The lemon fruit is a pale-yellow, elliptically shaped berry, which usually has a small, nipplelike protuberance at the apex. The exocarp layer is the leathery rind, containing oil of lemon, which is used in the manufacture of perfumes and lemon flavoring. The nearly tasteless, spongy, white layer beneath the rind is the mesocarp, which contains a substance called citrin or vitamin P. The pulp, which comprises the endocarp layer, consists of eight to ten segments containing small, pointed, yellowish-white seeds.
Most cultivated lemon varieties are hybrids that produce little or no truebred seed. Propagation in commercial lemon orchards is usually accomplished by grafting lemon buds onto seedlings of related species, such as orange or grapefruit. The trees are planted in fertile soil to which fertilizer is continually added. The rows are spaced 5 to 8 m (15 to 25 ft) apart, depending on the variety planted and the climate and topography of the region. Except when extreme temperatures delay blooming, fruits are produced throughout the year. Green, almost ripe, fruit is picked from each tree six to ten times yearly and is ripened at moderately warm temperatures. Mature lemon trees may produce between 1,000 and 2,000 fruits per year.
Lemon trees grow to be about 3 to 6 m (about 10 to 20 ft) tall and are sparsely covered with foliage. The flower has five sepals, five petals, numerous stamens, and a solitary pistil. The upper surface of each petal is white, and the lower surface is pinkish. Lemon flowers have a sweet odor comparable to, but less marked than, the odor of orange flowers.
The main types of lemons produced in the United States are the Eureka, the Lisbon, the Genoa, the Sicily, the Belair, and the Villafranca. Some lemons are produced in Arizona and Florida, but most of the commercial crop is grown in southern California, where production averages about 90 percent of the annual U.S. output.
It grows abundantly in Bangladesh. But the Bangladeshi lemons lack the proper sourness and flavor of the western ones.
Most cultivated lemon varieties are hybrids that produce little or no truebred seed. Propagation in commercial lemon orchards is usually accomplished by grafting lemon buds onto seedlings of related species, such as orange or grapefruit. The trees are planted in fertile soil to which fertilizer is continually added. The rows are spaced 5 to 8 m (15 to 25 ft) apart, depending on the variety planted and the climate and topography of the region. Except when extreme temperatures delay blooming, fruits are produced throughout the year. Green, almost ripe, fruit is picked from each tree six to ten times yearly and is ripened at moderately warm temperatures. Mature lemon trees may produce between 1,000 and 2,000 fruits per year.
Lemon trees grow to be about 3 to 6 m (about 10 to 20 ft) tall and are sparsely covered with foliage. The flower has five sepals, five petals, numerous stamens, and a solitary pistil. The upper surface of each petal is white, and the lower surface is pinkish. Lemon flowers have a sweet odor comparable to, but less marked than, the odor of orange flowers.
The main types of lemons produced in the United States are the Eureka, the Lisbon, the Genoa, the Sicily, the Belair, and the Villafranca. Some lemons are produced in Arizona and Florida, but most of the commercial crop is grown in southern California, where production averages about 90 percent of the annual U.S. output.
It grows abundantly in Bangladesh. But the Bangladeshi lemons lack the proper sourness and flavor of the western ones.
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