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Orange
Orange blossoms and oranges on tree
Scientific classification
Kingdom:	Plantae
(unranked):	Angiosperms
(unranked):	Eudicots
(unranked):	Rosids
Order:	Sapindales
Family:	Rutaceae
Genus:	Citrus
Species:	C. ×sinensis
Binomial name
Citrus ×sinensis (L.) Osbeck[1]

An orange—specifically, the sweet orange—is the citrus Citrus ×​sinensis (syn. Citrus aurantium L. var. dulcis L., or Citrus aurantium Risso) and its fruit. The orange is a hybrid of ancient cultivated origin, possibly between pomelo (Citrus maxima) and tangerine (Citrus reticulata).^{[citation needed]} It is a small flowering tree growing to about 10 m tall with evergreen leaves, which are arranged alternately, of ovate shape with crenulate margins and 4–10 cm long. The orange fruit is a hesperidium, a type of berry.

Oranges originated in Southeast Asia. The fruit of Citrus sinensis is called sweet orange to distinguish it from Citrus aurantium, the bitter orange. The name is thought to ultimately derive from the Sanskrit^[2][3] for the orange tree, with its final form developing after passing through numerous intermediate languages.

In a number of languages, it is known as a "Chinese apple" (e.g. Dutch Sinaasappel, "China's apple").

Fruit

Orange fruit and cross section

All citrus trees are of the single genus, Citrus, and remain largely interbreedable; that is, there is only one "superspecies" which includes grapefruits, lemons, limes, and oranges. Nevertheless, names have been given to the various members of the genus, oranges often being referred to as Citrus sinensis and Citrus aurantium. Fruits of all members of the genus Citrus are considered berries because they have many seeds, are fleshy and soft, and derive from a single ovary. An orange seed is called a pip. The white thread-like material attached to the inside of the peel is called pith.

Varieties

Blood orange

Comparison between the inside and the outside of both the regular and blood orange.

Blood oranges are a natural variety of C. sinensis derived from abnormal pigmentation of the fruit, that gives its pulp a streaking red colour. The juice produced from such oranges is often dark burgundy, hence reminiscent of blood. Original blood oranges were first discovered and cultivated in the 15th century in Sicily, however since then their cultivation became worldwide, and most blood oranges today are hybrids. Some blood oranges may taste a bit unnatural, but in usual their taste is similar to that of a regular orange.

The fruit has found a niche as an interesting ingredient variation on traditional Seville marmalade, with its striking red streaks and distinct flavour. The scarlet navel is a variety with the same dual-fruit mutation as the navel orange.

Navel orange

A peeled sectioned navel orange. The underdeveloped twin is located on the bottom right.

A single mutation in 1820 in an orchard of sweet oranges planted at a monastery in Brazil yielded the navel orange, also known as the Washington, Riverside, or Bahia navel. The mutation causes the orange to develop a second orange at the base of the original fruit, opposite the stem, as a conjoined twin in a set of smaller segments embedded within the peel of the larger orange. From the outside, it looks similar to the human navel, hence its name.

Because the mutation left the fruit seedless, and therefore sterile, the only means available to cultivate more of this new variety is to graft cuttings onto other varieties of citrus tree. Two such cuttings of the original tree were transplanted^[4] to Riverside, California in 1870, which eventually led to worldwide popularity.

Today, navel oranges continue to be produced via cutting and grafting. This does not allow for the usual selective breeding methodologies, and so not only do the navel oranges of today have exactly the same genetic makeup as the original tree, and are therefore clones, all navel oranges can be considered to be the fruit of that single over-a-century-old tree. This is similar to the common yellow seedless banana, the Cavendish. On rare occasions, however, further mutations can lead to new varieties.^[5]

Persian orange

The Persian orange, grown widely in southern Europe after its introduction to Italy in the 11th century, was bitter. Sweet oranges brought to Europe in the 15th century from India by Portuguese traders quickly displaced the bitter, and are now the most common variety of orange cultivated. The sweet orange will grow to different sizes and colours according to local conditions, most commonly with ten carpels, or segments, inside.

Some South East Indo-European tongues name the orange after Portugal, which was formerly the main source of imports of sweet oranges. Examples are Bulgarian portokal [портокал], Greek portokali [πορτοκάλι], Persian porteqal [پرتقال], Albanian "portokall", Macedonian portokal [портокал], and Romanian portocală. Also in South Italian dialects (Neapolitan), orange is named portogallo or purtualle, literally "the Portuguese one". Related names can also be found in other languages: Turkish Portakal, Arabic al-burtuqal [البرتقال], Amharic birtukan, and Georgian phortokhali.

Portuguese, Spanish, Arab, and Dutch sailors planted citrus trees along trade routes to prevent scurvy. On his second voyage in 1493, Christopher Columbus brought the seeds of oranges, lemons and citrons to Haiti and the Caribbean. They were introduced in Florida (along with lemons) in 1513 by Spanish explorer Juan Ponce de León, and were introduced to Hawaii in 1792.

Valencia orange

The Valencia or Murcia orange is one of the sweet oranges used for juice extraction. It is a late-season fruit, and therefore a popular variety when the navel oranges are out of season. For this reason, the orange was chosen to be the official mascot of the 1982 FIFA World Cup, which was held in Spain. The mascot was called "Naranjito" ("little orange"), and wore the colours of the Spanish football team uniform.

Attributes

Nutritional Value

Acidity

Like all citrus fruits, the orange is acidic, with a pH level of around 2.5-3; depending on the age, size and variety of the fruit. Although this is not, on average, as strong as the lemon, it is still quite acidic on the pH scale – as acidic as household vinegar.

Production

Orange output in 2005

Top Orange Producers — 2005 (million tonnes)
Brazil	17.8
United States	8.4
Mexico	4.1
India	3.1
China	2.4
Spain	2.3
Italy	2.2
Iran	1.9
Egypt	1.8
Pakistan	1.6
World Total	61.7
Source: UN Food & Agriculture Organisation (FAO)[6]

Oranges grown for commercial production are generally grown in groves and are produced throughout the world. The top three orange-producing countries are Brazil, the United States, and Mexico. Oranges are sensitive to frost, and a common treatment to prevent frost damage when sub-freezing temperatures are expected, is to spray the trees with water, since as long as unfrozen water is turning to ice on the trees' branches, the ice that has formed stays just at the freezing point, giving protection even if air temperatures have dropped far lower.^[7]

Growing

Orange tree

Oranges can be grown, outdoors in warmer climates, and indoors in cooler climates. Oranges, like most citrus plants will not do well unless kept between 15.5°C - 29°C (60°F - 85°F). Orange trees grown from the seeds of a store bought fruit may not produce fruit, and any fruit that is produced may be different than the parent fruit, due to modern techniques of hybridization. To grow the seed of a store bought orange, one must not let the seed dry out (an approach used for many citrus plants). One method is to put the seed(s) between the halves of a damp paper towel until the seed germinates, and then plant it. Many just plant it straight into the soil making sure to water it with regularity. Oranges require a huge amount of water and the citrus industry in the Middle East is a contributing factor to the dessication of the region.

Etymology

The word orange is derived from Sanskrit नारङ्ग nāraṅgaḥ "orange tree."^[8] The Sanskrit word is in turn lent itself as the Dravidian root for 'fragrant'. In Tamil, a bitter orange is known as ணரன்டம் 'Narandam', a sweet orange is called நகருகம் 'nagarugam' and நாரி 'naari' means fragrance.^[9] In Telugu the orange is called నరిఙ‌ 'naringa'. The Sanskrit word was borrowed into European languages through Persian نارنگ nārang, Armenian նարինջ nārinj, Arabic نارنج nāranj, (Spanish naranja and Portuguese laranja), Late Latin arangia, Italian arancia or arancio, and Old French orenge, in chronological order. The first appearance in English dates from the 14th century. The forms starting with n- are older, and this initial n- may have been mistaken as part of the indefinite article, in languages with articles ending with an -n sound (e.g., in French une norenge may have been taken as une orenge), a process called juncture loss. The name of the colour is derived from the fruit, first appearing in this sense in 1542.

Some languages have different words for the bitter and the sweet orange, such as Modern Greek nerantzi and portokali, respectively. Or in Persian, the words are narang and porteghal (Portugal), in the same order. The reason is that the sweet orange was brought from China or India to Europe during the 15th century by the Portuguese. For the same reason, some languages refer to it as Applesin (or variants), which means "Apple from China," while the bitter orange was introduced through Persia.

Several slavic languages use the variants pomaranč (Slovak), pomeranč (Czech), pomaranča (Slovene), pomarańcza (Polish) from old French pomme d’orenge.^[10], ^[11]

Juice and other products

Oranges and orange juice

Oranges are widely grown in warm climates worldwide, and the flavours of oranges vary from sweet to sour. The fruit is commonly peeled and eaten fresh, or squeezed for its juice. It has a thick bitter rind that is usually discarded, but can be processed into animal feed by removing water, using pressure and heat. It is also used in certain recipes as flavouring or a garnish. The outer-most layer of the rind can be grated or thinly veneered with a tool called a zester, to produce orange zest. Zest is popular in cooking because it contains the oil glands and has a strong flavour similar to the fleshy inner part of the orange. The white part of the rind, called the pericarp or albedo and including the pith, is a source of pectin and has nearly the same amount of vitamin C as the flesh.

Products made from oranges

• Orange juice is one of the commodities traded on the New York Board of Trade. Brazil is the largest producer of orange juice in the world, followed by the USA. It is made by squeezing the fruit on a special instrument called a "juicer" or a "squeezer." The juice is collected in a small tray underneath. This is mainly done in the home, and in industry is done on a much larger scale.
• Frozen orange juice concentrate is made from freshly squeezed and filtered orange juice.^[12]
• Sweet orange oil is a by-product of the juice industry produced by pressing the peel. It is used as a flavouring of food and drink and for its fragrance in perfume and aromatherapy. Sweet orange oil consists of about 90% d-Limonene, a solvent used in various household chemicals, such as to condition wooden furniture, and along with other citrus oils in grease removal and as a hand-cleansing agent. It is an efficient cleaning agent which is promoted as being environmentally friendly and preferable to petroleum distillates. However, d-Limonene is classified from slightly toxic to humans^[13] to very toxic to marine life^[14] in different countries. Its smell is considered more pleasant by some than those of other cleaning agents. Although once thought to cause renal cancer in rats, limonene now is known as a significant chemopreventive agent^[15] with potential value as a dietary anti-cancer tool in humans.^[16] There is no evidence for carcinogenicity or genotoxicity in humans. The IARC classifies d-limonene under Class 3: not classifiable as to its carcinogenicity to humans.^{[citation needed]}
• The orange blossom, which is the state flower of Florida, is highly fragrant and traditionally associated with good fortune. It has long been popular in bridal bouquets and head wreaths for weddings.
• Orange blossom essence is an important component in the making of perfume.
• The petals of orange blossom can also be made into a delicately citrus-scented version of rosewater; orange blossom water (aka orange flower water) is a common part of both French and Middle Eastern cuisines, most often as an ingredient in desserts and baked goods.
• In the United States, orange flower water is used to make orange blossom scones and marshmallows.
• The orange blossom gives its touristic nickname to the Costa del Azahar ("Orange-blossom coast"), the Castellon seaboard.
• In Spain, fallen blossoms are dried and then used to make tea.
• Orange blossom honey, or actually citrus honey, is produced by putting beehives in the citrus groves during bloom, which also pollinates seeded citrus varieties. Orange blossom honey is highly prized, and tastes much like orange.
• Marmalade, a conserve usually made with Seville oranges. All parts of the orange are used to make marmalade: the pith and pips are separated, and typically placed in a muslin bag where they are boiled in the juice (and sliced peel) to extract their pectin, aiding the setting process.
• Orange peel is used by gardeners as a slug repellent.
• Orange leaves can be boiled to make tea.
• Orange wood sticks (also spelt orangewood) are used as cuticle pushers in manicures and pedicures, and as spudgers for manipulating slender electronic wires

Gallery

These varieties are called 'Ambersweet' oranges.	orange seeds (pips)	Navel oranges from Florida are the most commonly sold in US grocery stores.	Satsuma Oranges picked on Christmas day 2007 in Gainesville, Florida	Orange trees on a street in Morocco.
An orange grove photographed from the air.	Navel orange fruit.	An unusual orange harvest after a flood, California, 1941.	Orange fruit	Delivering oranges in Tulum, Mexico

See also

• Cam sành (terra-cotta orange)
• Mandarin orange
• Orange production in Brazil

Footnotes

References

• McPhee, John. Oranges (1966) - focuses on Florida groves.
• Sackman, Douglas Cazaux. Orange Empire: California and the Fruits of Eden (2005) comprehensive, multidimensional history of citrus industry in California
• Train, John. Oranges (2006)
• Culture & Care for the genus Citrus on CultureSheet.org

External links

• Citrus sinensis List of Chemicals (Dr. Duke's Databases)
• Orange sculpture - Virtual Tour 360