Researchers in the Greater Bay Area have successfully cultivated the world's first hybrid of a litchi and a longan, marking a major genetic advancement for the region’s fruit industry
Guangzhou scientists achieve historic fruit hybrid with litchi-longan cross
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In a botanical milestone, researchers at the Institute of Fruit Tree Research of the Guangdong Academy of Agricultural Sciences in Guangzhou have successfully crossbred two distinct fruit genera, resulting in the world’s first hybrid of a litchi and a longan. On 2 June, the hybrid tree, which is currently known by the name Huaishi, produced fruit for the first time at the Field Genebank for Litchi in Guangzhou.
This achievement is significant because the two fruits belong to separate genera, which typically creates natural reproductive barriers preventing such intergeneric breeding. The project, which commenced in 2015, utilised an innovative technique to bypass these obstacles. By mixing inactivated litchi pollen with live longan pollen, researchers were able to simulate self-pollination in the litchi pistil, thereby allowing the longan pollen to fertilise a hybrid seed.
The resulting Huaishi hybrid has defied expectations regarding its maturity. While both parent varieties are typically late-ripening, the hybrid matured early in mid-May. Furthermore, the fruit offers a distinct flavour profile, described as exceptionally sweet with a rich, unique aroma, avoiding the tartness often associated with early-season litchis.
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This development was facilitated by the Field Genebank for Litchi in Guangzhou, which holds the status of the world’s largest living litchi gene bank. Over six decades, the facility has curated more than 700 germplasm samples, including rare varieties that are no longer grown commercially. Yan Qian, the facility’s executive director, emphasised that while preserving these genetic resources is vital, the core objective remains the development of premium new varieties.
Beyond this specific hybrid, the team is leveraging advanced gene-sequencing technology to modernise breeding programmes. By testing the leaves of seedlings, researchers can now forecast key characteristics like seed size and sweetness, a process that has compressed the breeding cycle from ten years down to three.
Although “Huaishi” is currently subject to further comparative testing and is expected to take between five and six years to reach commercial markets, the breakthrough serves as a clear illustration of the high-level innovation currently driving the agricultural sector within the Greater Bay Area.
