Orange Florida

Hendrickson R, Kesterson JW (1964) Hesperidin in florida oranges. Univ Fla Exp Stn Bull 684... 

Seasonal changes of ascorbic acid in juice of Florida oranges (average values for 2 seasons)... 

In Florida, color standards for fresh fruit are based entirely on the color of the peel (57). Subjective means are used to describe the color. For example, some of the USDA color grade standards for Florida oranges and tangelos are ... 

Occurrence and Distribution. PE was found associated with structural elements of the orange. McDonnell et al. (17) reported no activity in filtered orange juice, but found 58, 44 and 28 PE units per kg wet tissue in flavedo, albedo and cell sacs respectively. Working with four varieties of Florida oranges and Dancy tangerine, Rouse (20) showed that juice sacs had the highest... 

Estimated from the data of Lifshitz et al. (11), for Florida orange oil, assuming a level of 0.0175% peel oil in juice. 

About 94% of the Florida orange crop went into the production of orange juice products during the 6-year period, 1973-1978, and frozen concentrated orange juice accounted for approximately 81% of that usage. About half of the orange crop of Texas and about 40% of the Arizona crop were utilized in processed products, but only about one-third of the California crop was so utilized. The major portion of the latter crop went to the fresh fruit market. These data are summarized in Table III. 

Bitterness Considerations. Bitterness is not normally found in commercial Florida orange juice, but when it does occur, the source of the bitterness is difficult to determine from a sensory evaluation standpoint. Bitterness, primarily from lim-onin (18), may be due to one or more of the following too severe"Tuice extraction, use of certain Brazilian juice (19), use of Navel oranges, excessive peel oil probably greater than 0.020% by volume, and perhaps other factors as well. 

There have been only two comprehensive studies made on the elemental content of orange juices produced in the United States. The first of these was reported by Roberts and Gaddum (23) a little over Uo years ago. That study was a spectrographic analysis of the elemental contents of several varieties of Florida oranges and grapefruit which were grown during that period of time. Excerpts from their results are shown in somewhat modified form in Table III. 

Table Element i III. Elemental Seedling Orange Content of Several Blood Orange Varieties of Florida Orange (1937) Valencia Orange Juices (PPM)a Lue Gim Gong Orange Tangerine...

Comparison of Florida Orange Juice with Juices from Other Geographic Locales... 

Table VI. Elements Determined in Florida Orange Juice By Neutron Activation8,5"13...

The procedure was recently automated by Buslig and Ting (110). Their values for Florida orange juice were close to the published values and did not show any significant changes due to juicing and finishing methods. 

Visible and Ultraviolet Absorption and Fluorescence Excitation and Emission Characteristics of Florida Orange Juice and Orange Pulpwash... 

A wide variety of natural and synthetic dyes are used to color foodstuffs. Florida oranges, often a natural green color when ripe, are sometimes dyed orange with synthetic dyes. Since some synthetic dyes cause illness, their use is restricted, or excluded, even in the coloration of textiles. In the United States, the Pure Food, Drug, and Cosmetic Act enables the Food and Drug Administration (FDA) to control the dyes in foods. This is why these dyes are given names with the prefix FD C or External D C. 

Dimitriou. M., New Evaporator Type for the Fruit Juice Industry, Fllissiges Obst, 2, (1984) Florida Department of Citrus, Scientific Research Department, University of Florida -IFAS -CREC, 700 Experiment Station Road, Lake Alfred, Florida 33850-2299, Technical Manual, Florida Orange Juice (Commonly called Fresh-Squeezed Florida Orange Juice), Production/ Packaging/ Distribution. September 1987... 

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