Miyagawa Satsuma

Hodgson (1967), as reproduced by UCR, reports that Miyagawa originated as a Zairai limb sport in Fukuoka and was named and introduced by Tanaka in 1923. The attributed account does not date the limb-sport discovery or specify where naming and introduction occurred; the cataloged 1915 date remains unverified.^⁠[1]

Hodgson’s 1967 description, reproduced by UCR, calls Miyagawa fruit large for a satsuma, moderately oblate, thin-rinded and abundant in juice, with sugars and acid “well-blended”; it describes the fruit as seedless and says it matures very early and stores well for Wase Unshū. CCPP also lists Miyagawa as seedless while allowing occasional seeds in that category, and a grower video reports occasional seeds. These source-specific descriptions do not guarantee every fruit is seedless.^{⁠[1]⁠[6]⁠[12]}

Tree more vigorous than most old Wase clones and productive.^⁠[1]

UCR reproduces grower Andrew Harty’s undated report that Miyagawa was long grown in New Zealand and formed the basis of that country’s satsuma industry, though some growers found it difficult to manage. UCR also relays Thomas Chao’s California trial report: Miyagawa developed Brix earlier in the season, with projected San Joaquin Valley harvest as early as mid-September, and had a sharp flavor attributed to moderately high acid and moderate sugar. The page gives no numeric Brix value, trial method or matching CRC accession for Chao’s material; these are historical reported observations, not universal harvest or flavor specifications.^⁠[1]

A 2010–2017 randomized-block study in East Mazandaran compared early-maturing Miyagawa Satsuma on six named rootstocks and reported differences in canopy/trunk characteristics and scion–rootstock affinity across treatments and years. The abstract gives four replications and four trees per replication but no aggregate sample count; the study does not identify its scion as UCR CRC 4074.^⁠[9]