Oranges should be stored at 45-50 degrees F. Russeting and regreening may occur, however neither affect flavor or quality. Some grades available to foodservice are Fancy, Choice, Combination, and Standard. 

Oranges come packed in 40 lb. cartons - Florida, 20 & 40 lb. cartons - California, Texas and Arizona, and 18 lb.bags-Texas.

Quality oranges should be plump, firm and heavy for their size, sweet with a clean finish, or tart, depending on the variety, with medium to thin skin, depending upon type, regular round shaped. A slight green tinge is a sign of ripeness and is acceptable.  A medium orange has at least 50% of the Daily Value of vitamin C. Some of the sizes that oranges come in are 58ct., 72 ct., 88ct.,113 ct. and 138 ct. ( Count per case).

Oranges are versatile and are used for a myriad of foodservice applications, from salads, out of hand eating, sauces, entree enhancements, and dessert. The zest of the orange is used extensively in the baking industry for flavor. 

Here are some nice sites to check out when thinking of the Big Orange: http://www.sunkist.com/welcome/citrus_varieties_oranges.html

And some great orange information from Florida: http://www.fred.ifas.ufl.edu/citrus/oranges.html

Here are some good recipes  to try for Oranges: http://www.sunkist.com/kitchen/kitchen_recipe_index.html