Lemon

From Wikipedia, the free encyclopedia

This article is about the fruit. For other uses, see Lemon (disambiguation).
Not to be confused with Iemon

Lemon

A fruiting lemon tree. A blossom is also

visible.

Scientific classification

Kingdom: Plantae

(unranked): Angiosperms

(unranked): Eudicots

(unranked): Rosids

Order: Sapindales

Family: Rutaceae

Genus: Citrus

Species: C. limon
 Binomial name

Citrus limon
(L.) Osbeck

Synonyms[1]

List[show]

The lemon, Citrus limon (L.) Osbeck, is a species of small evergreen tree in the flowering
plant family Rutaceae, native to Asia.
The tree's ellipsoidal yellow fruit is used for culinary and non-culinary purposes throughout the world,
primarily for its juice, which has both culinary and cleaning uses.[2] The pulp and rind (zest) are also
used in cooking and baking. The juice of the lemon is about 5% to 6% citric acid, which gives a sour
taste. The distinctive sour taste of lemon juice makes it a key ingredient in drinks and foods such
as lemonade and lemon meringue pie.

Contents
[hide]

1History

2Varieties

3Nutritional value and phytochemicals

4Culinary uses

5Other uses

o 5.1Industrial

o 5.2As a cleaning agent

o 5.3Medicinal

o 5.4Other

6Horticulture

7Production
 8Lemon alternatives

9Gallery

10See also

11References

12External links

History
See also: Citron Origin and distribution

Lemon external surface and cross-section

The origin of the lemon is unknown, though lemons are thought to have first grown in Assam (a
region in northeast India), northern Burma or China.[2] A study of the genetic origin of the lemon
reported it to be hybrid between bitter orange (sour orange) and citron.[3][4]
Lemons entered Europe near southern Italy no later than the second century AD, during the time
of Ancient Rome.[2]However, they were not widely cultivated. They were later introduced
to Persia and then to Iraq and Egypt around 700 AD.[2]The lemon was first recorded in literature in a
10th-century Arabic treatise on farming, and was also used as an ornamental plant in early Islamic
gardens.[2] It was distributed widely throughout the Arab world and the Mediterranean region between
1000 and 1150.[2]
The first substantial cultivation of lemons in Europe began in Genoa in the middle of the 15th
century. The lemon was later introduced to the Americas in 1493 when Christopher
Columbus brought lemon seeds to Hispaniola on his voyages. Spanish conquest throughout the
New World helped spread lemon seeds. It was mainly used as an ornamental plant and for
medicine.[2] In the 19th century, lemons were increasingly planted in Florida and California.[2]
In 1747, James Lind's experiments on seamen suffering from scurvy involved adding lemon juice to
their diets, though vitamin C was not yet known.[2][5]
The origin of the word "lemon" may be Middle Eastern.[2] The word draws from the Old French limon,
then Italian limone, from the Arabic laymn or lmn, and from the Persian lmn, a generic term
for citrus fruit, which is a cognate of Sanskrit (nimb, lime).[6]

Varieties
Detailed taxonomic illustration by Franz Eugen Khler.

The 'Bonnie Brae' is oblong, smooth, thin-skinned, and seedless,[7] mostly grown in San Diego
County.[8]
The 'Eureka' grows year-round and abundantly. This is the common supermarket lemon, [9] also
known as 'Four Seasons' (Quatre Saisons) because of its ability to produce fruit and flowers together
throughout the year. This variety is also available as a plant to domestic customers. [10] There is also
a pink-fleshed Eureka lemon, with a green and yellow variegated outer skin.[11]
The 'Femminello St. Teresa', or 'Sorrento'[12] is native to Italy. This fruit's zest is high in lemon oils. It is
the variety traditionally used in the making of limoncello.
The 'Meyer' is a cross between a lemon and possibly an orange or a mandarin, and was named after
Frank N. Meyer, who first introduced it to the USA in 1908. Thin-skinned and slightly less acidic than
the Lisbon and Eureka lemons, Meyer lemons require more care when shipping and are not widely
grown on a commercial basis. Meyer lemons often mature to a yellow-orange color. They are slightly
more frost-tolerant than other lemons.
The 'Ponderosa' is more cold-sensitive than true lemons; the fruit are thick-skinned and very large. It
is likely a citron-lemon hybrid.
The 'Yen Ben' is an Australasian cultivar.[13]

Lemon, raw, without peel

Nutritional value per 100 g (3.5 oz)

Energy 121 kJ (29 kcal)

 Carbohydrates 9.32 g

Sugars 2.5 g

Dietary fiber 2.8 g

Fat 0.3 g

Protein 1.1 g

Vitamins

Thiamine (B1) (3%)

0.04 mg

Riboflavin (B2) (2%)

0.02 mg

Niacin (B3) (1%)

0.1 mg

Pantothenic acid (B5) (4%)

0.19 mg

Vitamin B6 (6%)

0.08 mg

Folate (B9) (3%)

11 g

Choline (1%)

5.1 mg
 Vitamin C (64%)

53 mg

Minerals

Calcium (3%)

26 mg

Iron (5%)

0.6 mg

Magnesium (2%)

8 mg

Manganese (1%)

0.03 mg

Phosphorus (2%)

16 mg

Potassium (3%)

138 mg

Zinc (1%)

0.06 mg

Link to USDA Database entry

Units

g = micrograms mg = milligrams

IU = International units

Percentages are roughly approximated using US recommendations for

adults.
 Source: USDA Nutrient Database

Nutritional value and phytochemicals

Lemons are a rich source of vitamin C, providing 64% of the Daily Value in a 100 g serving (table).
Other essential nutrients, however, have insignificant content (table).
Lemons contain numerous phytochemicals, including polyphenols, terpenes, and tannins.[14] As with
other citrus fruits, they have significant concentrations of citric acid (about 47 g/l in juice).[15]

Culinary uses
Lemon juice, rind, and zest are used in a wide variety of foods and drinks. Lemon juice is used to
make lemonade, soft drinks, and cocktails. It is used in marinades for fish, where its acid
neutralizes amines in fish by converting them into nonvolatile ammonium salts, and meat, where the
acid partially hydrolyzes tough collagen fibers, tenderizing the meat, but the low pH denatures the
proteins, causing them to dry out when cooked. Lemon juice is frequently used in the United
Kingdom to add to pancakes, especially on Shrove Tuesday.
Lemon juice is also used as a short-term preservative on certain foods that tend to oxidize and turn
brown after being sliced (enzymatic browning), such as apples, bananas, and avocados, where its
acid denatures the enzymes.
Lemon juice and rind are used to make marmalade, lemon curd and lemon liqueur. Lemon slices
and lemon rind are used as a garnish for food and drinks. Lemon zest, the grated outer rind of the
fruit, is used to add flavor to baked goods, puddings, rice, and other dishes.
The leaves of the lemon tree are used to make a tea and for preparing cooked meats and seafoods.

Other uses
Industrial
Lemons were the primary commercial source of citric acid before the development of fermentation-
based processes.[16]
As a cleaning agent
The juice of the lemon may be used for cleaning. A halved lemon dipped in salt or baking powder is
used to brighten copper cookware. The acid dissolves the tarnish and the abrasives assist the
cleaning. As a sanitary kitchen deodorizer the juice can deodorize, remove grease, bleach stains,
and disinfect; when mixed with baking soda, it removes stains from plastic food storage containers.
[17]
The oil of the lemon's peel also has various uses. It is used as a wood cleaner and polish, where
its solvent property is employed to dissolve old wax, fingerprints, and grime. Lemon oil and orange
oil are also used as a nontoxic insecticide treatment.
A halved lemon is used as a finger moistener for those counting large amounts of bills, such as
tellers and cashiers.
Medicinal
Lemon oil may be used in aromatherapy. Lemon oil aroma does not influence the human immune
system,[18] but may contribute to relaxation.[19]
Other
One educational science experiment involves attaching electrodes to a lemon and using it as
a battery to produce electricity. Although very low power, several lemon batteries can power a small
digital watch.[20] These experiments also work with other fruits and vegetables.
Lemon juice may be used as a simple invisible ink, developed by heat.[21]

Horticulture
Lemons need a minimum temperature of around 7 C (45 F), so they are not hardy year round in
temperate climates, but become hardier as they mature.[22]Citrus require minimal pruning by trimming
overcrowded branches, with the tallest branch cut back to encourage bushy growth. [22] Throughout
summer, pinching back tips of the most vigorous growth assures more abundant canopy
development. As mature plants may produce unwanted, fast-growing shoots called water shoots,
these are removed from the main branches at the bottom or middle of the plant. [22]

Production
Top countries producing lemons
and limes[23]
(in millions of tonnes)

Country 2013
India 2.52
Mexico 2.14
People's Republic of China 1.91
Argentina 1.30
Brazil 1.17
World 15.42

In 2013, world production of lemons (data combined with limes) was 15.42 million metric tons. The
top producers were India, Mexico, and China,[23] with significant production by Argentina and Brazil as
well.[23]

Lemon alternatives
Many plants taste or smell similar to lemons.

Certain cultivars of basil

Cymbopogon (lemongrass)

Lemon balm, a mint-like herbaceous perennial in

the Lamiaceae family

Two varieties of scented geranium: Pelargonium crispum (lemon

geranium) and Pelargonium x melissinum (lemon balm)
 Lemon thyme

Lemon verbena

Limes, another common sour citrus fruit, used similarly to lemons

Certain cultivars of mint

Magnolia grandiflora tree flowers

Gallery

Lemon seedling

Full sized tree

Variegated pink lemon



Lemons in growth

Flower

See also
List of lemon dishes and beverages

Food portal

References
1. Jump up^ "The Plant List:Citrus limon (L.) Osbeck". Royal Botanic
Gardens Kew and Missouri Botanic Garden. Retrieved February
20, 2017.

2. ^ Jump up to:a b c d e f g h i j Julia F. Morton (1987). "Lemon in Fruits of

Warm Climates". Purdue University. pp. 160168.

3. Jump up^ Gulsen, O.; M. L. Roose (2001). "Lemons: Diversity and

Relationships with Selected Citrus Genotypes as Measured with
Nuclear Genome Markers". Journal of the American Society of
Horticultural Science. 126: 309317.

4. Jump up^ Genetic origin of cultivated citrus determined: Researchers

find evidence of origins of orange, lime, lemon, grapefruit, other citrus
species", Science Daily, January 26, 2011 (Retrieved February 10,
2017).

5. Jump up^ James Lind (1757). A treatise on the scurvy. Second

edition. London: A. Millar.

6. Jump up^ Douglas Harper. "Online Etymology Dictionary".

7. Jump up^ Spalding, William A. (1885). The orange: its culture in
California. Riverside, California: Press and Horticulturist Steam Print.
p. 88. Retrieved March 2, 2012.

8. Jump up^ Carque, Otto (2006) [1923]. Rational Diet: An Advanced

Treatise on the Food Question. Los Angeles, California: Kessinger
Publishing. p. 195. ISBN 978-1-4286-4244-7. Retrieved March
2, 2012.

9. Jump up^ "Complete List of Four Winds Dwarf Citrus Varieties".

Fourwindsgrowers.com. Retrieved June 6, 2010.

10. Jump up^ Buchan, Ursula (January 22, 2005). "Kitchen garden:
lemon tree". The Daily Telegraph. London. Retrieved January
24, 2014.

11. Jump up^ Vaiegated pink at the Citrus Variety Collection.

12. Jump up^ "Taste of a thousand lemons". Los Angeles Times.

September 8, 2004. Retrieved November 21, 2011.

13. Jump up^ "New Zealand Citrus". ceventura.ucdavis.edu.

Retrieved June 13, 2010.

14. Jump up^ Rauf A, Uddin G, Ali J (2014). "Phytochemical analysis and
radical scavenging profile of juices of Citrus sinensis, Citrus
anrantifolia, and Citrus limonum". Org Med Chem Lett. 4:
5. doi:10.1186/2191-2858-4-5. PMC 4091952 . PMID 25024932.

15. Jump up^ Penniston KL, Nakada SY, Holmes RP, Assimos DG
(2008). "Quantitative Assessment of Citric Acid in Lemon Juice, Lime
Juice, and Commercially-Available Fruit Juice Products" (PDF). Journal
of Endourology. 22 (3): 567
570. doi:10.1089/end.2007.0304. PMC 2637791 . PMID 18290732.

16. Jump up^ M. Hofrichter (2010). Industrial Applications. Springer.

p. 224. ISBN 978-3-642-11458-8.

17. Jump up^ "6 ingredients for a green, clean home". Shine.
Retrieved April 24, 2008.

18. Jump up^ Kiecolt-Glaser, J. K.; Graham, J. E.; Malarkey, W. B.;

Porter, K; Lemeshow, S; Glaser, R (2008). "Olfactory influences on
mood and autonomic, endocrine, and immune
function". Psychoneuroendocrinology. 33 (3): 328
39. doi:10.1016/j.psyneuen.2007.11.015. PMC 2278291 . PMID 1817
8322.

19. Jump up^ Cooke, B; Ernst, E (2000). "Aromatherapy: A systematic

review" (PDF). British Journal of General Practice. 50 (455): 493
6. PMC 1313734 . PMID 10962794.

20. Jump up^ "Lemon Power". California Energy Commission.

Retrieved December 7, 2014.
 21. Jump up^ Mirsky, Steve (April 20, 2010). "Invisible Ink and More: The
Science of Spying in the Revolutionary War". Scientific American.
Retrieved October 15, 2016.

22. ^ Jump up to:a b c "Citrus". Royal Horticultural Society. 2017.

Retrieved 19 April 2017.

23. ^ Jump up to:a b c "Production/Crops, Lemons and Limes, World by

Countries". Food and Agriculture Organization of the United Nations,
Statistics Division (FAOSTAT). 2016. Retrieved November 10, 2016.

External links
Wikimedia Commons has
media related to Citrus
limon.

Data related to Citrus limon at Wikispecies

Look up lemon in
Wiktionary, the free
dictionary.

[show]

Citrus

[show]

Lemon dishes

[show]

Juice

GND: 4190975-6

l BNF: cb12267718q (data)

NDL: 00575882
 Categories:
Citrus hybrids
Cocktail garnishes
Tropical agriculture
Lemons
Sour fruits
Terms with Arabic origin

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