Oranges are one of the most popular fruits in the world. They are juicy, sweet, and packed with nutrients like vitamin C. But have you ever wondered exactly how oranges grow and how they are made into the delicious fruit we eat? The process of orange growth and production is actually quite fascinating.
In this article, we will explore how oranges are grown, harvested, processed, and prepared for sale. We’ll look at the journey an orange takes – from a tiny seed to a ripe, juicy fruit in your local supermarket produce aisle. By the end, you’ll have a deeper appreciation for all the hard work that goes into putting that orange on your kitchen counter!
How Oranges Are Grown
All oranges originate from orange trees. There are actually several different varieties of orange trees, but the most common commercial types are the sweet orange and the bitter (or Seville) orange. Sweet oranges are what you’ll find in the produce section – they are the ones we eat fresh and make juice from. Bitter oranges are more often used to make marmalades and liqueurs.
Orange trees thrive in warm, humid climates with lots of sunshine. They grow well in places like Florida, California, Texas, and parts of the Mediterranean, South Africa, Australia, and South America.
Orange trees grow from seeds, but commercial groves are planted using grafted saplings rather than seeds. This ensures the trees will grow true to their variety and produce high-quality fruit. A grafted sapling is produced by taking a cutting from a mature “mother tree” that has desirable qualities and joining it onto rootstock. This combined plant becomes the sapling that is planted in the grove.
Once planted, orange trees take about 3-5 years to mature enough to begin fruit production. The trees blossom fragrant white flowers which develop into green fruit. It takes approximately 6 months for the green oranges to ripen on the tree, going from green to yellow-orange or red-orange at peak ripeness.
Harvesting the Oranges
Timing is everything when it comes to harvesting oranges. They must be allowed enough time on the tree for the flavor to fully develop, but not left so long that they become overripe.
Most oranges are picked while still green and allowed to finish ripening during processing and transportation. But some are left on the trees longer to allow the sugars to develop into a sweet, complex flavor. Tree-ripened oranges are mainly sold as specialty fruit in markets and gourmet stores.
To test if oranges are ready for harvest, growers will sample-pick a few fruits and taste them for sweetness. Fruits are typically harvested between late October and June, depending on the variety and growing region.
Once ready, oranges are picked by hand to avoid bruising the thin skin. Workers remove the fruits carefully one at a time, clipping them from the tree with clippers or shears. The stem and a small “button” at the bottom of each fruit remains intact to extend shelf life.
Processing the Oranges
After harvest, oranges quickly move into a packing and processing facility located near the grove. Here the real transformation happens to turn fresh oranges into products ready for market.
Washing and Brushing
First, the newly picked oranges are washed and scrubbed clean to remove any dirt, debris, or pesticide residues from the grove. Soft rotating brushes scrub the surface of each fruit.
Sorting and Grading
Next the oranges undergo a sorting and grading process. They are sized into groups according to their diameter, which varies between types and growing conditions. Oranges are also inspected for quality and outward appearance. Bruises, blemishes, or other defects will cause fruits to be culled and used for juicing rather than sold as fresh produce.
Degreening
Since many oranges are picked while still green, they often undergo a degreening treatment after washing. This nudges along the ripening process, allowing the green skins to turn orange. The most common method is to place oranges in sealed rooms and expose them to ethylene gas for 12-48 hours. Ethylene triggers the production of pigments that turn the rind orange.
Coating
After cleaning, grading, and potentially degreening, the oranges are coated with a thin food-grade wax. This wax coating helps protect the peel from damage and moisture loss during shipping and storage, extending the shelf life. Common coating waxes are made from natural sources like carnauba or shellac.
Packing and Processing
The freshly cleaned, coated oranges are packed into boxes, bins, or cartons, ready to ship out. Specific packing requirements will depend on where the oranges are headed – export markets have different rules than domestic grocers.
Oranges designated for juicing will be squeezed into juice and packaged right away rather than shipped as fresh fruit. The peel and pulp go through an extraction process to collect the valuable oil and pectin as well.
Transporting and Storing Oranges
Once packed, oranges are loaded onto trucks or shipping containers for transport around the country or overseas. They are kept cool during transit, ideally between 34-41°F depending on variety. Proper refrigeration prevents mold growth and chilling injury that can damage flavor.
Many oranges are coated with an extra layer of wax after packing to help retain moisture. This reduces fruit shrinkage and weight loss before they reach markets. Special rehydration formulas may also be applied to refresh moisture levels after long transport times.
At the supermarket distribution centers, oranges are transferred into cold storage rooms until they are ready to ship out to individual stores. Temperature and humidity are controlled to keep oranges fresh but prevent moisture condensation that could breed mold.
Out on the store displays, oranges should remain refrigerated in cold bins. Proper cold chain management from harvest through retail is key to deliver peak flavor and quality to consumers.
Enjoying Sweet, Juicy Oranges
From planting an orange tree sapling to shipping that perfect ripe orange to your local supermarket, it takes up to 6 years and many careful steps to produce a simple orange fruit. The next time you peel an orange and enjoy the sweet, refreshing segments, take a moment to appreciate the long and fascinating process behind it.
Conclusion
Oranges undergo an extensive journey to become the juicy, nutritious fruits that brighten up our fruit bowls. Starting as seeds, it takes years for orange trees to mature and bear fruit. Careful harvesting, processing, and temperature-controlled shipping are required to maximize flavor and shelf life. While we simply pick up a bundle of oranges at the market, a lot of science and effort goes into providing us with such a delightful, healthy food. The next time you peel an orange, remember the complex process and dedicated work it took to create that bright, sweet treat.