Lemon
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Lemon Obtained from Citrus limonia Rutaceae Indigenous to India
Cultivation
Raised from seeds When seedlings are 9 months old planted they were planted 1mt apart 6 months later they were grafted with lemon After another 12 months later planted 8mt apart They begin to bear when 5 – 7 yrs old
Collection
Collected in Jan , Aug , Nov before their green color changes to yellow Wrapped in paper & exported in cases of 200 – 360 fruits Less sightly fruits packed in barrels & preserved with salt water Smaller fruits used in preparation of oil of lemon Peel removed with a sharp knife in the form of spiral bands Varieties Finest varieties are those from Sicily ( Messina )
Description
Ovoid shape Pale yellow in color Nearly smooth surface with disc like nectary at base Pulp has agreeable & acidulous taste Consists of 8-10 carpels filled with pulp
Fresh lemon peel
Cut when required Pericarp yellow with as little as possible of the white pithy zest Surface with numerous small elevations over large oil glands embedded in hypodermal tissue Fragrant odor Bitter taste
Dried lemon peel
Spiral bands Sometimes occur in quarters Surface marked by pits Outer surface yellowish brown & rugose Inner surface whitish Brittle when dry & supple when moist Fragrant odor Bitter taste
Juice
Yields about 30% juice Turbid yellowish liquid For pharm. use pressed freshly Acrid taste & characteristic odor Pressed cake used as a cattle food Juice exported to England for citric acid / calcium citrate manufacturing
Microscopy
Small celled epidermis with stomata Parenchyma with calcium oxalate crystals Crystalline masses of hesperidine Small V.B Large oil filled cavities
Constituents
Volatile oil Hesperidin Vitamin B & C Citric acid Amount of Citric acid in juice is Largest in lemons imported in Dec & Jan Smallest in those in Aug
Uses
Peel & oil as flavoring agent & used in perfumery Source of Citric acid Antiscorbutic Mfg .of Vit.C concentrates
Cultivation
Raised from seeds When seedlings are 9 months old planted they were planted 1mt apart 6 months later they were grafted with lemon After another 12 months later planted 8mt apart They begin to bear when 5 – 7 yrs old
Collection
Collected in Jan , Aug , Nov before their green color changes to yellow Wrapped in paper & exported in cases of 200 – 360 fruits Less sightly fruits packed in barrels & preserved with salt water Smaller fruits used in preparation of oil of lemon Peel removed with a sharp knife in the form of spiral bands Varieties Finest varieties are those from Sicily ( Messina )
Description
Ovoid shape Pale yellow in color Nearly smooth surface with disc like nectary at base Pulp has agreeable & acidulous taste Consists of 8-10 carpels filled with pulp
Fresh lemon peel
Cut when required Pericarp yellow with as little as possible of the white pithy zest Surface with numerous small elevations over large oil glands embedded in hypodermal tissue Fragrant odor Bitter taste
Dried lemon peel
Spiral bands Sometimes occur in quarters Surface marked by pits Outer surface yellowish brown & rugose Inner surface whitish Brittle when dry & supple when moist Fragrant odor Bitter taste
Juice
Yields about 30% juice Turbid yellowish liquid For pharm. use pressed freshly Acrid taste & characteristic odor Pressed cake used as a cattle food Juice exported to England for citric acid / calcium citrate manufacturing
Microscopy
Small celled epidermis with stomata Parenchyma with calcium oxalate crystals Crystalline masses of hesperidine Small V.B Large oil filled cavities
Constituents
Volatile oil Hesperidin Vitamin B & C Citric acid Amount of Citric acid in juice is Largest in lemons imported in Dec & Jan Smallest in those in Aug
Uses
Peel & oil as flavoring agent & used in perfumery Source of Citric acid Antiscorbutic Mfg .of Vit.C concentrates
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