Why blood oranges do not have bloodshot
Authentic blood oranges were cut in the early days. There was no bloodshot in the flesh and it took a while to store the bloodshots. Blood oranges are generally listed for maturity around February to March. The blood oranges that have been harvested are stored in appropriate places and in ventilated areas. The blood orange pulp will gradually appear blood red, and it will be more and more concentrated. Blood oranges are generally harvested 11 minutes before. After being stored until February of the year, they are basically mature. Therefore, blood oranges are generally listed in February.
Why is blood orange red?
There are two types of pigments that make oranges appear red. One is fat-soluble carotenoids, such as Lycopene, β-carotene and the like; the other is water-soluble anthocyanins. Blood oranges are typical varieties colored by anthocyanins. The red color of blood orange pulp is caused by the combination of anthocyanins and sugars, 甙[dà i]-type compounds. Blood orange is the only type of anthocyanins in citrus. The formation of pigments depends on the genetic and physiological factors and the maturity of the fruit, soil and climate conditions, that is to reach a certain degree of maturity, can be formed at low temperatures.
The edible value of blood orange
1, to promote blood circulation to improve anemia blood supplements.
2. The best essential oil to promote blood circulation, effectively improve the anemia of the human body.
3, can moist blood, improve cold hands and feet.
4, to improve skin color, promote skin cell regeneration, and fresh fragrance.
5, can inspire thoughts and emotions.
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