Cultivation
Suitability of lemon for freezing
Citrus x limon (L.) Osbeck
The suitability of a lemon for freezing is determined by changes in its cellular structure and the convenience of subsequent processing, rather than by varietal characteristics. Shock freezing at temperatures from -35°C to -40°C allows for the preservation of up to 95% of fruit firmness.
In the reference 9 varieties crop Lemon, where this is mentioned in the description.
Freezing lemons causes the destruction of cell walls, which leads to a loss of the fruit's natural firmness after defrosting. Using shock freezing minimizes the formation of large ice crystals and preserves membrane integrity, whereas traditional household freezing causes the product to lose up to 40% of its original structure.
Technologically, the process is viewed as a method of functional processing that facilitates the mechanical grinding of the zest and pulp. Properly conducted freezing ensures the preservation of vitamin C and antioxidants, while thorough preliminary drying of the fruit surface is a mandatory condition for preventing the formation of an ice crust and the degradation of product quality.
General information about the subject — on the page Suitability for freezing.
Varieties of Lemon mentioned in the description
Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.
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