A juicy fruit par excellence, the orange is rich in water (over 85%), which contains in dissolved form most of the nutrients. The sweet taste of oranges is balanced by a sour taste given by their natural organic acids. They are quite abundant (1.2%) and represented mainly by citric acid (there is also a bit of malic acid, and traces of some other less common organic acids such as ferulic, caffeic or paracoumaric acid). During maturation, the carbohydrate content increases, while the organic acids are decreasing. It is the relative proportion between sugars and acids that gives the orange its characteristic flavour, more or less sweet or sour. The other energy components have a negligible role in the composition of the orange lipids (or fats) and are concentrated in the seeds, with the pulp containing only trace amounts (less than 0.2%). As for the protein, they are very scarce in the orange (1%).
The vitamin profile of oranges is dominated by a high content of vitamin C: 40 to 80 mg per 100 g and 53 mg on average. The activity of vitamin C is enhanced by the presence of the substance “vitamin P” (generic name for all flavonoids and anthocyanin).
Befresh offers the following varieties: Navel, Shamouty and Valencia Late.
The Navel is the first orange on the market, ripening within the period December – February.
The seedless Shamouti is the easiest to peel. It is Israeli-grown variety and world-renowned for its excellent flavor, juiciness and aroma. The Shamouti’s ripening period is from January to March. The most popular Valencia is renowned for its distinctive juice, rich flavor and aroma. Valencia ripens from March to June and has long shelf life.
- Packaging: cartons of 15 kg net
- Recommended storage & transport temperature: 5 °C for Shamouti and Navel and 2 °C for Late Valencia
- Relative Humidity: 90
- Freezing Temperature: -0.8°C