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Abstract
The Satsuma mandarin (Citrus unshiu Marc.) cultivars ‘StuntFree’, ‘Tanikawa’, ‘Hayashi’, and ‘Ishikawa’ were compared with the standard industry cultivar ‘Silverhill’, over 7 years, at the Te Puke Research Orchard in the Bay of Plenty, New Zealand. ‘Silverhill’ proved to be the best cultivar, with fruit achieving soluble solids concentrations (SSC) of 9.3–9.8% and SSC/acid ratios (SSC:A) of 7.2–8.4. The mid-season cultivars ‘Stunt Free’ and ‘Tanikawa’ had a similar period of commercial maturity to ‘Silverhill’ but as they produced fruit of poorer quality and exhibited weaker tree vigour, they do not appear to have any commercial prospects. Fruit of the late-maturing cultivars ‘Hayashi’ and ‘Ishikawa’ were also of poor quality, with high acidity and low SSC: A ratios. Although mandarin fruit quality can be expected to be higher in districts with a warmer climate than Te Puke (and/or by the use of improved cultural techniques), it is unlikely thatthe late- maturing Satsuma cultivars ‘Hayashi’ and ‘Ishikawa’ would be suitable for commercial production in New Zealand.