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citrus fruits
(redirected from Food group)

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citrus fruits, widely used edible fruits of plants belonging to Citrus and related genera of the family Rutaceae (orange orange, name for a tree of the family Rutaceae (rue, or orange, family), native to China and Indochina, and for its fruit, the most important fresh fruit of international commerce.
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 family). Included are the tangerine, citrange, tangelo, orange, pomelo, grapefruit grapefruit, pomelo , or pummelo , citrus fruit (Citrus paradisi) of the family Rutaceae (orange family). The grapefruit is so named because it grows in grapelike bunches.
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, lemon lemon, one of the citrus fruits, from a tree (Citrus limon) of the family Rutaceae (orange family), probably native to India. A small tree (to about 15 ft/5 m tall) with thorny branches and purple-edged white blossoms, it requires a mild, equable climate.
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, lime lime, in botany, small shrublike tree (Citrus aurantifolia) of the family Rutaceae (rue family), one of the citrus fruit trees, similar to the lemon but more spreading and irregular in growth.
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, citron citron , name for a tree (Citrus medica) of the family Rutaceae (orange family), and for its fruit, the earliest of the citrus fruits to be introduced to Europe from Asia.
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, and kumquat kumquat , ornamental shrub of the genus Fortunella of the family Rutaceae (rue family), closely related to the orange and other citrus fruits. It has evergreen leaves, sweet-scented white flowers, and small, orange-yellow edible fruits which are eaten fresh or
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. Almost all the species bearing edible fruits are small trees native to SE Asia, Indonesia, or Malaysia. The citron was introduced to the Mediterranean area from Asia before the advent of Christianity; the others were spread chiefly by the Arabs during the Middle Ages. Introduced throughout Europe during the Crusades, they were brought by Portuguese and Spanish explorers to the West Indies, whence they were introduced into North and South America. Commercially they are now the most important group of tropical and subtropical fruits in the world. The fruits are rich in vitamin C (ascorbic acid), various fruit acids (especially citric acid citric acid or 2-hydroxy-1,2,3-propanetricarboxylic acid, HO2CCH2C(OH)(CO2H)CH2CO2
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), and fruit sugar. The rind, which contains numerous oil glands, and the fragrant blossoms of some species are also a source of essential oils used for perfumes and similar products. Citrus fruits can be damaged by freezing temperatures, pests (scale insects, rust mites), and various bacterial, viral, and fungal diseases (e.g., citrus canker, tristeza, and melanose).

Bibliography

See W. Reuther, ed., The Citrus Industry (3 vol., 1968–78); R. W. Ward and R. L. Kilmer, The Citrus Industry (1989).



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