Mandarin Orange (Citrus reticulate)

Fresh mandarin types of oranges are thin-skinned and are usually oblate or decidedly flattened at the ends. These oranges are a variety of orange that has a loose peel, popularly referred to as ‘loose jacket’ to distinguish it from the ‘light jacket’ of a normal orange, which has a peel that tightly adheres to the flesh.

Mandarin organs trees are more cold resistant and heat resistant than the other citrus species.  The trees on mandarin orange rootstock were approximately the same size as those on sweet orange.

mandarin orange

The mandarin orange tree is generally smaller than that of sweet orange. With age it may reach a height of 7-8 m, with a wide spread of branches and leaves. The tree usually has thorns, but its twigs are slender.

The trees yielded annually 350 dozen each tree and the more common varieties have produced 180 dozen.

The sandy soils in the high rainfall areas are suitable for growing mandarin orange.

Mandarin oranges thrive well on soil which have a natural sub-soil drainage system as water-logging around the roots of the plant during heavy roans in the monsoon is harmful to the plant life.

China is one the native homes of the mandarin oranges and has a cultivation history of about 4000 years.
Mandarin Orange (Citrus reticulate)

Oranges

Oranges
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.
Oranges