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Mandarin orange
Mandarins
Scientific classification
Kingdom: Plantae (unranked): Angiosperms (unranked): Eudicots (unranked): Rosids Order: Sapindales Family: Rutaceae Genus: Citrus Species: C. reticulata
Binomial name
Citrus reticulata Blanco

Tangerines, (mandarin oranges) (raw) Nutritional value per 100 g (3.5 oz)
Energy 50 kcal   220 kJ
Carbohydrates     13.34 g - Sugars  10.58 g - Dietary fiber  1.8 g   Fat 0.31 g Protein 0.81 g Thiamin (Vit. B1)  0.058 mg   4% Riboflavin (Vit. B2)  0.036 mg   2% Niacin (Vit. B3)  0.376 mg   3% Pantothenic acid (B5)  0.216 mg  4% Vitamin B6  0.078 mg 6% Folate (Vit. B9)  16 μg  4% Vitamin C  26.7 mg 45% Calcium  37 mg 4% Iron  0.15 mg 1% Magnesium  12 mg 3%  Phosphorus  20 mg 3% Potassium  166 mg   4% Sodium  2 mg 0% Zinc  0.07 mg 1%
Percentages are relative to US recommendations for adults. Source: USDA Nutrient database

The Mandarin orange or mandarin (or mandarine) is a small citrus tree (Citrus reticulata) with fruit resembling the orange. The fruit is oblate, rather than spherical. Mandarin oranges are usually eaten plain, or in fruit salads. Specifically reddish orange mandarin cultivars can be marketed as tangerines, but this is not a botanical classification.

The tree is more drought tolerant than the fruit. The mandarin is tender, and is damaged easily by cold. It can be grown in tropical and subtropical areas.

Contents 1 Varieties and characteristics 1.1 Biological characteristics 2 Ethnomedical uses 3 Production volume 4 Processing 5 Gallery 6 See also 7 References 8 External links

Varieties and characteristics

Mandarin is one variety of an orange. The mandarin has many names, some of which actually refer to crosses between the mandarin and another citrus fruit. Most canned mandarins are of the satsuma variety, of which there are over 200 cultivars. Satsumas are known as mikan in Japan. One of the more well-known satsuma cultivars is the "Owari", which ripens during the late fall season in the Northern Hemisphere. Clementines, however, have displaced satsumas in many markets, and are becoming the most important commercial mandarin variety.

The mandarin is easily peeled with the fingers, starting at the thick rind covering the depression at the top of the fruit, and can be easily split into even segments without squirting juice. This makes it convenient to eat, as one doesn't require utensils to peel or cut the fruit.

The tangor, which is also called the temple orange, is a cross between the mandarin and the common orange. Its thick rind is easy to peel; and its bright orange pulp is sweet, full-flavored, and tart.

In Vietnam, it is called quýt hồng and the best Mandarin orange variety is grown in Lai Vung disctrict, Dong Thap province.

Biological characteristics

Citrus fruits varieties are usually self-fertile (needing a bee only to move pollen within the same flower) or parthenocarpic (not needing pollination and therefore seedless) (such as satsumas).

Blossoms from the Dancy cultivar are one exception. They are self sterile, therefore must have a pollenizer variety to supply pollen, and a high bee population to make a good crop.

Furthermore, some varieties, notably clementines, are usually seed free, but will develop seeds if cross-pollinated with a seeded citrus. Thus, great efforts are taken to isolate clementine orchards from any seeded citrus varieties.

Ethnomedical uses

• The dried peel of the fruit of C. reticulata is used in the regulation of ch'i in Traditional Chinese medicine
• The peel is also used to treat abdominal distention, enhance digestion, and to reduce phlegm.

Production volume

The "Clemenules" (or "Nules", the Valencian town where it was born) is a variety of clementine that accounts for the great majority of clementines produced in the world. Spain alone has over 200,000 acres (800 km²), producing fruit between November and January. Mandarins marketed as tangerines are usually Dancy, Sunburst or Murcott (Honey) cultivars.

Tangerines, Mandarins, clementines Top Ten Producers — 2005 (1000 tonnes)
China	11,395
Spain	2,125
Brazil	1,236
Japan	1,132
Iran	720
Turkey	715
Thailand	670
Egypt	665
Argentina	660
South Korea	639
Pakistan	639
World Total	24,000
Source: UN Food & Agriculture Organisation (FAO), [1]

Processing

Canned mandarin segments are peeled to remove the white pith prior to canning; otherwise, they turn bitter. Segments are peeled using a chemical process. First, the segments are scalded in hot water to loosen the skin; then they are bathed in a lye solution which digests the albedo and membranes. Finally, the segments undergo several rinses in plain water.

Gallery

Mandarin orange tree

Closeup of Mandarin orange tree

Canned Mandarin orange segments

Milgam hwachae, a Korean fruit punch made with Mandarin orange and honey

See also

• Satsuma
• Clementine
• Fairchild tangerine
• Tangelo
• Naartjie

References

External links

• Mandarin Orange Nutrition Facts
• UC Riverside Mandarin Variety Descriptions
• Mandarin Orange - from Morton, J. (1987) Fruits of Warm Climates
• A Mandarin by Any Other Name by Cindy Fake, UC Davis Cooperative Extension

Wikipedia content modification information:

• This page was last modified on 20 November 2008, at 19:51.

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