Xinhua News Agency, Changchun, December 13 - As citrus, tangerines, and oranges are in peak season, while you enjoy them, be sure to watch out for "dyed oranges" and "waxed oranges" and be cautious when purchasing citrus that feels sticky to the touch.
Why do some navel oranges feel sticky? Professor Liu Xuejun from the College of Food Engineering at Jilin Agricultural University revealed the secret. Liu Xuejun explained that navel oranges are generally waxed, especially out-of-season ones (navel oranges from March and April each year). However, the preservatives commonly used for citrus, tangerines, and oranges often contain substances like shellac and glycerol esters of rosin. If these substances are excessive, they can seep into the fruit's peel, and consuming such citrus can be harmful to the body. Additionally, some people apply industrial wax, not fruit wax, and add dye to the oranges. The thicker the wax, the better it looks on the outside, but the faster it rots on the inside. These are the so-called "dyed oranges." Due to uneven dyeing, color differences can be seen on the surface of the citrus. [China Cuisine]
Experts advise against buying navel oranges that have a thick, shiny layer on the peel and feel sticky. When buying oranges, especially navel oranges, choose those with normal coloration and examine the lenticels on the peel. Good oranges have more lenticels on their peel and feel relatively rough, whereas lower-quality oranges have fewer lenticels and feel smoother. If you wipe a good orange with a piece of paper, the paper's color will not change much. If dye was added during processing, it will rub off.