Potted kumquats

Kumquat, also known as golden date, gold bullet, and Luofu, is a small evergreen tree belonging to the Rutaceae family. It typically grows in a shrub-like form, with a height ranging from 50 cm to 150 cm when grown in pots. The branches are weak and densely packed, often drooping at the tips, with short internodes and no thorns. The leaves are alternate, small, leathery, and broadly lanceolate or oblong, featuring faint wavy teeth at the tip. The midvein slightly curves upward on both sides, and there is no leaf blade on the petiole. The flowers of the kumquat are solitary or clustered among the leaves, often appearing at the shoot tips. They have five white petals, numerous stamens, and emit a mild fragrance. The fruit is small, about 3 cm long, obovate or elliptical in shape, with an obtuse apex and a slightly narrowed base. The skin is smooth, green when unripe, and turns golden or orange when mature. The fruit is rich in essential oils and has a sweet-sour flavor, with the skin being edible. Native to the warm temperate and subtropical regions of southern China, kumquat thrives in sunny, moist conditions but is not drought-tolerant. It prefers well-drained, fertile soil with a neutral pH. If the soil is too acidic, growth may be stunted. Propagation is usually done through grafting, using seedlings of other citrus plants as rootstocks. Spring shoots are selected as scions, and cuttings are taken between April and May. Bud grafting is performed between June and September, with the graft union healing within 45 to 60 days. During the Spring Festival, kumquat is commonly potted for ornamental purposes. The fruit is sweet and sour, and the plant requires annual repotting during its seedling stage, with chicken or duck feathers used as base fertilizer. After that, repotting is done every two years. Proper pruning is essential to ensure good fruiting. Three rounds of pruning are recommended, starting from spring germination until fruiting. After harvesting, each branch should be cut back to leave only two lateral shoots. A second pruning is done after 50 days to encourage secondary branches, and a third round in early June helps expand the crown and increase fruiting areas. This traditional pruning method, popularized by Guangdong flower growers, ensures blooming and fruiting for the Spring Festival. After the third pruning, new shoots grow vigorously over 40 to 50 days, forming strong branches and thick leaves. At this point, flower buds begin to develop. In mid-August, watering is gradually reduced, stopping entirely by late August. Light misting on the leaves in the morning and evening helps prevent wilting. Once the buds turn from green to white, watering is resumed, and light fertilizers are applied to promote flowering. Kumquat tends to produce many flower buds, but fruit set is often low, making proper fruit thinning important. During flowering, 2–3 buds per branch are left, and 1–2 flower buds per leaf are selected. Watering should be limited during this time, avoiding large amounts that could cause flowers or fruits to drop. Spraying water directly on flowers should be avoided. Instead, misting around the plant in the morning and evening helps maintain humidity. Once the fruits grow to a stable size, watering and fertilization can be increased, focusing on phosphorus and potassium. New shoots should be removed promptly. In regions outside South China, kumquats should be moved to a greenhouse before winter to protect them from cold. During the fruiting period, maintaining moderate temperatures and soil moisture is crucial for extending the viewing period. The all-season tangerine is a hybrid of kumquat and tangerine, with spherical fruits about 3 cm in diameter. When ripe, they are orange-yellow, sweet and sour, but inedible. These fruits can remain on the tree for up to six months, often hanging from autumn into May of the following year. Unlike regular kumquat, which only lasts 1–2 months after cooking, the all-season tangerine is prized for its beauty and long-lasting display.

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