Storage

Florida's climate is unfavorable for long-term curing. It has been claimed that a 10-day curing period is adequate and de-greening of Florida fruit is not needed. A major producer keeps the newly harvested fruits for 48 hours at 60º F (15.56º C) and 95% humidity, then passes them through a pre-grading procedure to eliminate all that are unusable. The usable fruits are then treated with fungicide against stem-end rot and returned to the curing room. Those harvested early in the season need 3 weeks to color-up, the last may require less than a week. Finally, the fruits are washed, given a second fungicidal treatment, dried, waxed and packed.

 

Generally, lemons are cured at 56º to 58º F (13.33º-14.4º C)and 85-90% relative humidity. Green fruits may be held for 4 months or more, while the peel becomes yellow and thinner, the pulp juicier (6-80%) and the proportion of soluble solids higher (7-24%). Sometimes the degreening process is hastened by exposing the fruit to ethylene gas, ethephon, or silane, but this practice tends to stimulate decay, mainly through the shedding of the "button" (stem stub), the absence of which allows entry of Diplodia natalensis, Phomopsis citri, or Alternaria mycelium. Various auxins have been studied to determine which can be applied before storage to prevent button loss without delaying de-greening. In 1982, Israeli investigators reported that decay losses from de-greening procedures can be greatly reduced (from over 50% to 6.3%) by packaging the fruits in 10 micrometer-thick high-density polyethylene. This treatment makes it possible to store lemons with minimum damage for as long as 6 months.

 

Sources: The Produce Blue Book

Summary of Published Grade Standard Tolerances

In order to allow for variations incident to proper grading and handling in each of the foregoing grades, the following tolerances, by count, based on a minimum 25 count sample, are provided as specified:

(a) U.S. No. 1 grade --

For defects at shipping point. Not more than 10 percent, by count, of the lemons in any lot may fail to meet the requirements relating to color. In addition, not more than 10 percent, by count, of the lemons in any lot may fail to meet the remaining requirements of the grade, included in this amount not more than 5 percent shall be allowed for defects causing serious damage, included in this latter amount not more than 1 percent for decay.

For defects en route or at destination. Not more than 10 percent, by count, of the lemons in any lot may fail to meet the requirements relating to color. In addition, not more than 12 percent, by count, of the lemons in any lot may fail to meet the remaining requirements of the grade: Provided, that included in this amount not more than the following percentages shall be allowed for defects listed: 10 percent for fruit having permanent defects; or 7 percent for defects causing serious damage, including therein not more than 5 percent for serious damage by permanent defects and not more than 3 percent for decay.

Nutrition Facts

Serving Size 1 fruit without seeds

 

Amount Per Serving

Calories from Fat 3Calories 22

 

% Daily Values*

Total Fat 0.32g  0%

   Saturated Fat 0.042g 0%

   Polyunsaturated Fat 0.096g

   Monounsaturated Fat 0.012g

Cholesterol 0mg 0%

Sodium 3mg 0%

Potassium 157mg

Total Carbohydrate 11.56g 4%

   Dietary Fiber 5.1g 20%

   Sugars -

Protein 1.3g

 

Vitamin A 1%  Vitamin C 139%

Calcium 7%  Iron 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

 

Nutrition Values are based on USDA Nutrient Database SR18