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US Army Medical Course MD0714-100 - Fresh Fruits and Vegetables

US Army Medical Course MD0714-100 - Fresh Fruits and Vegetables


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Published by Georges

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Published by: Georges on Nov 24, 2008
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In general, lemons (picture 4f) are of two types: the acid lemon and the sweet
lemon. The sweet lemon is grown as a novelty item. Lemons are routinely bulk packed
instead of hand placed in cartons. Color sorting into the yellow, silver, light-green, and
dark-green colors can be done by an electric-eye machine at a rate of 40 lemons per
second. This automated sorting is accurate but cost prohibitive to most packers. Most
packers sort the lemons by utilizing experienced personnel.

a. Good quality lemons should have a rich yellow color, have a reasonably
smooth-textured skin with a slight gloss, be heavy for their size, and be firm. Pale or
greenish-yellow lemons are very fresh and have a slightly higher acidity. Coarse or
rough skin texture indicates that the skin is thick and there is less flesh.

b. Poor quality lemons are darker yellow or dull. Their skins may show signs of
shriveling or hardening, which is an indication of age. Those lemons with soft spots,
surface mold, and punctures of the skin are probably decaying.

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