1. How to preserve oranges:

1. Pack and seal the oranges in fresh-keeping bags, store them in a carton at room temperature, and store them in a cool place. This way Preserved oranges are not easy to spoil.

2. Put oranges in the refrigerator. They will last longer and are not easy to spoil. However, oranges are best eaten when they are fresh, so they have a better texture and taste.

3. First prepare some baking soda, then dissolve the baking soda in water, then carefully wash the oranges with soda water, and then take them out to dry naturally. After this treatment, the soda water will Form a protective film on the outside of the oranges, then wait for the oranges to dry, then store them in a plastic bag in a cool place, so that the oranges are not easily damaged. The most suitable temperature for storing oranges is 5℃-10℃. At the same time, when storing, it is best to space each orange some distance apart and place it in a ventilated and cool place. However, if you keep them in the refrigerator for a long time, if you find signs of mold, you should throw away the moldy oranges quickly. If you do not throw away the moldy oranges, it will easily affect the quality of other oranges.

2. Nutritional value of oranges:

1. Oranges are called "good fruit for curing diseases" and are rich in vitamin C, calcium, phosphorus, potassium, carotene, and citric acid. , hesperidin and aldehydes, alcohols, alkenes and other substances.

2. Oranges are rich in vitamins C and P, which can increase the body's resistance, increase the elasticity of capillaries, and reduce blood cholesterol. People with hyperlipidemia, hypertension, and arteriosclerosis may benefit from eating oranges regularly. Eating citrus fruits every day may also reduce the incidence of stroke by 19%.

3. Oranges contain cellulose and pectin substances. Cellulose can promote intestinal peristalsis, help clear the intestines and expel harmful substances from the body. Pectin can help excrete lipids and cholesterol as quickly as possible and reduce the absorption of exogenous cholesterol, so it has the effect of lowering blood lipids.