Good Agricultural Practices for Pre harvest and Post harvest Management in Oranges
By davaro, 12 June, 2023
Good Agricultural Practices for Pre harvest and Post harvest Management in Oranges
INTRODUCTION TO ORANGE
The orange is a special, unique fruit, with certain characteristics that make it attractive in the market and consequently in the life of the human being. The orange is delicious, good in every way, noble in its development and loyal in its harvest. The orange belongs to the Rutáceas family, it is thought that the orange is a fruit native to Asia, but these are only speculations, since the data is uncertain, in fact its origin is not known with certainty.
The orange is a relatively small fruit, orange in color, round 95% of its body, with a semi-thin, porous skin, with a large amount of sum, inside there are many oval yellowish seeds, although there are seedless varieties, the orange has a gabazo in which a juicy and sweet pulp abounds. The aroma of the orange is unique and it is one of the most consumed fruits in the whole world.
The orange is a fruit that is mostly consumed fresh as a fruit itself, however the orange is also used for consumption through juices or soft drinks, in some dishes the peel is used, in desserts, and in any other consumption option it is totally valid.
The orange offers the consumer a moment of freshness, but beyond being a delicious and refreshing fruit, the orange is a benevolent fruit with the health of the human being, since it has important curative or medicinal properties, making this wonder not only a fruit but a remedy for some health contingencies, factors that make the orange an attractive and requested product. Orange prevents and fights diseases such as colds, pneumonia, coughs, bronchitis, and infections of all kinds. In addition, orange purifies the blood and corrects anemia. It purifies the intestines, cleanses the stomach, invigorates the body and contributes to excellent physical performance. Orange also fights tonsillitis, bladder problems, prostate, among many others.
The orange is a fruit rich in nutrients, the protagonists are: a bomb of Vitamin C, Vitamin A, Vitamin B1, B12, B2, B3, B5, B66, B7, B9, Vitamin D, Vitamin E, Vitamin K, Important minerals such as Bromine, Calcium, Zinc, Chlorine, Cobalt, Copper, Chromium, Fluorine, Phosphorus, Iron, Iodine, Magnesium, Manganese, Nickel, Potassium, Selenium, Sodium, among others.
ORANGE CULTIVATION CHARACTERISTICS
The orange is a noble fruit in terms of attention requirements, however there are determining factors that cannot be overlooked, for example the orange requires water, soil rich in organic matter and access to sunlight. These three factors characterize the orange and must be carefully attended to. The orange is normally grown in the open field although there are possibilities of developing it indoors in a greenhouse, although the latter is unusual; the most common is in the open sky, outdoors with full exposure to sunlight.
The orange, when fully developed, has a diameter of between 6 and 10 centimeters, and a weight between 150 and 200 grams. By presenting these dimensions, the orange is ready to be harvested and the market is interested in it.
ORANGE VARIETIES
In the world there are around 300 different species of orange, which broadly means that it is a fruit with a wide family. However, there are very common varieties and others not so much. Among the most common orange varieties are the Persian variety, Navel orange, Valencia orange, Salustiana orange, Candenera orange, blood orange, Washington Navel orange, Navelate orange, Navelina orange, Navel Powell orange, Lane Late orange.
It goes without saying that each variety of orange has its particularity in maturation time, crop management, size, color, texture, aroma and not to mention flavor. Also as an extra fact, it is worth mentioning that absolutely all varieties of oranges are rich in vitamin C.
According to data from the FAO (Food and Agriculture Organization) and the USDA (United States Department of Agriculture), currently world orange production is a little more than 64 million tons approximately. It is pointed out that the orange business is growing and the market is opening more and more distribution channels, as well as the industry is increasingly demanding orange.
Main orange producers are Brazil with 16 million tons, India with 9.8 million tons and China with 7.5 millions tons.
The orange, being a fruit suitable for any audience, that is to say that anyone can consume it, is successful in its commercialization and the market profile is good and attractive. Year after year, new crops are born, which means that the number of producers and/or distributors grows throughout the world, thus contributing to a growth in the number of tons cultivated on the planet.
The industrial environment has an important part in the orange market or business, since 32% of the world orange total is subjected to industrial processing. Orange-based juices, soft drinks, flavorings, jams, cleaning products, hygiene, cosmetics, sanitizers, and an infinity of products of various kinds are prepared.
MEXICO AND THE ORANGE
In Mexico, the orange has a great presence, it currently ranks second in the world and its production contributes strongly to the figures. The leading states in orange production are Veracruz, Tamaulipas, San Luis Potosi, Nuevo Leon, Puebla, Sonora.
The production of Mexico in 2020 was 4.6 million tons (approximately according to the FAO) and it is estimated that this amount will increase by 3% per year.
Mexico participates in the export of oranges, with the United States as its main customer. Mexico exports 40% of its production to North American territory, 15% to the rest of the world and 45% remains for domestic consumption.
The most cultivated varieties of orange in Mexico are: Persian orange, Valencian orange, Salustian orange, Navel orange, and Cadenera orange.
AGRICULTURAL ASPECTS OF ORANGE CULTIVATION
Orange crop temperature:
The orange requires an ideal temperature to develop successfully, there are certain variations and the orange yields certain tolerances but the fruit is always better when it is grown under optimal climatic conditions. The temperature of the orange should not be low, since it would harm the successful development of the crop, that is, between 13 ºC and 30 ºC, the most optimum is 23 ºC with a temperature lower than 8 ºC produces obstruction of the plant and with a Above 36 ºC the orange deteriorates, temperatures between 0 ºC - 12 ºC, determine the green coloration of the fruit due to the balance of acidity and sugars (temperate climate). The temperature intervenes in the rhythm of flowering and growth, the trees remain dormant in winter, grow and flower during the summer.
Ideal height for orange cultivation:
The ideal in orange cultivation is a height above 500 meters above sea level.
Brightness of the orange crop:
The light factor is fundamental and indispensable for orange cultivation. The light must be abundant, the sun's rays exposed most of the day to the plant. The orange tree requires it at all times but mainly when the plant is in the flowering and fruiting period.
Soil to grow oranges:
The orange develops and grows very well in soils with a clayey texture, heavy with good drainage, deep so that the roots anchor sufficiently and manage to extract the necessary and optimal amounts of nutrients and water for their proper development, the more The thinner the soil, the less will be the development of the trees; the ideal values of PH are between 5, 5 - 7, with sufficient organic matter, this culture is very susceptible to excess of lime and sodium chloride.
Ideal quantity for irrigation of the orange crop:
The water requirements of orange cultivation range between 6,000 and 7,000 m3/ha. Flood irrigation was applied to small plots, although today the trend is to use localized irrigation and sprinkler irrigation in large areas of cold areas, as it provides protection against frost.
Irrigation of the orange crop is necessary between spring and autumn, every 15-20 days if it is due to flooding and every 3-5 days if it is localized irrigation.
In order for the orange tree to have a good development and productive level with drip irrigation, it is specific that it has a minimum root volume or wet surface, which is estimated at 33% of the plantation frame in the case of citrus with frames. plantation very wide, about half the area shaded by the orange tree; although the dynamics of Citrus root growth is lower than that of other crops, it is common to find adaptation problems such as decreases in production, decrease in the size of the fruits, yellowing of the foliage and loss of leaves. In order to banish these problems, the percentage of surface wetted by the drippers must be increased to 40% of the surface of the frame occupied by each orange tree, in frames equal to or less than 5 x 5.
Another option for irrigation of the orange crop is by buried drip, whose purposes are to optimize irrigation and improve the efficiency of nitrogen fertilization, leading to a potential reduction in contamination. With this irrigation system in the orange crop there is a considerable reduction in the evapotranspiration of the orange crop as a consequence of the decrease in the loss of water by evaporation and a greater volume of wet soil.
DISEASES THAT ATTACK THE ORANGE CROP
BROWN ROT: This disease in orange cultivation is caused by several species of fungi of the genus Phytophthora sp. (Phytophthora nicotiane var. Parasitic and Phytophthora citrophthora).
The disease manifests itself by causing direct damage to the roots, with gum exudates and the formation of cankers at the base of the trunk. The orange tree begins to weaken, starting a defoliation after the typical coloration of the midrib to yellowish tones.
ORANGE GUMMY: This terrible disease frequently attacks the orange crop and manifests itself on the trunk, in the lower part, appearing a dark spot in the shape of a triangle. The disease originates in the root of the orange tree and spreads along the trunk, causing cracks on it. The general symptoms of the tree are a complete weakening and a decay of leaves, which turn yellow. In an advanced stage of the disease, the trunk, branches and sometimes fruits exude gummosis. Hence the name of the disease.
This disease in orange cultivation must be controlled by avoiding the soil's waterlogging, filing or scraping the affected surface and it will be painted with a brush based on liquid fungicides with copper content. Another solution is to apply potassium permanganate and Bordeaux paste on the polished and dry surface.
ANTHRACNOSE OF THE ORANGE TREE: This terrible disease in the orange crop develops on the leaves and fruits of the orange tree. A brown spot develops with sharply defined borders. In some cases, gummy exudations can also be observed on young branches. The advance of the anthracnose disease in the orange crop continues with the defoliation of the orange tree, also observing brown rot on the fruit.
USUAL WAY OF PRESERVING THE ORANGE
The preservation of oranges is a topic that interests both the producer and the packer, the distributor, the retailer and the consumer. Various ways have been experimented to extend the shelf life of the orange. There are preservatives and coatings based on products of vegetable, animal or mineral origin. Normally, before being packed, the orange is covered with a wax based on polysaccharides, proteins, vegetable or mineral oils, or products derived from the animal kingdom, such as beeswax.
Orange waxing is the most common technique used by orange packers and marketers worldwide. It consists of creating a protective barrier between the product and the environment to prevent it from breathing, since this reduces its life time. Moisture loss (dehydration) is the main quality deficiency marked by the market, and the one that leads to product deterioration.
The wax in the orange is also used for the purpose of giving shine and a better appearance for the client or consumer. Although there are many types of waxes on the market, they all have the same characteristics, since they try to extend the shelf life and prevent weight loss and oxidation, which is supposed to extend the shelf life of the orange in a few more days.
However, many waxes are chemically based or come from mineral resources such as petroleum. The current trend tends to restrict the use of waxes of chemical origin and seek alternatives to create natural or organic waxes.
The vast majority of waxes contain natural antioxidants, and vegetable-based waxes contain more antioxidant substances. Definitely, the use of waxes combined with other agricultural management influences better results in the post-harvest process, providing truly profitable productions.
TYPES OF WAXES FOR ORANGE COVERAGE
Water waxes are made with derivatives of natural resins, beeswax, organic oils, wood resins, sucrose esters, waxes based on milk whey proteins, polysaccharides, etc. They are very efficient, produce less brightness than others, and are less polluting.
On the other hand, solvent waxes are made from hydrocarbons. Little by little, its use is being reduced since consumers are less interested in this type of wax because it contains petroleum derivatives. Despite being much more polluting, they provide the same protection to fruits and vegetables.
Wax coatings help give an appearance of shine and freshness to the orange, but usually do not prevent bacteria and fungi such as blue fungus, nor do they extend shelf life.
SUMMARY OF PRE HARVEST, HARVEST AND POST HARVEST
PRE HARVEST
Orange seed germination:
To germinate the seed and it becomes an orange plant, it is necessary to use a nursery or seedbed, it is a process that must be followed step by step and respect the demands of the future seedling. Normally 2-4 seeds are placed per tank. Citrus seeds like oranges lose their germinative power very quickly, so it is advisable to sow them as soon as possible.
When extracting the orange seeds, it is convenient to wash them well, dry them in the shade, and before sowing, soak them for 24 hours with the intention of accelerating the germination process.
The seedbeds must be isolated from the rest of the nursery or plantation to avoid any type of contamination. Its installation is recommended in loose soils, of good physical constitution, well drained and with ease of irrigation.
Its construction is carried out by raising a layer of soil of about 15 - 20 cm., in height, which is surrounded with blocks. The dimensions can be 1 meter wide by 10 meters long and if there is a need to build several, it is convenient to leave a space of 60 cm between one and the other. The soil must be well fluffy, without traces of weeds and leveled to avoid excess moisture. The seedbed must be disinfected first for its subsequent planting.
Preparation of the soil for orange cultivation:
Like all fruit, vegetables and vegetables, before the orange is planted, it is necessary to carry out the process of preparing the land in order to leave it in the most optimal conditions and achieve a pleasant production. Once the land for sowing has been located and decided, it is necessary to remove weeds, apply herbicides, loosen the ground with machinery, fertilize, create the furrows and define the separations of each furrow. The preparation of the soil to grow orange must be done as follows: sand in the lower part, 5-10 liters of treated organic fertilizer, 250 grams of bone meal and 250 grams of NPK 20/10/20 fertilizer, mixing with the soil so as not to burn the roots and watering later.
Transplanting orange seedlings to definitive sowing:
Once the orange seed has germinated in the seedbed, it is advisable to move the 30cm tall seedlings to a nursery so that they obtain the appropriate size there before going on to definitive sowing. Once the orange plants reach 50-60cm in height, they are ready to be transplanted. The orange seedling is planted at sowing with a distance of 40cm between one and the other and a space of 1.20 meters is left between furrow and furrow, finally watered abundantly, humidity must not be lacking.
Weed control in orange cultivation:
Weeds in orange cultivation is a determining factor in its good or bad development. Weeds compete with the plant for nutrients, water, and light. Therefore it is important to put an end to this disease through herbicides, fungicides or manual labor such as the use of hoes, shovels or machetes.
Orange crop fertilization:
There is an investment that always ends up giving good results, that investment is called fertilization. Fertilization in orange cultivation makes a notable difference between those who apply it and those who do not. The orange requires a lot of fertilizer (macro and micronutrients), which accounts for a large part of the costs, since it frequently suffers from deficiencies, highlighting the lack of magnesium, which is closely related to the excess of potassium and calcium and which is solved with foliar applications. . Another common deficiency is zinc, which is solved by applying 1% zinc sulfate. The iron deficit is linked to limestone soils, with the application of chelates that represent a scarce solution and a considerable cost. We will not start fertilizing the orange crop until the start of the second sprouting from the plantation.
If possible, it will be paid at each watering. Care must be taken not to exceed 2 kilos of fertilizer per m3 of irrigation water to avoid excess salinity.
The optimum will be to fertilize the orange crop from March to September, distributing the total fertilizer in the following way: The iron chelates will be applied in 2 or 3 applications, especially during spring sprouting. It is advisable to provide them with acid
humic Only the subscriber in the first 4 years is indicated, since later specialized technical advice is advisable that takes into account various factors such as size, expected production, variety, foot, etc.
HARVEST AND POST HARVEST
The orange is harvested manually, with special equipment, the operators reach the top of the trees and there they pick the oranges, depositing them in javas with a capacity of 30kg. The orange is pulled, plucked, detached from the hanging stem if it is the right size, color and weight. The orange is transported in bulk in cargo trucks to the packing or processing area. In the packaging, the orange is subjected to a weight process by java, washing, selection, waxing, packaging, storage and shipment to the customer or market.
In the weighing process, an operator records the weight of the pallet or incoming java in order to keep a control or production standard. In the washing process, the orange is submerged in water and a dose of disinfectant is applied and passed through cleaning rollers. Regarding the selection stage, the orange is supervised by the staff and the orange with quality deficiencies is discarded, for example, if the orange is bruised, misshapen, rotten, dehydrated, etc.
During waxing, the orange goes through rollers impregnated with wax and this is applied to the skin of the fruit in order to give it a better presentation, that is, shine. When the orange satisfactorily complied with these processes, it is now packed in cellulose boxes, sometimes it is labeled with the producer's brand and it is stored in the cold room for 5 hours at a temperature of 4 degrees Celsius.
When the orange has finished the pre-cooling process, it is shipped in the trailer to be distributed in the different points of sale. The orange travels under a temperature of 8 degrees Celsius. When the orange is available to the final customer, its sale is a complete success, since it is one of the most consumed fruits in the fruit world. It is requested by the population and the industry thanks to its flavor, nutritional content and versatility in its consumption. Orange is wonderful.
USE OF OUR ALOE-BASED COVERAGE FOR ORANGE
Orange producers use waxes basically in order to achieve a shine, and to a certain extent, preserve the fruit. However, many of those waxes that act as polishes or preservatives for the orange do not contribute to extending the useful life nor do they provide safety, since they do not have antibacterial or antifungal functions. We must remember that the blue spot is a common problem that affects orange.
Most of the waxes used in the orange are not sustainable, since they are chemicals of mineral origin that generate rejection by consumers and distribution channels. Many of these products come from fossil fuels and their derivatives, which is why they take hundreds of years to biodegrade.
Unlike this, our ALOECOAT coverage provides an extension to the useful life of the orange, and is a totally sustainable and environmentally friendly product. It only takes 15 minutes for its biodegradation, it is harmless, it does not add flavor to the orange and it provides multiple benefits.
In orange, ALOECOAT provide several advantages, namely:
- Extends the shelf life of the orange
- Keeps the orange in good condition in long transport times
- It has easy adherence to the orange and leaves no odor
- Provides an anti-aging function as it creates a biofilm on each orange individually
- Reduces respiration rate and delays physiological changes in the orange
- Gives orange firmness
- It has a bactericidal, antifungal and antiseptic function in the orange, protecting it from the attacks of the blue fungus
This product has already been tested on oranges, showing excellent results in packing operations, with proven scientific support.
