Talk:Orange (fruit)

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Talk:Orange (fruit)/Archive 1

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According to QI, Ripe oranges may be green and the colour has nothing to do with ripeness.

"...because oranges are a subtropical, not tropical fruit. The colour of an orange depends on where it grows. In more temperate climes, its green skin turns orange when the weather cools; but in countries where it’s always hot, the chlorophyll is preserved and the fruit stays green." More at http://www.telegraph.co.uk/culture/qi/8345477/QI-Quite-interesting-facts-about-orange.html

I suggest revising the degreening section to clarify that the orange colour is neither an indicator of ripeness nor quality, only how much ethylene the manufacturer has used. — Preceding unsigned comment added by 86.138.5.27 (talk) 14:28, 7 January 2012 (UTC)[reply]

 Not done for now:

Please propose the actual wording you'd like to see used in the section. Be careful not to go beyond what the source says (e.g., it doesn't mention ethylene). Rivertorch (talk) 19:21, 7 January 2012 (UTC)[reply]

--117.198.153.248 (talk) 10:19, 30 November 2012 (UTC)--117.198.153.248 (talk) 10:19, 30 November 2012 (UTC)--117.198.153.248 (talk) 10:19, 30 November 2012 (UTC)[reply]

One of the references in this article (currently number 78) reads Katzer, Gernot (1999-02-03). "Orange (Citrus sinensis L. Osbeck)". University of Graz. Retrieved 2009-10-16. ?self-published source?

Yes, I am the author of that linked source. No, I have not entered the reference into the article. Yes, I would like to change the link, as the site had to move from its previous university server to a new domain. The new URL is http://gernot-katzers-spice-pages.com/engl/Citr_sin.html

Thank you for your cooperation. 180.211.188.228 (talk) 12:26, 3 December 2012 (UTC)[reply]

Y It's been resolved.

Regards, --CocoLacoste talk 09:52, 11 December 2012 (UTC)[reply]

It should also be mentioned that Orange Flower Water is an essential component of the classic New Orleans Ramos Gin Fizz Cocktail. It is a very nutritious fruit — Preceding unsigned comment added by Shinebassist88 (talk • contribs) 03:13, 2 February 2012 (UTC)[reply]

Has nothing to do with this article. Orange Flower Water comes from Bitter Orange.
⋙–Berean–Hunter—► 03:29, 29 February 2012 (UTC)[reply]

I think that there's quite a bit of opinionated statements in this article, regarding the taste of the orange. — Preceding unsigned comment added by 98.216.143.47 (talk) 03:21, 29 February 2012 (UTC)[reply]

Try fixing it.
⋙–Berean–Hunter—► 03:25, 29 February 2012 (UTC)[reply]

• Varieties

Other varieties of common oranges: long list, but not even a brief description of some of the varieties. Just where they come from or are cultivated.

Hamlin: the book used for referencing (Webber, Herbert John, rev Walter Reuther and Harry W. Lawton, Willard Hodgson (1967–1989) [1943]. The Citrus Industry, Horticultural Varieties of Citrus [1]) is from 1989. Out-of-date info, perhaps?

• Scope: Mainly mentions of US and Brazil cultivars. What about the rest of the world?

I'm no expert, just a humble copy-editor. --Cocolacoste (talk) 09:57, 21 November 2012 (UTC)[reply]

• Nutritional value

I've just come across this FAO page about the nutritional and health benefits of citrus fruits ([2]). It could be useful for expanding this section. --CocoLacoste talk 02:19, 27 November 2012 (UTC)[reply]

Where in an Orange is the greatest amount of flavonoid located? Is it found mostly in the white core, rind, stem, or meat (flesh)? It was my understanding that the whitish core was where most of the flavonoids were found. I was of the understanding that flavonoids are found mostly in the white parts of the orange. That is, just under the skin. Or is it distributed equally through the fruit of the orange? Does a ripe orange have more flavonoids than one that is not ripe? Dexter Nextnumber (talk) 21:48, 28 December 2012 (UTC)[reply]