Moroccan citron
The Moroccan citron was described by the Moroccan professor Henri Chapot, as being a sweet citron, meaning that its pulp is low in acid. He discovered that the acidity in the more common citrons or lemons, is represented by red on the inner coat of seeds specifically on the chalazal spot, violet pigmentation on the outer side of the flower blossom, and also by the new buds that are reddish-purplish. The Moroccan citron which is acidless is completely lacking the red color. This designation was cited by Herbert John Webber and Leon Dexter Batchelor the editors of the fundamental treatise on citrus, namely The Citrus Industry, which was published by the University of California, Riverside in 1967.
Kabbad
The Kabbad refers to a citron-like fruit or citrus hybrid which was first described in 1963 by the Moroccan professor Henri Chapot, in his article named ""Le Cédrat Kabbad et deux autres variétés de cédrat"", who remarked it to be a biological hybrid between the citron and the orange sourcing from Damaskus, Syria.
Following is from The Citrus Industry vol. 1 Chap.4: