-The fruit must have a thin peel and be nearly seedless.
-It must be very juicy, with a minimum juice content of 20 - 25%.
-It must be undamaged and unmarked, as dry, hard peels and spots represents off flavours and over-ageing.
-The fruit must have a firm and glossy peel.
-Large Individual fruit weight
[Fresh lemon juice][Fresh lemon juice concentrate][Lemon puree][Cold pressed lemon oil]
-Total Soluble Solids (TSS)
-Titritable Acidity (TA)
[Dried lemon peel]
-Water holding capacity
-Tetritable Acidity (TA)
-Total phenolic content
-Absorbic acid content
-Total carotenoid content
-Lemons are berry fruits with 3 distinct layers; the outer yellow peel, the whitish mesocarp and the endocarp.
-They have an elongated shape with a peel of variable thickness and a pointed tip.
-The lemon has a juicy medium-sized pulp containing 30 - 35g of juice and a high vitamin C content of 60 - 100mg per 100g of fruit.
-The lemon fruit originated in Asia and is now grown in most parts of the worl.
-The most common varieties are the Verna and Fino cultivars.
-The lemon has a wide range of uses; due to its taste and flavour it is used in the production of juices such as lemonades and soft drink, it is used in foods such as jam, as seasoning and flavouring, for medicinal purposes in curing the common cold/flu and a fragrant lemon oil is extracted from the peel to produce fragrances.