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Florida Researchers Working to Create New Tangerine Varieties

March 20, 2012 By nancy

Researchers at the University of Florida Institute of Food and Agricultural Sciences have taken another giant step down the road to creating new varieties of Florida tangerines. Florida citrus researchers have been working to unlock the genetic codes that give Florida tangerines their unique flavor and delightful scent by cataloging the volatile compounds that create specific flavors and aromas. Prior to this study, research has concentrated on Florida oranges, the state’s largest citrus crop; but stiff competition from California and Spanish tangerine growers has created a demand for new Florida tangerine varieties.

In findings recently published in the Journal of the Science of Food and Agriculture, the University of Florida research team revealed that tangerine flavor is an extremely complex combination of compounds, a discovery that carries promise for the creation of several new Florida tangerine varieties. An amazing array of 49 aroma compounds ranging from “woody/spicy” to “metallic/rubber” were found in the five tangerine hybrids tested.

Identifying the genetic markers for various aroma compounds allows citrus breeders to select seedlings predicted to have certain flavor attributes early in the development process. As it can take from 3 to 5 years for tangerine seedlings to mature and produce fruit, early identification of genetic markers can significantly speed testing and the development of new citrus varieties. The team’s ultimate goal is to create high-producing, disease-resistant tangerine hybrids that produce easy-peeling, good-looking, seedless Florida tangerines of superior flavor.

Filed Under: Florida Citrus, Florida Tangerines, Fruit Varieties, University of Florida Tagged With: ,

How Did Navel Oranges Get Their ‘Bellybutton’?

October 18, 2011 By nancy

Juicy, sweet and seedless, Florida navel oranges are America’s favorite snacking orange. They’re easy to eat thanks to that odd little ”bellybutton” that distinguishes navels from other Florida oranges and gives this unique Florida citrus fruit its whimsical name. Poke your thumbs in the “navel” and these oranges pull apart easily to reveal the luscious fruit within, making Florida navel oranges the perfect lunchbox fruit or nutritious workplace snack.

Florida navel oranges are unique in the citrus world, the only Florida citrus fruit to have a “navel.” What looks like a human bellybutton is actually a tiny second orange, a conjoined twin created by a natural mutation. The U.S. Department of Agriculture traces the original mutation to a Selecta orange tree in the garden of a Brazilian monastery where in the early 1800s an orange was discovered with a second, smaller orange growing inside it. The mutation rendered this new orange variety seedless and, therefore, sterile. Navel oranges can only be cultivated by grafting cuttings onto other citrus trees.

Because they can only be produced from grafting and cutting, the selective breeding techniques used to refine the taste and appearance of many fruits and vegetables cannot be applied to Florida navel oranges. The Florida navel orange you ate with your breakfast this morning still has the same genetic code as that first navel orange plucked from a tree branch 200 years ago.

Florida navel oranges start shipping in November so place your order today.

Filed Under: Florida Citrus, Florida Oranges, Fruit Varieties, Navel Oranges Tagged With: , ,

Citrus Fruits: Tangy and Healthy

March 16, 2011 By Jeff

Citrus Fruits: Tangy and Healthy

 

Any Way You Slice it, Citrus Holds Appeal While Offering Health Benefits as Well

As Floridians, we enjoy milder spring-like weather when citrus fruits are plentiful. From oranges, grapefruits, lemons, tangerines, pineapples and even tomatoes, the choices are colorful and tasty.  From January through March we pay homage to the kumquat and orange blossoms at festivals and fairs around the state, especially in central Florida. From citrusy liqueurs to jams, jellies and honey, we love our citrus. There’s even a local winery in South Pasadena that harvests citrus fruits for their aromatic and tangy libations. Visit Florida Orange Groves & Winery Inc. for tropical fruity wines available just minutes from Gulfport. The allure of citrus is linked to the notion of Florida as paradise.

Long touted for packing a healthy dose of Vitamin C, citrus fruits also contain carbohydrates, thiamin, niacin, vitamin B6, phosphorus, magnesium, copper, riboflavin, pantothenic acid and a variety of phytochemicals. Impressively, citrus contains no fat, sodium or cholesterol.

More recently, research has proven they are also good sources of antioxidants and able to counter the effects of free radicals. Citrus fruits are also rich in their ability to provide servings of folic acid. Others enjoy the burst of flavor reminding them of sun and sand. Flavor aside, citrus fruits have some nutrients that intrigue scientists.

Each year, Florida produces about 700,000 tons of dried peel solid leftovers from squeezing nearly 150 million crates of juice oranges. Research chemists at the Agricultural Research Service in northern California have been conducting research, which shows these substances may actually decrease blood serum levels of LDL cholesterol. That could be good news as it may help control atherosclerosis, clogged arteries and decrease heart attacks and strokes. Those are deteriorating conditions that can be accelerated by a chronic, low-grade inflammation of blood vessels. Yet for those taking certain cardiac medications, grapefruit should be avoided.

Despite that warning, there is good reason to dish about why the tangy fruits hold nutritional appeal:

Vitamin C has long been known for its ability to protect the body’s immune system. It also has the ability to grow and maintain collagen, a compound that binds cells together. (Collagen is found in connective tissue such as ligaments, joints, bones, gum tissues and in the walls of blood vessels, giving them elasticity.) Vitamin C may also help fortify the body’s resistance to infection. A deficiency of Vitamin C may cause scurvy, bruising and leave the body prone to infection.

Folic acid prevents neural cord defects (such as spinal bifida) during pregnancy, but is found in many other foods. Potassium, or “Vitamin K” assists with blood clotting, bone mineralization, cell growth and helps regulate retention of fluids. Currently there’s research underway to better understand linkages between Potassium and osteoporosis.

Citrus fruits are often touted for their healthy impact on other systems in the human body, including:

  • Bones - Vitamin C is helpful in allowing our bodies to absorb calcium and keep bones strong. Vitamin K also helps in the absorption of calcium.
  • Cardio-protective - Citrus fruits play a role in reducing bad cholesterol. The extent is still being researched, but nutritionists recommend hot water with lemon for cardiac patients.
  • Digestion - Water with fresh lemon can aid in digestion, while helping decrease the formation of kidney stones. Citrus peels and pith, which are loaded with bioflavonoids, can also help with digestion and overall healing. Citrus contains fiber as well.
  • Eyesight - A diet rich in citrus fruits may help prevent cataracts.
  • Mood- The fragrance of citrus has been used to calm and soothe and as a   mood elevator.
  • Skin - Antioxidants such as flavanones, anthocyanins, polyphenols and vitamin C found in citrus fruits, work to counter the harmful effects of free radicals. That helps your body’s largest organ – the skin – skin stay healthy.

Trivia:

  • In the 1500s, Spanish explorers brought the first citrus trees, planting them in St. Augustine, Fla.
  • Citrus comes from the evergreen shrubs and trees of the Rutaceae family.
  • Citrus means “golden plant”.
  • Built in 1956, s a 226-foot citrus tower in Clermont, Fla. allowed tourists to see miles of central Florida citrus groves.
  • According to the 2007-08 Florida Agriculture Statistics Services Citrus Summary, slightly more than 75 million citrus trees are grown on nearly 577,000 acres in Florida.
  • During the 2007-08 season, Florida harvested 203.8 million boxes of citrus; about 70 percent of total U.S. citrus production. 90 percent was processed into juice; the remainder was sold as fresh fruit.

Because of its low calorie health benefits and tangy taste, citrus fruits can tempt your taste buds. That’s why I’m sharing two mouth watering recipes with a healthy tang to help you live well:

Orange vinaigrette:

¾ cup of orange juice, ¼ cup of apple cider vinegar ,1 tsp. mustard, 1/2 tsp salt, 1 tsp. minced fresh garlic, 1/4 tsp. ground black pepper, 1  3/4 cup extra virgin olive oil

Place all ingredients in a blender, except olive oil. Blend until thoroughly mixed – about 12 seconds., Slowly drizzle in a few drops of olive oil to create an emulsion. Continue adding oil slowly. Serve over a bed of arugula and baby spinach, orange segments, pomegranate seeds, thin slices of red onion, black olives and goat or blue cheese.

Lemon caper chicken

Two chicken breasts, split. 1/4 cup dry, white wine, ¼ cup capers in scant amount of juice. 1 Meyer lemon, squeezed plus 1/2 any lemon cut into moderately thin slices

Squeeze lemon over chicken breasts and marinate in lemon juice (about ¾ c.) If Meyer lemons are unavailable, you may want to add a dash of sugar to the juice to cut the tartness. Let sit for one hour in fridge, turning occasionally.  Lightly salt and pepper chicken breasts. Sauté them in 1 tblsp. olive oil until seared, turning occasionally. If thin, continue to cook. If thick, transfer to lightly oiled glass baking dish. Add wine to dish or pan, capers, and bake till done, at 350 degrees. Serve over bed of wilted spinach and enjoy.

Stop by The Gulfport Fresh Market every Tuesday from 9 a.m. to 3 p.m. on Beach Blvd. for fresh produce.

Filed Under: Florida Agriculture, Florida Farms, Fruit Varieties, Growers, Health

Squeeze Proper Nutrition Into Your Diet With Fresh Florida Orange Juice

March 14, 2011 By Jeff

 

TORONTO, ONTARIO — (Marketwire) — 03/14/11 — Attention News/Health/Food & Lifestyle Editors:

As March is Nutrition Month in Canada, it is a great time to consider the importance and impact proper nutrition has on healthy living. But in order to incorporate more nutritious ingredients in our diets, we need to peel the winter comfort foods away and squeeze in healthier choices like 100 per cent pure Florida orange juice. Packed with essential vitamins, minerals and antioxidants, orange juice helps improve overall health.

“This is the time of year when we start to focus on those new year’s resolutions and put some emphasis back on proper nutrition,” says Lydia Knorr, MHSc, registered dietitian with the Florida Department of Citrus. “Full of vitamin C and potassium, incorporating 100 per cent pure Florida orange juice into your daily diet will help keep your body healthy and strong.”

Not only is fresh Florida orange juice a delicious and nutritious snack, it is also a great ingredient to add to your favorite recipes:

--  Add orange juice to a breakfast smoothie or morning shake. Combining
    orange juice and grapefruit juice with some of your favorite fruits and
    yogurt is a delicious, healthy and filling start to your day.
--  Substitute orange juice in place of water when making couscous or rice.
    This will add a delightful citrus flavour that will be sure to surprise
    your taste buds.
--  Include orange juice in marinades for chicken, fish meat or tofu. For
    the steak lover, here's a zesty orange-inspired recipe you can also try:

Citrus Flank Steak "Cuban Style" with Mashed Sweet Potatoes
1 tablespoon cumin seeds
2 teaspoons coriander seeds
2 teaspoons whole black peppercorns
3/4 cup brown sugar
3/4 cup 100 per cent Florida orange juice
1/4 cup fresh lime juice
1 teaspoon minced garlic
2 tablespoons chopped scallions
1 teaspoon salt
11/2 pounds flank steak, cut into six pieces

Bring the warmth and excitement of Latin culture to your dinner table with this twist on a traditional Cuban favorite guaranteed to make your taste buds dance! Pair it with these easy to prepare sweet potatoes to provide a healthful and tangy side dish!

Citrus Flank Steak
Prep time: 15 minutes, 2 hours for marinating
Cook time: 15 minutes
Makes: 6 servings

1. In a small baking dish combine cumin, coriander and peppercorns. Place baking dish in 350 degree oven for 5 to 8 minutes or until coriander is golden. Remove from oven. Using a mortar and pestle or the bottom of a saute pan, crush spices.

2. In a medium bowl, combine crushed spices and all remaining ingredients, except for steak, and mix together. Place flank steak in to a 9-inch by 13-inch glass baking dish, pour marinade over steak and place in refrigerator for 2 hours. Turn steak occasionally.

3. Preheat broiler. Transfer steak and remaining marinade into a 9-inch by 13-inch metal baking dish (a metal cookie sheet will also work) and broil for 10 to 15 minutes to desired doneness. Rotate and turn steak regularly to allow marinade to cook down and glaze steak. Remove steak and let sit for 5 minutes before slicing.

Serve with mashed sweet potatoes.

Mashed Sweet Potatoes
11/2 pounds sweet potatoes, washed, peeled and cut in 1-inch cubes
1/2 cup 100 per cent Florida orange juice
1 tablespoon butter
1/2 teaspoon salt
2 tablespoons honey
1/4 teaspoon ground black pepper
1/4 teaspoon cinnamon

Prep time: 5 minutes
Cook time: 15 minutes
Makes: 8 servings

1. Place 6 cups water in a large saucepan and bring to a boil. Add potatoes and cook for 10 to 15 minutes or until potatoes are tender. Turn off heat and drain water. Place saucepan back on burner for 30 more seconds to dry potatoes.

2. Add remaining ingredients and mash with a potato masher until all ingredients are mixed well. Potatoes will be slightly lumpy. For smoother sweet potatoes, beat with electric mixer on low until smooth.

For more healthy citrus recipe ideas and information about 100 per cent pure Florida orange juice, visit www.floridacitrus.ca.

About the Florida Department of Citrus (FDOC)

The Florida Department of Citrus (FDOC) is an executive agency of the Florida government charged with the marketing, research and regulation of the Florida citrus industry. Its activities are funded by a tax paid by growers on each box of citrus that moves through commercial channels. A few of the popular varieties of Florida citrus fruit available in Canadian supermarkets are Ruby Red Grapefruit, Flame Grapefruit, and Marsh Grapefruit with 100 per cent pure Florida orange juice and Florida grapefruit juice available all year round.

Contacts:
GolinHarris
Melanie Manzatiuk
416-642-7919

 

Filed Under: Fruit Varieties, Health
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