Orange red has the unique effects of high active ingredients, cough and phlegm. In addition to its own pharmaceutical ingredients and unique climatic conditions, the predecessors also believe that it is mainly caused by the soil quality of some areas of Huazhou City. Therefore, the state records: “The Baoshan and the Department within the Huazhou City There are meteorites and soils. "The ochre can be turned into sputum, and the orange is red and the scorpion gas is so strong that the phlegm is better." Therefore, the quality of the orange red is stronger than any orange of different real estate.

Technical requirements for the quality of orange red (1) varieties. Citrus grandis ‘Tomentosa’. (2) Site conditions. Choose sunshine, water source is sufficient, the slope is below 25°, the soil is red earth with vermiculite, the soil layer is deep, the pH value is between 4.5 and 6.0, the soil structure is good, and the organic matter is ≥2%. (3) Cultivation. 1. Nursery: take the seedlings, grafting and seedlings. The beading seedlings select the robust branches of the puzhou mother tree for beading, and the beading time is from February to April and from July to August. 2. Planting density: planted in spring or autumn, planting specifications of less than 330 plants per hectare. 3. Management of young trees: strengthen the management of fertilizer and water, promote early growth and long-term, and carry out saplings, except for the branches that need to be trimmed by plastic surgery, generally only cut off overlapping branches, diseased branches, short-cut and prosperous long branches and Upright overlord branch. 4. Results tree management: (1) Fertilization management: For each 100Kg fresh fruit, pure nitrogen should be 2.4Kg to 7.0Kg, phosphorus pentoxide should be 1.2Kg to 3.0Kg, potassium oxide should be 3.0Kg to 5.6Kg, and fertilization before the whole year. Strong fruit fertilizer and promote fertilizer. (2) Flower and fruit care: Flower and fruit treatment includes three aspects: controlling the flower, thinning the flower and thinning the fruit. (3) Prevention and control of pests and diseases: mainly to strengthen cultivation management, winter clearing and biological control. (4) Harvesting. Harvested at young fruit. Harvesting time is from early May to mid June. (5) Processing. 1. Processing of orange red beads (fetal fruit): The orange red fresh fruit (young fruit) is dried by boiling water soup or directly dried at a high temperature, and the drying temperature is 80 ° C to 90 ° C (the same below). 2. Processing of orange-red tablets (skin): The orange-red fruits are softened by boiling water soup or high-temperature baking, and then cut with a knife at the top of the orange-red fruit. Cut the downward radius to 3/4 to cut the knife. 5 knives or 7 knives, cut off the inside of the fruit, and dry. The processed product is packaged for sale or storage. (6) Quality characteristics. 1. Sensory characteristics: the surface of the peel is yellow-green or blue-brown, densely velvet, with a small oil chamber, fragrant smell, bitter taste, and slightly pungent; 2. Physical and chemical indicators: total flavonoid content ≥ 5.50%, naringin content ≥ 5.00%, The content of wild lacquerin is ≥0.20%, and the volatile oil content is ≥0.50%.

Apply to：
Producers within the scope of protection of the orange-red geographical indication products may apply to the Huazhou Municipal Bureau of Quality and Technical Supervision for the use of the “Special Mark for Geographical Indication Products”, which shall be approved by the General Administration of Quality Supervision, Inspection and Quarantine.