I recently opened a tin can of tangerine segments, only to find that the segments contained little white spots throughout the segments. Can anyone tell me more in regards to what the white spots are? Are they poisonous, or known to be recognized as a food borne pathogen, disease, illness, etc.
I tossed them out before realizing I could ask Seasoned Advice, so I don't have a photo.
Best Answer
Following quote is the abstract of a 1981 article, "The nature of freeze-induced white spots on orange segment walls," Raymond D. Bennett and Roger F. Albach, Journal of Agricultural and Food Chemistry 1981 29 (3), 511-514 DOI: 10.1021/jf00105a019 (full article is behind a paywall)
Emphasis mine:
Hesperidin is a flavanone glycoside (naturally occurring flavor chemical) found in citrus fruits, so according to that 1981 research, the spots are caused if the orange was frozen. It can appear on oranges or tangerines.