Determining the edibility of citrus fruit relies on observing several key indicators. These indicators primarily involve visual inspection for mold or discoloration, tactile assessment for firmness, and olfactory examination for unusual or unpleasant odors. A compromised orange may present with soft spots, a dull or discolored rind, or a musty or fermented smell.
Accurately identifying spoiled citrus prevents potential consumption of harmful microorganisms and ensures food safety. Historically, discerning spoiled produce was crucial for survival; contemporary methods leverage enhanced understanding of decay processes to minimize food waste and protect public health.
