The time has come to dispel some myths about the coloring of oranges, which are considered unripe or not good when their color is not orange but instead tends to green. Of course, this does not apply to all types of oranges: for example, this is not the case with Tarocco oranges, which, in order to be considered ripe and therefore edible, should reach orange coloring.

THE COLOR OF ORANGES DEPENDS ON THEIR ORIGIN.

The color of oranges depends on the area in which they are grown: in our areas, which are characterized by a very mild climate, the peel of oranges turns orange due to thetemperature range, that is, the difference between the highest, and lowest, temperature at a given time interval and location. In countries with a very hot climate, however, the fruits remain green in color even after they have reached maturity.

HOW COME PIGMENTED ORANGES ARE ALWAYS FOUND?

Do you know why in markets we are used to finding perfectly orange fruits even if their origin is not local? To impart the characteristic orange color, oranges are sprinkled with ethylene gas, a gas that is widespread in nature and whose main characteristic is that it is tasteless and odorless. It is an organic compound that is harmless to human health and is used to interfere with and affect the aging of plants, causing the fruit to ripen and turn from green to orange.

BUT WHY COLOR THEM?

We are accustomed to the orange color of oranges and therefore tend to judge green oranges as unripe: not buying them, producers run for cover by using ethylene to color them. The time has come to dispel some myths and give the right information regarding such an important issue: you cannot judge the ripeness of some types of oranges solely by their color!