2-4 medium oranges = 1 cup juice
2 medium oranges = 1 cup bite-size pieces
1 medium orange = 10-12 segments
4 teaspoons grated peel
Cara Cara orange: 3 oranges = approximately 2 cups or 16 oz.
Receiving and Inspecting
All varieties should be firm, heavy for size, and have fine-textured skin. Skin color of a ripe orange ranges from orange to greenish-orange. Many oranges go through a regreening process on the tree in which the skin color begins to turn from orange back to green again. Regreening is a natural occurrence and does not affect the flavor quality of the orange.
Storing and Handling
Temperature/humidity recommendations for short-term
storage of seven days or less:
45-50 degrees F/7-10 degrees C
85-95% relative humidity
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PMA Fresh Produce Manual
Variety/Type Descriptions
Early Types – October – March – Thin-skinned with juicy, sweet flavor and some seeds.
Navel – November – January – Juicy, sweet flavor; contains very few seeds. Easy to peel. Good for eating out of hand.
Valencia – February – May – Thin-skinned with juicy, sweet flavor and some seeds. Good for juicing and eating out of hand.
Common Packaging
20- and 40-lb. cartons
4-, 5-, 8-, 10-, and 18-lb. bags
Bins holding bulk or bagged product
5-lb. and 18-lb. bulk cartons
Grades
Texas Choice
U.S. Combination
U.S. No. 1
U.S. No. 2
Storing Tips
Store oranges in a well-ventilated area; keep cartons off the floor to prevent boxes from becoming damp. Keep oranges separated from foods that absorb odors such as eggs, apples, cheese, or butter.
