Professional Documents
Culture Documents
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