While we want to get all the benefits oranges (and all other foods) have to offer, sometimes we miss out because of poor selection of these fruits and poor storage as well. Most of the food wastage that goes on on Kenya occurs during the post harvest stages and only a small percentage is wasted in the course of consumption. Some of this wastage is the result of spoilage that comes with mishandling of the fruit during harvesting and storage as well as the logistics involved in getting the fruit to the consumer. The rest occurs once the fruit is in the market and in the homes of consumers. Here are a few selection and storage tips for us to keep spoilage and wastage at a minimum.
Selection
There are a few parameters that one should consider when selecting an orange, and some apply to other fruits as well.
Look out for blemishes on the skin. Some major cuts on the skin of the orange could be entry points for spoilage bacteria, which escalate spoilage and interfere with the sensory attributes of the fruit. Slight sports and marks are normal, but black patches on the skin and deep cuts are something to look out for.
Check for soggy spots on the skin. These will feel much softer and spongier than the rest of the orange and they are a sign of spoilage, caused by microbial activity underneath the surface of the fruit.
Consider the firmness. A firm orange is nice and a good indicator of freshness. However, some oranges are too firm, because of the mesocarp (the white bland part of the orange) being too thick. When an orange is picked from a tree before it matures completely, its mesocarp remains thick even after ripening. Upon pressing against the skin, you should feel the fleshy part even when the orange is firm.
Do not let the color fool you. The color of a ripe orange can range from a greenish-yellow to deep orange, owing to the different varieties that exist. Thus, simply because the orange is not almost red doesn't mean it is unripe.
Let the weight guide you. At the optimum level of ripeness of an orange is where there is a maximum accumulation of juice, after which the volume of the juice begins to decrease. It is common to encounter oranges that look large and attractive but feel light because of the reduction of the juice. Such oranges yield no juice and usually have a bland taste. Avoid them.
Storing Your Oranges
Oranges are not highly perishable and thus can be stored at room temperature for about a week.
However, refrigeration is also a good option, and extends their lifetime by a week or so. Here are a few tips for cold storage.
Do not freeze them. This one might seem obvious, but stranger things happen. However, you can juice your oranges and then freeze the juice in ziploc bags or as ice cubes. These ice cubes come in handy when making smoothies. You can do this with other fruits too.
Freezing oranges causes freezing injury. In the same way, refrigerating them for a long period with the temperature really low (1 degree Celsius)causes similar effects, known as chilling injury. Chilling injury is characterized by discoloration which is usually scald-like. A temperature of 4 degrees Celsius is ideal.
Put them in the crisper box for controlled humidity (usually at the bottom-most part of the fridge).
On the same note, dry your oranges well before storage. Moisture introduced during cleaning leaves the fruit vulnerable to mold growth, which is a major spoilage agent.
Mold in oranges is usually white and then turns green and is accompanied with softness of the infected areas as well as an unpleasant smell. Such oranges should be discarded in their entirety.
You can place the oranges in a mesh bag for proper air circulation which, also prevents mold growth.
Lastly, avoid storing cut oranges. Breaking the integrity of the skin makes the fruit susceptible to spoilage. It won't hurt to eat that half you wanted to store.
Below is a list of sources you can read up more on oranges and how to store them well to prevent spoilage.
Key challenges for Kenya in big push to reduce post-harvest losses https://theconversation.com/key-challenges-for-kenya-in-big-push-to-reduce-post-harvest-losses-94749#:~:text=Kenya%20food%20losses&text=The%20country%20produced%2037%20million,usually%20between%20October%20and%20January.
A Review on Sweet Orange: Health, Diseases and Management https://pdfs.semanticscholar.org/3fb0/1c8f80b772041eeed3f272a17017a814ef0d.pdf
Maturity indicators and citrus fruit quality https://www.researchgate.net/profile/Lorenzo_Zacarias/publication/265858476_Maturity_indicators_and_citrus_fruit_quality/links/5747f02308ae14040e28d94c/Maturity-indicators-and-citrus-fruit-quality.pdf
A review of chilling injury causes and control https://citrusaustralia.com.au/news/latest-news/a-review-of-chilling-injury-causes-and-control#:~:text=Chilling%20injury%20can%20be%20a,and%20browning%20of%20the%20skin.
Comments