Probably indigenous to Southeast Asia, tangerine culture spread westward along trade routes as far as the Mediterranean. The fruit is cultivated in the subtropical regions of both the Old World and the New World, especially in southern Europe and the southern United States. The tender, juicy, richly flavoured pulp is abundant in vitamin C. Oil extracted from the fragrant skin of the tangerine is a characteristic ingredient in several flavourings and liqueurs.The fruit is slightly flattened at either end and has a loose reddish orange peel and easily separated segments. Some varieties ship well, and those marketed commercially include Minneola, Orlando, Dancy, and Seminole.
Tangerines are a variety of citrus fruits and closely related to oranges. They distinguished from oranges by their smaller size, loose, easily peelable skin (pericarp) and more sweeter juicy flesh (arils). They are also known as mandarin oranges in Europe. In Japan, a closely related seedless variety of mandarins known as Unshu mikan or satsuma mandarin grown in abundance in Kagoshima prefecture. Just as in oranges, mandarins also belong to the Rutaceae (Citrus Family) and known scientifically as Citrus reticulata.

As in oranges, Tangerines too are very low (53 calories/100 g) in calories. Nevertheless, they are valuable sources of flavonoid antioxidants like naringenin, naringin, hesperetin, vitamin-A, carotenes, xanthins, and lutein; in fact, many times higher than in the oranges.

Also, the citrus fruits are very rich sources of vitamin-C (ascorbic acid), a water-soluble vitamin. Vitamin-C is one of the powerful natural antioxidant, which play vital role in collagen synthesis, wound healing, antiviral, anti-cancer activity, and help prevent from neuro-degenerative diseases, arthritis, and cold/fever by removing oxidant-free radicals from the body. Vitamin-C helps in the absorption of iron in the food by reducing it from ferrous form to efficiently absorbing ferric form in the gut.

Further, they contain natural soluble and insoluble fiber like hemicellulose, pectin…etc., which prevents cholesterol absorption in the gut. Adequate fiber in the food aids in smooth bowel movements by acting as a laxative.

Citrus fruits, as such, have long been valued for their wholesome nutritious and antioxidant properties. It is a scientifically established fact that citrus fruits, especially oranges, by their richness in vitamins and minerals, have many proven health benefits. Moreover, nutritionists begin to appreciate the benefits of other biologically active, non-nutrient compounds in citrus fruits such as phytochemical antioxidants. Soluble and insoluble dietary fibers play a vital role in the reduction of risk factors for cancers, many chronic diseases like arthritis, and from obesity and coronary heart diseases.

Some varieties of Iranian mandarin

Clementine tangerine
It is very common in the north. Clementine mandarin is crispy and full of water, and its skin is clinging to fruit, but it is easily cut.

Oshnoo Tangerine
One of the varieties of mandarins that do not suffer at a negative temperature of 9 degrees. This mandarin has been introduced to northern Iran for about a hundred years ago, and is from premature mandarins.

Screw Tangerine
The color of the leafy mandarin is reddish-red orange, with tall fruits. The tangerine tree is a very pre-packed product, and the customer’s product is good on the market.

Kino Tangerine
This figure is classified as clay-resistant and resistant to cold and produces relatively coarse fruits. The color of the skin tends to be orange juice, juicy, delicious and fragrant.

Orlando tangelo
A combination of Duncan grapefruit with Dense Mandarin. Its fruit is broad, round, intermediate clay, meat and its seeds are high and resistant to heat.

There are also vast areas for planting mandarin in southern Iran.
This product is cultivated in Kerman, Fars, Mazandaran and Hormozgan provinces.

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