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Mandarin. Legends, myths, symbolism, description, cultivation, methods of application

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Content

1. Photos, basic scientific information, legends, myths, symbolism
2. Basic scientific information, legends, myths, symbolism
3. Botanical description, reference data, useful information, illustrations
4. Recipes for use in traditional medicine and cosmetology
5. Tips for growing, harvesting and storing

Mandarin, Citrus reticulata. Photos of the plant, basic scientific information, legends, myths, symbolism

Basic scientific information, legends, myths, symbolism

Sort by: Citrus

Family: Rutaceae (Rutaceae)

Origin: China

Area: Mandarin is common in the southern regions of China, India, Japan, Africa, North and South America, and Australia.

Chemical composition: Mandarin is rich in vitamin C, B vitamins, carotene, minerals (potassium, magnesium, calcium, phosphorus). Also, tangerines contain essential oils, which give them a characteristic aroma.

Economic value: Mandarins are a popular fruit for fresh consumption and for juice production. The plant is widely used in the confectionery and perfume industries. Tangerines have many health benefits due to their high content of vitamins and minerals.

Legends, myths, symbolism: In China, the mandarin is considered a symbol of good luck and wealth, as well as an introduction to the divine. In traditional Chinese medicine, mandarin orange is used to treat a number of ailments such as colds, insomnia, and digestive disorders. In Japan, the mandarin is a symbol of the new year and longevity, as well as a happy family life. In Japan, there is also a tradition of giving tangerines as gifts for the New Year. In Christian culture, mandarin is associated with Christmas traditions. Some researchers claim that the mandarin was one of the fruits given to the Bethlehem baby on the night of his birth. Mandarin also symbolizes fertility, gratitude and love. In general, the mandarin in various cultures symbolizes good luck, health, happiness and gratitude.

Mandarin, Citrus reticulata. Description, illustrations of the plant

Mandarin, Citrus reticulata var. Citrus unshiu Marc. Botanical description, history of origin, nutritional value, cultivation, use in cooking, medicine, industry

Evergreen small tree up to 3 m high, with a compressed crown, strong erect branches. The leaves are large, oval, dark green, with spines. The flowers are small, white, solitary or collected in a small brush. The fruit is a large flattened-spherical multi-celled berry with fleshy juicy pulp. Blooms in May-June.

China or Japan is considered the birthplace of the mandarin. It came to Europe only in the XNUMXth century, and at the beginning of the XNUMXth century it became widespread in Western Georgia. Industrial plantations have now been created in Georgia. There, the Unshiu mandarin has taken root well, which is a complex population consisting of various forms and varieties.

Compared to other citrus fruits, mandarin is more frost-resistant. It withstands temperatures down to -12°C. Thanks to this, on the Caucasian plantations, the mandarin culture occupies 90% of the citrus area.

Mandarin as an evergreen plant vegetates almost all year round, but on the Black Sea coast of the Caucasus this period lasts 170-200 days, during which the trees go through two or three phases of growth. Mandarin is propagated by seeds, grafting, cuttings. Fruiting occurs in the third or fourth year after planting in a permanent place. The tree bears fruit for 30 years or more. The fruits begin to ripen at the end of October. They are removed yellow or greenish, stored in well-ventilated dry rooms (at a temperature of 2-3 ° C), where they ripen. The peel of the fruit is covered with a thin layer of wax, which contributes to their long-term storage.

The pulp of mandarin fruits contains sugars (mainly glucose and fructose) and vitamins: C, B1, B2, B6, PP, E, carotene. It contains organic acids, delicate fiber, pectin, minerals, among which potassium and calcium predominate, less phosphorus, iron, magnesium. Essential oil and free amino acids were found in the fruits, which, together with vitamins and sugars, form the taste and aroma of the fruit.

The peel is especially rich in vitamins and pectin substances: it contains three times more vitamin C than the pulp. There is a lot of essential oil in the peel, which includes limonene, citral, etc.; there are coloring and aromatic substances, a number of glycosides that cause its bitterness.

Tangerines have healing properties. Juice stimulates appetite, has a tonic effect. Due to the delicate fiber and pectin substances contained in the fruit pulp, tangerines are useful for diseases of the gastrointestinal tract, and the presence of potassium, iron and vitamin salts in them allows us to recommend them as an anti-sclerotic agent, as well as stimulating hematopoiesis.

From the fresh and dried peel of the fruit, tincture and syrup are prepared, which are used as an appetite-increasing bitterness. Fruit peel decoctions are useful in acute respiratory diseases as an expectorant and cough softener. Due to the low calorie content, tangerines are included in the diet.

Fresh fruits and juice are eaten. In addition, the fruits are used to make compote, juice, syrup, jam, marmalade, sweets. Due to its excellent gelling ability, the peel is used in the confectionery industry as. flavoring and filler of sweets; candied fruits are made from it.

A valuable essential oil is obtained from the peel, which is used in medicine and the food industry.

Authors: Kretsu L.G., Domashenko L.G., Sokolov M.D.

Mandarin, Citrus unshin (Swingle) Marc. Botanical description, distribution, chemical composition, features of use

The rue family is Rutaceae.

Evergreen tree 200-300 cm tall.

Young shoots are dark green. The leaves are ovate or elliptical, obtuse, the petioles are sometimes weakly winged.

Flowers solitary or two in leaf axils, petals dull white, stamens mostly with underdeveloped anthers and pollen. The fruits are slightly flattened, 4-6 cm in diameter; the crust is thin, easily separated from the lobules; slices 10-12, well separable, yellow-orange flesh, without seeds.

Not known in the wild. Occurs, apparently, from China or Japan. Came to Europe at the beginning of the XNUMXth century. Widely cultivated in the Mediterranean, Japan, China, the countries of Indochina.

Fruit pulp contains up to 10,5% sugars, organic acids (citric and others - up to 0,6-1,1%), vitamins (thiamine, riboflavin, ascorbic acid, rutin) and phytoncides.

The peel contains up to 1-2% essential oil, orange and yellow pigments, among them carotene (up to 0,012). The composition of the essential oil includes alpha-limonene, citral, caprylic and other aldehydes, alcohols, anthranilic acid methyl ester, which gives tangerine oil, fruits, leaves and young shoots a peculiar taste and smell.

Mandarin fruits are used fresh and for the manufacture of fruit juices and compotes. As a spice, it is used in the preparation of various sweet dishes, biscuits, sauces, fish, poultry, rice dishes and fruit salads.

Fruits are a valuable dietary product that increases appetite, improves metabolic processes and saturates the body with vitamins in winter.

Tangerine peel is used as a substitute for orange peel in the preparation of various drugs, infusions, syrups, extracts, as well as in the food industry. The fruits have antiscorbutic and fungicidal action.

With repeated rubbing of mandarin juice into the skin, skin areas affected by microsporia and trichophytosis are cured. Alcohol tincture from the peel of tangerines increases appetite, improves digestion, softens the inflammatory secret in the bronchi and upper respiratory tract, and promotes sputum separation.

In oriental medicine, a tincture of the peel, as well as its water infusion or decoction, was used for bronchitis, nausea, as an antitussive and a digestive aid.

Authors: Dudchenko L.G., Kozyakov A.S., Krivenko V.V.

Mandarin, Citrus reticulata. Methods of application, origin of the plant, range, botanical description, cultivation

Dessert mandarin fruits are mainly used fresh, as well as for making juice and canning segments.

Individual varieties of mandarin differ sharply in biological characteristics and in relation to growing conditions. So, Unshiu citrus is one of the most resistant to cold among all citrus crops. Therefore, it is widely cultivated in areas where frosts are possible in winter (Japan, Georgia, the northern states of the USA, southern Argentina).

Some types of mandarin are much more adapted to the conditions of a humid tropical climate than an orange. The best sites for their culture are located at an altitude of 500 to 1200 m above sea level. seas with an annual rainfall of 700 to 2500 mm. Mandarin can grow under artificial irrigation in the most arid areas, producing excellent quality fruits, such as in North Africa.

Systematics and origin. In contrast to the orange, it is characterized by a large variety of forms, and these forms differ significantly from each other in terms of formological features and biological characteristics. Most of them originated as a culture in China, Indochina, Japan and the Philippines. In this regard, the systematics of mandarin has not been finally developed. Different scientists distinguish from 13 to 35 types of mandarin.

Usually, mandarin trees are significantly inferior in size to oranges, their height is 2-4 m. They often grow in the form of a bush.

The fruits are spherical, slightly depressed, bright orange, with a thin, easily detachable peel, the pulp is sweet, slightly sour, tender. Seedless varieties are widely distributed. The main glycoside is tangeritin. The fruit pulp contains 7,6-8,3% sugars, 0,7-1,1% acids, 35 mg/100 g of vitamin C.

Like the orange, the mandarin in the subtropics and in the monsoonal tropical climate mostly blooms once a year. Fruit ripening ends 6-10 months after flowering. In the tropics, irregular flowering is not uncommon - 2-3 times a year.

The mandarin species unites many pomological groups of populations - Satsuma (which includes Unshiu, Wase, Owari, Ikedu, Zairai, Mikado Mitis, King, Natsudai-dai, Deliciosa - Italian mandarin), calamondin, Algerian tangerine, once described as Danei's tangerine, etc. .

Mandarin hybrids are numerous: tangelo (tangerine x grapefruit) - the fruits taste like an orange; natsumikan - the same spontaneous hybrid; tangors (mandarin x orange), this includes the species Citrus nobilis Lour .; mandarin Satsuma and others; citrandarins (tangerine x trifoliata); calamondin (tangerine var. austera x kumquat); ichandarins (ichang x tangerine Satsuma).

In some countries, the names "tangerine" and "tangerine" are synonymous. However, yellow-fruited varieties should be called tangerines, and intense orange varieties should be called tangerines.

Mandarin varieties are classified as follows:

1. Satsuma group - very hardy and cold-resistant, widely grown in Japan.

2. Tangerines - fruits are yellow or pale orange, for example, the Emperor variety from Australia.

3. Tangerines - the color of the fruit is from intense orange to red, for example, Clementine from Algeria, Dani from the USA.

4. Sour mandarin (Citrus reticulata var. austera Swing.) and probably Rangpur lime belong to this group. Sour mandarin is distinguished by fruits with sour pulp. Comes from China (Guangdong).

5. The most important hybrids: tangelo (Citrus reticulata x C. paradisi) - orange fruits, taste qualities inherited from both parents, such as Ugli, which is grown and exported from Jamaica; tangors (Citrus reticulata x C. sinensis), such as King, which is a type of Citrus nobilis; Ortanike is a variety typical of the New World.

The Unshiu mandarin is widespread, representing a complex population of various forms and varieties. The main vigorous varieties: Ovari, Sochi-23, Pioneer-80, Michurinets Sukhumi; dwarf domestic breeding: Anaseuli-Saadreo, Kartuli-Saadreo; Japanese Kowano-Wase and Miyagawa-Wase.

Of great interest to the subtropics are the Japanese dwarf varieties Okitsu-Wase, Myho-Wase, Tiahara-Unshiu, Nankan-Nagahashi-Unshiu, Siguama-Unshiu, Hayashi-Unshiu, Takikawa-Unshiu and Silverhill.

Mandarin Cleopatra, or Reshni, is sometimes cultivated for its fruit, but is mainly used as a rootstock in major citrus growing areas. According to the requirements for soil and climatic conditions, it is similar to sour orange.

Mandarin fruits are transported at an air temperature of 2 to 5 °C in refrigerators, stored at an air temperature of 2 to 6 °C and a relative humidity of 85-90%.

Authors: Baranov V.D., Ustimenko G.V.

Japanese mandarin. reference Information

A small spreading tree 2,5-4 m high of the rue family. The fruits are round-flattened, orange-yellow, sweet-sour, with an easily detachable thin peel containing essential oil. The birthplace of the mandarin is Japan. Now it is cultivated on the Black Sea coast of the Caucasus, in Azerbaijan. The fruits ripen in October - December.

The pulp of mandarin fruits contains up to 10,5% sugars, organic acids (citric and others - up to 0,6-1,1 mg%), vitamins and phytoncides. There are many orange and yellow pigments in the peel - among them carotene (up to 12 mg%). The composition of the essential oil in the tangerine peel includes alpha-limonene, citral, caprylic and other aldehydes, alcohols, anthranilic acid methyl ester, which gives tangerine oil a peculiar taste and smell.

Mandarin fruits are used as a valuable dietary product that increases appetite, improves metabolic processes and saturates the body with vitamins in winter. Tangerine peel is used as a substitute for orange peel in the preparation of various drugs, infusions, syrups, extracts, as well as in the food industry. The fruits have antiscorbutic and fungicidal action.

With repeated rubbing into the skin of juice from a slice of mandarin, skin areas affected by microsporia and trichophytosis are cured. Alcohol tincture from the peel of tangerines increases appetite, improves digestion, softens the inflammatory secret in the bronchi and upper respiratory tract, contributing to the separation of sputum.

In oriental medicine, a tincture of the peel, as well as its water infusion or fruit decoction, was used for coughs, bronchitis, nausea, and as a means of improving digestion.

Authors: Dudnichenko L.G., Krivenko V.V.

Mandarin, Citrus reticulata. Recipes for use in traditional medicine and cosmetology

Ethnoscience:

• Cleansing drink for the body: squeeze the juice from 2 tangerines and dilute it with water. Add 1 tablespoon honey and 1 tablespoon apple cider vinegar. Drink every morning on an empty stomach to cleanse the body of toxins.
• Cough remedy: squeeze the juice from 1 tangerine and mix it with 1 tablespoon of honey. Add 1 tablespoon freshly squeezed ginger juice and 1 cup hot water. Drink several times a day to relieve coughs and sore throats.
• To relieve stress: heat 1 glass of milk and add the zest of 1 tangerine to it. Add 1 tablespoon honey and a pinch of cinnamon. Drink before bed to relieve stress and improve sleep.
• To strengthen immunity: mix 1 tablespoon of freshly squeezed tangerine juice with 1 tablespoon of honey. Add 1 glass of warm water and drink daily to boost immunity and protect against colds.
• To improve digestion: mix 1 tablespoon of freshly squeezed tangerine juice with 1 tablespoon of honey. Add 1 cup of warm water and drink after meals to improve digestion and prevent constipation.

Cosmetology:

• Face tonic: mix 1 tablespoon of freshly squeezed tangerine juice and 1 tablespoon of chamomile tea. Soak a cotton pad in the resulting solution and wipe your face with it in the morning and evening.
• Face mask for age spots: mix 2 tablespoons of freshly squeezed tangerine juice with 1 tablespoon of honey. Apply to face and leave on for 15 minutes, then rinse with warm water.
• Body massage oil: Mix together 1/2 cup almond oil, 1 tablespoon tangerine oil, and 1 tablespoon eucalyptus oil. Use for body massage after shower.
• Peeling for face and body: Combine 1/2 cup sugar, 1 tablespoon tangerine zest, and enough olive oil to create a paste-like mixture. Massage your face and body with the resulting mixture, then rinse with warm water.

Attention! Before use, consult with a specialist!

Mandarin, Citrus reticulata. Tips for growing, harvesting and storing

The mandarin (Citrus reticulata) is a popular citrus fruit that can be grown at home or in the garden.

Tips for growing, harvesting and storing mandarin:

Cultivation:

• Soil: Tangerines prefer loose, nutritious soil with a neutral or slightly acidic reaction. Make sure the soil has adequate drainage to avoid standing water.
• Planting: Tangerines are best planted in spring or fall. Make a planting hole about 50 cm deep and wide and add compost or humus to improve the soil. Place the seedling in the hole, cover it with earth and compact the soil around it.
• Distance between plants: Plants should be planted at a distance of 2-3 meters from each other.
• Care: Water your tangerine tree regularly, especially during dry weather. Remove weeds and keep near the trunk of the tree free from vegetation. Trim the tree if necessary to improve its shape and encourage growth. You should also feed the tree with fertilizers containing nitrogen, phosphorus and potassium.

Workpiece:

• Tangerines ripen in late autumn - early winter.
• Tear off tangerines with care so as not to damage the skin, as this can lead to accelerated deterioration of the fruit.
• Tangerines can be eaten immediately after picking, but they can also be used to make juices, jams, and other dishes.

Storage:

• Tangerines can be stored at room temperature in a cool, dry place for several days.
• To extend the shelf life of tangerines, they can be refrigerated in a plastic bag or container for several weeks.

Tangerine is a source of vitamins and antioxidants that are beneficial to health. Follow these tips to grow, harvest and store tangerines and use them as food. Please note that people who are allergic to citrus fruits may have adverse reactions to tangerines.

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