14 DAY TRIAL // Genetic engineers at the University of California in Riverside (UCR) have recently unveiled a new type of fruit, which they call DaisySL Mandarin. The citrus variety is now, according to the team, ready to be commercially produced, and features a rich, sweet and distinctive flavor, as well as a smooth and thin rind, and a beautiful orange color. The fruit bears no seeds, the researchers add, so people are free to enjoy it without worrying about chewing those strong seeds.
“We are extremely enthusiastic about this fruit which distinguishes itself by being very low-seeded and moderately easy to peel. In Riverside, California, 'DaisySL' matures in mid-December and holds its fruit quality characteristics into February. Early January to early February is the best time to pick this fruit from the tree,” UCR Department of Botany and Plant Sciences Genetics Professor Mikeal Roose, who developed the fruit with colleague Timothy Williams, says.
The team focused its efforts on three important factors – a beautiful outer aspect, a delicious interior, and as little seeds as possible, e!Science News informs. “'DaisySL' is similar to many other selections we evaluated, but it stood out from the rest, and we knew right off that we had something special,” Williams adds about the new line. Several approaches and a number of different fruits were tried out before the experts finally settled on DaisySL. The development of the new product lasted eight years.
It usually takes about four to five years for citrus breeders to settle on a new line, once the crossover process has begun. In most cases, the new strains are multiplied by grafting them onto rootstocks. After the plants grow, experts move them to various climatic conditions and soil types, so as to assess how well they grow in different regions of the planet. It's only when this stage is completed, and the end-result is just as delicious regardless of the area from where they are picked, that the researchers submit their product to professional growers.