Cherunaranga / Lemon (Seedless, Layer) Fruit Plant

These taste buds let your brain know when something is sour

The lemon, (Citrus limon ) is a species of a small evergreen tree in the flowering plant family Rutaceae, native to Asia.

The tree’s ellipsoidal yellow fruit is used for culinary and non-culinary purposes throughout the world, primarily for its juice, which has both culinary and cleaning uses. The pulp and rind are also used in cooking and baking. The juice of the lemon is about 5% to 6% citric acid, which gives a sour taste. The distinctive sour taste of lemon juice makes it a key ingredient in drinks and foods such as lemonade and lemon meringue pie.

Lemon juice, rind, and zest are used in a wide variety of foods and drinks. Lemon juice is used to make lemonade, soft drinks, and cocktails.

FERTILIZING
For each completed year of growth till 5 years, 20 kg Farm Yard Manure, 100 g urea, and 1 kg Superphosphate be applied per plant in two equal split doses in June and December every year. Fifth-year onwards application of 40 kg FYM, 400 g N + 200 g P + 400 g K per plant in two split doses in June-July and September-October be applied. In addition, 150 g N be applied per plant 15 days after fruit set. Manures and fertilizers are applied in a circular trench 20-30 cm deep about a meter wide around the periphery of the tree. Manures are thoroughly mixed with soil, and the tree irrigated profusely.

HARVESTING
Lemons are ready to pick as soon as they are yellow or yellow-green in appearance and firm. The fruit will be 2 to 3 inches in size. It’s better to wait until they are the right size and not worry so much about color than to wait for them to be completely yellow. Lemons that are ready to be picked also have a slightly glossy appearance. Lemon picking is better too early than too late. If lemons are greenish-yellow, they will more than likely ripen off of the tree. If they are squishy, you’ve waited too long.