Oranges
The orange falls into the "citrus" category of fruits. It can be made into juice, which is familiarly called "orange juice". Orange juice is an essential part of the Canadian breakfast, that we eat every morning. Despite orange juice, oranges have many other uses. In this essay I will tell you about the varieties of oranges, its classification, uses, and other facts about oranges that I have learned.
The orange, one of the oldest cultivated fruits known to man, have been grown for more than 4,000 years. They probably originated in the part of Asia that contains India and China. Oranges are known for their delicious juice and vitamin C content. They also contain a source of potassium and folic acid.
The U.S is the second largest orange - producing country. They produce 18 billion pounds of oranges each year. 70% of them are grown in Florida, California about 20%, and Arizona and Texas take up the rest. Most of the oranges produced are made into orange juice. The rest are used for soft drinks, baking goods, candy, etc.
Not all oranges are orange. They range from pink, orange, dark red, orange to yellow in color. There are many different varieties of oranges.
The sweet orange is the most popular kind of orange; this is the one most raised around the world. There are four types of sweet oranges: common oranges, navel oranges, blood oranges and acidless oranges.
Common or round oranges are mostly sold as produce and made into juice. Juice from the Valencia orange makes the best juice. This is the most popular orange around the world today.
Blood oranges have very unusual color they range from pink to red. Maybe this is where it gets its name. Other than color, they are similar to common oranges. They become red in cool, overnight temperatures. These are mostly raised in Mediterranean countries, not very popular anywhere else in the world.
Acidless oranges aren't very popular because of their bland flavor, caused by a low level of acid. They are only vaguely popular in Brazil.
Navel oranges, mostly grown in California, "have a small secondary fruit growing at one end of the main fruit." (World book encyclopedia) they have a good flavor, but produce little juice.
Another type of orange is sour, or bitter oranges, which are usually not even freshly eaten, like common oranges because of a bitter taste.
Spain is in the southwestern part of Europe and to the east of the Mediterranean Sea. There are a large variety of fruits and vegetables grown in Spain. Food From Spain lists peaches, cherries, ioquats, apricots, nectarines, plums, apples, pears, grapes, wheat, and olives as fruits grown in Spain. There are also many others, but these specific fruits are only from Spain. A Melocoton de Calanda is a Spanish peach found in northeastern Spain. Cerezas de la Montana de Alicante is a sweet red cherry found in the jerte Valley in Extremadura of Spain. Ioquats are sweet, slightly acidic, and have a strong leathery skin. Certain types of apricots, nectarines, and plums also come from Spain. Apples from Asturias, Castile-Leon, and Catalonia of northern Spain are “generally considered superior (foodfromspain).” Pears are originally from Asia Minor, but grow well in inland Spain. Grapes, wheat, and olives play a major role in Spanish cuisine as well. Grapes are used for wine and oil. Olives are in abundance and are eaten and used for oil. Olive oil serves many uses in Spanish cuisine.
In English, Avocado is an Alligator Pear because it has a green skin and a pear- like shape. It is the genus of Persea in the Lauraceae family. They are cultivated in tropical areas where the climates are mostly hot throughout the world. It has become a successful cash crop in California
Citrus fruit are not just used for fresh fruit and juice. It has many other uses. One is in jellies and in other preserves. Preserves include marmalades and crystallized fruits. A by-product of citrus production is ...
C) Green or yellow lemons which should be squeezed at the moment to preserve all their aroma and flavor.
Most people believe that fruits develop from flowers and hang from the branches of trees. While this is the norm, there are several exceptions - one of which is a unique tree whose flowers and fruits grow on the trunk itself!
Apples, broccoli, celery, squash, cucumbers, nuts, citrus fruit, peaches, kiwi, cherries, blueberries, strawberries, cranberries, and many more ar...
Do you remember getting oranges in your stockings for Christmas? Turns out, there’s history behind that.
This experiment is predicated on the concept of utilizing liquid CO2 to extract D-Limonene from an orange’s rind and using optical rotation/refractive index to characterize the D-Limonene. Limonene is an essential oil which is found in orange peels. Limonene is classified as a monoterpene. This is because its structure consists of two isoprene units (C5H10). Limonene, like many essential oils, is categorized as a terpene/terpenoid. Terpenoids are oxygenated variations of terpenes. Terpenes are organic molecules that make up essential oils that can be found in many citrus fruits. Terpenes have structures made up of multiple isoprene units. These units are typically loosely assembled in a head-to-tail fashion (Weldegirma 2016). Terpenes are
Apples can be grown farther North than any other tree fruit. The reason for this is that the tree blooms in late spring when it is unlikely that the blossoms will be harmed by frost. While France harvests more apples than America, the yearly U.S. harvest is around one hundred and fifty million bushels, with the largest apple-growing state being Washington.
U.S, nuts and oranges, produced in Florida and California where they are exported to the rest of the states.
Full of color and flavor, juicy and delicious, peaches grown in the United States generally belong to the following
To start orange juice was not always here. It came out of an advertising campaign in the 1920’s. (1)The California Fruit Growers (now known as Sunkist) had been producing too many oranges for the current market. Their supply and demand ratio was off. They needed to find a new use for oranges besides just peeling and consuming them .There was too many oranges being wasted. Orange juice takes three to four oranges for each cup of juice. It was an effective means to use extra oranges.(2)
(2012a) investigated effects of different pomegranate juice extraction methods on quality and stability of pomegranate juice were evaluated. A Hand press method, mechanical extraction using screw type hand juicer and electrically operated fruit juicer and machine extraction using electrically operated hydraulic basket press methods were used for extraction from manually separated arils of pomegranate fruit cv. Bhagwa. An extracted juice was analyzed for physicochemical and sensorial parameters like juice recovery, specific gravity, pH, TSS, acidity, sugars, phenols, anthocyanins, antioxidant activity, colour, flavour, taste and overall acceptability. Microbial limit tests were also carried out. Screw type hand fruit juicer with fiber molded crusher gave highest per cent juice recovery on fruit and aril weight basis. It also recorded maximum anthocyanin content (85.815mg/100 g) and sugars (16.818 per cent) in juice. Highest overall acceptability score (8.607) with low microbial population (7.95 x 103 cfu/ml) was observed with this
Orange juice will have the highest content of vitamin C. Citrus fruits have a higher content of vitamin C. The orange and lemon juice will contain more vitamin C than the pineapple juice. Furthermore, as lemons are more acidic than oranges I predict that the orange juice will contain more vitamin C than the lemon juice. Vitamin C affects, the ph the more vitamin C the higher the ph.
The freshly squeezed citrus juices of Lemon,lime and orange were analysed through titration over the period of 2 weeks. Initially the lime juice was found to be slightly more acidic than the other juices followed by lemon juice and then orange juice since it is known that usually lime is more acidic than lemon and orange. It was hypothesised that the acidity of each juice will increase or decrease after the period of two weeks depending upon the sugar content of that citrus fruit that the juice is extracted from. The acidity of the juice with the highest sugar level will gradually increase over the period of time since sugar contribute to the the fermentation of the citrus juice to lactic acid. The hypothesis was shown to be correct;however