Red Tangerine

Red Tangerine

　　The red tangerine is native to China, mainly produced in Sichuan and Fujian, and is also commonly known as Sichuan tangerine or Fuzhou tangerine. It is also cultivated in other citrus-producing provinces (regions).

　　Its main characteristics are: strong tree vigor, tall canopy, upright shoots; fruits are flat-round, medium-sized, weighing 100–110 grams per fruit, with thin skin, bright red color, glossy appearance, easy to peel, and rich in pulp vesicles; the flesh is tender, juicy, easy to separate, sweet and tangy, with soluble solids content of 11%–13%, sugar content of 8–10 grams per 100 milliliters, acid content of 1.0–1.1 grams per 100 milliliters, and about 15 seeds per fruit; fruits mature from late November to December, but their poor storability is a drawback. The red tangerine is widely planted in China, but due to its poor storage capacity and declining prices, it has been replaced by high-grafted varieties in the adjustment of citrus varietal structure. In the future, it is advisable to select superior strains of red tangerine that are large-fruited, high-quality, productive, with few seeds, and good storage capability for cultivation.