Zhenyuan Citrus

Zhenyuan Citrus

　　Citrus belongs to the Rutaceae family’s subfamily Aurantioideae and is an evergreen small tree. In China, it is mostly cultivated in provinces south of the Yangtze River.

Citrus includes varieties such as oranges, mandarins, grapefruits, pomelos, and lemons. The differences are: mandarins have thin skins that easily separate from the flesh, and the segments can be easily pulled apart; grapefruits have thick skins, and both the skin and the segments adhere tightly together; oranges are a natural hybrid of mandarins and grapefruits, with slightly thicker skins than mandarins but still easy to peel.

Among fruits, citrus is known for its high yield, comprehensive nutrition, and ease of storage. It contains a large amount of citric acid, which helps protect vitamin C. As a result, even after being processed into juice, the highly perishable vitamin C remains largely preserved. Its calcium content is ten times higher than that of apples. Traditional Chinese medicine believes that mandarin peels can regulate qi, dissolve phlegm, relieve coughs, and strengthen the spleen and stomach. Mandarin membranes can improve circulation, eliminate phlegm buildup, and treat neuralgia.

As early as the Xia Dynasty (21st–17th century BC), citrus produced in regions such as Jiangsu, Anhui, Jiangxi, Hunan, and Hubei in China was already listed as a tribute. Through long-term cultivation and selection, citrus became a precious fruit for humankind. In the 15th century, the Portuguese brought Chinese sweet oranges to the Mediterranean coast, where they were called “Chinese apples.” Later, sweet oranges spread to Latin America and the United States. In 1821, British people came to China to collect specimens and introduced kumquats to Europe. Citrus is a creation of the Chinese people. China boasts abundant citrus resources, with a wide variety of cultivars and strains, leading the world in both yield and technology.