How to choose a ripe lemon. How to choose the right lemon: practical advice for the buyer. Indicates a lemon of poor quality

“Spring” and “vitaminosis” are almost synonymous words. And even though the summer harvests are just around the corner, we still need to hold out until them. In the meantime, carefully wake up the body with vitamins after hibernation. Heading out for a new batch of lemons? Then definitely avoid fruits with spots. Why, why and what other secrets are hidden under the lemon peel, this review will tell you.

Since childhood, we have become accustomed to the fact that we can’t live without lemons in the off-season. Supporting the immune system with a shock dose of vitamin C has never hurt anyone (except, of course, allergy sufferers). But in order for a fruit with an energetic aroma to work exactly as it should, you need to choose and store lemons correctly. The tips below will help you do this.

1. Size doesn't matter

Many buyers are guided by the principle: the larger the fruit, the more ripe it is. And everything would be nice, but we should not forget that some “feeding” significantly affects the size of the fruit, but not its taste and usefulness. And for some fruits, size doesn’t matter at all. As, for example, for lemon. Here the diameter is determined purely by the variety. So choosing big or small is a matter of taste, nothing more.

2. You can choose a ripe lemon by its shine.

As we found out in the previous paragraph, the size of a lemon says nothing about its ripeness. You can tell when a fruit is truly ripe by its peel. More precisely, by its brilliance. Take a closer look: if the lemon skin is dull matte, then this is a young and unripe specimen. And if the lemon shines as if polished, then it is ripe and will definitely delight you with its juicy taste. But if you are going to store the lemon longer, then it is better to choose “young”.

3. Spots on the peel: pass by

The presence of dark spots on the peel indicates that the lemon was frozen (or even frozen) during transportation. Nothing fatal, but such fruits have definitely lost their usefulness, and they are also very bitter. Is this purchase worth your money?

4. By the way, if the lemon is bitter...

... then this is very fixable. Simply pour boiling water over the fruit. Yes, it's that simple. It won’t become sweet, but the unpleasant bitterness will definitely go away.

5. Store correctly

So that the lemon does not dry out and retain its vitamin boost longer, do not leave it cut in the refrigerator. A simple trick will help: cut off the “cap” of the fruit (aka “tail”, “tubercle” - you get the gist), grabbing more skin, but don’t throw it away. And after you have cut the required number of slices, cover the cut of the fruit with it, like a lid. Or buy a special “lemon container”. It’s a small thing, but nice and useful.

Lemon is a hybrid of bitter orange and citrus. Contains proteins, carbohydrates and essential oils, and the pulp is rich high content citric, malic and ascorbic organic acids.

Lemons are valuable high content vitamin C, B vitamins, phytoncides and minerals(calcium, magnesium, phosphorus, iron, potassium and zinc).

IN folk medicine Lemons are recommended for vitamin deficiency, inflammatory diseases, rheumatism and hypertension, nausea and diseases of the gastrointestinal tract. Substances contained in lemon pulp and zest improve digestion and increase appetite.

But the taste qualities of lemon are especially in demand in cooking. The pulp, juice and zest are used.

Meat dishes

Citric acid softens collagen fibers in meat, so all parts of lemon are used in preparing all kinds of dishes from all types of meat: beef, lamb, pork, chicken, etc.

Fish and seafood

The specific fresh aroma of lemons adds an original taste and smell to fish dishes and seafood salads.

Pastries, cakes and pastries

Lemon zest is added to creams, cakes and baked goods. Lemon juice is used to quench soda and sprinkle on bananas, apples and avocados to prevent them from darkening due to oxidation. Cakes are decorated with lemon slices and served with tea or coffee.

Drinks and desserts

A huge number of drinks are prepared based on or with the addition of lemon juice: from lemonade to the most complex cocktails. Desserts are also amazingly tasty: creams and ice cream. Lemon slices decorate glasses and bowls, flavor alcoholic and soft drinks, served with vodka and cognac.

Lemon juice and zest are used as aromatic and flavoring additives to sauces, gravies, salads, soups and other dishes.

Calorie content

100 g lemon – 34 kcal

How to choose a quality lemon

A good lemon is aromatic, juicy, moderately sour, with an even peel and a thin white layer. When choosing a fruit, carefully examine and feel it from all sides. The crust should be flavorful and elastic, not dehydrated.

We weigh lemons of the same size in our hands and choose the heavier fruit - it is juicier and riper than the lighter-weight specimen. The thickness of the peel also depends on the size of the fruit: the larger the lemon, the thicker the peel. If we buy lemons for juice, we choose small fruits with thin peels. If we need to obtain zest, then a large lemon size will give us more zest.

How to store lemons

Lemons are stored in the refrigerator. To maintain juiciness and freshness, wrap each lemon in parchment or tissue paper and place it on the bottom shelves of the refrigerator.

Another effective method: Place the lemon in a glass jar with cold water. Lemon retains all its qualities for a long time (up to 60 days!), but the water should be changed every 5-7 days.

Visually, lemons may differ in shape, smoothness of the peel, richness of its shade, as well as the size of the fruit. Lemons almost always taste the same, but due to improper storage, fruits with a rather bitter taste may occur.

When choosing a lemon, you can ignore the color of the peel and size. It is much more important to determine the ripeness and quality of the fruit. This is done visually. It is not necessary to cut a lemon to determine its quality.

In shape, lemons can be round, oval, with elongated stalks or tips, and also have elongated fruits. The reason for this diversity is the varieties of these citrus fruits. Almost all varieties taste the same.

IN in a broad sense Lemons can be divided into two categories based on the thickness of the peel:

with thin skin;
with thick skin.

It is difficult to say that some lemons can be bought and others cannot. Both of these types are consumed in different ways. For example, thick-skinned lemons are ideal for adding to soups or drinks, while thin-skinned fruits are best purchased when juice is important.

How to choose a lemon

Sometimes lemons can have a bitter taste. This quality is not characteristic of good ripe fruit. There can be two reasons for bitterness: improper storage or treatment with antibiotics to extend shelf life. The natural cause of the bitter taste may be the unripe state of the fruit. In any case, if the lemon is bitter, then you can get rid of this quality with boiling water. The fruit is dipped in boiling water for a few seconds and then consumed in its intended form.

Which lemons are worth buying?:

the surface of the lemon should have a uniform color without dark spots or dots;
The lemon peel should be smooth without depressions, wrinkles or wilted areas;
the aroma of lemon should be felt through the skin and be characteristic of this type of citrus fruit;
If you lightly squeeze a lemon in your hand, its peel should be elastic (a lemon that is too hard will be unripe);
a ripe lemon can only be yellow;
If you apply a napkin to a lemon, there should be traces on its surface. essential oils(if there are no traces, this does not mean that the fruit is of poor quality, but the release of oil indicates the absence of chemical treatment);
lemons with thin and smooth skin have higher levels of beneficial properties (such fruits are usually removed during the first harvest of the tree).

if the lemon peel is not smooth, then when you cut the fruit it will also turn out to be thick (there will be too much peel and not enough pulp);
if black dots or small spots appear on the surface of the lemon, then the fruit was stored incorrectly and, most likely, was overcooled (the taste of such a lemon will be bitter);
dark and sluggish spots on the peel indicate the beginning of the rotting process (the taste of the lemon will be spoiled, and the amount of juice will be reduced several times);
lemons with a too shiny surface have been treated with chemicals or paraffin;
if the lemon does not smell, then it was grown using large quantity chemicals;
if, when squeezing a lemon in your hand, its peel is soft and does not spring back, then the fruit is overripe;
greenish or green spots on the lemon peel are a sign of its unripeness;
limp lemon peel may be a consequence of improper storage, overripeness or rotting of the fruit from the inside (there may be no brown spots or dots on the surface of the peel);
There are fewer vitamins in lemons with thick skins than in fruits with thin skins ( beneficial features accumulate in the white layer between the pulp and the peel).

You can buy unripe lemons. This option is acceptable, for example, if you do not plan to eat citrus fruits immediately after purchasing them. At room temperature, the fruits ripen quite quickly.

Membranosis The disease affects citrus fruits during storage. Most often it is found in ripe fruits, as well as in varieties with reduced shelf life. The development of membranosis depends mainly on storage temperature. At 0"C the disease almost does not manifest itself; at +2"C the fruits are affected less often than at plus 4 - 5"C. However, storing lemons at 0+2"C leads to other, more unpleasant consequences, and therefore they are usually stored for a long period at a temperature of plus 3 - 4 "C. Insufficient ventilation of storage areas also contributes to the development of membranosis. The disease is also caused by unfavorable development of fruits on trees, low temperatures (even if the temperature does not fall below 0"), dry winds and strong fluctuations in soil moisture content.

Red spot [adustiosis] This disease appears in lemons during storage and causes large losses of fruit. The most severely affected fruits are usually those picked unripe in damp, cool weather. The development of red spotting is also promoted by treating fruits with ethylene and storing them at... temperature plus 2 - 4" C, sometimes at 0" and + 10" C and insufficient ventilation in storage areas.

Oleocellosis occurs due to the destruction of part of the essential oil glands. The spreading essential oil damages the cells of the surface layer of the peel between the glands. Diseased cells become deformed. The areas of tissue between the glands are slightly depressed and darken, and the undamaged glands clearly protrude above the lower surface of the spot and seem to be swollen. This physiological disease affects the fruits of oranges, lemons and tangerines on trees and during storage. Most often damaged are unripe fruits that are harvested in cool, damp weather in autumn or winter.

Brown spotting Dry, slightly depressed light brown spots form on the skin of the fruit, which subsequently merge. At severe defeat of the fruit, the deep layers of the peel and the walls of the lobules become brown, even the shape of the fruit changes.

Endoxerosis is often mistaken for black rot caused by Alternaria, which contributes to or follows this disease. The main cause of endoxerosis is considered to be a lack of moisture in the soil during fruit development. The disease can be prevented by maintaining a favorable water balance in the soil, as well as by collecting fruits that are fully ripe on the tree. The occurrence of the disease has little or no connection with storage conditions.

Hypothermia Cooling of fruits causes various disorders in them, some of which are inherent in all types of citrus fruits, while others are specific to individual varieties. For example, picking lemons in cool, humid weather can result in a browning of the membrane between the segments, which may also involve the pith and pulp of the fruit under the peel. Similar symptoms can occur during long-term storage of lemons at a temperature of 0+4.4 "C. Storing citrus fruits at the same temperature for 2 - 3 months causes watery tissue disintegration, especially in fruits removed at the end of the harvesting period. In this case, the peel become soft, spongy and watery and look as if they have been frozen. At room temperature, the fruits emit a characteristic fermenting odor. A common result of hypothermia is pitting, burning and browning of the essential oil glands.

Sour rot This disease is characterized by wateriness and tissue decay, especially in fruits harvested at the end of the harvesting period. In this case, the peel becomes soft, spongy and looks as if the fruit were frozen. Acid bacterial rot affects citrus fruits during storage for 2 - 3 months at a temperature of 0 + 4.4 "C. At room temperature, the fruits emit a specific smell of fermentation.

Deep pitting [peteka] The appearance of the disease is facilitated by low temperatures during the period of fruit development on plantations in late autumn, winter and early spring. Most often, however, pitting develops during long-term storage of fruits of any degree of maturity at a temperature of O + 4.5°C. At 10°C, lemons are little affected, and at 15°C, pitting does not develop at all.

Exanthema When exanthema occurs, brown or reddish shiny spots soaked in gum form on the fruit. The spots merge and cover large areas of the fruit. Its surface becomes glassy and covered with small cracks. The fruit splits in places where there are cracks, and droplets of gum protrude from it, which also forms in the corners of the lobules and along the core. Exanthema appears during the growth of citrus fruits, when the soil lacks the microelement copper. Shoots, leaves and fruits are affected.

Blue mold The causative agent is Repicillium italicum Weh. The fruits appear soft, watery, easily pressed with a finger, rotten skin, slightly depressed, wrinkled. Decayed areas are covered with superficial, pressed mycelium, forming a narrow white border around a blue coating. Blue mold affects all types of citrus fruits and most often fruits with mechanical damage. The disease is also transmitted by contact of affected fruits with healthy ones. Fruits that are overripe, unstorable, and also affected by other diseases are easily affected by this mold. The development of blue mold is favored by elevated temperatures and high relative humidity. Low storage temperatures (0+1°C) greatly retard the development of the fungus.

Green mold Causative agent – Penicillium digitalum Sac. Her distinctive feature– in the formation of a wide white smearing blurry stripe around the initial spot on the affected part of the peel. The peel affected by green mold sticks to wrapping paper. The pulp of the fruit becomes flabby and acquires a bitter, unpleasant taste. The development of the disease is promoted by the same conditions as blue mold.

Wet white rot [sclerotinia] Causative agent – Sclerotinia libertiana Fuck The parts of the fruit affected by rot are initially leathery and elastic. Later, during the development of the outer white flocculent mycelium, the fruit becomes soft and flabby. The disease especially affects lemons during storage and is transmitted to healthy fruits through contact with affected ones. Its development is facilitated by mechanical damage to fruits, their poor keeping quality, low temperature and high relative humidity in the garden and storage area.

Soft black rot [aspergillosis] The causative agent is Aspergillus niger van Tiegh. At the beginning of the disease, a light, soft spot appears on the surface of the peel, easily pressed through with finger pressure. A white coating of fungal mycelium forms on the affected area, then sporulation appears in the form of a black powdery mass. The disease affects citrus fruits during storage, especially at high temperatures.

Black rot [alternaria] Causative agent – Alternaria citri Pierce. The disease is widespread and damages citrus fruits during storage. Most often it develops on fruits with reduced viability after long-term storage, but oranges are sometimes affected on plantations. The development of the disease in storage facilities is delayed at low temperatures and low humidity. air.

Dry black rot [pleosporosis] Causative agent – Pleospora herbarum Pab The area of the skin affected by the disease initially remains completely hard, increases in size, and gradually acquires a leathery, slightly elastic consistency. As mycelium and black spores develop, it becomes dark brown or black and often cracks. The disease affects unripe and ripe fruits of lemons and oranges in gardens and during storage.

Brown rot [late blight] Causative agent – Phytophthora species Fungi of Phytophthora species cause root collar and trunk gommosis, leaf spotting and fruit rotting in citrus fruits. When infected with the fungus Phytophthora citriphtora, a vague brown hard spot appears on the skin of the fruit, the pulp gradually rots underneath it, then the rot covers the entire fruit. At the same time, the fruits emit a characteristic bad smell. Brown rot affects fruits on plantations, in packaging areas, during transportation and storage. On plantations, fruits located on the lower branches of the tree are more likely to become diseased, since spores located on the soil fall on the fruits with splashes of rain.

Brown rot of the stalk [dothiorella] Pathogen – Dothiorella gregarea Sacc The disease spreads in the tissues of the inner layers of the peel and pith cavity faster than in the pulp. Severely affected tissue is greenish-brown or olive-black. The optimal temperature for the growth of the fungus is plus 25–27 "C, humidity 95%. It affects the fruits of oranges, lemons and tangerines in gardens and during storage.

Diplodia Pathogen - Diplodia natalensis Evans A characteristic sign of the disease on fruits is that from the side of the stalk or apex the fruit acquires a soft, leathery consistency and a brown color, often in the form of longitudinal blurry stripes. The fruit becomes watery or glassy. The rot can cover the entire fruit, which turns olive green to black and gradually mummifies. Black dots – fungal pycnidia – appear on the affected areas. The mushroom is moisture-loving, which determines the areas of its distribution. The disease causes cancerous wounds on the trunk and rotting of fruits on the tree and during storage.

Gray mold [botrytiosis] Pathogen - Botrytis cinerea Pers. The disease most often develops at sites where the peel is damaged or around the stalk. In this case, a dark brown depressed spot is formed, first dense, then elastic. However, most characteristic feature The disease is the formation of a thick, fluffy gray (mouse-colored) plaque that gathers dust when touched. The disease is easily transmitted by contact from affected fruits to healthy ones during transportation and storage. The optimal temperature for the mushroom is plus 18–25 "C, but it develops well at lower temperatures.

Fusarium rot Causative agent – Fusarium lateritium, etc. Rotting usually begins from the stalk. The tissue affected by rot is soft, the outside of the fruit is light or dark brown, and the inside is quite light. Subsequently, a whitish or pinkish cotton wool-like coating of fungus appears on the decayed surface, which covers the affected decomposing tissue in separate foci or almost completely. Fungi from the genus Fusarium cause rotting of ripe fruits of oranges and tangerines, less often lemons, often within 1-2 months of storage at temperatures above 10°C.

Anthracnose Pathogen – Colletotrichum gloeosporioides Penz When the disease occurs on the fruit around the stalk, first light, then reddish to dark brown, dry depressed spots are formed - sores up to 20 mm in size. Tangerines have brown oval spots with darker edges compared to other citrus fruits. Under the stains, the fabric softens and rots. The fruit acquires a bitter-sour taste and an unpleasant odor.

Melanosis Causative agent - Phomopsis (Diaporthe) citri Fam The fungus causes two types of lesions on fruits - brown rot at the stalk and fine spotting. In the first case, a brownish-brown, dense, dull spot appears at the base of the fruit, gradually covering the entire fruit. Droplets of brown exudate often appear on the surface of the fruit. When cutting the fruit, browning of the central line of the junction of the segment and the white part of the peel is observed. The second form of melanosis on fruits is characterized by the formation of raised spots in the form of dots, rings, arcs or irregular outlines. The spots are hard, crust-like, small solid or patterned. The disease is widespread in countries with humid climates. It affects oranges, lemons, tangerines, and grapefruits on plantations and during storage.

Scab [wartiness] Pathogen – Elsinoe fawcetii Jen On green small fruits, scab appears in the form of small translucent tubercles, lighter than the surrounding tissue. Gradually, the tubercles grow and acquire a cream or pale orange color. Over time, they become olive-colored, hard, and merge, completely covering and severely deforming the fruit. For the disease to spread, high humidity and moderate temperature are required, plus 15–20" C.

Peel spotting [septoria] Causative agent – Septoria citri Paa. , S. limonum Pass Small dry round greenish-gray depressed spots with a diameter of 1–2 mm appear on the skin of diseased fruits. The lower part of the depressed area of the peel is usually light brown or beige; above there is a narrow greenish stripe, which turns red or darkens in completely ripe fruits. . On some spots, pycnidia appear in the form of black dots. The release of spores from pycnidia, as well as their germination and spread, is facilitated by damp weather (rain, fog) or high air humidity (90%) in storage facilities. The fungus develops at temperatures from +2 to +34 C. The optimal temperature is plus 16–25 "C.

Black spot Causative agent – Phoma citricarpa Mc Alp Reddish-brown, slightly depressed spots with a diameter of 1–12 mm appear on diseased fruits, which later enlarge, deepen and become almost black. Along the edges there are spots of a reddish tint. The spots may merge, covering most of the fruit. The fungus also affects the inner layers of the peel to a depth of 1–3 mm. Sick fruits tend to dry out. The disease develops primarily in the garden or shortly after picking the fruit, but often affects citrus fruit during storage.

Bacterial necrosis [citrusblast] Pathogen – Pseudomonas citriputeale (Smith) Stapp The disease affects young shoots, from where it spreads to the fruits. Round, depressed watery spots form on the fruit, initially yellowish-brown, which later turn into a black pit. The spots only affect the skin, without penetrating the flesh. A combination of the following factors leads to the massive spread of the disease: general weakening of trees, the presence of mechanical damage, rainy, windy weather and relatively low temperatures. The optimal temperature for the development of bacteria is plus 15–18 C, minimum +1"C, maximum +35"C.

Cancer Pathogen - Xanthomonas citri (Hasse) Dows The disease affects shoots and fruits. Initially, numerous small round oily or watery spots appear. Subsequently, the spots turn yellow, the tissue in the middle of them grows, and small tubercles form. As the epidermal tissue grows, it ruptures, and a spongy tumor emerges. The spongy tissue of the tumor is white or chestnut-brown, hard. The tumor tissue also ruptures, forming a crater-shaped hole in the center with raised edges. . Metas affected by cancer often merge, become crusty and crack as the fetus grows. The optimal temperature for the development of bacteria is plus 20 -30 "C

Impetrature [petrification] The disease mainly affects citrus fruits, especially oranges and grapefruits. Hard tubercles of varying sizes and numbers are found on the surface of the fruit. The main difference of the disease is the formation of gum, which is visible on the albedo when the fruit is cut through the swelling. Viral disease Citrus impetrature is widespread in a number of Mediterranean countries (Italy, Morocco, Algeria, Tunisia, Lebanon, Turkey, etc.).

Stubborn ["stubborn"] The disease is caused by mycoplasma. Diseased fruits are smaller than normal, elongated, weakly colored or completely green, the albedo is often blue or Pink colour. The fruits are low-juicy and have an unpleasant taste. The most characteristic sign of the disease is a strong thickening of the skin in the upper half of the fruit, which gives them the shape of an oak acorn.

Scale insects Family Diaspiodide Insects vary in shape - rod- and comma-shaped and in color - brown and yellow. Having attached themselves to the plant, the larvae secrete liquid from the glands, which forms a shield on the insect’s body. Scale insects settle on the stems, leaves and fruits of plants and suck the juice from them. As a result, the plants weaken and the yield decreases. With severe damage, the fruits are underdeveloped and less complete in chemical composition.

Silver mite [itching] Phyllosoptrata oleivorus Ashm The mite damages various plant organs by sucking juice from them. As a result of its numerous stings, essential oils appear on citrus fruits, which dry out and oxidize, forming a thin skin of a silvery hue on lemons and a rusty color on oranges and tangerines. Over time, the silver tint on lemons turns into a purple-brown. Subsequently, the skin of the fruit thickens and becomes cork-like, and the commercial quality of the fruit decreases. If the damage is severe, small fruits are stunted and die.

Scale insects Family Monophlebidae and Pseudococcidae Of the pests that damage citrus fruits, the most famous are the Australian grooved scale insect and different types so-called mealybugs. The latter are characterized by the fact that their body is covered with white powdery secretions, similar to flour. They settle in large colonies on trunks, shoots and fruits, sucking juices from them, retarding the growth and development of plants, causing leaf fall, shoot drying, and deformation of fruits that do not reach normal size and maturity.

Mediterranean fruit fly Ceratitis copitata Wied This polyphagous pest damages the fruits of not only citrus fruits, but also many other plants (bananas, coffee, persimmons, apple trees, grapes, etc.). First, a puncture in the skin, made by the female when laying eggs, is found on the surface of the fruit. Gum often comes out from the damaged area; the peel here hardens and looks like a dark tubercle. The larva that penetrates the fruit destroys its pulp and causes rotting. Damaged fruits usually fall off. The larva emerges from the fallen fruit and pupates in the soil.

Oriental codling moth Grafolitha molesca Busck (Lepidoptera, Tortricidae) The oriental codling moth damages the fruits and shoots of many fruit crops, including citrus fruits. As a result, young shoots wither and dry out. Excrement and droplets of gum are found on the fruits in places of damage. Younger caterpillars damage the fruit shallowly, while older ones penetrate the pulp and can reach the seeds, which they also feed on. Damaged fruits do not develop completely, rot easily and often fall off. They are poorly transported and stored.

Regular consumption of lemons during the cold season will reduce the risk of contracting respiratory diseases. To choose a quality lemon, you need to know its signs.

Signs of a good lemon

With the variety of lemons on the market, you need to understand which ones are ripe and will benefit you the most. A good lemon has:

clean peel;
citrus aroma;
small size;
elastic shape.

To choose the right lemon, pay attention to its appearance.

Peel

Traces of dents or damage on the peel indicate improper storage or transportation of the fruit. High shine and bright color peels - signs of processing with food coloring and wax.

The greenish color of the skin indicates that the lemon is not ripe and has many useful elements.

Black dots and slight peeling of the peel from the pulp are a sign that the fruits have been frozen and the content of nutrients in them has decreased. Frozen lemons also contain bitterness, which you can get rid of by scalding the lemons with boiling water and leaving them in it for a few minutes.

Thick-skinned lemons have an oblong shape and a bumpy surface. The content of vitamins and useful enzymes for their absorption is greater in them than in thin-skinned ones, since their albedo - the white layer between the peel and the pulp - is wider. Thin-skinned lemons have a smooth, finely porous surface and a round shape.

Size

The large size of a lemon indicates that it has little vitamin C. Buy medium-sized fruits from the Abkhaz regions. Such lemons can be stored at a temperature of 0C for a long time and not lose useful qualities.

Small lemons contain a lot of vitamin C, but less potassium and enzymes.

Essential oils

To determine the quality of a lemon, use a dry paper napkin. Press the napkin onto the lemon. Traces of essential oils will indicate to you the high quality of the fruit, since processed fruits do not contain essential oils.