Le 21/09/2012 09:01, Jaime Vives Piqueres nous fit lire :
> On 20/09/12 22:57, Alain wrote:
>> Very nice... except that ripe Valencia oranges are actualy green.
>> They start green, turn orange, then turn back to a particular dark
>> green once fully rippened. They are dyed orange before been sold.
> 
>   Hmmm... I'm not really an expert, so I don't know for sure, but I'm
> surrounded by millions of orange trees and never seen this, or heard it
> referred. To my knowledge, oranges just start green and turn orange.
> People here traditionally collected them at that point, but due to
> markets, today they collect them much sooner, when they are still a bit
> green (or so says my mother, who worked as harvester when she was young).
> 
>   Personally, I *always* eat non-market oranges, picked directly from
> the tree (some friends and family members have their own orange fields)
> or purchased directly to the field owner in front of their house:
> 
> http://farm8.staticflickr.com/7063/6820027554_1a5fb41634_z.jpg
> 
>   No dying here, they are sold as they come out from the tree... but
> perhaps it is true for oranges marketed to distant places, as they are
> picked still green.


A bit of extra:

Ethylen gas is used as documented by other posters.
And for extra conservation, citrus fruits (lemon, orange, grapefruit...)
can also be waxed.
The purpose of the wax is to keep the water inside, so the fruit seems
fresh far more time. And it make the fruit shiny.
Extra bonus of waxed fruit, for the seller: as they keep their water,
they weight more on the long run than a natural old fruit; It's
important when you deal the fruit by the weight (if you want money).

Post a reply to this message