Oranges originate from southern China from where it was brought west toward India and South Europe in the 1400. Originally it was used as a houseplant for decoration until utilized for commercial plantations in the late 1700s. It started out in Spain and about 100 years later was also planted in Italy . The orange made its way to America where it became an important food source.
Today oranges are planted on every continent, in particular the subtropical areas with Brazil and the U.S. being the largest producers.
Oranges grow on trees with large thorns that can reach between 5 to 8 meters tall. The fruit is in general round with a thick peel protecting the fruit from dehydration.
All parts of the orange are used. The flesh is pressed to make orange juice, the peel contains oils used in soda pop, liqueur, and cosmetics, the white skin in the peel is used for pectin production, and the dried rests from the peel is used for animal feed.
Oranges are divided into two groups: blond (yellow flesh) and blood (red flesh).
There are many kinds of blond oranges. Navelina, Navel, Cadenera, Salustiana, Shamouti, and Valencia Late are the most common kinds. Oranges such as, Newhall, Protea, Vavellate, and Delta Seedless are less common.
Common blood oranges are Sanguina (Double Fina) Malteser, Sanguinelli, Moro, and Tarocco.
Facts
Use: Oranges can be consumed in many forms, included in an entrée, in a salad, as a dessert, or fresh as a snack. Oranges make good nutritious and tasty juice, and can also be used to make jams, and marmalade.
Storage: The storage time and temperature vary with the type of orange. In general, the storage time can be:
- 2-3 weeks in 2-5 ° C (35-41 ° F)
- 1-2 weeks in 20 ° C (68 ° F)
- Ideal storage is 2-5 ° C (35-41 ° F) and 90-95% humidity.
Sensitivity:
- Little sensitivity to temperature.
- Little sensitivity to dehydration.
- Produce a small amount of ethylene.
- Not sensitive to ethylene.
- Sensitive to frost temperatures.
Potential problems:
- Frost damage (brown dented spots, or dried fruit flesh)
- Mold
- Rotten
- Age spots (brown spots primarily at the stem end)
- Dehydration
Nutrition facts: Energy: 46 kcal/193 kJ, Water: 86 g, Protein: 0.8 g, Fat: 0.1 g, Carbohydrates (excluding fiber): 10.3 g, Fiber: 1.9 g, Potassium: 158 mg, b -carotene: 126 m g, Vitamin C: 53 mg