Harvesting And Benefits Of Oranges

hay friend how are you all today !!!

I hope you are still in good working fine, today I will share some of the benefits and how to harvest sweet oranges.

Orange Sweet (Lat.; Citrus aurantium) is a type of citrus from areas of Assam, India. Winged leaves, fragrant, the leaves are thorns armpit with yellowish white flowers and round fruit, in the end there are indentations, sweet, fruit skin is difficult to peel.

In Indonesia, usually citrus fruits consumed in the form of fresh fruit (table), and is often used as a souvenir when to stay in touch or visit the sick. Therefore, the quality of citrus fruit is determined by the quality of external (skin color, fruit size, skin texture and smoothness of skin) and the quality of its internal (content of fruit juice, sugar, acid levels, the ratio of sugar / acid and color juice). Despite the appearance of orange archipelago relatively less attractive compared with citrus imports, internal quality, especially the nutritional value of the juice is certainly better than citrus imports that have experienced the period of storage for months. 

                                                     

 
Besides influenced by plantation mainly supply of nutrients, citrus fruit quality is also affected by the harvest and post-harvest handling. Some of the common mistakes made at the time of harvest: harvest when the fruit is not yet ripe or leave the fruit on the trees beyond the limits of physiological maturity in the pursuit of high prices or because entangled bonded labor system, the use of improper harvesting and harvest method is not correct. This condition is usually compounded by post-harvest handling inadequate as the use of container (packing) is not appropriate, the transport from the garden to the shed in vain, yet do sorting and grading and others. 

                                            

                                             

                                                              

 
Citrus fruit after picking still perform physiological processes namely respiration and transpiration which causes changes in the content of substances in the fruit. Respiration is an O2-making process to break down organic compounds (substrates) into CO2, H2O and energy. While Transpiration is the process of water loss through evaporation. The substrate is important in respiration include carbohydrate, some types of sugars such as glucose, fructose, and sucrose; organic acids; and protein. 

                                         

                                         

 
Based respirasinya pattern, pieces are grouped into two groups: the climacteric and non-climacteric fruit. Climacteric fruit is a fruit that increased CO2 production of a sudden, then declined rapidly. Climacteric fruit increased respiration rate at the end of the maturity phase, while the non-climacteric fruit with no increase respiration rate at the end of the ripening phase. Including non klimaterik citrus fruit, harvest should be done before the final phase of ripening fruit for a longer shelf. Their respiration causes the fruit to mature and old were marked by the process of physical changes, chemical, and biological maturation process among other things, discoloration, the formation of aroma and sweetness, acidity reduction, softening pulp and weight reduction. Respiration rate can be used as a guide to determine the shelf life of vegetables and fruits after harvest. Is the higher the respiration rate, the shorter the shelf life. When the process of respiration continues, the fruit will have wilted and eventually decay so that the nutrients lost. 

                                         

                                          

                                          

 
Post-harvest Handling.

 Activities harvesting and handling, such as lack of proper harvesting techniques, which is not good sorting, packaging and packing, transportation and storage are less noticeable and the presence of pests and diseases can cause damage to fruit juice to about 25%. To produce high-quality citrus, grain harvest handling to marketing that needs to be applied are as follows:  
Fruit age / maturity level of the fruits harvested, the conditions at harvest, and harvest method is an important factor affecting the quality of citrus. Age optimum fruit to be harvested is approximately 8 months from when the flowers bloom. The characteristics of the fruit is ready for harvest: if massaged not too hard; the bottom of the fruit if massaged feels soft and when flicked with a finger is not ringing, color is attractive (appears yellow to tangerine), and sugar at least 10%. Sugar levels can be determined with a hand tools in the garden. In one tree, citrus fruit not everything can be harvested all at once, depending on ripeness. Including citrus fruit starch content low so when harvested young will not be a cook like mango. If the harvest is done after exceeding the optimum maturity level or fruit left too long on the tree, the juice will be reduced and will be a lot of energy that is drained from the trees that interfere with plant health and production next season. Appropriate harvest when the fruit is ripe and not yet entered the final phase of ripening fruit. In storage, a sour taste will be reduced due to the decomposition of the acid compounds faster than the decomposition of sugar. 

                                              

                                              

 Mechanical damage during harvest can become a serious problem, as injuries speed products to decay, increased water loss and increased respiration and ethylene production rates leading to quick deterioration. do can harvest by hand and scissors. Things that should be considered in the orange harvest:  
Do not harvest before the morning dew disappeared. Fruit stalk is too long would hurt other citrus fruits should be cut in the reserving about 2 mm from the fruit. Harvest fruit in a tall tree had to use the stairs, so no broken branches and twigs. Do not harvest the fruit by climbing a tree, because the dirty feet can spread the disease on trees Fruit harvester is equipped with a basket covered with a plastic bag or a bag that can be hung on the neck. Fruit container vessel made of a soft, clean, and fruit laid out slowly. Crates while initially expensive, can be stacked, durable, can be used repeatedly and easily cleaned. 

                                           

                                            

The results showed that the method of taking his orange carefully and stored at room temperature 23-31oC for 3 weeks, the decay reaches 7%; fruit dropped on the floor is rotten as much as 12%; the fruit is picked wet rot by 21%; the fruit is picked too ripe rotten as much as 29%; fruit exposed to the sun for one day a rotten 38%. 

                                          

                                          

 
When the oranges will be shipped out of town, citrus fruit transported in a coffin would be more secure than with a bamboo basket or sack for a basket or sack unable to cushion the shock for transport. Orange crates must be nailed firmly, the ends and the middle tied wire rope or strong fabric binder. Crate material selected lightweight and inexpensive sea timber or pine wood. Crate shape adapted to transport tubs, suggested rectangle (60 x 30 x 30 cm) or square  (30 x 30 x 30 cm), 0.5 cm thick boards, 8 cm wide, 1.5 cm so that the distance between the air in the crate is not damp but not too hot. Maximum Weight of each crate should not exceed 30 kg. Citrus fruit is better if wrapped in tissue paper (piece / pieces of paper) and then crate marked among which the name of the goods, the amount of fruit each crate, heavy crates and orange, quality, trademark sign, area / country of origin.  
up here before I can let me know how to harvest and benefits of grapefruit for all his friends. hopefully useful and inspiring us all. bye me his next post. Do not forget to follow along @bangteh thank you for visiting my post. see you again.