Open Access Articles- Top Results for Kinnow


The kinnow is a high yield mandarin hybrid cultivated extensively in the Punjab region.

It is a hybrid of two citrus cultivars — 'King' (Citrus nobilis) × 'Willow Leaf' (''Citrus × deliciosa'') — first developed by Howard B. Frost[1] at the University of California Citrus Experiment Station. After evaluation, the kinnow was released as a new citrus hybrid for commercial cultivation in 1935.[2]


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Young Kinnow tree bearing fruit

In a hot climate, plants can grow up to 35 feet high.[3] Kinnow trees are highly productive; it is not uncommon to find 1000 fruits per tree.

The fruit matures in January or February. It peels easily and has a high juice content.

Seedless Kinnow/ Low Seeded Kinnow

The high seed content in this variety is a major hindrance in out-of-hand eating. University of California, Riverside, USA developed low seeded Kinnow and released it under the name 'Kinnow LS' in the year 2011. Punjab Agricultural University, Ludhiana, India also developed low seeded Kinnow through mutation breeding and recommended it under the name 'PAU Kinnow' in the year 2015.

Export from Asia

Most of the target export markets of the Pakistani kinnow are those of developing countries. Only 2.6 percent of kinnow exports target the markets of developed countries, which is due to the emerging demand for seedless kinnow by the developed countries. About 61 percent of total world exports of oranges and mandarins are of seedless varieties. Some important export markets for kinnow are: Bahrain, United Arab Emirates, Kuwait, Oman, Qatar, Saudi Arabia, Indonesia, Malaysia, Afghanistan, Netherlands, Philippines, Singapore, the United Kingdom, Russia and Vietnam.[4] Indonesia has also offered market access to kinnow, from Pakistan at zero per cent.[5] Over 40% of the Pakistani exports of kinnows went to Russia in 2015.[6]

Harvesting and handling

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Picking of Kinnow with clippers

Kinnow harvesting starts when the fruit's external colour becomes orange, from December to February. The best harvesting time is mid-January to mid-February, when the fruit attains a TSS/acid ratio of 12:1 to 14:1. The fruit quality declines in later pickings. Fruits are harvested by clipping the stem with the help of sharp clippers (secateurs). The stem is cut as short as possible to avoid mechanical injury to the fruit in packing and transits. As it is a comparatively loose rind fruit, harvesting by pulling fruits with one's hands is avoided. Coating kinnow fruits with commercial waxes can increase the shelf life up to 60 days. The fruit can be stored in cold storage at a temperature of 4-5 °C and a relative humidity of 85-90%.[citation needed]

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Packing of kinnows
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Kinnow products

Fruit processing

Food processing includes the selection of good-quality fruit. The ideal kinnow is firm to slightly soft, smooth-skinned with no deep grooves, and deep orange to almost red. Human hands can better judge and avoid product with soft spots, dull and faded coloring or rough and bumpy skin. Faisalabad Agricultural University in Faisalabad,Pakistan has developed new technologies for obtaining higher yields of better quality fruits under the conditions of Punjab. These fruits can be stored at room temperature conditions or under cold storage conditions.[7]



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