Good Agricultural Practices for Pre-Harvest and Post-Harvest Management in Lemon

 

INTRODUCTION TO LEMON
Lemon is a tree fruit, which belongs to the citrus family. Related to oranges, tangerines, grapefruit, apples, and some others. The lemon tree can measure up to 6 meters in height, its leaves are shiny and the fruit is round-oval with a shiny skin texture and small holes. Lemon's main characteristic is an intense acid flavor, and its versatility when it comes to wanting to consume it.

 

LEMON TAXONOMY
Kingdom: Plantae

Division: Magnoliophyta

Class: Magnoliopsida

Subclass: Rosidae

Order: Sapindales

Family: Rutaceae

Subfamily: Citroideae

Tribe: Citreae Genus Citrus

Species: C. × lemon

Lemon is a marvelous fruit, consumers are not only grateful for its flavor, it is also a fruit within everyone's reach at a very affordable price in the market. Lemon is also a carrier of many vitamins and healing properties. Among the vitamins that lemon gives us are: Vitamin B1 5%, B2 1%, B3 2%, B6 4%, B9 3%, C 64%, E 7%, phosphorus, iron, protein, bromine, iodine, calcium , magnesium, zinc, chlorine, nickel, potassium the most prominent.

Lemon provides us with many health benefits, for example: it is excellent at acting against colds, relieves migraines, detoxifies the body, cures bleeding gums, to name just a few of them.

The peculiar aroma of lemon makes it a very special and indispensable ingredient in the gastronomy of Mexico and around the world. The lemon is a fruit with a unique flavor, in fact its function is to flavor seafood, hot dishes, desserts, fresh waters or snacks. Without a doubt, cooking and daily life would not be the same without the presence of lemon in our diet.

 

CHARACTERISTICS OF THE LEMON CULTIVATION
Lemon cultivation is normally in the open field, although there is the option of growing it in a greenhouse.

The lemon is a fruit that is demanding in attention, maintenance and care, mainly in the irrigation factor.

In fact, lemon is a fruit that 92% of its composition is water. If the watering of the lemon is not sufficient, the fruit will be poor in terms of amount of juice, a factor that is a determining factor to be rejected by the consumer. To give lemons, the tree takes between 4 and 12 months from the first flowering to be able to think about the harvest.

The producer relies on the weather to know when it is time to harvest or on its physical characteristics. The lemon should show signs of maturity and a thickness of approximately ¼ inch (6.4mm), these being practically the main signs that it is time to separate the lemons from the tree.

 

MAIN VARIETIES OF LEMON
There are numerous varieties of lemon in the world, the best known and the main ones are: Meyer, Colima, Eureka, Lisbon, Femminello, Interdonato, Verna, Fino, Verna, Villafranca, Primofiori, Genova. All kinds of lemon have their physical peculiarity and especially in flavor.

 

WORLD PRODUCTION AND MARKETS THAT CONSUME IT
The world produced 19,2 million tons of lemons in 2020.  In the world production of lemons, India leads with almost 19% of the total volume, followed by Mexico with 15%, China with 14% and Argentina with 9%.

In 2020, India ranks first in the world with a production of 3,7 million tons, the second place in lemon production in the world is for Mexico with a production of 2,8 million tons. The third place is occupied by China with a production of 2,6 million tons and fourth place for Argentina with 1,8 million tons. 

The demand for lemon in the world is large, because In every home there are lemons to consume. The industry also has a lot of participation with the lemon, they submit it to different processes to produce juices, soft drinks, oils, aromatic essences, sweets, flavorings and an endless number of uses that can be attached to the industrial process.

Main importers are United States with about 10.8% of the world imports, Germany with 9.3%, France with 7.86%, Russia with 7.56% and Netherlands with 6.81% of the total in 2021. Main exporters of lemon worldwide, are Spain, Mexico, the Netherlands, South Africa, and Turkey.

 

LEMON PRODUCTION IN MEXICO
The lemon in Mexico is a legacy, this rich fruit is produced throughout the country. In 2022 there was a total of 218,000 hectares cultivated with lemon and a total production of 3,2 million tons. The main states that register the highest amounts of lemon production in 2022 are Michoacán, Veracruz, Colima, and Oaxaca. Mexico exports a third of the total production of lemon, and its main customer is the United States. More than 85% of this exports corresponds to Persian lemon.

A 94% of the production of Mexican or sour lemon remains for consumption in the country, this variety is for local consumption and participates very little in exports.

The most common varieties of lemon in Mexico are: Mexican Lemon (51%), Persian Lemon (45%) and Italian Lemon (4%). The Mexican lemon is also known as Acid Lima, Gallega Lima, Sutil Lemon, Ceutí Lemon, and Colima Lemon.

 

AGRICULTURAL ASPECTS OF LEMON CULTIVATION
Temperature

The ideal temperature for good development and growth in lemon cultivation is a minimum of 10ºC and a maximum of 24ºC. Temperatures above 35ºC cause vegetative disorders in lemons and accelerate ripening, while temperatures below 10ºC directly affect the vegetative system.

 

Brightness

The luminosity in the lemon is a very important issue, since the best thing is that the sun's rays hit the tree directly, as long as it is in the range of the already marked temperature.

 

Floor

The lemon develops satisfactorily in a soil with a PH of 5.5 and 6.5 with a light texture, sandy, loamy, but also clayey, moderately deep, with a good drainage system and low in salts.

 

Water amount

The amount of water for the lemon should be abundant and match a good fertilizer. If the tree is less than 1 year old, the optimal amount of each irrigation will be 2 liters of water, if the tree is older than 1 year, the optimal amount is 4 liters and if the tree is an adult with more than 4 years, the amount of water It will be around 6 liters of water per irrigation.

 

MOST COMMON DISEASES OF LEMON CROP
Citrus nematodes: The problem that causes this disease is in the lemon directly (in the fruit), the size of the fruit becomes smaller, with less juice and the plant produces less. The tree becomes depressed, although it does not die. This disease starts from the root system, therefore it manifests itself physically once the root is already damaged.

 

Gummosis: This lemon disease manifests itself by rotting the tree, specifically the trunk and roots. The rotten area turns dark in color and dehydrates, the sap fails to drain from that area, and the tree dries up. The leaves of the lemon tree turn yellowish, change shape and look more pointed, the fruits are smaller and the shoots are very weak. The main cause of the spread of this disease in the lemon tree is due to excess moisture.

 

Alternária alternáta: This disease is fulminating, it creates necrosis in the leaves, the lemons have black spots and they fall from the tree already dead and unfit to be eaten. Exceeding in fertilizer makes the lemon tree vulnerable to suffering from this terrible disease.

 

USUAL WAYS OF PRESERVING LEMON
The most common technique for preserving lemons after cooling is waxing. In order to give the lemon greater shine and a better appearance to the consumer, the wax coating is applied. Although there are many varieties of waxes on the market, the intention is to prolong the expiration of the fruit, prevent weight loss and oxidation, achieving a much more preserved fruit.

In Mexico, the fruits that receive the most wax coverage are: peach, plum, apple, pear, banana, avocado, papaya, and pineapple. While the citrus fruits with the highest demand for wax application are: orange, grapefruit, lime and lemon.

Wax coatings help prolong shelf life, give a better appearance, improve the price of the fruit, reduce post-harvest losses, reduce the risk of cracks in the fruit, etc.

The vast majority of waxes contain natural antioxidants, and vegetable-based waxes contain more of these antioxidant substances. Definitely, the use of waxes combined with other agricultural management influences better results in the post-harvest process, providing truly favorable productions.

 

TYPES OF WAXES
Water-based waxes are made with derivatives of natural resins, beeswax, organic oils, wood resins, sucrose esters, protein-based waxes, milk whey, polysaccharides, etc. They are very efficient, produce less brightness than others, and are less polluting. Many Persian lemon or yellow lemon packages use these carnauba-based waxes.

Solvent waxes are basically made of hydrocarbons, little by little they have ceased to be used and consumers are less interested in this type of wax because it contains petroleum derivatives. Despite being much more polluting, they provide the same protection to fruits and vegetables.

 

PRE HARVEST
Lemon crop seed preparation

To germinate lemon seeds it is necessary to have dry seeds, the seedbed is filled with soil 1 inch before the top or limit and slightly moistened. The seeds are placed on the ground considering leaving a separation between them of 2 inches and cover them with about ½ inch of soil. Cover the seedbed with plastic and secure it with tape, the seedbed should be in a warm environment of 20 to 23ºC, constantly watering the seeds without allowing the soil to dry out. Remove the plastic once the lemon seeds have germinated and place the seedbed in a sunny place. What follows is to wait for the right time to be able to transplant the lemon trees to the crop.

 

Preparation of the soil for lemon cultivation

Before transplanting the lemon tree, it is necessary to clear the ground of weeds and apply organic fertilizers with plowing and/or harrowing, this is to ensure that the roots of the lemon tree penetrate easily at the time of transplantation.

The application of organic matter is extremely important to ensure that the soil has the capacity to retain moisture and drain excess water; especially in light-textured soils that are characterized by being sandy and loose. On the contrary, clayey and heavy soils with little aeration and poor drainage can cause root suffocation and the spread of diseases to the lemon tree caused by fungi and excess moisture.

The main activities to prepare the ground for the cultivation of lemons are: loosening the soil by means of furrowing, marking and tracing for the planting of trees and the mechanical drilling process.

 

Transplant

This operation is when the lemon plant has already germinated and has the right size to move it to the final crop, that is, deprive it of the seedbed and plant it in the place where you want it to bear fruit. When the lemon bush has dimensions of 20 to 25 centimeters in height, it means that it already needs to be transplanted and the mechanism does not vary much when transplanting other trees. In the hole, a portion of fertilizer is added and more soil is added so that the fertilizer is used by the roots of the lemon tree; The tree is immediately placed and fixed well. At that time it is the first irrigation already transplanted to give moisture to the lemon tree and start its growth or development cycle.

 

Lemon crop weed control

Like any crop, lemon is also an enemy of weeds. If the weed is not treated properly, it will end up being a serious problem for the lemon plant as it competes for nutrients, light and water; mainly when the plant is in its growth stage. Weeds hinder management practices and are providers of insects and diseases.

Weeds in lemon cultivation are controlled manually, using a hoe or machete as a tool, taking great care not to damage the lemon plants. It is recommended to practice weed control at least 2 times a year at the time of fertilization. Another way to control weeds in lemon cultivation is through controlled fire with steam burners, dead residue covers, green manures, herbicides, etc. In the first 3 years of growth of lemon trees it is important to attack and banish weeds, since those first 3 years are decisive for the quality of life of the plant.

 

Irrigation of the lemon crop

The lemon tree is watered all year round, in the summer daily, and in winter at most 3 times a week. Avoiding using saline water and relying on fertilizers to improve irrigation quality. There are 3 types of irrigation for lemon trees:

-Due to flooding: Ideal for small plots.

-By spraying: Ideal for cold areas and large plots.

-Buried: With this system, the efficiency of fertilizers is better used.

 

Lemon crop fertilization

Fertilization in lemon is recommended to be done in quantity according to the age of the plant, for example: smaller or younger plants need less amount of nutrients. This cultural practice must be done including organic fertilizers in the application, in order to improve the physical, chemical and biological properties.

The cultivation of lemon, in the process of soil fertilization, must be carried out before or together with the preparation of the land. The soil fertilization practice should be done considering including the following elements in the application:

As primary elements; Nitrogen, phosphorus and potassium. As child elements; calcium, magnesium, sulfur. And as micronutrients; iron, zinc, boron, manganese and molybdenum.

Every producer who bets on fertilization in the cultivation of lemons wins.

 
POST HARVEST
The ripening time arrives, the lemons change color with yellowish areas and their size is robust. It is therefore time to obtain the fruit and harvest it to send it to the market. For that there is a process to follow.

The way to harvest lemon is manual to avoid mistreating the tree. An operator goes tree by tree, cutting only the stemless fruit and depositing them in crates or containers with rails. Hence the lemon is sent to the packaging immediately, the idea is that the lemon does not last long without being subjected to the work of packaging and cooling. It is transported to the packaging in cargo trucks and the lemon is transferred in javas spliced in such a way as not to crush and injure the fruit.

Once the lemon arrives at the packaging, it is received in the unloading area, the operators take the crates and place them on wooden or plastic pallets to then transfer the lemon to the operation and packaging area. The lemons are emptied in some bands where a group of people supervise and select the lemons trying to avoid packing lemons with quality defects, lemons defective in size, bruised, dehydrated, with strange colors, without quiche, rotten, etc.  They are removed and discarded, allowing quality lemons to pass as the market demands.

The lemon is washed, sanitized with peracetic acid and dried. Subsequently, some rollers apply the wax coating in order to preserve them, give them shine and preserve their freshness. Finally it is packed; and is labeled in highly variable presentations. It is placed in corrugated cardboard and stored in a cold room at a temperature of 6 to 8 degrees Celsius for 3-4 hours.

The lemon is now ready to be transported to the market, be it local, national or international. In the same way, depending on the destination, the appropriate transport is used, always considering that it travels with a cooling system.

Broadly speaking, these are the main activities carried out in lemon production. It doesn't take long to sell, both in super markets, groceries, commercial stores, distributors, industries. It is a round business where everyone wins, simply by consuming this delicious fruit that is the lemon, it is already a profit considering the great flavor and health benefits that it leaves us.

 

USE OF OUR ALOE-BASED COATING FOR LEMON

Lemon producers use waxes basically in order to achieve a shine, and to a certain extent, preserve the fruit. to polish and nothing else. However, many of these waxes that act as lemon polishes or preservatives do not contribute to extending the useful life of the lemon, nor do they provide safety, since they do not have antibacterial or antifungal functions. We must remember that the blue spot is one of the main problems that affects lemons.

Most of the waxes used in lemons are not sustainable, since they are chemicals of mineral origin that generate rejection by consumers and distribution channels. Many of these products come from fossil fuels and their derivatives, which is why they take hundreds of years to biodegrade.

Unlike this, our ALOECOAT coverage provides an extension to the useful life of the lemon, and is a totally sustainable and environmentally friendly product. It only takes 15 minutes for its biodegradation, it is harmless, it does not add lemon flavor and it provides multiple benefits.

In lemon, ALOECOAT provide various advantages, namely:

- Extends the shelf life of the lemon

- Keeps the lemon in good condition in long transport times

- It has easy adherence to lemon and leaves no odor

- Provides an anti-aging function as it creates a biofilm on each lemon individually

- Reduces respiration rate and delays physiological changes in lemon

- Gives lemon firmness

- It has a bactericidal, antifungal and antiseptic function in the lemon, protecting it from the attacks of the blue fungus

This product has already been tested on lemons, showing excellent results in packing operations, with proven scientific support.

For further commercial or technical information on the use of ALOECOAT  in lemon, please contact us.