The fruits of “Sicilian Blood Orange” at the time they are placed on the market must meet specific characteristics typical of the variety to which they belong.
Tarocco
- shape: obovate or globose, with a more or less prominent base (“muso” – long or short “nose”);
- peel colour: orange with areas coloured a more or less intense garnet red;
- flesh colour: orange with more or less intense red streaks depending on the harvest period;
- size grade: minimum 10 (diameter 60/68 mm);
- juice yield: minimum 40%, determined using a citrus juicer with reamer;
- total soluble solids content in the juice: minimum 10.0, expressed in degrees Brix;
- maturity index: minimum 7.0, determined as the Brix/acid ratio, expressing acids as anhydrous citric acid.
Moro
- shape: globose or ovoid;
- peel colour: orange with more intense shading on one side of the fruit;
- flesh colour: entirely wine-red at advanced ripeness;
- size grade: minimum 10 (diameter 60/68 mm);
- juice yield: minimum 40%, determined using a citrus juicer with reamer;
- total soluble solids content in the juice: minimum 10, expressed in degrees Brix;
- maturity index: minimum 6.5, determined as the Brix/acid ratio, expressing acids as anhydrous citric acid. A ratio of 5.5 may be tolerated for fruit harvested in December.
Sanguinello
- shape: globose or obovate;
- peel colour: orange with red shading;
- flesh colour: orange with red streaks;
- size grade: minimum 10 (diameter 60/68 mm);
- juice yield: minimum 40% determined using a citrus juicer with reamer;
- total soluble solids content in the juice: minimum 10.0, expressed in degrees Brix;
- maturity index: minimum 8.0, determined as the Brix/acid ratio, expressing acids as anhydrous citric acid.
