Kabosu (Kabusu) papeda hybrid

CRC 3943

PI 539674

VI 452

Photos by Toni Siebert, CVC. Photo rights.

Photos by David Karp, Norco, Ca, 11/14/2002. Photo rights.

Source: Received as seed by Dr. Bill Bitters from Japan, 1984.

Parentage/origins: Parents unknown. Believed to be a hybrid of papeda and sour orange. From China, but most popular in Japan.

Rootstocks of accession: Carrizo citrange

Season of ripeness at Riverside: September to October

Notes and observations:

8/1989, WPB: Original import had tristeza, eliminated by thermotherapy. Kabosu is grown on a small commercial scale and is used as a condiment like lemon juice would be used here in California.

Description from The Citrus Industry Vol. 1 (1967):

"This variety is reported to be virtually indistinguishable from Zadaidai except that the calyx is normal and not large, fleshy, and distinctive.
      Both Zadaidai and Kabusu are grown primarily as ornamentals in Japan and the fruits are used for decorative purposes and in the preparation of marmalade and vinegar."

Availability: Not commercially available in California.

CVC Fruit Quality Data for Kabosu papeda hybrid

USDA Germplasm Resources Information Network page for Kabosu papeda hybrid

Bibliography:

"Molecular characterization and genetic diversity among Japanese acid citrus (Citrus spp.) based on RAPD markers", Abkenar, A., and Isshiki, S., Journal of Horticulture Science and Biotechnology, 2003, (78) 1, pgs. 108-112.