Essay About Orange Fruit

Chapter 2
REVIEW OF RELATED LITERATURES AND STUDY
Related Literatures Orange tree is mostly cultivated and rarely found in forests. It was first cultivated in Southern China and Northeastern India. Orange, the tasty, juicy fruit belonging to the family Rutaceae, in division Magnoliophytra, in class Dicotyledons and in order Rosidae (Botanical classification) is botanically known as Citrus sinensis. C. sinensis is one of the most important and widely grown fruit crop, with a total global production reported to be around 120 million tons. Orange trees are widely cultivated in tropical (e.g. Philippines) and subtropical climates for its tasty juice and medicinal values. Orange fruit is cultivated in more than 130 countries including India, UK, France and Germany (to name a few). C. sinensis are generally available from winter

with spines and branches, the leaves are alternate with narrowly winged-petioles; the shape of the blades ranges from elliptical, oblong to oval, toothed and they emit a persuasive characteristic citrus odor due to the presence of copious oil. C. sinensis fruit may be globose to oval and ripens to orange or yellow. Anatomically, the fruit consists of two distinct regions, the pericarp or also called the peel, skin or rind and the endocarp (pulp with juice sac glands). The pericarp consists of an epidermis of epiculticular wax with numerous small aromatic oil glands that give of its particular smell. C. sinensis is consumed in all over the world as an outstanding source of vitamin C which is powerful natural antioxidant that builds the body’s immune system. C. sinensis is rich in fount of secondary metabolites which contributes to the pharmacological activities attributed to the plant (C. sinensis). Several types of chemical compound have been identified in juice, leaves, fruits, peels and roots of its tree, which include flavonoids, steroids, hydroxyamides, fatty acids, and alkanes