Harvesting oranges directly from the tree provides the freshest, most flavorful fruit. Using the correct technique is necessary for both fruit quality and tree health, as proper methods ensure the fruit remains undamaged and extends its storage life. Understanding the specific timing and tools required will maximize your yield of perfect, juicy oranges.
Knowing When Oranges Are Ready
Oranges are non-climacteric, meaning they must be fully ripe on the tree because they will not sweeten after being picked. Once removed, the fruit ceases development, so an acidic orange will not become palatable over time. The surest way to determine readiness is by conducting a taste test, as rind color alone can be highly misleading. While an orange hue typically signals maturity, some varieties can remain partially green on the exterior while possessing a fully sweet interior. Conversely, a fruit may appear bright orange but still lack the necessary sugar concentration to be considered ripe. Harvest seasons vary widely; for example, Navel oranges are often ready between November and June, while Valencia oranges are typically ready later, from March into October.
Necessary Tools and Safety Precautions
A successful harvest requires the right equipment to protect the fruit and the picker. Sharp clippers are the most important tool; bypass pruners are preferred over anvil-style cutters for making clean cuts on living stems, preventing tissue damage. For taller trees, a sturdy ladder is necessary, and safety must be prioritized to prevent falls.
Ladder Safety
When climbing, always maintain three points of contact—two hands and one foot, or two feet and one hand—to ensure stability. Never climb higher than the third rung from the top, as the ladder becomes unstable and prone to tipping. Wearing thick gloves is recommended to protect hands from the tree’s thorns and prevent fingernails from scratching the delicate fruit rind.
Clipping Versus Pulling Techniques
The preferred method for harvesting oranges is to clip the stem rather than forcefully pulling the fruit from the branch. Pulling often tears the stem from the fruit, leaving a ragged wound around the small green calyx, or “button,” at the top. This tear exposes internal tissue, creating an entry point for fungal spores, such as those causing Diplodia stem-end rot.
To clip an orange correctly, use bypass pruners to cut the stem about a quarter-inch above the calyx, leaving the button firmly attached. This intact stem portion protects the sensitive tissue at the point of detachment, reducing the risk of fungal entry and decay during storage. A second cut may be necessary to trim the remaining stem very close to the button, ensuring the sharp end does not puncture neighboring fruit in the picking container.
Post-Harvest Handling and Storage
Once clipped, the fruit requires careful handling to maintain quality and prolong shelf life. Immediately after picking, gently wash the oranges with clean water to remove surface dirt, debris, or fungal spores. Avoid harvesting oranges when they are heavily turgid, such as immediately after rain or irrigation, as elevated water pressure can cause the oil glands in the peel to rupture and create blemishes.
For short-term storage, oranges keep well at room temperature for a few days. Long-term preservation requires a cool, humid environment. The ideal conditions are a temperature range of 3 to 8 degrees Celsius (38 to 46 degrees Fahrenheit) with 90 to 95 percent relative humidity. Storing the fruit under these conditions can preserve quality for up to 12 weeks. Keep oranges separated from produce like apples or bananas, which release ethylene gas that accelerates deterioration.