citrico

Citrico, or cítrico in Spanish, is an adjective and, in some contexts, a noun used to refer to anything related to citrus fruits of the genus Citrus or to their products. In botany and agriculture, it denotes the citrus trees, their cultivars, and their edible fruits, which include oranges, lemons, limes, mandarins, grapefruits, and related hybrids. The term derives from the Latin citrus, which in turn traces to historical names for these fruits in ancient languages.

The citrus group encompasses several cultivated species, among them Citrus sinensis (sweet orange), Citrus limon (lemon), Citrus aurantiifolia (lime), Citrus paradisi (grapefruit), and Citrus reticulata (mandarin). These species are typically evergreen trees adapted to subtropical and tropical climates and are grown worldwide for fresh fruit, juice, and processed products.

In chemistry and food science, “ácido cítrico” (citric acid) is a prominent weak organic acid abundant in citrus fruits. It is widely used as a souring agent, preservative, and acidulant in foods and beverages. Citrus peels also yield essential oils, rich in compounds such as limonene, contributing to aroma and flavor. The broader citric category thus covers both the fruits themselves and a range of derived ingredients and scents.

Cultivation and economics: citrus crops require warm climates and well-drained soils. Major producers include Brazil, the United States (notably Florida and California), China, India, and Spain. The industry faces challenges from pests and diseases, including the Asian citrus psyllid and huanglongbing, which influence breeding, cultivation practices, and international trade.

See also: Citrus, Citric acid, Citriculture, Citrus sinensis, Citriculture.