Mandarin

Mandarin Orange
Citrus reticulata Blanco
Family Rutaceae — Rue Family

Mandarin Description

The Mandarin orange is an evergreen tree or shrub 2–4 m tall. Its root system is branched, penetrating to a depth of 1–2 m. The leaves are oval, shiny, dark green, 4–8 cm long. The flowers are white, fragrant, 2–3 cm in diameter, clustered in small inflorescences. The fruits are flattened berries (hesperidia), 4–8 cm in diameter, orange, with a thin peel that is easily separated from the pulp. The pulp is juicy, sweet and sour, divided into 8–12 segments, and contains small seeds. Flowering occurs from March to May, and fruiting from November to February. It propagates by cuttings, grafting, or seeds. Common varieties include ‘Clementine’, ‘Satsuma’, and ‘Murcott’.

 

Habitat and Ecology of Mandarin

The Mandarin orange originates from Southeast Asia (China, Japan) and is cultivated in subtropical and tropical regions (Spain, Morocco, China, USA, Turkey, Georgia). It prefers loose, well-drained soils (pH 5.5–6.5), sunny areas with 6–8 hours of light. Optimal growth temperature is 15–30 °C, and it cannot tolerate frosts below -2 °C. Yield: 10–30 t/ha. Care: watering (15–20 l/m² every 5–7 days), fertilization with nitrogen and potassium fertilizers (20–30 g/m²), protection against citrus scale insects and fungal diseases. It propagates by grafting or cuttings (spring). Environmentally, it enriches the soil but requires crop rotation or alternating crops. It is not invasive.

 

Mandarin Raw Materials

Raw materials: fruits, peel, juice, essential oil, and less commonly, leaves. Fruits are harvested from November to February and dried at 40–50 °C (yield 10–15 %). The peel is dried at 30–35 °C (yield 15–20 %). Juice is extracted from fresh fruits (yield 40–50 %). Essential oil is obtained by cold pressing from the peel (yield 0.5–1 %). Leaves are harvested from March to May and dried in the shade (yield 10–15 %). Quality: fruits — orange, free of mold, moisture <12 %, organic/mineral impurities <=0.5 %, total ash <=5 %; juice — clear; oil — yellowish, aromatic. Fruits and peel are stored in dry containers (1–2 years), juice at 0–5 °C (3–5 days), oil in dark bottles (2 years). The smell of fruits and oil is citrusy, fresh; the taste of the fruits is sweet and sour.

 

Chemical Composition of Mandarin

Fruits: water (85–90 %), carbohydrates (7–10 %, glucose, fructose), organic acids (1–2 %, citric acid), vitamins (C up to 70 mg/100 g, A, B1, B6), flavonoids (hesperidin), pectins (0.5–1 %), minerals (potassium, calcium, magnesium). Peel: essential oil (1–2 %, limonene, terpinene), flavonoids, pectins. Juice: vitamin C, flavonoids, organic acids. Leaves: flavonoids, essential oil (0.1–0.2 %). Caloric content of fruits: 40–50 kcal/100 g.

 

Action and Application of Mandarin

Mandarin orange has antioxidant, immunostimulant, anti-inflammatory, and mild sedative effects due to its vitamin C, flavonoids, and essential oils. The fruits are used for colds, vitamin deficiency, and to improve digestion and appetite. The juice strengthens immunity, reduces stress levels, and supports vascular health. The peel (infusions) is used for coughs, digestive disorders, and to improve metabolism. The essential oil is used in aromatherapy for stress relief, improved sleep, and in inhalations for colds. In cosmetology, the fruits, juice, and oil hydrate the skin, reduce pigmentation, and combat acne. Leaves (infusions) are rarely used for skin irritations.

 

Precautions for Mandarin Use

Fruits in large quantities (>500 g/day) or juice (>200 ml/day) can cause allergic reactions, stomach irritation, or diarrhea due to organic acids. Essential oil (>2 ml/day internally, undiluted externally) can cause skin irritation. Store fruits at humidity <12 % (dried) and 0–5 °C (fresh), oil at 0–5 °C. For children under 3 years, give juice or infusions at a dose <=10 ml/day. People with citrus allergies or acid-dependent diseases should limit consumption. External application of juice or oil requires allergy testing.

 

Contraindications for Mandarin Use

Mandarin is contraindicated for allergies to Rutaceae, peptic ulcers, gastritis with high acidity, nephritis, and children under 1 year of age. External application of juice or oil is prohibited for eczema, psoriasis, or open wounds.

 

Mandarin Recipes

1. Juice for Colds. Mix 100 ml of mandarin juice with 10 g of honey, drink 50 ml twice a day for 7 days.
2. Peel Infusion for Cough. Pour 200 ml of boiling water over 10 g of dried peel, steep for 20 min, drink 50 ml twice a day for 5 days.
3. Inhalation for Colds. Add 3 drops of mandarin essential oil to 1 liter of hot water, inhale steam for 10 min, once a day for 5 days.
4. Pulp for Skin. Mash 50 g of mandarin pulp, apply to face for 10 min, rinse off, use once a day for 5 days.
5. Leaf Infusion for Dermatitis. Pour 200 ml of boiling water over 10 g of leaves, steep for 30 min, wipe skin twice a day for 7 days.
6. Mandarin Chicken Glaze. Whisk together 1/4 cup mandarin juice, 2 tablespoons soy sauce, 1 tablespoon honey, 1 clove minced garlic, and 1 teaspoon grated fresh ginger. Use to glaze roasted or grilled chicken.
7. Mandarin Orange Vinaigrette. Combine 1/4 cup mandarin juice, 2 tablespoons olive oil, 1 tablespoon white wine vinegar, 1 teaspoon Dijon mustard, and salt and pepper to taste. Whisk until emulsified. Great for salads.

 

Mandarin Cosmetics

Mandarin fruits, juice, and essential oil are used in cosmetology due to their antioxidant, moisturizing, and brightening properties, which improve skin condition.

1. Face Mask. Mix 50 g of mandarin pulp with 10 ml of yogurt, apply to face for 10 min, rinse off. Use once a week.
2. Skin Toner. Mix 50 ml of mandarin juice with 50 ml of water, wipe face once a day for 7 days.
3. Body Scrub. Grind 10 g of dried peel, mix with 10 ml of olive oil, massage into skin for 5 min, rinse off. Use once a week.
4. Hair Oil. Mix 3 ml of mandarin essential oil with 20 ml of almond oil, apply to hair roots, rinse off after 20 min, once a week.

 

Mandarin Culinary Uses

Mandarin fruits are used fresh, dried, or as juice in desserts, drinks, and salads. The peel is added to baked goods, tea, and compotes. Store fresh fruits at 0–5 °C for up to 1 month, dried peel for up to 2 years. Varieties: ‘Clementine’ (for juices), ‘Satsuma’ (for desserts).

1. Mandarin Salad. Mix 100 g of mandarin segments with 50 g of arugula, 20 g of nuts, 10 ml of olive oil, serve fresh.
2. Compote with Mandarin Peel. Boil 20 g of dried peel in 500 ml of water with 50 g of sugar for 15 min, serve chilled.
3. Mandarin Smoothie. Mix 100 g of mandarin pulp with 100 ml of yogurt, 10 g of honey, blend, serve chilled.
4. Mandarin Tea. Pour 200 ml of boiling water over 5 g of dried peel, steep for 10 min, add honey, serve warm.
5. Mandarin Sorbet. Blend 2 cups mandarin segments (frozen is fine), 1/2 cup sugar, and 1/4 cup water until smooth. Freeze until firm, then scoop and serve.
6. Candied Mandarin Peel. Boil mandarin peel in water until tender, then simmer in a sugar syrup until translucent. Dry and store in an airtight container. Great for decorating desserts or snacking.

 

Other Properties of Mandarin

The Mandarin orange is an ornamental plant for gardens and conservatories. Its essential oil is used in perfumery and aromatherapy. The fruits and peel are used in the food industry (jams, juices). The plant attracts pollinators.