Lemon – fruit knowledge

Lemon peel color pleasant, aroma attack, less core juicy, there are a variety of vitamins that are easily absorbed by the human body, the nutritional value is very high, according to the measurement: 100 ml of juice contains ascorbic acid up to 100 mg, which is rare for fruits, so it is very popular with people and occupies an important position in the international fruit market. The world's cultivated area ranks third in citrus after sweet oranges and grapefruit. China has introduced seeds from abroad in Taiwan, Guangdong, Sichuan and other provinces; there are also small amounts of citrus cultivation in Fujian and Zhejiang.

Lemons and lemons native to China belong to the same small evergreen tree of the citrus genus of the family Rubiaceae. It has the habit of flowering and fruiting in four seasons. The young leaves and flowers are purple-red, the leaves are pale green, the fruit is oblong or oval, the surface is rough, the apex is papillary, pale yellow, the skin is thick, and the fruit surface is oily and contains aromatic oil.

Varieties and origins.

Yulik Lemon:

Or translated as "powerful plus", all major production areas in China have introduced species. The fruit is oblong, slightly pointed at both ends, some of the single fruit shape is not neat, the average weight of each fruit is about 150 grams, the umbilicus has an emulsion, the sepals are close, the peduncle has more obvious radial lines, the peel is yellowish, the oil bubble is large, it is rough, shiny, the tissue is hard, brittle, and the fragrance is strong. The flesh is pale yellow, sour, resistant to storage, and of the highest quality.

Lisbon lemon: the fruit is oblong, yellow, weighs about 150 grams per fruit, the fruit surface is uneven, there are milky protrusions, there is a semi-circular groove ring at the base, the sepals are large, the fruit peduncle is slightly convex, the flesh is green and white, the taste is sour, and the aroma is strong. Excellent quality.

Other varieties such as Hainan Island lemon, Liede lemon, Luogangdong yang lemon, coarse lemon, ji lemon (langbai) and so on, the quality is relatively inferior.

In addition, there are varieties that are hybrid with citrus and lemons native to China (commonly known as earth lemons).

Bergamot: Alias Beijing lemon. The fruit is oblong or nearly round, with a slight papillae at the apex, a smooth skin, an ochre yellow when ripe, and a slightly thicker and aromatic skin. The use is the same as lemon, but the quality is slightly inferior, and it is cultivated in Sichuan, Zhejiang and other places.

Red lemon: The fruit is small and round. The skin is thin, dark red, easy to peel. The flesh is orange-red, juicy, and extremely sour, ripening in mid-to-late November, and is very suitable for cultivation in Sichuan.

White lemon: The fruit is small and round. When ripe, the skin is pale yellowish green, when fully ripe, it is pale yellowish white, and the flesh is greenish white.

Red lemon and white lemon are mostly used as rootstock, the fruit is generally not eaten fresh, can be made of sour drinks and preserves, salted into salty blanks is a good flavor of Cantonese cuisine.

Inspection. Choosing a fresh lemon, in addition to identifying the quality from the variety, mainly depends on whether the fruit is fresh. Where the fruit is hard and straight, the color is bright, the fruit surface is full of oil bubbles, and the fragrant and simple nose of the fruit is generally relatively fresh; if the body is crisp and soft, the oil bubble is sunken, the aroma is reduced, or the brown patches appear on the fruit surface, it means that the fruit has been stored for a long time and the quality has declined.

Shanghai market Yulik lemon supply specifications: 1 level each 2 or more, level 2 each 1.5 more than two, 3 level each 1.5 two or less. The color is fresh, the skin color is yellow and bright, the base color is turquoise, there is no oil top, no scorch spots.

Packaging, transportation and storage. The packaging and transportation of lemons is the same as that of citrus. If storage is required, it is best to wrap the paper one by one, and the fruits are arranged in a box layer by layer.

The lemon skin is thick and tight, the waxy layer is thick, and the fruit contains high acidity, which is more resistant to storage. Sichuan selects high-quality fresh lemons, wraps the fruits with film, and can be stored in the ventilation library until April and May of the following year. According to other information, lemons can be stored for about half a year in a cold storage with good ventilation conditions and a temperature of 10 to 12 ° C.

Since lemons are eaten with the skin, the use of chemicals should be avoided in the custody of lemons to prevent residual poison.

Sales and eating methods. Lemon in late October market, because of the sour taste, generally not direct raw food, mostly used as a beverage, such as cut into round thin slices, in a cup of boiled water put one, two slices and a little sugar, fragrant and simple nose, after drinking smooth appetizer, help digestion; can also be immersed in black tea two or three slices of lemon, the color and aroma is better, soothing and refreshing; as for the lemon squeeze juice, a small amount of sprinkles on the cooked fish, meat, chicken, duck dishes also have another flavor.

Stomach, duodenal ulcer or excessive stomach acid should not be consumed.

In addition to fresh food, lemons can be processed into lemon dew, lemon powder, citric acid, as an ingredient in the manufacture of soda, candy, or into preserves, as well as jams and other foods. Lemon oil, extracted from lemons, is a spice of great industrial and medicinal use.

conscience

August 30, 2021