Just a thought, Johnmerr, You might not be interested in that "sport", but others might be and if you don't want to work with it, maybe you could let someone else do the graft. How exciting it is that this has happened to your tree. Mark the branch so you'll know which one it is in case you decide to allow someone else to study this "sport." I've heard that Meyers make delicious lemonade and I've used them in seafood dishes and loved the lemon flavor of it better than regular lemons. I have a young Improved Meyer tree. Vivian

And, W&N will prune their Carrizo to "standard" lollipop shapes, which is also part of the "standard" definition. Other growers will market Carrizo as "semi-dwarfing" and not prune. If you read the last page of the "California Citrus Rootstocks" booklet produced by UC Riverside, you will see they categorize both Troyer and Carrizo as inferring a "medium" tree size. Swingle is small, C35 is small, C32 large, Volk as med/large (it can get VERY large here on my property) and Macro as medium (but betting that's not the case for John, who has ideal growing conditions for Macrophylla rootstock - his trees are big and get big, very fast). I don't think I would consider 6.5 acidic, but within the neutral range (6.5 to 7.5). Carrizo and Troyer are essentially indistinguishable, so what I say for Carrizo would apply to Troyer. You'll see most growers are starting to favor C35 now, due to size constraints, more precocious,produce fruit faster, as well as they are more tolerant to phytophthora. C32 is a full sized, standard rootstock. Spent some time talking to the curators of the Riverside Citrus Park, and they shared that most commercial growers are switching over to trees on C35. I agree - Carrizo has not fared as well in my yard as the trees on C35, due to my heavy phytophthora issues. But, if I can keep the tree alive, it will eventually mature enough to overcome any phytophthora issues, which I found rather interesting. Patty S. This post was edited by hoosierquilt on Tue, Aug 26, 14 at 14:28

My setup that worked wonders. You can also do this in a closet with a pole lamp or hanging lamp. You will need to remove most of the fruit. If there are no leaves then all the fruit must go. You also have your area listed as zone 9a but you live in Canada. Is this possible. Steve

Depends on your climate; the color change from green to yellow to deep yellow, and sometimes all the way to light orange depends on the coolness of the night and the difference between day and night temperature. Once mature the fruit underneath is already that yellow to orange color; what the cooler climate does is degrade the chlorophyll in the skin to allow the color to show through; in the industry it is called degreening and is done with a gas or liquid form of ethylene.