Tangerine
Template:Short description Template:About Template:For Template:Use dmy dates Template:Speciesbox
The tangerine is a type of citrus fruit that is orange in colour, that is considered either a variety of the mandarin orange (Citrus reticulata), or a closely related species, under the name Citrus tangerina,<ref name="WFO">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref>Template:Cite book</ref><ref name="POWO_771886-1">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> or yet as a hybrid (Citrus × tangerina) of mandarin orange varieties, with some pomelo contribution.
EtymologyEdit
The word "tangerine" was originally an adjective meaning "of Tangier", a Moroccan seaport on the Strait of Gibraltar. The name was first used for fruit shipped from Tangier, described as a mandarin variety.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> The OED cites this usage from Addison's The Tatler in 1710 with similar uses from the 1800s. The fruit was once known scientifically as "Citrus nobilis var. tangeriana"; it grew in the region of Tangiers. This usage appeared in the 1800s.<ref>See the Oxford English Dictionary, 2nd edition, 1989.</ref>
TaxonomyEdit
Under the Tanaka classification system, Citrus tangerina is considered a separate species. Under the Swingle system, tangerines are considered a group of mandarin (C. reticulata) varieties.<ref name=identification>Template:Cite journal</ref> Some differ only in disease resistance.<ref>Template:Cite journal</ref> The term is also currently applied to any reddish-orange mandarin (and, in some jurisdictions, mandarin-like hybrids, including some tangors).<ref name="florida.eregulations.us">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref name="edis.ifas.ufl.edu">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
DescriptionEdit
Tangerines are smaller and less rounded than oranges. They taste less sour, as well as sweeter and stronger, than oranges do.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> A ripe tangerine is firm to slightly soft, and pebbly-skinned with no deep grooves, as well as orange in color. The peel is thin, with little bitter white mesocarp.<ref name=latimes>Template:Cite news</ref> All of these traits are shared by mandarins generally.
The peak tangerine season lasts from autumn to spring. Tangerines are most commonly peeled and eaten by hand. The fresh fruit is also used in salads, desserts and main dishes. The peel is used fresh or dried as a spice or zest for baking and drinks. Fresh tangerine juice and frozen juice concentrate are commonly available in the United States.
ProductionEdit
| CitationClass=web
}}</ref> | ||
| Country | Production (millions of tonnes) | |
|---|---|---|
| Template:CHN | 25.0 | |
| {{#invoke:flag | Spain}} | 2.0 |
| {{#invoke:flag | Turkey}} | 1.8 |
| Template:MAR | 1.2 | |
| Template:BRA | 1.08 | |
| Template:USA | 1.05 | |
| Template:EGY | 1.0 | |
| World | 42.0 |
In 2021, world production of tangerines (including mandarins and clementines) was Template:Convert, led by China with 60% of the total (table).
VarietiesEdit
Tangerines were first grown and cultivated as a distinct crop in the Americas by a Major Atway in Palatka, Florida.<ref name="Hume1913">Template:Cite book</ref> Atway was said to have imported them from Morocco (more specifically its third-largest city, the port of Tangier), which was the origin of the name. Major Atway sold his groves to N. H. Moragne in 1843, giving the Moragne tangerine the other part of its name.<ref name=industry>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
The Moragne tangerine produced a seedling which became one of the oldest and most popular American varieties, the Dancy tangerine (zipper-skin tangerine, kid-glove orange).<ref name=industry/> Genetic analysis has shown the parents of the Dancy to have been two mandarin orange hybrids each with a small pomelo contribution, a Ponkan mandarin orange and a second unidentified mandarin.<ref name="Talon">Template:Cite journal and Supplement</ref> The Dancy is no longer widely commercially grown; it is too delicate to handle and ship well, it is susceptible to Alternaria fungus, and it bears more heavily in alternate years.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> Dancys are still grown for personal consumption, and many hybrids of the Dancy are grown commercially.
Until the 1970s, the Dancy was the most widely grown tangerine in the United States;<ref name=arkoftaste>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> the popularity of the fruit led to the term "tangerine" being broadly applied as a marketing name. Florida classifies tangerine-like hybrid fruits as tangerines for the purposes of sale and regulation;<ref name="florida.eregulations.us" /> this classification is widely used but regarded as technically inaccurate in the industry.<ref name="edis.ifas.ufl.edu" /> Among the most important tangerine hybrids of Florida are murcotts (a late-fruiting type of tangor marketed as "honey tangerine"<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>) and Sunbursts (an early-fruiting complex tangerine-orange-grapefruit hybrid).<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> The fallglo, also a three-way hybrid (Template:Frac tangerine, Template:Frac orange and Template:Frac grapefruit), is also grown.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
NutritionEdit
Tangerines contain 85% water, 13% carbohydrates, and negligible amounts of fat and protein (table). Among micronutrients, only vitamin C is in significant content (30% of the Daily Value) in a Template:Convert reference serving, with all other micronutrients in low amounts.
- Pomological Watercolor POM00006444.jpg
A botanical illustration of a Manurco tangerine, painted by Royal Charles Steadman in January, 1926
- Narangi tree in Mohali.jpg
Tangerine tree
ReferencesEdit
External linksEdit
Template:Citrus Template:Taxonbar Template:Authority control