Full Description
The Lemon Fruit: Its Composition, Physiology, and Products is a comprehensive exploration of the unique properties and applications of the lemon, a fruit prized not for its direct edibility but for its extraordinary versatility across culinary, industrial, medicinal, and beverage uses. This book consolidates a wealth of scattered scientific research, providing an accessible and detailed summary of the lemon's composition, physiology, and practical applications. By presenting analytical data and trends, the work serves as a critical resource for producers, shippers, consumers, and researchers, offering insights that are both scientifically robust and practically valuable.
Focusing primarily on lemons grown in the United States, the book also provides comparative analyses with foreign lemons and other citrus fruits, while limiting its scope to the acid lemon (Citrus limonia, Linn.). Readers are offered a foundational understanding of the fruit's attributes and trends without being overwhelmed by exhaustive data, making it a practical guide for both technical research and industry application. For those seeking further depth on related topics such as orchard management or varietal differences, the authors direct readers to foundational volumes of The Citrus Industry. This essential work bridges the gap between academic research and practical utility, solidifying the lemon's importance in diverse sectors.
This title is part of UC Press's Voices Revived program, which commemorates University of California Press's mission to seek out and cultivate the brightest minds and give them voice, reach, and impact. Drawing on a backlist dating to 1893, Voices Revived makes high-quality, peer-reviewed scholarship accessible once again using print-on-demand technology. This title was originally published in 1951.
