To find out the best way to store oranges, we ran a series of tests and spoke to a USDA scientist. One method was better than others.
When I was a kid, there was always a bag of navel oranges in our fridge. My parents never stored their oranges any other way, and because our family went through the fruit so quickly, the citrus never went bad. It never molded, it never shriveled, and it never, ever went uneaten. Simply put, my family had no reason to think of the “best way” to store them.
As oranges ripen, they naturally produce a wax that fills tiny pores on the skin, which slows the rate of respiration and moisture loss through those pores. During the disinfecting step, though, that natural wax is washed away. So the oranges are then coated in a new layer of wax to reseal the skin and prolong shelf life.
To assess these storage methods, I measured moisture loss by recording the mass of each orange daily over the course of the tests, and also conducted visual inspections, making note of how they looked, felt, and smelled. After two weeks, I cut into the oranges and tasted each to determine how storage related to their flavor and juiciness.To put it simply: room temperature citrus did not fare well.
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