1.
Wine
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Wine is an alcoholic beverage made from fermented grapes. These grapes are generally Vitis vinifera, or a hybrid with Vitis labrusca or Vitis rupestris, grapes are fermented without the addition of sugars, acids, enzymes, water, or other nutrients. Yeast consumes the sugar in the grapes and converts it to ethanol, different varieties of grapes and strains of yeasts produce different styles of wine. These variations result from the interactions between the biochemical development of the grape, the reactions involved in fermentation, the terroir. Many countries enact legal appellations intended to define styles and qualities of wine and these typically restrict the geographical origin and permitted varieties of grapes, as well as other aspects of wine production. There are also made from fermenting other fruits or cereals. Wines made from other than grapes include rice wine and various fruit wines such as those made from plums or cherries. Some well known examples are hard cider from apples, perry from pears, pomegranate wine, Wine has been produced for thousands of years. The earliest known traces of wine from Georgia in Eurasia where 8000-year-old wine jars were found and in Iran with 7, the earliest known winery is the 6, 100-year-old Areni-1 winery Armenia. Wine reached the Balkans by 4500 BC and was consumed and celebrated in ancient Greece, Thrace, throughout history, wine has been consumed for its intoxicating effects, which are evident after the normal serving size of five ounces. Wine has long played an important role in religion, the earliest chemically attested grape wine was discovered at Hajji Firuz in the northwestern Zagros Mountains dating back to 5400 BC. The earliest evidence of a fermented drink was found in Georgia, where wine residue inside ceramic jars dates from 6000 BC. The earliest evidence of a production facility is the Areni-1 winery in Armenia and is at least 6100 years old, presumably. A2003 report by archaeologists indicates a possibility that grapes were mixed with rice to produce mixed fermented beverages in China in the years of the seventh millennium BC. Pottery jars from the Neolithic site of Jiahu, Henan, contained traces of tartaric acid, however, other fruits indigenous to the region, such as hawthorn, cannot be ruled out. The spread of wine culture westwards was most probably due to the Phoenicians who spread outward from a base of city-states along the Lebanese, Syrian, the wines of Byblos were exported to Egypt during the Old Kingdom and then throughout the Mediterranean. Evidence includes two Phoenician shipwrecks from 750 BC discovered by Robert Ballard, whose cargo of wine was still intact. As the first great traders in wine, the Phoenicians seem to have protected it from oxidation with a layer of oil, followed by a seal of pinewood and resin
2.
Spice
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A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring, coloring or preserving food. Spices are distinguished from herbs, which are the leaves, flowers, sometimes, spices may be ground into a powder for convenience. Spices are sometimes used in medicine, religious rituals, cosmetics or perfume production, the spice trade developed throughout South Asia and Middle East by at least 2000 BCE with cinnamon and black pepper, and in East Asia with herbs and pepper. The Egyptians used herbs for mummification and their demand for exotic spices and herbs helped stimulate world trade. The word spice comes from the Old French word espice, which became epice, and which came from the Latin root spec, by 1000 BCE, medical systems based upon herbs could be found in China, Korea, and India. Early uses were connected with magic, medicine, religion, tradition, archaeological excavations have uncovered clove burnt onto the floor of a kitchen, dated to 1700 BCE, at the Mesopotamian site of Terqa, in modern-day Syria. The ancient Indian epic Ramayana mentions cloves, the Romans had cloves in the 1st century CE, as Pliny the Elder wrote about them. In the story of Genesis, Joseph was sold into slavery by his brothers to spice merchants, in the biblical poem Song of Solomon, the male speaker compares his beloved to many forms of spices. The earliest written records of spices come from ancient Egyptian, Chinese, the Ebers Papyrus from Early Egyptians that dates from 1550 B. C. E. Describes some eight hundred different medicinal remedies and numerous medicinal procedures, historians believe that nutmeg, which originates from the Banda Islands in Southeast Asia, was introduced to Europe in the 6th century BCE. Indonesian merchants traveled around China, India, the Middle East, Arab merchants facilitated the routes through the Middle East and India. This resulted in the Egyptian port city of Alexandria being the trading center for spices. The most important discovery prior to the European spice trade were the monsoon winds, sailing from Eastern spice cultivators to Western European consumers gradually replaced the land-locked spice routes once facilitated by the Middle East Arab caravans. Spices were among the most demanded and expensive available in Europe in the Middle Ages. Given medieval medicines main theory of humorism, spices and herbs were indispensable to balance humors in food, in addition to being desired by those using medieval medicine, the European elite also craved spices in the Middle Ages. An example of the European aristocracys demand for spice comes from the King of Aragon and he was specifically looking for spices to put in wine, and was not alone among European monarchs at the time to have such a desire for spice. Spices were all imported from plantations in Asia and Africa, which made them expensive, from the 8th until the 15th century, the Republic of Venice had the monopoly on spice trade with the Middle East, and along with it the neighboring Italian city-states. The trade made the region rich and it has been estimated that around 1,000 tons of pepper and 1,000 tons of the other common spices were imported into Western Europe each year during the Late Middle Ages
3.
Perfume
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Perfume is a mixture of fragrant essential oils or aroma compounds, fixatives and solvents - used to give the human body, animals, food, objects, and living-spaces a pleasant scent. Ancient texts and archaeological excavations show the use of perfumes in some of the earliest human civilizations, the word perfume derives from the Latin perfumare, meaning to smoke through. Perfumery, as the art of making perfumes, began in ancient Mesopotamia and Egypt, the worlds first-recorded chemist is considered a woman named Tapputi, a perfume maker mentioned in a cuneiform tablet from the 2nd millennium BC in Mesopotamia. She distilled flowers, oil, and calamus with other aromatics, then filtered, in India, perfume and perfumery existed in the Indus civilization. One of the earliest distillations of Ittar was mentioned in the Hindu Ayurvedic text Charaka Samhita and Sushruta Samhita, in 2004 –2005, archaeologists uncovered what are believed to be the worlds oldest surviving perfumes in Pyrgos, Cyprus. The perfumes date back more than 4,000 years and they were discovered in an ancient perfumery, a 4, 000-square-meter factory housing at least 60 stills, mixing bowls, funnels, and perfume bottles. In ancient times people used herbs and spices, such as almond, coriander, myrtle, conifer resin, the book also described 107 methods and recipes for perfume-making and perfume-making equipment, such as the alembic. The Persian chemist Ibn Sina introduced the process of extracting oils from flowers by means of distillation and he first experimented with the rose. Until his discovery, liquid perfumes consisted of mixtures of oil and crushed herbs or petals, rose water was more delicate, and immediately became popular. Both the raw ingredients and the technology significantly influenced western perfumery and scientific developments. The art of perfumery was known in western Europe from 1221, taking account the monks recipes of Santa Maria delle Vigne or Santa Maria Novella of Florence. In the east, the Hungarians produced in 1370 a perfume made of scented oils blended in an alcohol solution – best known as Hungary Water – at the behest of Queen Elizabeth of Hungary. The art of perfumery prospered in Renaissance Italy, and in the 16th century the personal perfumer to Catherine de Medici, Rene the Florentine and his laboratory was connected with her apartments by a secret passageway, so that no formulae could be stolen en route. Thanks to Rene, France quickly became one of the European centers of perfume, cultivation of flowers for their perfume essence, which had begun in the 14th century, grew into a major industry in the south of France. Between the 16th and 17th centuries, perfumes were used primarily by the wealthy to mask body odors resulting from infrequent bathing, partly due to this patronage, the perfume industry developed. In 1693, Italian barber Giovanni Paolo Feminis created a perfume water called Aqua Admirabilis, today best known as eau de cologne, by the 18th century the Grasse region of France, Sicily, and Calabria were growing aromatic plants to provide the growing perfume industry with raw materials. Even today, Italy and France remain the center of European perfume design, Perfume types reflect the concentration of aromatic compounds in a solvent, which in fine fragrance is typically ethanol or a mix of water and ethanol. Various sources differ considerably in the definitions of perfume types, the intensity and longevity of a perfume is based on the concentration, intensity and longevity of the aromatic compounds, or perfume oils, used
4.
Ripening
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Ripening is a process in fruits that causes them to become more palatable. In general, fruit becomes sweeter, less green, and softer as it ripens, even though the acidity of fruit increases as it ripens, the higher acidity level does not make the fruit seem tarter. This is attributed to the Brix-Acid Ratio, Ripening agents speed up the ripening process. They allow many fruits to be picked prior to full ripening, for example, bananas are picked when green and artificially ripened after shipment by being gassed with ethylene. Calcium carbide is used in some countries for artificially ripening fruit. When calcium carbide comes in contact with moisture, it produces acetylene gas, acetylene acts like ethylene and accelerates the ripening process. Industrial-grade calcium carbide may also contain traces of arsenic and phosphorus which makes it a health concern. The use of chemical for this purpose is illegal in most countries. Catalytic generators are used to produce ethylene gas simply and safely, Ethylene sensors can be used to precisely control the amount of gas. Covered fruit ripening bowls are commercially available, the manufacturers claim the bowls increase the amount of ethylene and carbon dioxide gases around the fruit, which promotes ripening. Climacteric fruits are able to continue ripening after being picked, a process accelerated by ethylene gas, non-climacteric fruits can ripen only on the plant and thus have a short shelf life if harvested when they are ripe. Some fruits can be ripened by placing them in a bag with a ripe banana. Iodine can be used to determine whether fruit is ripening or rotting by showing whether the starch in the fruit has turned into sugar. For example, a drop of iodine on a slightly rotten part of an apple will stay yellow or orange, if the iodine is applied and takes 2–3 seconds to turn dark blue or black, then the process of ripening has begun but is not yet complete. If the iodine becomes black immediately, then most of the starch is still present at concentrations in the sample. Climacteric fruits undergo a number of changes during fruit ripening, the major changes include fruit softening, sweetening, decreased bitterness, and colour change. Colour change is the result of pigments, which were present in the fruit. However, additional pigments are produced by the fruit as it ripens
5.
Fruit
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In botany, a fruit is the seed-bearing structure in flowering plants formed from the ovary after flowering. Fruits are the means by which angiosperms disseminate seeds, accordingly, fruits account for a substantial fraction of the worlds agricultural output, and some have acquired extensive cultural and symbolic meanings. On the other hand, in usage, fruit includes many structures that are not commonly called fruits, such as bean pods, corn kernels, tomatoes. The section of a fungus that produces spores is called a fruiting body. Many common terms for seeds and fruit do not correspond to the botanical classifications, however, in botany, a fruit is the ripened ovary or carpel that contains seeds, a nut is a type of fruit and not a seed, and a seed is a ripened ovule. Examples of culinary vegetables and nuts that are botanically fruit include corn, cucurbits, eggplant, legumes, sweet pepper, in addition, some spices, such as allspice and chili pepper, are fruits, botanically speaking. g. Botanically, a grain, such as corn, rice, or wheat, is also a kind of fruit. However, the wall is very thin and is fused to the seed coat. The outer, often edible layer, is the pericarp, formed from the ovary and surrounding the seeds, the pericarp may be described in three layers from outer to inner, the epicarp, mesocarp and endocarp. Fruit that bears a prominent pointed terminal projection is said to be beaked, a fruit results from maturation of one or more flowers, and the gynoecium of the flower forms all or part of the fruit. Inside the ovary/ovaries are one or more ovules where the megagametophyte contains the egg cell, after double fertilization, these ovules will become seeds. The ovules are fertilized in a process starts with pollination. After pollination, a tube grows from the pollen through the stigma into the ovary to the ovule, later the zygote will give rise to the embryo of the seed, and the endosperm mother cell will give rise to endosperm, a nutritive tissue used by the embryo. As the ovules develop into seeds, the ovary begins to ripen and the ovary wall, in some multiseeded fruits, the extent to which the flesh develops is proportional to the number of fertilized ovules. The pericarp is often differentiated into two or three distinct layers called the exocarp, mesocarp, and endocarp, in some fruits, especially simple fruits derived from an inferior ovary, other parts of the flower, fuse with the ovary and ripen with it. In other cases, the sepals, petals and/or stamens and style of the fall off. When such other floral parts are a significant part of the fruit, it is called an accessory fruit, since other parts of the flower may contribute to the structure of the fruit, it is important to study flower structure to understand how a particular fruit forms. There are three modes of fruit development, Apocarpous fruits develop from a single flower having one or more separate carpels
6.
Fermentation in winemaking
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The process of fermentation in winemaking turns grape juice into an alcoholic beverage. During fermentation, yeasts transform sugars present in the juice into ethanol, in winemaking, the temperature and speed of fermentation are important considerations as well as the levels of oxygen present in the must at the start of the fermentation. The natural occurrence of fermentation means it was probably first observed long ago by humans, the Latin fervere means, literally, to boil. The most common genera of yeasts found in winemaking include Candida, Klöckera/Hanseniaspora, Metschnikowiaceae, Pichia. Wild yeasts can produce high-quality, unique-flavored wines, however, they are unpredictable and may introduce less desirable traits to the wine. The cultured yeasts most commonly used in winemaking belong to the Saccharomyces cerevisiae species, the use of different strains of yeasts is a major contributor to the diversity of wine, even among the same grape variety. Alternative, non-Saccharomyces cerevisiae, yeasts are being used more prevalently in the industry to add complexity to wine. After a winery has been in operation for a number of years, the use of active dry yeasts reduces the variety of strains that appear in spontaneous fermentation by outcompeting those strains that are naturally present. The addition of cultured yeast normally occurs with the yeast first in a dried or inactive state and is reactivated in warm water or diluted grape juice prior to being added to the must. To thrive and be active in fermentation, the yeast needs access to a supply of carbon, nitrogen, sulfur, phosphorus as well as access to various vitamins. These components are present in the grape must but their amount may be corrected by adding nutrients to the wine. Newly formulated time-release nutrients, specifically manufactured for wine fermentations, offer the most advantageous conditions for yeast. Oxygen is needed as well, but in making, the risk of oxidation. During this process, the carbon atom is released in the form of carbon dioxide with the remaining components becoming acetaldehyde. The absence of oxygen in this process allows the acetaldehyde to be eventually converted, by reduction. During the conversion of acetaldehyde, an amount is converted, by oxidation, to acetic acid which, in excess. After the yeast has exhausted its life cycle, they fall to the bottom of the tank as sediment known as lees. The metabolism of amino acids and breakdown of sugars by yeasts has the effect of creating other biochemical compounds that can contribute to the flavor and aroma of wine
7.
Propane
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Propane is a three-carbon alkane with the molecular formula C3H8, a gas, at standard temperature and pressure, but compressible to a transportable liquid. A by-product of natural gas processing and petroleum refining, it is used as a fuel for engines, oxy-gas torches, portable stoves. Propane is one of a group of liquefied petroleum gases, the others include butane, propylene, butadiene, butylene, isobutylene, and mixtures thereof. Propane was first identified as a component in gasoline by Walter O. Snelling of the U. S. Bureau of Mines in 1910. The volatility of these lighter hydrocarbons caused them to be known as wild because of the vapor pressures of unrefined gasoline. On March 31, the New York Times reported on Snellings work with liquefied gas and that a steel bottle will carry enough gas to light an ordinary home for three weeks. It was during this time that Snelling, in cooperation with Frank P. Peterson, Chester Kerr, together, they established American Gasol Co. the first commercial marketer of propane. Snelling had produced relatively pure propane by 1911, and on March 25,1913, a separate method of producing LP gas through compression was created by Frank Peterson and its patent granted on July 2,1912. The 1920s saw increased production of LP gas, with the first year of recorded production totaling 223,000 US gallons in 1922. In 1927, annual marketed LP gas production reached 1 million US gallons, and by 1935, major industry developments in the 1930s included the introduction of railroad tank car transport, gas odorization, and the construction of local bottle-filling plants. The year 1945 marked the first year that annual LP gas sales reached a billion gallons, by 1947, 62% of all U. S. homes had been equipped with either natural gas or propane for cooking. In 1950,1,000 propane-fueled buses were ordered by the Chicago Transit Authority, in 2004 it was reported to be a growing $8-billion to $10-billion industry with over 15 billion US gallons of propane being used annually in the U. S. The prop- root found in propane and names of compounds with three-carbon chains was derived from propionic acid. Propane is produced as a by-product of two processes, natural gas processing and petroleum refining. The processing of natural gas involves removal of butane, propane, additionally, oil refineries produce some propane as a by-product of cracking petroleum into gasoline or heating oil. The supply of propane cannot easily be adjusted to meet increased demand, about 90% of U. S. propane is domestically produced. The United States imports about 10% of the propane consumed each year, with about 70% of that coming from Canada via pipeline, the remaining 30% of imported propane comes to the United States from other sources via ocean transport. After it is produced, North American propane is stored in salt caverns
8.
Natural gas
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It is formed when layers of decomposing plant and animal matter are exposed to intense heat and pressure under the surface of the Earth over millions of years. The energy that the plants originally obtained from the sun is stored in the form of bonds in the gas. Natural gas is a fuel used as a source of energy for heating, cooking. It is also used as fuel for vehicles and as a feedstock in the manufacture of plastics. Natural gas is found in underground rock formations or associated with other hydrocarbon reservoirs in coal beds. Petroleum is another resource and fossil fuel found in proximity to. Most natural gas was created over time by two mechanisms, biogenic and thermogenic, biogenic gas is created by methanogenic organisms in marshes, bogs, landfills, and shallow sediments. Deeper in the earth, at temperature and pressure, thermogenic gas is created from buried organic material. In petroleum production gas is burnt as flare gas. The World Bank estimates that over 150 cubic kilometers of gas are flared or vented annually. Before natural gas can be used as a fuel, most, Natural gas is often informally referred to simply as gas, especially when compared to other energy sources such as oil or coal. However, it is not to be confused with gasoline, especially in North America, Natural gas was used by the Chinese in about 500 BCE. They discovered a way to transport gas seeping from the ground in crude pipelines of bamboo to where it was used to salt water to extract the salt. The worlds first industrial extraction of gas started at Fredonia, New York. By 2009,66000 km³ had been used out of the total 850000 km³ of estimated remaining reserves of natural gas. An annual increase in usage of 2–3% could result in currently recoverable reserves lasting significantly less, unwanted natural gas was a disposal problem in the active oil fields. If there was not a market for natural gas near the wellhead it was expensive to pipe to the end user. In the 19th century and early 20th century, unwanted gas was burned off at oil fields
9.
Rose
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A rose is a woody perennial flowering plant of the genus Rosa, in the family Rosaceae, or the flower it bears. There are over a species and thousands of cultivars. They form a group of plants that can be erect shrubs, flowers vary in size and shape and are usually large and showy, in colours ranging from white through yellows and reds. Most species are native to Asia, with smaller numbers native to Europe, North America, species, cultivars and hybrids are all widely grown for their beauty and often are fragrant. Roses have acquired cultural significance in many societies, Rose plants range in size from compact, miniature roses, to climbers that can reach seven meters in height. Different species hybridize easily, and this has used in the development of the wide range of garden roses. The leaves are borne alternately on the stem, most roses are deciduous but a few are evergreen or nearly so. The flowers of most species have five petals, with the exception of Rosa sericea, each petal is divided into two distinct lobes and is usually white or pink, though in a few species yellow or red. Beneath the petals are five sepals and these may be long enough to be visible when viewed from above and appear as green points alternating with the rounded petals. There are multiple superior ovaries that develop into achenes, the aggregate fruit of the rose is a berry-like structure called a rose hip. Many of the domestic cultivars do not produce hips, as the flowers are so tightly petalled that they do not provide access for pollination, the hips of most species are red, but a few have dark purple to black hips. Each hip comprises an outer layer, the hypanthium, which contains 5–160 seeds embedded in a matrix of fine. Rose hips of some species, especially the dog rose and rugosa rose, are rich in vitamin C. The hips are eaten by fruit-eating birds such as thrushes and waxwings, some birds, particularly finches, also eat the seeds. While the sharp objects along a stem are commonly called thorns. Rose prickles are typically sickle-shaped hooks, which aid the rose in hanging onto other vegetation growing over it. Despite the presence of prickles, roses are frequently browsed by deer, a few species of roses have only vestigial prickles that have no points. Hesperrhodos contains Rosa minutifolia and Rosa stellata, from North America, platyrhodon with one species from east Asia, Rosa roxburghii
10.
Rum
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Rum is a distilled alcoholic beverage made from sugarcane byproducts, such as molasses, or directly from sugarcane juice, by a process of fermentation and distillation. The distillate, a liquid, is then usually aged in oak barrels. The majority of the rum production occurs in the Caribbean. Rums are produced in various grades, light rums are commonly used in cocktails, whereas golden and dark rums were typically consumed straight or neat, on the rocks, or used for cooking, but are now commonly consumed with mixers. Premium rums are also available, made to be consumed straight or iced. Rum plays a part in the culture of most islands of the West Indies as well as in The Maritimes and this beverage has famous associations with the Royal Navy and piracy. Rum has also served as a medium of economic exchange, used to help fund enterprises such as slavery, organized crime. The origin of the rum is generally unclear. In an 1824 essay about the origin, Samuel Morewood. He wrote, As spirits, extracted from molasses, could not well be ranked under the name whiskey, brandy, or arrack, it would be called rum, given the harsh taste of early rum, this is unlikely. Morewood later suggested another possibility, that it was taken from the last syllable of the Latin word for sugar, saccharum, other etymologists have mentioned the Romani word rum, meaning strong or potent. These words have been linked to the ramboozle and rumfustian, both popular British drinks in the mid-17th century, however, neither was made with rum, but rather eggs, ale, wine, sugar, and various spices. The most probable origin is as a version of rumbullion or rumbustion. Both words surfaced in English about the time as rum did. This is a far more convincing explanation, and brings the image of men fighting in entanglements at island tippling houses. Another claim is the name is from the large drinking glasses used by Dutch seamen known as rummers, from the Dutch word roemer, other options include contractions of the words iterum, Latin for again, a second time, or arôme, French for aroma. A short time later in May 1657, the General Court of Massachusetts also decided to make illegal the sale of strong liquor whether knowne by the name of rumme, strong water, wine, brandy, etc. In current usage, the used for a rum is often based on its place of origin
11.
Apple
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The apple tree is a deciduous tree in the rose family best known for its sweet, pomaceous fruit, the apple. It is cultivated worldwide as a tree, and is the most widely grown species in the genus Malus. The tree originated in Central Asia, where its wild ancestor, Apples have been grown for thousands of years in Asia and Europe, and were brought to North America by European colonists. Apples have religious and mythological significance in many cultures, including Norse, Greek, Apple trees are large if grown from seed. Generally apple cultivars are propagated by grafting onto rootstocks, which control the size of the resulting tree, There are more than 7,500 known cultivars of apples, resulting in a range of desired characteristics. Different cultivars are bred for various tastes and uses, including cooking, eating raw, trees and fruit are prone to a number of fungal, bacterial and pest problems, which can be controlled by a number of organic and non-organic means. In 2010, the genome was sequenced as part of research on disease control. Worldwide production of apples in 2014 was 84.6 million tonnes, the apple is a deciduous tree, generally standing 1.8 to 4.6 m tall in cultivation and up to 12 m in the wild. When cultivated, the size, shape and branch density are determined by rootstock selection, the leaves are alternately arranged dark green-colored simple ovals with serrated margins and slightly downy undersides. Blossoms are produced in spring simultaneously with the budding of the leaves, the 3 to 4 cm flowers are white with a pink tinge that gradually fades, five petaled, with an inflorescence consisting of a cyme with 4–6 flowers. The central flower of the inflorescence is called the king bloom, it opens first, the fruit matures in late summer or autumn, and cultivars exist with a wide range of sizes. Commercial growers aim to produce an apple that is 7.0 to 8.3 cm in diameter, due to market preference. Some consumers, especially those in Japan, prefer a larger apple, while apples below 5.7 cm are generally used for making juice and have little market value. The skin of ripe apples is generally red, yellow, green, pink, the skin may also be wholly or partly russeted i. e. rough and brown. The skin is covered in a layer of epicuticular wax. The exocarp is generally pale yellowish-white, though pink or yellow also occur. The original wild ancestor of Malus pumila was Malus sieversii, found growing wild in the mountains of Central Asia in southern Kazakhstan, Kyrgyzstan, Tajikistan, in strains without recent admixture the contribution of the latter predominates. It had about 57,000 genes, the highest number of any plant genome studied to date and this new understanding of the apple genome will help scientists in identifying genes and gene variants that contribute to resistance to disease and drought, and other desirable characteristics
12.
Orange (fruit)
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The orange is the fruit of the citrus species Citrus × sinensis in the family Rutaceae. It is also called orange, to distinguish it from the related Citrus × aurantium. The sweet orange reproduces asexually, varieties of sweet orange arise through mutations, the orange is a hybrid between pomelo and mandarin. It has genes that are ~25% pomelo and ~75% mandarin, however, it is not a simple backcrossed BC1 hybrid, the chloroplast genes, and therefore the maternal line, seem to be pomelo. The sweet orange has had its genome sequenced. Earlier estimates of the percentage of pomelo genes varying from ~50% to 6% have been reported, sweet oranges were mentioned in Chinese literature in 314 BC. As of 1987, orange trees were found to be the most cultivated fruit tree in the world, orange trees are widely grown in tropical and subtropical climates for their sweet fruit. The fruit of the tree can be eaten fresh, or processed for its juice or fragrant peel. As of 2012, sweet oranges accounted for approximately 70% of citrus production, in 2014,70.9 million tonnes of oranges were grown worldwide, with Brazil producing 24% of the world total followed by China and India. All citrus trees belong to the single genus Citrus and remain almost entirely interfertile and this includes grapefruits, lemons, limes, oranges, and various other types and hybrids. The fruit of any citrus tree is considered a hesperidium, a kind of modified berry, different names have been given to the many varieties of the genus. Orange applies primarily to the sweet orange – Citrus sinensis Osbeck, the orange tree is an evergreen, flowering tree, with an average height of 9 to 10 m, although some very old specimens can reach 15 m. Its oval leaves, alternately arranged, are 4 to 10 cm long and have crenulate margins, when unripe, the fruit is green. The grainy irregular rind of the fruit can range from bright orange to yellow-orange. Like all other fruits, the sweet orange is non-climacteric. The Citrus sinensis group is subdivided into four classes with distinct characteristics, common oranges, blood or pigmented oranges, navel oranges, other citrus groups also known as oranges are, Bitter orange, also known as Seville orange, sour orange, bigarade orange and marmalade orange. Like the sweet orange, it is a pomelo x mandarin hybrid, bergamot orange, grown mainly in Italy for its peel, producing a primary essence for perfumes, also used to flavor Earl Grey tea. It is a hybrid, probably bitter orange x limetta, trifoliate orange, sometimes included in the genus
Definitions from Wiktionary
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