Oranges are one of the world’s most widely consumed citrus fruits, valued for their sweet-tart flavor, high vitamin C content, and versatile uses in fresh consumption, juice production, and processed food industries. They are grown in tropical and subtropical climates, with major exporting countries including Spain, Egypt, South Africa, the United States, Turkey, and Morocco.
For international trade, oranges must comply with international quality standards (Codex Alimentarius, UNECE standards, and individual import country regulations) regarding size, color, maturity, sweetness, and packaging.
Specifications for Export Quality Oranges
Parameter
Specification
Variety
Navel, Valencia, Blood Orange, Hamlin, Jaffa, Cara Cara
Size/Count
Diameter ranges: 45–96 mm (classified by size codes: 0–13 per UNECE standard)
Weight per Fruit
100 g – 350 g (varies by variety and market)
Color
Uniform bright orange (skin may be slightly green for tropical exports if fully mature)
Brix Level (Sweetness)
Minimum 9–12° Brix (varies by market)
Acid Content
0.7–1.2% (ratio with Brix defines flavor balance)
Maturity Index
Brix/Acid ratio ≥ 6.5 (depending on import regulations)
Skin Condition
Firm, smooth to slightly textured, free from cuts, blemishes, decay, and sunburn
Pesticide Residue
Within Codex or destination country’s MRL (Maximum Residue Limit)
Shelf Life
20–45 days under controlled storage (3–8°C, 85–90% RH)
Packaging
Corrugated fiberboard cartons, 7–20 kg net weight, ventilated, food-grade liners
Labeling
Variety, size code, country of origin, packer code, harvest date, batch number, barcodes
Storage & Transport
Cold chain maintained from harvest to delivery, temperature 3–8°C, RH 85–90%
