Lemon

From Wikipedia, the free encyclopedia

This article is about the fruit. For other uses, see Lemon (disambiguation).
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, often
given as C. limon
(L.) Burm.f.

The lemon (Citrus limon) is a species of small evergreen tree 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.[1] 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

1 History

2 Varieties

3 Nutritional value and phytochemicals

4 Culinary uses

5 Other uses
o

5.1 Industrial

5.2 As a cleaning agent

5.3 Medicinal

5.4 Other

6 Production

7 Lemon alternatives

8 Gallery

9 See also

10 References

11 External 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.[1] A study of the genetic origin of the lemon
reported it to be hybrid between bitter orange (sour orange) and citron.[2]

Lemons entered Europe near southern Italy no later than the first century AD, during the time of
Ancient Rome.[1] However, they were not widely cultivated. They were later introduced to Persia
and then to Iraq and Egypt around 700 AD.[1] The lemon was first recorded in literature in a 10thcentury Arabic treatise on farming, and was also used as an ornamental plant in early Islamic
gardens.[1] It was distributed widely throughout the Arab world and the Mediterranean region
between 1000 and 1150.[1]
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.[1] In the
19th century, lemons were increasingly planted in Florida and California.[1]
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.[1][3]
The origin of the word "lemon" may be Middle Eastern.[1] 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).[4]
Varieties

Detailed taxonomic illustration by Franz Eugen Khler.

The 'Bonnie Brae' is oblong, smooth, thin-skinned, and seedless;[5] mostly grown in San Diego
County.[6]

The 'Eureka' grows year-round and abundantly. This is the common supermarket lemon,[7] 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.[8]
There is also a pink-fleshed Eureka lemon, with a green and yellow variegated outer skin.[9]
The 'Femminello St. Teresa', or 'Sorrento'[10] 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.[11]
Lemon, raw, without peel
Nutritional value per 100 g (3.5 oz)
Energy

Carbohydrates

121 kJ (29 kcal)

9.32 g

Sugars

2.5 g

Dietary fiber

2.8 g

Fat

0.3 g

Protein

1.1 g

Vitamins
Thiamine (B1)
Riboflavin (B2)

(3%)
0.04 mg
(2%)

0.02 mg
Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Folate (B9)

Choline

Vitamin C

(1%)
0.1 mg
(4%)
0.19 mg
(6%)
0.08 mg
(3%)
11 g
(1%)
5.1 mg
(64%)
53 mg

Minerals
Calcium

Iron

Magnesium

Manganese

Phosphorus

Potassium

Zinc

(3%)
26 mg
(5%)
0.6 mg
(2%)
8 mg
(1%)
0.03 mg
(2%)
16 mg
(3%)
138 mg
(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 and terpenes.[12] As with other
citrus fruits, they have significant concentrations of citric acid (about 47 g/l in juice).[13]
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.[14]
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.[15] 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,[16] but may contribute to relaxation.[17]
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.[18] These experiments also work with other fruits and vegetables.
Lemon juice may be used as a simple invisible ink, developed by heat.[19]
Production
Top countries producing lemons

and limes[20]
(in millions of tonnes)

Country

2013

India

2.52

Mexico

2.14

People's Republic of
China

1.91

Argentina

1.30

Brazil
World

1.17
15.42

In 2013, world production of lemons (data combined with limes) was 15.42 million tonnes, led
by India, Mexico and China as the main producers (table).[20] Argentina and Brazil also had
significant production (table).[20]
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

Green and yellow lemons in growth

Variegated pink lemon

Lemons in growth

Flower
See also

List of lemon dishes and beverages

Food portal

References
1.
Julia F. Morton (1987). "Lemon in Fruits of Warm Climates". Purdue University.
pp. 160168.
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.
James Lind (1757). A treatise on the scurvy. Second edition. London: A. Millar.
Douglas Harper. "Online Etymology Dictionary".
Spalding, William A. (1885). The orange: its culture in California. Riverside,
California: Press and Horticulturist Steam Print. p. 88. Retrieved March 2, 2012.
Carque, Otto (2006) [1923]. Rational Diet: An Advanced Treatise on the Food
Question. Los Angeles, California: Kessinger Publishing. p. 195. ISBN 978-1-42864244-7. Retrieved March 2, 2012.
"Complete List of Four Winds Dwarf Citrus Varieties". Fourwindsgrowers.com.
Retrieved June 6, 2010.
Buchan, Ursula (January 22, 2005). "Kitchen garden: lemon tree". The Daily
Telegraph. London. Retrieved January 24, 2014.
Vaiegated pink at the Citrus Variety Collection.
"Taste of a thousand lemons". Los Angeles Times. September 8, 2004.
Retrieved November 21, 2011.
"New Zealand Citrus". ceventura.ucdavis.edu. Retrieved June 13, 2010.
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. 7 (4): 5. doi:10.1186/2191-2858-4-5. PMC 4091952 . PMID 25024932.
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): 567570.
doi:10.1089/end.2007.0304. PMC 2637791 . PMID 18290732.

 M. Hofrichter (2010). Industrial Applications. Springer. p. 224. ISBN 978-3642-11458-8.

"6 ingredients for a green, clean home". Shine. Retrieved April 24, 2008.
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): 32839.
doi:10.1016/j.psyneuen.2007.11.015. PMC 2278291 . PMID 18178322.
Cooke, B; Ernst, E (2000). "Aromatherapy: A systematic review" (PDF). British
Journal of General Practice. 50 (455): 4936. PMC 1313734 . PMID 10962794.
"Lemon Power". California Energy Commission. Retrieved December 7, 2014.
Mirsky, Steve (20 April 2010). "Invisible Ink and More: The Science of Spying
in the Revolutionary War". Scientific American. Retrieved 15 October 2016.
1.

"Production/Crops, Lemons and Limes, World by Countries". Food

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

External links
Wikimedia Commons has media related to Citrus limon.

Data related to Citrus limon at Wikispecies

[show]

Citrus
[show]

Lemon dishes
[show]

Juice
Author
ity
control

GND: 4190975-6

BNF: cb12267718q (data)

NDL: 00575882

Categories:

Citrus hybrids

Cocktail garnishes

Tropical agriculture

Lemons

Sour fruits

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