Mûre de Logan

Rubus ×loganobaccus

Mûre de Logan

Classification
Règne Plantae

Division Magnoliophyta

Classe Magnoliopsida

Ordre Rosales

Famille Rosaceae

Genre Rubus

Hybride

Rubus ×loganobaccus
L.H.Bailey, 1923

Parent probable A1 de l'hybridation

Rubus ursinus
×
Parent probable B1 de l'hybridation
Rubus idaeus

Classification phylogénétique

Ordre Rosales

Famille Rosaceae

La mûre de Logan (Rubus ×loganobaccus) est une espèce hybride de ronce issue probablement
du croisement naturel entre une ronce sauvage (la ronce du Pacifique, Rubus ursinus2,3) et
le framboisier (Rubus idaeus). Son fruit s'appelle la mûroise4,5,6.

Sommaire
[masquer]

 1 Historique des cultivars

o 1.1 Création
 2 Utilisation
 3 Culture
 4 Références
 5 Voir aussi
o 5.1 Liens externes

Historique des cultivars[modifier | modifier le code]

Création[modifier | modifier le code]
L'espèce hybride a été développée par l'Homme dès 1881 à Santa Cruz, en Californie, par
l'avocat et horticulteur américain James Harvey Logan (1841-1928), qui l'a baptisée loganberry, puis
est tombée en désuétude.

Un autre cultivar sans épine a ensuite été développé en 1933.

D'autres hybrides mûre-framboise, dont plusieurs sont apparentés à la mûre de Logan, sont connus
sous les noms de cultivars boysenberry,olallieberry7, tayberry8, veitchberry9, youngberry…

Utilisation[modifier | modifier le code]

La mûroise peut se consommer crue, en jus ou en confiture. Comme les autres hybrides de mûre ou
framboise, elle peut se substituer à ces ingrédients dans les recettes de confiseries, liqueurs,
sorbets, pâtisseries, etc.

Culture[modifier | modifier le code]

Les plants d'hybrides mûres-framboises sont naturellement rampants. Les nouvelles pousses
(turions) sont laissées sur le sol la première année, passant l'hiver ainsi pour se protéger du froid.
On les palisse au printemps de la deuxième année, année de production de fruits du rameau.

Pour bien se développer, les plants nécessitent une exposition au soleil ou semi-ombragée et un sol
bien drainé, humifère et au pH neutre. Résiste au froid (-10 °C), peut passer l'hiver à l'extérieur.

L'intérêt de ces hybrides est aussi qu'on ne leur connaît pas de parasite.

Références[modifier | modifier le code]

1. ↑ a et b Parents probables originaux. Les espèces du sous-genre Rubus section Rubus, comme Rubus

ursinus, sont extrêmement proches entre elles. En outre, cet hybride n'a cessé d'être amélioré, au fil du

temps.

2. ↑ Parfois citée sous le nom de Rubus vitifolius, synonyme de Rubus ursinus subsp. ursinus et non
strictement de Rubus ursinus. Voir la RéférenceGRIN [archive] : espèce Rubus vitifolius [archive] (en).

3. ↑ Le fait que plusieurs sous-espèces soient acceptées au sein de Rubus ursinus rend imaginable l'existence
potentielle de notho-sous-espèces de Rubus×loganobaccus

4. ↑ « L'Académie française met son grain de sel dans la confiture » [archive]

5. ↑ « définition de MÛROISE dans le dictionnaire de l'académie française, 9 e édition » [archive]

6. ↑ Définition de mûroise [archive] dans le dictionnaire Reverso

7. ↑ (en) Merriam-Webster Dictionary [archive].
 8. ↑ (en) Brevet de la tayberry [archive].

9. ↑ (en) Oxford Dictionary [archive].

Voir aussi[modifier | modifier le code]

Liens externes[modifier | modifier le code]
Sur les autres projets Wikimedia :

 Mûre de Logan, sur Wikimedia Commons

 Référence FloraBase (Australie-Occidentale) : classification Rubus loganobaccus (en)

 Référence Catalogue of Life : Rubus loganobaccus L.H.Bailey (en)
 Référence ITIS : Rubus loganobaccus L. H. Bailey (fr) (+ version anglaise (en))
 Référence GRIN : espèce Rubus loganobaccus L. H. Bailey (en)

Olallieberry
From Wikipedia, the free encyclopedia
This article needs additional citations for verification. Please help improve
this article by adding citations to reliable sources. Unsourced material may be
challenged and removed. (October 2008)

The olallieberry (pronounced oh-la-leh, sometimes

spelled ollalieberry, olallaberry, olalliberry, ollalaberry or ollaliberry) is a cross between
the loganberry and the youngberry, each of which is itself a cross between blackberry and another
berry (raspberry and dewberry, respectively).[1]
The original cross was made in 1935 by S. J. Harvey with the United States Department of
Agriculture Agricultural Research Service (USDA-ARS), who ran the cooperative blackberry
breeding program between the USDA-ARS and Oregon State University. Selected in 1937 and
tested in Oregon, Washington and California as "Oregon 609", it was named "Olallie" and released
in 1950.[2]While developed in Oregon, it has never been very productive there and is therefore
primarily grown in California.
Formally named "Olallie", it has usually been marketed as olallieberry, just as "Marion" is sold
as marionberry.
"Olallie" means berry in the Chinook jargon.[3]
Olallie Lake in Oregon's Cascade Range is named after the Chinook term due to the abundance of
berries in that area.

Olallie pedigree[edit]
Raspberry Blackberry Dewberry

Pacific blackberry (Rubus ursinus) Loganberry Youngberry

Himalayan blackberry Santiam
(Rubus armeniacus) berry
Chehalem blackberry Olallieberry
Boysenberr
Marionberry
y
Silvanberry
 References[edit]
1. Jump up^ Epicurious Food Dictionary
2. Jump up^ The Heart of Tartness
3. Jump up^ olallieberry - Definition from the Merriam-Webster Online Dictionary

External links[edit]
Wikimedia Commons has
media related
toOlallieberries.

 Olallie is one step from a Marionberry

 More details
 Identifying varietal types
 Where are organic crops grown in California?
 Finz, Stacy. "Olallie season is short and sweet". San Francisco Chronicle. June 14, 2006.

[hide]
 V
 T
 E

Hybrid Rubus
 Boysen
 Chehalem
 Kotata
 Logan
Hybrid species Marion
 Olallie
 Tay
 Young

 Common Blackberry
 Dewberry
Parentage species European Raspberry
 Himalayan Blackberry
 Pacific Blackberry

Boysenberry
From Wikipedia, the free encyclopedia

Rubus ursinus × R. idaeus[1]

Boysenberries in various stages of

development

Scientific classification

Kingdom: Plantae
 (unranked): Angiosperms

(unranked): Eudicots

(unranked): Rosids

Order: Rosales

Family: Rosaceae

Genus: Rubus

Subgenus: Rubus

Species: R. ursinus × R.
idaeus

Binomial name

Rubus ursinus × R. idaeus

Botanical name : Rubus ursinus var. loganobaccus inermis 'boysen'

A boysenberry /ˈbɔɪzənbɛri/ is a cross between a European Raspberry (Rubus idaeus), a Common
Blackberry (Rubus fruticosus), an American Dewberry (Rubus aboriginum) and a Loganberry
(Rubus × loganobaccus).[2]
It is a large 8.0-gram (0.28 oz) aggregate fruit, with large seeds and a deep maroon color,[3] which
changes to the typical boysenberry color when the fruit is cooked and made into jam and pie.

History[edit]
The exact origins of the boysenberry are unclear but the most definite records trace the plant as it's
known today back to grower Rudolph Boysen, who may have gotten the dewberry/loganberry parent
from the farm of a man by the name of John Lubben (who called it a "lubbenberry"), who in turn may
have gotten it from Luther Burbank.[4]
In the late 1920s, George M. Darrow of the USDA began tracking down reports of a large, reddish-
purple berry that had been grown on Boysen's Northern California farm.[5] Darrow enlisted the help
of Walter Knott, a Southern California farmer who was known as a berry expert. Knott had never
heard of the new berry, but he agreed to help Darrow in his search.
Darrow and Knott learned that Boysen had abandoned his growing experiments several years earlier
and sold his farm. Undaunted by this news, Darrow and Knott headed out to Boysen's old farm, on
which they found several frail vines surviving in a field choked with weeds. They transplanted the
vines to Knott's farm in Buena Park, California, where he nurtured them back to fruit-bearing health.
Walter Knott was the first to commercially cultivate the berry in Southern California.[5] He began
selling the berries at his farm stand in 1932 and soon noticed that people kept returning to buy the
large, tasty berries. When asked what they were called, Knott said, "Boysenberries," after their
originator.[6] His family's small restaurant and pie business eventually grew intoKnott's Berry Farm.
 As the berry's popularity grew, Mrs. Knott began making preserves, which ultimately made Knott's
Berry Farm famous.
By 1940, 599 acres (242 ha) of land in California were dedicated to boysenberries; the number
would trail off during World War II but peak again in the 1950s at about 2,400 acres, to the point
where boysenberry crops exceeded those of the (previously) more common raspberry and
blackberry. By the 1960s, the boysenberry began to fall out of favor due to a combination of being
difficult to care for, susceptible to fungal diseases in coastal growing areas, too soft and delicate to
easily ship without damage, and having a short season of availability compared with newer cultivars.
As of the early 2000s, fresh boysenberries are generally only grown for market by smaller farmers
and sold from local farm stands and markets. Most commercially grown boysenberries, primarily
from Oregon, are processed into other products such as jam, pie, juice, syrup, and ice cream. Since
2007, a hybrid variety called the "newberry" or "ruby boysen", developed to overcome some of the
shortcomings that led to the boysenberry's decline in popularity, has been marketed through retailers
in California and nearby states.[4]
New Zealand is today the world’s largest producer and exporter of boysenberries.[7]

Characteristics[edit]
Boysenberries grow on low, trailing plants and are characterized by their soft texture, thin skins, and
sweet-tart flavor. Mature fruits leak juice very easily and can start to decay within a few days of
harvest.[4]

References[edit]
1. Jump up^ "Boysenberry Characteristics". Oregon Raspberry and Blackberry Commission.
Retrieved 2008-09-13.
2. Jump up^ Vaughan, John Griffith; C. A. Geissler (2009). The New Oxford Book of Food Plants.
Oxford University Press. p. 88. ISBN 978-0-19-954946-7.
3. Jump up^ "Oregon Boysenberries". Retrieved 2008-09-13.
4. ^ Jump up to:a b c Karp, David (2010-05-27). "Boysenberry, a California treasure". Los Angeles
Times. Retrieved 2013-09-01.
5. ^ Jump up to:a b "Oregon Boysenberries". Retrieved 2008-09-13.
6. Jump up^ "Knott's Berry Farm's History". Retrieved 2008-02-22.
7. Jump up^ "BerryFruit Export NZ". Retrieved 3 March 2014.

[hide]
 V
 T
 E

Hybrid Rubus

 Boysen
 Chehalem
 Kotata
 Logan
Hybrid species Marion
 Olallie
 Tay
 Young

 Common Blackberry
 Dewberry
Parentage species European Raspberry
 Himalayan Blackberry
 Pacific Blackberry
 Kotataberry
From Wikipedia, the free encyclopedia
'Kotata' is a blackberry cultivar with a diverse ancestry in a few Rubus species including western
and eastern North American blackberry species and red raspberry. 'Kotata' was developed by
theUnited States Department of Agriculture Agricultural Research Service in Corvallis,
Oregon, United States in their cooperative breeding program with Oregon State University. In
1984,[1] 'Kotata' was released as a potential replacement for the 'Marion' blackberry, with better cold
tolerance and fruit firmness.[2] However, while the taste of the 'Kotata' is unique and invariably good,
it did not replace 'Marion' but was used as a slightly earlier complement to 'Marion'. 'Kotata' was
selected from a cross of the two parents OSC 743 ['Pacific' x 'Boysen'] x OSC 877 ['Jenner' x
'Eldorado']. The pedigree of 'Kotata' has boysenberry, wild Pacific Northwest blackberries,
an Eastern U.S. blackberry species and loganberry in its background. While it was released as a
cultivar in 1984, it was first selected as OSC 1050 in 1951 and was grown commercially under that
name. 'Kotata' has been grown primarily in the Pacific Northwest region of North America and in the
United Kingdom.

Contents
[hide]

 1 Description
 2 Data
 3 References
 4 External links

Description[edit]
Kotataberries are black, longish, and have a "glossy skin that dulls as it ripens."[1]

Data[edit]
 Color: Deep black
 Season: July 1 - July 24[3] in Oregon, USA
 Seed size: Medium
 Size: 6g to 7g[3]

References[edit]
1. ^ Jump up to:a b "Kotata Berries". Practically Edible. Retrieved 2008-07-14.[dead link]
2. Jump up^ ""Blackberry Production in Oregon" to the 11th Annual Conference of the North
American Bramble Growers Association, January 31 - February 4, 1996". Dr. Bernadine Strik,
Associate Professor, Horticulture, Extension Berry Crops Specialist, Oregon State University.
Retrieved 1996-02-04.[dead link]
3. ^ Jump up to:a b "Other Berries". Oregon Berries. Retrieved 2008-07-14.[dead link]

Loganberry
From Wikipedia, the free encyclopedia
Not to be confused with Longan.

This article needs additional citations for verification. Please help improve
this article by adding citations to reliable sources. Unsourced material may be
challenged and removed. (May 2009)
 Loganberry

Scientific classification

Kingdom: Plantae

(unranked): Angiosperms

(unranked): Eudicots

(unranked): Rosids

Order: Rosales

Family: Rosaceae

Genus: Rubus

Species: R. × loganobaccus

Binomial name

Rubus × loganobaccus
L.H. Bailey
 The loganberry (Rubus × loganobaccus) is an hexaploid hybrid produced from pollination of a
plant of the octaploid blackberry cultivar 'Aughinbaugh' (Rubus ursinus) by a diploid red raspberry
(Rubus idaeus).[1] The plant and the fruit resemble the blackberry more than the raspberry, but the
fruit color is a dark red, rather than black as in blackberries. Loganberries are cultivated
commercially and by gardeners.

Contents
[hide]

 1 Origin
 2 History
 3 Cultivation
 4 Uses
 5 References

Origin[edit]
The loganberry was derived from a cross between Rubus ursinus (R. vitifolius) 'Aughinbaugh' as the
female parent and Rubus idaeus 'Red Antwerp' as the male parent (pollen source). It was
accidentally created in 1883 in Santa Cruz, California, by the American lawyer and
horticulturist James Harvey Logan(1841–1928).[2]
Logan was unsatisfied with the existing varieties of blackberries and tried crossing two varieties of
blackberries to produce a superior cultivar. He happened to plant them next to plants of an old
variety of red raspberry, 'Red Antwerp', all of which flowered and fruited together. The two blackberry
cultivars involved in these experiments were probably 'Aughinburgh' and 'Texas Early' (a cultivar
of Rubus velox)[3] which were two of the three varieties that Logan had planted in his yard that year.
Logan then gathered and planted the seed from his cross-bred plants. His 50 seedlings produced
plants similar to the blackberry parent 'Aughinbaugh', but were larger and more vigorous. One was
the Loganberry; the others included the 'Mammoth' blackberry.[4] Since Logan's time, crosses
between the cultivars of raspberry and blackberry have confirmed the Loganberry's parentage, with
an earlier theory that the Loganberry originated as a red-fruiting form of the common Californian
blackberry Rubus ursinus now disproved.[5] Progeny from Logan's original plant was introduced to
Europe in 1897. A prickle-free mutation of the Loganberry, the 'American Thornless', was developed
in 1933.
The 'Phenomenal' berry or 'Burbank's Logan', developed by Luther Burbank in 1905, is a similar
raspberry-blackberry hybrid, but is a second-generation cross (i.e., two first-generation crosses
between blackberry and raspberry were then crossed to each other). Other similar hybrids include
the Nessberry which is a cross between a dewberry and a red raspberry,[1] and Youngberry, a three-
way cross between blackberry, raspberry, and dewberry.[1]
The Loganberry has been used as a parent in more recent crosses between various Rubus species,
such as Boysenberry (Loganberry × raspberry × blackberry),[citation needed] the Santiam blackberry
(loganberry × California blackberry [R. ursinus]),[citation needed] and the Olallieberry (Black Logan
×Youngberry).[6]

History[edit]
Excerpt from Santa Cruz County; a faithful reproduction in print and photography of its climate,
capabilities, and beauties (1896).
The Loganberry, being a variety unfamiliar to people in any other place, I will devote
more space to its account than to others. From a circular giving its history I extract
these notes:
The Loganberry originated with Judge J. H. Logan, of Santa Cruz, Cal., from whom it
derives its name. Several years ago, growing in his garden, were plants of the
Aughinbaugh blackberry and Red Antwerp raspberry. The plants, being near each
other, had intermixed or grown together. The judge, having noticed that they
 bloomed and ripened their fruit together, conceived the idea of planting the seeds,
from which planting resulted the production of the Loganberry.
He is entitled to all credit for the origination of this noble fruit, which will be a
perpetual monument, placing his name beside those of Longworth, Hovey, Wilson
and other originators of new varieties of fruit. He has even done more than they. He
has produced a fruit or berry entirely unlike any in previous existence, a hybrid or
mixture of two fruits, partaking of the characteristics of both of its parents. The
Aughinbaugh blackberry, from the seed of which the Logan is supposed to have
originated, has pistillate or imperfect flowers, which must have been fertilized by the
pollen of the raspberry, producing this most singular and valuable fruit.

Loganberry farm in California in 1942.

The vines or canes of the Loganberry grow entirely unlike either the blackberry or
raspberry. They trail or grow upon the ground more like the dewberry. They are
exceedingly strong growers, each shoot or branch reaching a growth of eight to ten
feet in one season without irrigation, the aggregate growth of all the shoots on one
plant amounting to from forty to fifty feet.
The canes or vines are very large-- without the thorns of the blackberry bushes--but
have very fine soft spines, much like those of raspberry bushes. The leaves are of a
deep green color, coarse and thick, and also like those of the raspberry. The fruit is
as large as the largest size blackberry, is of the same shape, with globules similar to
that fruit, and the color, when fully ripe, is a 'dark bright red'. It has the combined
flavor of both berries, pleasant, mild, vinous, delightful to the taste and peculiar to
this fruit alone.
It is excellent for the table, eaten raw or cooked, and for jelly or jam is without an
equal. The seeds are very small, soft and not abundant, being greatly different from
both its parents in this respect. The vines are enormous bearers, and the fruit is very
firm and carries well.
The fruit begins to ripen very early-- the bulk being ripe and gone before either
blackberries or raspberries become plentiful. In filling in a place just ahead of these
fruits the market value of the Loganberry is greatly enhanced. In ordinary seasons
the fruit begins to ripen from the middle to the last of May. When extensively planted
and generally known, this berry is destined to take front rank owing to its earliness,
large size, beautiful appearance, superior quality, and delightful flavor, together with
its firmness and good carrying or shipping quality.
Mr. James Waters, of this valley, has sole right with this vine.
Due to its high vitamin C content, the loganberry was used by the British navy at the beginning of the
20th century as a source of vitamin C to prevent sailors from getting scurvy much the same as the
British did with limes during the late 18th century (hence the American term for the British, "limey").
During this period at the beginning of the 20th century, the largest proportion of loganberries grown
for the British navy (roughly 1/3) were grown on a single farm in Leigh Sinton, near Malvern
in Worcestershire, England, run by the Norbury family where Sir Edward Elgar taught the piano. The
farm is still running today although hops replaced loganberries and since then cereal crops and oil-
seed rape have replaced the hops.

Cultivation[edit]
 Loganberries in blossom

Loganberry plants are sturdy and more disease- and frost-resistant than many other berries.
However, they are not very popular with commercial growers due to several problems which
increase labor costs, since the plants tend to be thorny and the berries are often hidden by the
leaves. Additionally, berries of varying maturity may grow on a single plant, making it difficult to
completely harvest each plant. Loganberries are therefore more commonly grown in household
gardens.
A loganberry bush usually produces about ten canes (vines). The canes are not as upright as its
raspberry parent, and tend instead to vine more like its blackberry parent. Growth can be
undisciplined, with the canes growing five or more feet in a year. Some gardeners train the canes
fanwise along a wall or a wire frame. Old canes die after their second year, and should be cut away
as they can become diseased, and also hinder harvesting.
The loganberry fruits earlier than its blackberry parent. Fruit is produced for about two months,
generally from mid-summer until mid-autumn, with a plant at a given time mid-season bearing fruit in
different stages, from blossom to maturity. The berries are generally harvested when they are a
deep purple color, rather than red. Each bush can produce 7 kg to 8 kg (15 lb to 18 lb) of fruit a year.
Plants continue to fruit for around 15 years, and can also self-propagate.
The cultivars 'Ly 59'[7] and 'Ly 654'[8] have gained the Royal Horticultural Society's Award of Garden
Merit.

Uses[edit]
Loganberries may be eaten fresh without preparation, or used for juice or in jams, pies, crumbles,
fruit syrups, and country wines. In common with other blackberry/raspberry hybrids, loganberries can
be used interchangeably with raspberries or blackberries in most recipes.
In the UK fresh or canned (tinned) loganberries are often paired with English Sherry trifle, or their
juice (or syrup) paired with the Sherry wine.
Loganberry is a popular beverage flavoring in western New York State and parts of southern
Ontario. Loganberry drink (a sort of fruit punch) can be found on store shelves throughout the area,
and several fast-food franchises sell it as well as milkshakes flavored with loganberry syrup.

References[edit]
Wikimedia Commons has
media related to Rubus
loganobaccus.
 Wikispecies has
information related
to: Rubus loganobaccus

1. ^ Jump up to:a b c Darrow, G.M. (1955). "Blackberry—raspberry hybrids". Journal of

Heredity 46 (2): 67–71.
2. Jump up^ Rieger, Mark (2006). Introduction to Fruit Crops. Routledge. p. 91. ISBN 978-1-
56022-259-0.
3. Jump up^ Gourley, Joseph Harvey (1941). Modern Fruit Production. Macmillan Company.
p. 523.
4. Jump up^ J. H. Logan: "The Loganberry and the Mammoth blackberry are the only plants of any
value that I have originated" in E. J. Wickson, "Notes on California Plant Breeding", Memoirs of
the Horticultural Society of New York (1902).
5. Jump up^ Anderson, E. 1952. Plants, man, and life. Little, Brown and Company, Boston page
56
6. Jump up^ Brooks, R.M.; Olmo, H.P. (1972). Register of new fruit and nut varieties. University of
California Press. p. 38.
7. Jump up^ "RHS Plant Selector - Rubus × loganobaccus 'Ly59'". Retrieved 2 June 2013.
8. Jump up^ "RHS Plant Selector - Rubus × loganobaccus 'Ly654'". Retrieved 2 June 2013.

[hide]
 V
 T
 E

Hybrid Rubus

 Boysen
 Chehalem
 Kotata
 Logan
Hybrid species Marion
 Olallie
 Tay
 Young

 Common Blackberry
 Dewberry
Parentage species European Raspberry
 Himalayan Blackberry
 Pacific Blackberry

Marionberry
From Wikipedia, the free encyclopedia
This article is about the fruit. For the former mayor of Washington, D.C., see Marion Barry. For the
former U.S. House member, see Robert Marion Berry.

Marionberry
 Genus Rubus

Hybrid parentage 'Chehalem' × 'Olallie'

Cultivar 'Marion'

Origin Marion County, Oregon, 1956

The 'Marion' cultivar (Rubus L. subgenus Rubus) or Marion blackberry, marketed as

marionberry (help·info), is an indigenous blackberrydeveloped by the USDA ARS breeding program in
cooperation with Oregon State University. It is a cross between the 'Chehalem' and 'Olallie'
blackberries.[1] The marionberry is currently the most common blackberry cultivar,[2][3] accounting for
over half of all blackberries produced in Oregon.[4]

Contents
[hide]

 1 Physical description and flavor

 2 Development and cultivation
 3 Possible state symbol
 4 Marionberry pedigree
 5 Other
 6 References

Physical description and flavor[edit]

The marionberry is a vigorously growing trailing vine, usually producing just a few canes up to 20
feet long.[5] The vines have many large spines, and the fruiting laterals are long and strong,
producing many berries. The berry itself is glossy and, as with many blackberries, appears black on
the plant, but turns a deep, dark purple when frozen and thawed. It is medium in size and tends to
be conical, longer than it is wide. The berry has a somewhat tart flavor, fairly earthy with traces of
sweetness. It is larger, sweeter and juicier than the 'Evergreen' blackberry. The relative complexity of
its flavor has led to a marketing label as the “Cabernet of Blackberries”.[1] The more powerful flavor
of the marionberry has led to it dominating current blackberry production. It is often preferred over
other blackberries as an ingredient in pies, ice cream, jellies, jams and other foods.[citation needed]

Development and cultivation[edit]

The marionberry was developed by the USDA Agricultural Research Service at Oregon State
University in Corvallis, Oregon. It was bred by George F. Waldo, as a mix between the small,
flavorful 'Chehalem' berry and the larger, better-producing 'Olallie' berry. Both the 'Chehalem' and
'Olallie' berries are caneberry hybrids, as well. Waldo made the initial cross in 1945, selected it as
OSC 928 in 1948 in Corvallis, and tested it in Marion County and elsewhere in the Willamette Valley.
The berry was released in 1956 under the name Marion, after the county where it was tested
extensively. Oregon produces between 28 million and 33 million pounds annually, with Marion
County and Willamette Valley collectively accounting for over 90% of current production.[4][5] The
marionberry's growing conditions are perfectly adapted to the mild, maritime Oregon climate, with its
mild rains and warm summers. The berries ripen throughout late spring and early summer. The
harvesting season is typically between July 10 and August 10, with a single acre producing up to six
tons in a harvest.[1]

Possible state symbol[edit]

As of February 2009, the Oregon Legislature has proposed to make the marionberry the official state
berry, under House Joint Resolution 11.[6] Although supported by all 90 legislators, the resolution has
been delayed by the Oregon Raspberry and Blackberry Commission, as a Washington
County farmer named Larry Duyck has objected. Duyck grows the Kotata blackberry, as opposed to
the marionberry. He suggests, as the marionberry is already the most produced variety of
blackberry, official recognition would boost its sales even more and hurt other varieties. Most
legislators have agreed not to press the issue.[4]

Marionberry pedigree[edit]
Raspberry Blackberry Dewberry

Pacific blackberry (Rubus ursinus) Loganberry Youngberry

Himalayan blackberry Santiam
(Rubus armeniacus) berry
Chehalem blackberry Olallieberry
Marionberry

Other[edit]
Marionberries are featured and discussed at length in the "Brunch Village - Director's Cut" episode
of Portlandia aired 07/20/2012.
Marionberries were an ingredient in an episode of Chopped on The Food Network.

References[edit]
Wikimedia Commons has
media related
toMarionberries.

1. ^ Jump up to:a b c Oregon Raspberry & Blackberry Commission

2. Jump up^ United States Department of Agriculture, Agricultural Research
Service, HortScience 40(7):2175-2178. 2005.
3. Jump up^ 'Black Diamond' thornless trailing blackberry
4. ^ Jump up to:a b c Janie Har (February 24, 2009). "Push to name a state berry starts rhubarb".
OregonLive.
5. ^ Jump up to:a b Salem History: Commerce

Tayberry
 From Wikipedia, the free encyclopedia

Tayberry

Tayberry (Rubus fruticosus x R. idaeus) is a cultivated shrub in the genus Rubus of the
family Rosaceae patented in 1979 as a cross between a blackberryand a red raspberry, and named
after the river Tay in Scotland. The fruit is sweeter, much larger, and more aromatic than that of
the loganberry, itself a blackberry and red raspberry cross. The tayberry is grown for its edible fruits
which can be eaten raw or cooked, but the fruit do not pick easily by hand and cannot be machine
harvested, so they have not become a commercially grown berry crop. As a domestic crop, this plant
has gained the Royal Horticultural Society's Award of Garden Merit.[1]

Contents
[hide]

 1 History
 2 Description
 3 Growth habits
 4 Nutritional content
 5 Uses
 6 References
 7 External links

History[edit]
The tayberry was patented by Derek L. Jennings of Dundee, Scotland, and released in 1979 by the
Scottish Horticultural Research Institute, Invergowrie, Scotland.[2] The tayberry was named after
the river Tay in Scotland.

Description[edit]
The tayberry fruit are cone shaped and are a reddish-purple color when ripe. They can be up to 4 cm
(1 1⁄2 in) long. Similar to the blackberry, the receptacle (the "core") remains in the berry when it is
picked. The tayberry is less acidic than the loganberry, with a strong, tart flavor.[3] The plant has a
growth habit similar to that of the blackberry. Fruit grow on short laterals on prickly canes 1.8 to
2.1 m (6 to 7 ft) long.[3] The cropping period is long, from early mid to late summer.

Amount per
Nutrient % USRDA
100 g
1.3 (for 2000 kcal or 8400 kJ per
Energy 25 kcal (100 kJ)
day)
Protein 1.2 g 2.4
Lipid 0.65 g 1.2
Carbohydrate 11.94 g 9.2
Ash 0.46 g
Table Sugar 0.2 g
Glucose 1.86 g
Fructose 2.35 g
Water 85.75 g 2.7
Sugar 4.42 g
Dietary Fiber 6.5 g 20.3
Calcium 2.5E-14 g <1
Iron 6.9E-16 g <1
Magnesium 2.2E-14 g <1
Phosphorus 2.9E-14 g <1
Potassium 1.51E-13 g <1
Sodium 0g 0
Zinc 4.2E-16 g <1
Copper 0g 0
Manganese 6.7E-16 g <1
Selenium 0g 0
Vitamin A 33 IU 0.7
Retinol Activity Equivalents 0g 0
Beta-carotene 1.2E-29 g
Alpha-carotene 1.6E-29 g
Alpha-Tocopherol 8.7E-16 g
Lutien & zeaxanthin 1.36E-28 g
Beta-tocopherol 0g 0
Gamma-tocopherol 1.42E-15 g
Delta-tocopherol 1.04E-15 g
Vitamin C, B-Vitamins, Niacin, Thiamine and
<1
Folate

Growth habits[edit]
The tayberry will grow reasonably well in many soils. Tayberries produce the most berries when in
full sun and in well drained soil with a high amount of organic materials. Supporting the canes is not
crucial, but it will help prevent diseases by improving the air flow between branches. Tayberries
should be ready to harvest in early July, depending on the type.[4] Frost is rarely a problem, as
tayberries flower late in the season; plants need protection below −26 °C (−15 °F). Like many plant
hybrids, tayberries show good disease resistance, and it has been shown to be resistant to late
yellow rust.[5]
Tayberries are propagated by planting canes; the recommended time is mid-October, though any
time up to mid-March may work if soil is not frozen or waterlogged.[6] Scientists have also
demonstrated the successful cold storage of tayberry tissue cultures for maintenance of in vitro
collections of plant tissues.[7]

Nutritional content[edit]
Like many other berries, the tayberry is low in calories, high in fibre, and like other bramble fruits
they contain antioxidants.[8] The nutritional content of tayberries is summarized in the table at right.[9]

Uses[edit]
The tayberry can be eaten fresh or used for making jams, pies, or wine.
 While it has been reported that a commercial yield up to 27 tonnes per hectare (12 short tons per
acre) of berries can be produced,[10] tayberries are very soft when fully ripe, so they cannot be
harvested by machine.[citation needed] This has hindered their success as a commercial crop. Tayberries
are mainly grown by artisans and backyard growers.

References[edit]
1. Jump up^ http://apps.rhs.org.uk/plantselector/plant?plantid=4923
2. Jump up^ Tayberry patent 1979
3. ^ Jump up to:a b New Mexico State University Guide H-326
4. Jump up^ E Winery page on Growth habits
5. Jump up^ Luffman M, Buszard D. A note on the susceptibility of six red raspberry cultivars and
Tayberry to fruit infection by late yellow rust. Phytoprotection. 71(2):93-96, 1990
6. Jump up^ E Winery page on Growth habits
7. Jump up^ Klavina D, Ievinsh G. Growth of tissue culture and changes in oxidative enzyme
activity of Sorbus and tayberry cultivars during cold storage. Acta Universitatis Latviensis 745
(Biology):179-186, 2008. read online
8. Jump up^ Pantelidis GE, Vasilakakis GA, Diamantidis Gr. Antioxidant capacity, phenol,
anthocyanin and ascorbic acid content in raspberries, blackberries, red currants, gooseberries
and Cornelian cherries. Food Chemistry 102:777-783, 2007
9. Jump up^ Tayberry Nutrition Table
10. Jump up^ New Mexico State University Guide H-326

External links[edit]
Media related to Tayberries at Wikimedia Commons

[hide]
 V
 T
 E

Hybrid Rubus
 Boysen
 Chehalem
 Kotata
 Logan
Hybrid species Marion
 Olallie
 Tay
 Young

Youngberry
From Wikipedia, the free encyclopedia
Youngberry is a complex hybrid between three different species from the genus Rubus,
the raspberries, blackberries, and dewberries of the rose family.[1] The berries of the plant are eaten
fresh or used to make juice, jam, etc.
 Byrnes M. Young, a businessman in Morgan City, Louisiana, who loved science and plants, had an
ongoing correspondence[citation needed] with Luther Burbank, who had created the 'Phenomenal'
blackberry–raspberry hybrid.[1] While he had no success[clarification needed] growing
either loganberries (another blackberry-raspberry hybrid) or 'Phenomenal' berries, Young crossed
the 'Phenomenal' with the Austin-Mayes dewberry that was better adapted to his area. This
produced ‘Youngberry’ in 1905, which was then released in 1926.[citation needed]
While the youngberry is not grown much in the U.S., it is grown in Australia, New Zealand and South
Africa and was a parent of the commercially successful olallie blackberry and a grandparent of
themarionberry.[citation needed]
Like its 'Phenomenal' parent, it is a hexaploid.[1]

References[edit]
1. ^ Jump up to:a b c Darrow, G.M. (1955). "Blackberry—raspberry hybrids". Journal of
Heredity 46 (2): 67–71.

[hide]
 V
 T
 E

Hybrid Rubus

 Boysen
 Chehalem
 Kotata
 Logan
Hybrid species Marion
 Olallie
 Tay
 Young

 Common Blackberry
 Dewberry
Parentage species European Raspberry
 Himalayan Blackberry
 Pacific Blackberry

veitchberry
Line breaks: veitch|berry

Pronunciation: /ˈviːtʃb(ə)ri

, -bɛri/

NOUN (plural veitchberries)

 1A bushy plant that is a hybrid of a raspberry and a blackberry, first produced in 1925.

 Rubus inermis × idaeus, family Rosaceae

1.1The edible
fruit of the
veitchberry,
which resembles
a mulberry.

Origin

1920s: from Veitch, the surname of a family of nurserymen, + berry.