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انتوسیانین
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فرنگی لیکوپن و کاروتن هست .
متاسفانه تو
نت چیزی پیدا نکردم و البته کتابهای درسی ما هم جز یکی 2 خط چی بیشتری راجه بهش
ننوشته . اسمش blood orange یا همون پرتقال
خونیه . ارقامی که ایران کشت میشه :
St.Micheal
blood , Rubby , Sanford blood , Egyption blood , Moltese هستش . گوشت
رنگی در اثر وجود انتوسیانین بوده و ازنواحی مدیترانه هستند .
http://www.theproducehunter.com/temp/Tarocco%20Blood%20Orange150.jpg
بیشتر
دستور غذایی میشه پیدا کرد راجه بهش! یه سری متن انگلیش پیدا کردم . متن ساده ایه
. جواب سوالت رو کمی شاید بده .
What is a
blood orange?
As its
name suggests, this orange is red in color, sometimes in splotches
on the outside but definitely on the inside. The concentration of the red inside depends on the particular
type of orange and growing conditions.
When you
squeeze it, you really get a glimpse of the blood reference as the juice will resemble more that
of a cranberry than an orange.
http://bleedingespresso.com/wp-content/uploads/2008/01/bloodorangerind.thumbnail.jpg (http://www.flickr.com/photos/13029497@N00/2214298114/)
Where does
the red color come from
?
Blood
oranges are “bloody” from a pigment called anthocyanin (http://en.wikipedia.org/wiki/Anthocyanin),
which is widely found in the plant kingdom
and can appear red as in cherries and red cabbage to blue as in blueberries and cornflowers or even
purple as in pansies and eggplants (http://bleedingespresso.com/2007/09/whats-cooking-wednesday-calabrian-stuffed-eggplant.html) (aubergines).
Anthocyanin
is reported to have many health benefits as it is a powerful
antioxidant (http://lpi.oregonstate.edu/ss01/anthocyanin.html) that can slow or prevent the growth of cancer
cells–and even kill them (http://www.guardian.co.uk/science/2007/aug/20/sciencenews.cancer).
Moreover blood oranges contain high amounts
of Vitamin C (up to 130% of recommended daily amount),
potassium, Vitamin A, iron, calcium, and even fiber. Oranges and their juice
(http://www.bellybytes.com/articles/orangejuice.shtml) can also help prevent the build-up of bad
cholesterol as well as lower the risk of heart disease,
high blood pressure, stroke, and cataracts
.
Where do
blood oranges come from?
The blood
orange originated in Sicily (http://www.bestofsicily.com/mag/art90.htm) and Spain and
varieties include Tarocco, Moro (or Morro), and
Sanguinello (or Sanguigno). In fact you may hear the
term “Sicilian Blood Oranges” even though they are grown in other parts of the world–including right here in
Calabria. We get ours from one of P’s friends and
as you can see from the above photo, these aren’t as bloody as some (http://thewaytoeat.blogspot.com/2007/01/lusty-orange.html).
And so
through the magic of shipping and distribution of seeds, you can also now find blood oranges that
are grown in the United States (Texas and California),
and probably anywhere else that has an appropriate climate–read: something like southern Italy.
As with
many citrus fruits, these special oranges are in season right now in the northern hemisphere up
until May in some parts. Stores may carry the oranges
as well as already-squeezed juice, but there’s nothing like fresh-squeezed so if you can find
the oranges themselves, give them a try.
You can
read more about the history of the blood orange on this O’Biolla
page (http://obiolla.com/orangehistory.aspx).
What do
blood oranges taste like?
Not
surprisingly, blood oranges taste a lot like ordinary oranges only they’re slightly more bitter
but less acidic. Some types are actually sweeter
than your average orange but, I don’t know–there’s just something special about a blood orange’s
flavor. An orange with a kick if you will. If anyone
else can describe it better, please do!
(http://bleedingespresso.com/2008/01/all-about-blood-oranges.html)
منبع (http://bleedingespresso.com/2008/01/all-about-blood-oranges.html)
منبع: مرکز مقالات کشاورزی AKE( بزرگترین وبلاگ کشاورزی ایران )