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This is also citrus family fruit. The fruit are used primarily for theirĀ juice, though the pulp and rind are also used, primarily in cooking or mixing. Lemon juice is about 5% citric acid, which gives lemons a sour taste.100 milliliters lemon juice contain approximately 50 milligrams of vitamin C and 5 grams citric acid. There is a belief in Ayurvedic medicine that a cup of hot water with lemon juice in it tonifies and purifies the liver.

Lemons are oval shaped citrus fruits with smooth porous skin. Some of the common lemon fruits have a pointed tip on the bottom of the fruit while other lemons, such as Florida lemons are rounded at the base. Ponderosa lemons are quite larger in size than when compared to other lemon varieties and resemble lengthened grapefruits. Lemon fruits color range from greenish yellow to bright yellow. Lemons look very similar to limes, but lemons likely to be a little larger and are yellow when ripe, where limes are green.

Lemons are the fastest growing citrus fruit varieties and very easy to grow in containers and anywhere in the land base. Most of the fruits are frost tender and should be covered or brought inside when temperatures reach 30 degrees. Varieties are available usually here as ever-bearing.

Citrus is one of most important horticultural industries in NSW with a production area of around 13,000 hectares. The Australian citrus industry is the largest fresh fruit exporter in Australia worth in excess of A$200 million annually. NSW produces around 250,000 tonnes of citrus annually representing 40% of Australian production and 36% of citrus exports. The largest and most important production areas in NSW are in the Riverina and Murray Valley regions, with smaller plantings located around Bourke, Narromine and the Central and North coast regions of NSW.

The main citrus fruits grown in NSW are navel and Valencia oranges, mandarins, lemons, limes and grapefruit.NSW Department of Primary Industries (DPI) has the largest citrus research and extension team in Australia and plays a leading role in supporting the NSW and Australian citrus industry with its substantial research, extension and information capacity. Lemon and lime juice, both from the fresh fruit and from juice concentrates, provide more citric acid per liter than ready-to-consume grapefruit juice, ready-to-consume orange juice, and orange juice squeezed from the fruit. Ready-to-consume lemonade

formulations and those requiring mixing with water contain ?6 times the citric acid, on an ounce-for-ounce basis, of lemon and lime juice.


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