Researchers at the University of California, Riverside have recently developed a new tangerine for production. Named the ‘DaisySL’ , this new citrus fruit has a fine texture, sweet flavour, and is deep orange in colour.
The name ‘DaisySL’, for Daisy seedless is an exciting venture for the folks behind the 
development. It’s claimed to be seed-free with an easy peel – along with great taste.
It will be released in September 2009 ‘ for propagation by California citrus nurseries that have purchased licenses to propagate and sell the variety, but you won’t see it for about five years in the grocery shelves.
It takes about two years for the industry to develop enough for commercial budding, another year to produce a tree, and an additional two to three years to produce the first fruit.
But, we can still look forward to it: its only about 2.7 inches (68 mm) in diameter and about 2.4 inches (60 mm) in height. Each fruit has 10-11 segments, a juicy interior, and weighs about 135 grams. If any, there is about 2.2 seeds, although a lower count is expected.
Adapted from materials provided by University of California – Riverside.
Image courtesy of T. Williams, Roose lab, UC Riverside.
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Discussion Take a look at what is being said about this article.
Odum, on August 15th, 2009 says:
Mmmmm, more genetically modified food to eat.
This is a little off topic, but we are one step closer to growing our food in the lab than on fields. There is a lot of debate about whether to ‘make’ our food rather than ‘grow’ it, but there are many environmental benefits that can be associated with making our food.