When do Ganzhou oranges generally ripen?
Ganzhou oranges from Jiangxi are relatively well known in China and sell well nationwide. They have been listed as one of the country's eleven major advantageous agricultural products and have won titles such as “Famous Chinese Fruit.” So, when do Ganzhou oranges ripen?
1. When do Ganzhou oranges ripen?
Ganzhou oranges generally ripen from late October to early November. They are a specialty of Ganzhou City, Jiangxi Province, and a China National Geographical Indication product.
2. Characteristics of Ganzhou oranges
1. Appearance characteristics
Ganzhou navel oranges are large and well shaped, generally 250 grams each, bright orange-red, smooth and attractive, with an edible rate of 85%. Their color tends toward red and is slightly deeper than oranges from other producing areas; the peel is smooth and fine; the fruit shape is most often oval.
2. Quality characteristics
Ganzhou navel oranges have crisp, tender flesh that melts in the mouth, a rich sweet and aromatic flavor, and a relatively strong orange aroma; the taste is moderately sweet and sour. Ganzhou navel oranges contain more than 55% juice, more than 14% soluble solids, up to a maximum of 16%, 10.5%-12% sugar, 0.8-0.9% acid, and a solid-acid ratio of 15-17:1. Compared with American navel oranges, Ganzhou navel oranges have a soluble solids content 1-2 percentage points higher, and compared with Japanese navel oranges, their soluble solids content is 1-3 percentage points higher.
3. Nutritional value
Ganzhou navel oranges are rich in various nutrients essential to the human body. According to testing, every 100 ml of fresh navel orange juice contains: 11-15% soluble solids, 11.0-13.0 g sugar, 0.80-0.95 g citric acid, 207 J calories, 0.9 g protein, 0.2 g fat, 203.9 mg amino acids, 0.127 mg vitamin A, 0.08 mg vitamin B1, 0.03 mg vitamin B2, 55-75 mg vitamin C, and is rich in calcium, iron, phosphorus, magnesium, potassium, sodium and other elements. It also contains vitamin P, carotene, carotenoids, (R)—limonene, coumarin, flavonoids, limonoid analogs, glyceroglycolipids, acridone, pectin and other anti-cancer substances.