Zigong Red Tangerine

Zigong Red Tangerine

　　Red tangerines are native to China, primarily produced in Sichuan and Fujian. Among them, Zigong red tangerines are relatively well-known. Zigong red tangerines

　　Product Characteristics

　　　　The trees are robust with tall canopies and upright shoots; the fruits are flat-round, medium-sized, weighing 100–110 grams each, with thin skin, bright red color, glossy appearance, easy-to-peel rind, and abundant internal membranes; the flesh is tender, juicy, easy to separate, sweet and slightly acidic in taste, with soluble solids content of 11%–13%, sugar content of 8–10 grams per 100 milliliters, acid content of 1.0–1.1 grams per 100 milliliters, and about 15 seeds; the fruits ripen from late November to December, but their poor storability is a drawback.

　　Functions and Benefits

　　　　Red tangerines have strong digestive benefits and also offer effects such as regulating qi and strengthening the spleen, relieving cough and reducing phlegm, soothing qi and activating blood circulation, dispersing stasis and alleviating pain. China’s earliest medical text, the “Shennong Bencao Jing” (The Divine Farmer's Materia Medica), records the medicinal value of citrus: “Pungent and warm in flavor, it treats congestion and rebellious qi in the chest; promotes water and food digestion, and prolonged use removes odors, regulates qi, and invigorates the spirit.” Renowned medical texts throughout history such as the “Mingyi Bielu” (Supplementary Records of Famous Physicians), “Tang Bencao” (Tang Materia Medica), and “Bencao Gangmu” (Compendium of Materia Medica) all highly regard the medicinal value of citrus fruits. Red tangerines are an excellent remedy for quenching thirst, clearing the stomach and intestines, promoting urination, and sobering up. Freshly made red tangerine juice, preserved tangerines, and tangerine pulp cakes can relieve cough and diarrhea, soothe the liver and resolve depression, regulate qi and strengthen the stomach, and are used to treat cough with phlegm, chest tightness, indigestion, poor appetite, or diarrhea. Red tangerines are high in vitamin C and also contain abundant sugars and fruit acids. The juice contains malic acid, citric acid, glucose, fructose, sucrose, and vitamin C; the flesh contains carotene, cryptoxanthin, and vitamin B. The peel contains flavonoid glycosides such as hesperidin, volatile oils, cryptoxanthin, carotene, vitamin P and vitamin C, pectin, and fruit acids, which gently stimulate the digestive tract, promote gastric juice secretion and intestinal peristalsis, aid digestion and the expulsion of intestinal gas, also increase secretions in the digestive tract, helping to expel phlegm, and inhibit the growth of Staphylococcus aureus. Soaking the peel in white liquor can enhance the mellow and refreshing taste of the drink while clearing the lungs and resolving phlegm. Brewing the peel as tea can relieve bloating, generate fluids, and moisten the throat. Adding a small amount of peel to hot bathwater has a skin-moisturizing effect. The outer red layer of the peel is called chenpi (tangerine red), the inner white layer is called jueming (tangerine white), and the fibrous strands on the inner flesh or white layer are called jieluo (tangerine membrane), all of which have notable medicinal value. Although jueming is not as effective as chenpi, it can nourish the spleen and stomach and resolve heaviness and turbidity. Jieluo is somewhat effective against chronic cough with chest pain, blood-streaked phlegm, thirst from alcohol consumption, and similar symptoms.