Final answer:
Commercial oranges are picked and stored in refrigerated and well-ventilated warehouses to extend shelf life. Growers also use the heat released from freezing water to prevent oranges from freezing on the trees. These practices reveal the complexities of the agricultural journey from farm to supermarket.
Step-by-step explanation:
Oranges are indeed grown, picked, and then stored in warehouses as part of the process to ensure they reach consumers in good condition. This is because most commercial fruits are harvested before they are ripe, preventing spoilage before they can be delivered to supermarkets, which are often located far from where the oranges were picked. This early harvesting practice is why refrigerated and well-ventilated storage facilities are advantageous—they help to maintain the freshness and extend the shelf life of the fruit by controlling its ripening process and preventing decay.
Additionally, a fascinating strategy used by orange growers involves spraying water on the trees when temperatures approach freezing. This water freezes and in doing so, releases energy in the form of heat, which helps to keep the actual orange from freezing and thus becoming damaged. In broader agricultural practice, sometimes farmers may be paid by the government to reduce production of certain foods, like wheat, due to excess in storage, impacting the market supply and demand dynamics.
Understanding these agricultural techniques is important in appreciating the complex journey that food takes from farm to table, including the scientific and economic considerations that impact food production and distribution.