How to Harvest Tangerines

The harvesting season for tangerines varies, depending on the specific cultivar and your location. For example, Robinson tangerines typically mature from early October into December, while Sunburst tangerines are best left on the tree until mid November through December. Harvest tangerines when the rind is a yellowish-orange color. Do not simply pull them off the branch; this tears the rind and invites bacteria and decay. Instead, use scissors to clip tangerines from the tree.

Scissors
Ventilated container
Tub
Detergent
Brush
Citrus wax

Instructions

- 1
  Grasp the tangerine in one hand, and clip the stem with a pair of scissors in the other hand. Leave a small amount of the stem on the fruit.
- 2
  Place the tangerine into a padded, well-ventilated container. Avoid dropping the fruit into the container or otherwise handling it roughly. Tangerines bruise easily.
- 3
  Place the container of tangerines in a shaded area as you work. Avoid exposing the fruit to direct sunlight.
- 4
  Clean the tangerines soon after harvesting. Place them into a tub of clean water, and add a spoonful of mild detergent. Scrub the rinds gently with a soft, clean brush to remove dirt.
- 5
  Apply a citrus wax to the fruit if you do not plan to eat it right away. Use your fingers to rub a water-emulsion citrus wax all over each rind. The wax lengthens the shelf life of the fruit and lessens the loss of moisture.
- 6
  Store the harvested tangerines in a well-ventilated container at 40 degrees Fahrenheit for no longer than four to six weeks. When tangerines are exposed to warmer temperatures, they tend to shrivel and decay after two weeks. Tangerines also benefit from a humidity level of 90 to 95 percent.

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