Mandarin orange (Citrus reticulata)

The mandarin orange (Citrus reticulata) does not appear to have reach Europe until the nineteenth century.

They were grown in China for about 3,000 years as evidenced by their description in the list of tribute articles sent to the Chinese ruler around 2200 BC.

In Tang times, the fruiting of mandarin trees in the imperial gardens, apparently indoors, led to ‘formal congratulation to the monarch on his divine charisma’.

The first mandarins grown in the Mediterranean region appear to have been those planted by the Arabs in various parts of North Africa.

Mandarin is a very interesting citrus fruit. The fruit is small, flattened fruit with a thin rind separating very easily form the pulp, frequently parting from it of itself, and leaving a partially hollow space.

The flesh is dark orange colored, juicy and very rich.

Mandarin trees are adaptable to a wider range of climatic conditions that other types of cultivated trees. They are better able to stand heat than most other types.

They also tend to be more cold resistant than other citrus trees of commercial importance, though the fruit, mainly because it is small and thin skinned, is more readily damaged by cold than are other oranges.

The flavor of the mandarin is somewhat sweeter and less turpenoid than orange owing to a greater amount of trace esters.

Most of the United States mandarin crop comes from Arizona which produces tangelos, Temple oranges and tangerines.
Mandarin orange (Citrus reticulata)

Orange Fruit

Orange Fruit
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