The orange is utilized as a food to a greater extent than any other citrus fruit. The trees are set out from nursery stock and must be protected from freezing weather. As with other citrus trees some pruning has to be done each year.
The five states that produce oranges commercially are Florida, California, Arizona, Texas and Louisiana, with Florida being by farm, the greatest producer.
About three quarters of all oranges in this country, are used for the production of frozen juice concentrate and for the so-called “fresh” orange juice.
Fresh oranges are pick, and handled much in the same manner as are grapefruit. When picked, the solids to acid ratio should be 12:1 – 18:1. Oranges may be dyed by immersing in a solution of certified food dye at 120 degree F for about 3 min prior to waxing polishing and cooling, since the color of the skin often green when the fruit is picked.
Some oranges are cooled to 32 degree – 40 degree F and others to 40 - 44 degree F depending on variety. They should be held at these temperatures until sold to the consumer, under these conditions, they have storage life of 1 – 3 months, depending on variety.
Orange Fruit
