Breeding in the past. Seedling were the main source for the cultivars today. Spontaneous mutations on branches were used to select new cultivars.
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1 Origin of citrus
2
3 Breeding in the past Seedling were the main source for the cultivars today. Spontaneous mutations on branches were used to select new cultivars.
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5 Present breeding The current breeding projects are based on crossing and Selection: 1.Crossing selecion and inducing mutation for seedlessness. 2.Crossing for seedless triploids.
6 ARO Citrus Breeding Program A. New flavors and colors B. Easy peeling C. Early and Late Ripening Seasons D. Seedlessness C. High yield and low alternate bearing- more then 30 tons per hectare E. Long shelf life F. Pests resistance G. Dwarfing
7 INDUCING MUTATIONS A technique used to thoroughly extract seeds Before (with seeds): After (seedles): SEEDLESS
8 Breeding in the future Developing molecular markers for important traits such as: ripening season, alternaria, seedlessness, etc. The selection will start at the net house by sampling DNA from the seedling following by PCR. Developing biotechnology approaches for transforming genes of important traits into citrus cultivars.
9 Current projects A. Developing molecular markers for parents identification and alternaria resistance. B. Transformation of genes for drought resistance.
10 Germinating in the dark in sterile condition
11 Infecting with agrobacterium
12 Grafting the trasformants
13 Growing in transgenic greenhouse
14 Expression of reporting gene in the stomata
15 KEDEM Ripening Season - September-November Total soluble solids (TSS): 14.9% Acid content: 1.02% TSS/acid ratio: alternaria: resistant - Seedless - Early ripening
16 Rishonit RIPENING SEASON - OCTOBER-DECEMBER TOTAL SOLUBLE SOLIDS (TSS): 16.3% ACID CONTENT: 1.0% TSS/ACID RATIO: 16.3 alternaria: resistant - Seedless - Early ripening
17 ORIT Ripening Season January-February Total soluble solids (TSS): 15.6% Acid content: 1% TSS/acid ratio: 15.6 alternaria: resistant - Seedless - Late ripening
18 Admoni Ripening Season September - October Total soluble solids (TSS): 13.27% Acid content: 1.6% TSS/acid ratio: Early ripening
19 RIPENING SEASON - NOVEMBER TOTAL SOLUBLE SOLIDS (TSS): 13.5% ACID CONTENT: 1.1% TSS/ACID RATIO: 12.3 alternaria: resistant Tami - Seedless - Early ripening --Dwarf Tree
20 Dity RIPENING SEASON - NOVEMBMBER TOTAL SOLUBLE SOLIDS (TSS): 12.8% ACID CONTENT: 1.57% TSS/ACID RATIO: 8.15 alternaria: susceptible - Seedless
21 RIPENING SEASON: DECEMBER-JANUARY TOTAL SOLUBLE SOLIDS (TSS): 17.5% ACID CONTENT: 1.34% TSS/ACID RATIO: 13 alternaria: susceptible Meirav - Seedless -Long Shelf-life
22 Ripening Season: December-January Total soluble solids (tss):15.5% Acid content:1.1% TSS/acid ratio: NECTAR - Seedless -Long Shelf-life
23 RIPENING SEASON: FEBRUARY-MARCH TOTAL SOLUBLE SOLIDS (TSS): 14.27% ACID CONTENT: 1.54% TSS/ACID RATIO: 9.26 alternaria: resistant YIFAT - Seedless --Long Shelf-life
24 RIPENING SEASON: FEBRUARY-MARCH TOTAL SOLUBLE SOLIDS (TSS): 14.1% ACID CONTENT: 2.24% TSS/ACID RATIO: 6.3 alternaria: susceptible WINOLA - Seedless --Long Shelf-life
25 RONIT RIPENING SEASON: FEBRUARY- MARCH TOTAL SOLUBLE SOLIDS (TSS): 18.8% ACID CONTENT: 1.2% TSS/ACID RATIO: alternaria: resistant - Seedless --Long Shelf-life
26 ODEM RIPENING SEASON: JANUARY- FEBRUARY TOTAL SOLUBLE SOLIDS (TSS): 15% ACID CONTENT: 0.96% TSS/ACID RATIO: alternaria: resistant - Seedless --Long Shelf-life
27 RIPENING SEASON: JANUARY-FEBRUARY TOTAL SOLUBLE SOLIDS (TSS): 15.8% ACID CONTENT: 1.2% TSS/ACID RATIO: alternaria: resistant SIGAL
28 DANIT RIPENING SEASON: FEBRUARY-MARCH TOTAL SOLUBLE SOLIDS (TSS): 14.8% ACID CONTENT: 1.28% TSS/ACID RATIO: alternaria: resistant - Seedless --Long Shelf-life
29 MOR- SEEDLESS MURCOTT RIPENING SEASON: JANUARY-MARCH TOTAL SOLUBLE SOLIDS (TSS): 15% ACID CONTENT: 1.3% TSS/ACID RATIO: alternaria: susceptible - Seedless --Long Shelf-life
30 ORRI RIPENING SEASON: JANUARY-APRIL TOTAL SOLUBLE SOLIDS (TSS): 14% ACID CONTENT: 0.7% TSS/ACID RATIO: 20 alternaria: resistant - Seedless --Long Shelf-life
31 FLAMINGO Ripening Season: October-December Total soluble solids (TSS): 12.5% Acid content: 0.52 TSS/acid ratio: 24 - Seedless -High lycopene --Long Shelf-life
32 Aliza RIPENING SEASON: NOVEMBER-FEBRUARY TOTAL SOLUBLE SOLIDS (TSS): 15% ACID CONTENT: 0.64% TSS/ACID RATIO: Seedless --Long Shelf-life
33 EINAT RIPENING SEASON: NOVEMBER-FEBRUARY TOTAL SOLUBLE SOLIDS (TSS): 12.1% ACID CONTENT: 1.1% TSS/ACID RATIO: 11 - Seedless -High lycopene --Long Shelf-life
34 Ayelet-Seedless Villafranca Lemon RIPENING SEASON: ALL YEAR AROUND TOTAL SOLUBLE SOLIDS (TSS):7% ACID CONTENT: 9.6% TSS/ACID RATIO: Seedless --Long Shelf-life
35 Galya-Seedless Urica Lemon RIPENING SEASON: ALL YEAR AROUND TOTAL SOLUBLE SOLIDS (TSS):7% ACID CONTENT:9.8% TSS/ACID RATIO: Seedless --Long Shelf-life
36 1 RIPENING SEASON: JANUARY TOTAL SOLUBLE SOLIDS (TSS):12.4% ACID CONTENT:1.7% TSS/ACID RATIO: Seedless --Long Shelf-life
37 2 RIPENING SEASON: FEBRUARY TOTAL SOLUBLE SOLIDS (TSS):14% ACID CONTENT:1.3% TSS/ACID RATIO: 10.8 alternaria: resistant - Seedless --Long Shelf-life
38 3 RIPENING SEASON: JANUARY TOTAL SOLUBLE SOLIDS (TSS):14.8% ACID CONTENT:1.3% TSS/ACID RATIO: 11.4 alternaria: resistant - Seedless --Long Shelf-life
39 4 RIPENING SEASON: JANUARY TOTAL SOLUBLE SOLIDS (TSS):14.3% ACID CONTENT:1.1% TSS/ACID RATIO: 13 - Low seeds --Long Shelf-life
40 5 RIPENING SEASON: JANUARY TOTAL SOLUBLE SOLIDS (TSS):11.8% ACID CONTENT:1% TSS/ACID RATIO: 11.8 alternaria: resistant - Seedless --Long Shelf-life
41 6 RIPENING SEASON: JANUARY TOTAL SOLUBLE SOLIDS (TSS):11.9% ACID CONTENT:1.1% TSS/ACID RATIO: 10.8 alternaria: resistant - low Seeds --Long Shelf-life
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