In food technology, it's common to quantify the concentration of citric acid in fruits as it influences flavor and preservation. For oranges, scientific analysis and historical data typically show that the citric acid content in oranges is relatively low.
Among the provided options:
The typical concentration of citric acid in oranges is approximately 0.32%. This reflects the tartness typical of oranges, which is less than more sour citrus fruits like lemons and limes.
Thus, the correct answer is: 0.32%