Back كلمنتينة Arabic كليمونتين ARZ ཚ་ལི་མ་ཆུང་བའི་རིགས། Tibetan Clementina Catalan Clementina Corsican Mandarinka klementina Czech Клементина ( цитрус ) CV Klementin Danish Clementine (Frucht) German Klementino (frukto) Esperanto
| Clementine | |
|---|---|
 Five clementines: whole, peeled, halved and sectioned | |
| Species | Citrus × clementina |
| Hybrid parentage | Mandarin orange × sweet orange |
| Origin | Algeria |
A clementine (Citrus × clementina) is a tangor, a citrus fruit hybrid between a willowleaf mandarin orange (C. × deliciosa) and a sweet orange (C. × sinensis),[1][2][3] named in honor of Clément Rodier, a French missionary who first discovered and propagated the cultivar in Algeria.[4] The exterior is a deep orange colour with a smooth, glossy appearance. Clementines can be separated into 7 to 14 segments. Similar to tangerines, they tend to be easy to peel. They are typically juicy and sweet, with less acid than oranges.[4] Their oils, like other citrus fruits, contain mostly limonene as well as myrcene, linalool, α-pinene and many complex aromatics.[5]
- ^ Shimizu, Tokurou; et al. (2016). "Hybrid Origins of Citrus Varieties Inferred from DNA Marker Analysis of Nuclear and Organelle Genomes". PLOS ONE. 11 (11): e0166969. Bibcode:2016PLoSO..1166969S. doi:10.1371/journal.pone.0166969. PMC 5130255. PMID 27902727.
- ^ Wu, GA; et al. (2014). "Sequencing of diverse mandarin, pummelo and orange genomes reveals complex history of admixture during citrus domestication". Nature Biotechnology. 32 (7): 656–662. doi:10.1038/nbt.2906. PMC 4113729. PMID 24908277.
- ^ Barkley, NA; Roose, ML; Krueger, RR; Federici, CT (2006). "Assessing genetic diversity and population structure in a citrus germplasm collection utilizing simple sequence repeat markers (SSRs)". Theoretical and Applied Genetics. 112 (8): 1519–1531. doi:10.1007/s00122-006-0255-9. PMID 16699791. S2CID 7667126. Archived from the original on 2021-03-09. Retrieved 2018-12-29.
- ^ a b Edible: An Illustrated Guide to the World's Food Plants. National Geographic. 2008. p. 73. ISBN 978-1-4262-0372-5.
- ^ Ziegler, Herta (2007). Flavourings: production, composition, applications, regulations. Wiley, John & Sons, Incorporated. p. 203. ISBN 978-3-527-31406-5.
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