4:36 pm

OK Laaz, I found it, although it still took me a while. Unfortunately, Jorma lists only the name, without any information. I've been searching for bud wood, or even seeds, of the Saint Michael Blood orange but as yet nothing. I was recently fortunate to receive seeds of the Saint Michael Paperrind orange from Mark T, which he received from UCR, and now have three seedlings growing. - Millet

Sylvain · Posted: Sun 17 Jun, 2012 5:22 pm

Sanguinello, indeed we know the sanguinello blood orange is old, but it doesn't say that it is parent of all blood oranges!
They are many people older than you are, it doesn't make them your parents.

Where is it said that Moro is a F1 of Sanguinello and Tarocco a F2?
And what was it crossed with?

Don't forget my advice!