The 2012 ASHS Annual Conference

Sorrel, Hibiscus sabdariffa also known as, Jamaican sorrel or Roselle, develops a bright calyx of petals with an acidic flavor. Sorrel is used to make juice, punch, wines, or a variety of delicacies such as jams and chutney. It is harvested mostly during the Christmas season and is part of most of the islands’ traditions.  The purpose of this experiment is to evaluate characteristics of parental, F₁ and F₂ generations of sorrel from selected crosses.  The developmental characteristics of F₁ and F₂ generations of sorrel were compared to their parents in regards to plant height, number of branchesm and floral induction on a bimonthly basis. Three sorrel varieties were used in this experiment included a Day Neutral variety from St Kitts (KDN), 268100 from Nigeria (100) and a local white variety from St Croix (W). Three hybrids were used in this experiment were KDN x 100, 100 x KDN and W x 100. A 100 x KDN also had an F₂ generation. This experiment has far reaching agricultural implications because it was found that all hybrids with the parental 100 and KDN grew faster. It was also found that the white variety took the longest to initiate floral buds.  The F₁ generations kept the characteristics of the parents with regard to height, leaf shape and flowering time. However, the F₂ generation had characteristics of both parents.