cd-k-003-2010, fresh lemons — specification · 2010-03-17 · draft for comments only — not to...

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CD/K/003:2010ICS 67.080.10

© EAC 2010 First Edition 2010

EAST AFRICAN STANDARD Fresh lemons — Specification and grading

EAST AFRICAN COMMUNITY HS 0805.50.00

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ii © EAC 2010 — All rights reserved

Foreword Development of the East African Standards has been necessitated by the need for harmonizing requirements governing quality of products and services in East Africa. It is envisaged that through harmonized standardization, trade barriers which are encountered when goods and services are exchanged within the Community will be removed. In order to meet the above objectives, the EAC Partner States have enacted an East African Standardization, Quality Assurance, Metrology and Test Act, 2006 (EAC SQMT Act, 2006) to make provisions for ensuring standardization, quality assurance, metrology and testing of products produced or originating in a third country and traded in the Community in order to facilitate industrial development and trade as well as helping to protect the health and safety of society and the environment in the Community. East African Standards are formulated in accordance with the procedures established by the East African Standards Committee. The East African Standards Committee is established under the provisions of Article 4 of the EAC SQMT Act, 2006. The Committee is composed of representatives of the National Standards Bodies in Partner States, together with the representatives from the private sectors and consumer organizations. Draft East African Standards are circulated to stakeholders through the National Standards Bodies in the Partner States. The comments received are discussed and incorporated before finalization of standards, in accordance with the procedures of the Community. Article 15(1) of the EAC SQMT Act, 2006 provides that “Within six months of the declaration of an East African Standard, the Partner States shall adopt, without deviation from the approved text of the standard, the East African Standard as a national standard and withdraw any existing national standard with similar scope and purpose”.

East African Standards are subject to review, to keep pace with technological advances. Users of the East African Standards are therefore expected to ensure that they always have the latest versions of the standards they are implementing.

© East African Community 2010 — All rights reserved*

East African Community

P O Box 1096

Arusha

Tanzania

Tel: 255 27 2504253/8

Fax: 255-27-2504481/2504255

E-Mail: [email protected]

Web: www.each.int

*

© 2010 EAC — All rights of exploitation in any form and by any means reserved worldwide for EAC Partner States’ NSBs.

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CD/K/003:2010

© EAC 2010 — All rights reserved iii

Introduction In the preparation of this East African Standard, the following sources were consulted extensively: United States Standards for Grades of Lemons, Effective December 27, 1999 UNECE STANDARD FFV 14:2009, Marketing and commercial quality control of citrus fruits ISO 3631, Citrus fruits — Guide to storage

CODEX STAN 193:1995 (Rev.5:2009), General Standard for Contaminants and Toxins in Foods

CODEX STAN 228:2001 (Rev.1:2004), General methods of analysis for contaminants

CODEX STAN 230:2001 (Rev.1:2003), Maximum levels for lead

Codex Alimentarius website: http://www.codexalimentarius.net/mrls/pestdes/jsp/pest_q-e.jsp

USDA Foreign Agricultural Service website: http://www.mrldatabase.com

USDA Agricultural Marketing Service website: http://www.ams.usda.gov/AMSv1.0/Standards

USDA Plant Inspectorate Service website: http://www.aphis.usda.gov/import_export/plants

European Union: http://ec.europa.eu/sanco_pesticides/public

Assistance derived from these sources and others inadvertently not mentioned is hereby acknowledged. This standard has been developed to take into account:

⎯ the needs of the market for the product;

⎯ the need to facilitate fair domestic, regional and international trade and prevent technical barriers to trade by establishing a common trading language for buyers and sellers.

⎯ the structure of the CODEX, UNECE, USA, ISO and other internationally significant standards;

⎯ the needs of the producers in gaining knowledge of market standards, conformity assessment, commercial cultivars and crop production process;

⎯ the need to transport the product in a manner that ensures keeping of quality until it reaches the consumer;

⎯ the need for the plant protection authority to certify, through a simplified form, that the product is fit for crossborder and international trade without carrying plant disease vectors;

⎯ the need to promote good agricultural practices that will enhance wider market access, involvement of small-scale traders and hence making fruit and vegetable production a viable means of wealth creation; and

⎯ the need to keep unsatisfactory produce from the market by allowing the removal of unsatisfactory produce from the markets and to discourage unfair trade practices e.g. trying to sell immature produce at the beginning of the season when high profits can be made. Immature produce leads to dissatisfaction of customers and influences their choices negatively, which disadvantages those traders who have waited until the produce is mature.

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iv © EAC 2010 — All rights reserved

Contents 1 Scope ...................................................................................................................................... 1 2 Normative references .............................................................................................................. 1 3 Definitions ................................................................................................................................ 1 4 Provisions concerning quality .................................................................................................. 4 4.1 General .................................................................................................................................... 4 4.2 Minimum requirements ............................................................................................................ 4 4.3 Minimum maturity requirements ............................................................................................... 5 4.4 Classification ........................................................................................................................... 6 5 Provisions concerning sizing ................................................................................................... 7 5.1 Minimum size ........................................................................................................................... 7 5.2 Uniformity ................................................................................................................................ 7 6 Provisions concerning tolerances ............................................................................................ 8 6.1 Quality tolerances .................................................................................................................... 8 6.2 Size tolerances ........................................................................................................................ 8 7 Provisions concerning presentation ......................................................................................... 9 7.1 Uniformity ................................................................................................................................ 9 7.2 Packaging ................................................................................................................................ 9 7.3 Presentation ............................................................................................................................ 9 8 Marking or labelling ............................................................................................................... 10 8.1 Consumer packages .............................................................................................................. 10 8.2 Non-retail consumers............................................................................................................. 10 9 Contaminants ........................................................................................................................ 11 9.1 Heavy metals ......................................................................................................................... 11 9.2 Pesticide residues ................................................................................................................. 11 10 Hygiene ................................................................................................................................. 11 Annex B (informative) Citrus fruits — Guide to storage ..................................................................... 32 B.1 Introduction ............................................................................................................................ 32 B.2 Scope and application ........................................................................................................... 32 B.3 Conditions of harvesting and putting into store ...................................................................... 33 B.4 Storage conditions ................................................................................................................. 34 B.5 List of cultivars and their synonyms ....................................................................................... 36 B.6 List of principal commercial cultivars and producing countries ............................................... 39 B.7 Damage in storage ................................................................................................................ 40 Annex C (informative) Model certificate of conformity with standards for fresh fruits and vegetables 42 Annex E (informative) Lemon and citron — Codex, EU and USA pesticide residue limits ................. 43 Annex F (informative) Lemon — Factsheet ....................................................................................... 58 F.1 Lemon (Citrus limon Burm) .................................................................................................... 58 F.2 Citron (Citrus medica Linn.) ................................................................................................... 63

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© EAC 2010 — All rights reserved 1

Fresh lemons — Specification and grading 1 Scope This East African Standard specifies requirements for lemons of varieties (cultivars) grown from the species Citrus limon (L.) Burm. f. to be supplied fresh in the export and local markets. It also stipulates requirements for grading and packaging of the produce. This standard is also applicable to Citron, Citrus medica Linn. Annex B of this standard provides guidance to cold storage to ensure that the fruits are delivered fresh to consumers. 2 Normative references The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. CAC/GL 21, Principles for the Establishment and Application of Microbiological Criteria for Foods CAC/RCP 1, Recommended International Code of Practice — General Principles of Food Hygiene CAC/RCP 44, Recommended International Code of Practice for Packaging and Transport of Fresh Fruits and Vegetables CAC/RCP 53, Code of Hygienic Practice for Fresh Fruits and Vegetables EAS 38, Labelling of prepackaged foods — Specification

ISO 6561-1, Fruits, vegetables and derived products — Determination of cadmium content — Part 1: Method using graphite furnace atomic absorption spectrometry ISO 6561-1, Fruits, vegetables and derived products — Determination of cadmium content — Part 2: Method using flame atomic absorption spectrometry

ISO 6633, Fruits, vegetables and derived products — Determination of lead content — Flameless atomic absorption spectrometric method

CD/K/378:2010, Horticultural industry — Code of practice 3 Definitions For the purpose of this standard the following definition shall apply: 3.1 firm the fruit does not yield more than slightly to moderate pressure 3.2 fairly well formed the fruit shows normal characteristic lemon shape and is not materially flattened on one side. Lemons having moderately thickened necks at the stem end shall be considered as fairly well formed unless the appearance is materially affected. 3.3 well formed the fruit is typically normal in shape with well centred stem and stylar ends

EAST AFRICAN STANDARD

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2 © EAC 2010 — All rights reserved

3.4 fairly smooth the appearance of the lemon is not materially affected by protrusions or lumpiness of the skin or by grooves or furrows. Coarse pebbling is an indication of good keeping quality and is not objectionable. 3.5 smooth the skin is of fairly fine grain and that there are no more than slight furrows radiating from the stem end 3.6 contact spot an area on the lemon which bears evidence of having been in contact with decay or mould 3.7 internal evidence of Alternaria development red or brown staining of the tissue under the button in the core, or in the fibro-vascular bundles 3.8 membranous stain a brown or dark discoloration of the walls of the fruit segment 3.9 damage any specific defect described in this section; or an equally objectionable variation of any one of these defects, any other defect, or any combination of defects, which materially detracts from the appearance, or edible or shipping quality of the fruit. The following specific defects shall be considered as damage: (a) Dryness or mushy condition when affecting all segments of the fruit more than 6.35 mm at the

stem end, or more than the equivalent of this amount, by volume, when occurring in other portions of the fruit;

(b) Scars (including sprayburn and fumigation injury) which exceed the following aggregate areas

of different types of scars, or a combination of two or more types of scars the seriousness of which exceeds the maximum allowed for any one type: (1) Scars which are very dark and which have an aggregate area exceeding that of a circle

6.35 mm in diameter; (2) Scars which are dark, rough or deep and which have an aggregate area exceeding that

of a circle 12.7 mm in diameter; (3) Scars which are fairly light in color, slightly rough, or with slight depth and which have an

aggregate area exceeding that of a circle 25.4 mm in diameter; and, (4) Scars which are light in color, fairly smooth, with no depth and which have an aggregate

area of more than 20 percent of the fruit surface;

(c) Oil spots (Oleocellosis or similar injuries) which are more than slightly depressed, soft, or which have an aggregate area exceeding that of a circle one-half inch in diameter;

(d) Scale when more than ten medium to large California red or purple scale adjacent to button at

stem end or scattered over fruit or any scale which affects the appearance of the fruit to a greater extent;

(e) Sunburn which causes appreciable flattening of the fruit, drying of the skin, material change in

the color of the skin, appreciable drying of the flesh underneath the affected area or affects more than 25 percent of the fruit surface;

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(f) Hollow core which causes the fruit to feel distinctly spongy; and, (g) Peteca when more than two spots or when having an aggregate area exceeding that of a circle

one-fourth inch in diameter. (h) Bruising when segment walls are collapsed, or albedo and juice sacs are ruptured. (i) Skin breakdown when exceeding that of a circle 6.35 mm in diameter. 3.10 fairly well coloured the area of yellow colour exceeds the area of green colour on the fruit 3.11 well coloured the fruit is yellow in colour with not more than a trace of green colour. Fruit of a decided bronze colour shall not be considered well coloured. 3.12 fairly firm the fruit may yield to moderate pressure but is not soft 3.13 reasonably well formed the fruit is not decidedly flattened, does not have a very long or large neck and is not otherwise decidedly misshapen 3.14 reasonably smooth the skin is not badly folded, badly ridged, or very decidedly lumpy 3.15 serious damage any specific defect described in this section; or an equally objectionable variation of any of these defects, any other defect, or any combination of defects, which seriously detracts from the appearance, or the edible or shipping quality of the fruit. The following specific defects shall be considered as serious damage: (a) Membranous stain, or other internal discoloration which seriously affects the appearance of the

cut fruit; (b) Dryness or mushy condition when affecting all segments of the fruit more than 12.7 mm at the

stem end or more than the equivalent of this amount, by volume, when occurring in other portions of the fruit;

(c) Scars (including sprayburn and fumigation injury) which exceed the following aggregate area of

different types of scars, or a combination of two or more types of scars the seriousness of which exceeds the maximum allowed for any one type: (1) Scars which are very dark and which have an aggregate area of more than 5 percent of

the fruit surface; (2) Scars which are dark, rough or deep, and which have an aggregate area of more than 10

percent of the fruit surface; (3) Scars which are fairly light in color, slightly rough or of slight depth, and which have an

aggregate area of more than 25 percent of the fruit surface; and,

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(4) Scars which are light in color, fairly smooth, with no depth, and which have an aggregate area of more than 50 percent of the fruit surface;

(d) Oil spots (Oleocellosis or similar injuries) which are soft, or which have an aggregate area

exceeding that of a circle 25.4 mm in diameter; (e) Scale when California red or purple scale is concentrated as a ring or blotch, or more than

thinly scattered over the fruit surface, or any scale which affects the appearance of the fruit to a greater extent;

(f) Sunburn which causes decided flattening of the fruit, marked drying or dark discoloration of the

skin, material drying of the flesh underneath the affected area, or which affects more than one-third of the fruit surface;

(g) Hollow core which causes the fruit to feel excessively spongy; (h) Peteca when more than five small spots, or when having an aggregate area exceeding that of a

circle 19 mm in diameter; and, (i) Growth cracks that are leaking, gummy or not well healed. (j) Bruising when fruit has been split open, peel is badly watersoaked following bruising or albedo

is ruptured causing a mushy condition affecting all segments more than 12.7 mm at the bruised area or the equivalent of this amount, by volume, when affecting more than one area on the fruit.

(k) Skin breakdown when exceeding that of a circle 12.7 mm in diameter. 3.16 moderately well colored the area of greenish-yellow or yellow color exceeds the area of green color on the fruit NOTE All references in this standard to area, aggregating area, or length are based on a lemon 50.8 mm in diameter, allowing proportionately greater areas on larger fruit and lesser areas on smaller fruit. 4 Provisions concerning quality 4.1 General The purpose of the standard is to define the quality requirements for citrus fruit at the market control stage after preparation and packaging. However, if applied at stages following export, products may show in relation to the requirements of the standard: ⎯ a slight lack of freshness and turgidity ⎯ for products graded in classes other than the “Extra” Class, a slight deterioration due to their

development and their tendency to perish. The holder/seller of products may not display such products or offer them for sale, or deliver or market them in any manner other than in conformity with this standard. The holder shall be responsible for observing such conformity. 4.2 Minimum requirements 4.2.1 In all classes, subject to the special provisions for each class and the tolerances allowed, the lemons must be:

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4.2.1 In all classes, subject to the special provisions for each class and the tolerances allowed, the citrus fruit must be: (a) intact: not having any mutilation or injury spoiling the integrity of the fruit, such as cuts or

punctures or other significant physical damage sustained during harvesting or post harvest handling.

(b) free of bruising and/or extensive healed over cuts. The fruit must be practically free of

oleocellosis, bruises and / or extensive healed over cuts. Oleocellosis: or rind-oil spotting. The result of impact or compression damages the skin and causes green or brown discolouration

(c) sound; produce affected by rotting or deterioration such as to make it unfit for consumption is

excluded. The fruit must be free from disease or serious deterioration which appreciably affects its appearance, edibility, or market value. In particular, this excludes produce affected by rotting, even if the signs are very slight but liable to make the produce unfit for consumption upon arrival at its destination.

(d) clean practically free of any visible foreign matter. Lemon fruit must be practically free of visible

soil, dust, chemical residues or other visible foreign matter. (e) practically free from pests. Lemon fruit must be practically free from insects, mites or any other

pests. The presence of pests can detract from the commercial presentation and acceptance of the fruit.

(f) practically free from damage caused by pests. Lemon fruit must be free from damage caused

by insects, mites or any other pests that affects the fruit flesh. Pest damage affecting the flesh makes the produce unfit for consumption.

(g) free of signs of internal shrivelling. Damage cause by evaporation of water from the fruit due to

extreme temperature.

(h) free of damage caused by low temperature or frost. Damage caused by frost prior to harvest or by chilling due to low temperature during storage or transportation.

(i) free of abnormal external moisture

(j) free of any foreign smell and/or taste. This refers particularly to lemon fruit which have been stored on badly kept premises or have travelled in a badly maintained vehicle, especially fruit which has acquired strong smell from other produce stored on the same premises or travelling in the same vehicle. It does not refer to any smell emanating from products used in conformity with the regulations for their use to improve keeping properties. For example, care should be taken to use only non-smelling materials as protection in packaging.

4.2.2 The lemon fruit must have been carefully picked and have reached an appropriate degree of development and ripeness account being taken of criteria proper to the variety, the time of picking and the growing area. 4.2.3 The development and state of ripeness of the citrus fruit must be such as to enable them:

⎯ to withstand transport and handling, and

⎯ to arrive in satisfactory condition at the place of destination.

Lemon fruit meeting this ripeness requirement may be "degreened". This treatment is permitted only if the other natural organoleptic characteristics are not modified. 4.3 Minimum maturity requirements The lemons must have reached an appropriate degree of development and ripeness, account being taken of criteria proper to the variety, the time of picking and the growing area. Maturity of lemons is defined by the following parameters specified for each species below:

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⎯ minimum juice content ⎯ minimum total soluble solids content, i.e. minimum sugar content ⎯ minimum sugar/acid ratio ⎯ colouring. The degree of colouring shall be such that following normal development the citrus fruit reach the colour typical of the variety at their destination point.

Minimum juice content

(per cent)

Minimum sugar

content (°Brix)

Minimum sugar/acid

ratio Colouring

Lemons 20

Must be typical of the variety. Fruit with a green (but not dark green) colour are

allowed, provided they satisfy the minimum requirements as to juice

content Citrus fruit meeting these ripeness requirements may be “degreened”. It should, however, be emphasized that this practice should be applied only to remove the green colour and obtain a uniform colour, without affecting any of the fruit's natural characteristics. Consequently:

1. only fruit showing the required degree of development and ripeness may be de-greened. 2. the operation must be performed in such a way that the fruit's intrinsic characteristics are

not at all affected. 3. when the operation is completed the "de-greened" fruit is equivalent to naturally coloured

fruit, according to the requirements in the standard. 4.4 Classification Lemons are classified in three classes defined below: 4.4.1 "Extra" Class Lemons in this class must be of superior quality. In shape, external appearance, development and colouring they must be characteristic of the variety and/or commercial type. They must be free from defects with the exception of very slight superficial defects, provided these do not affect the general appearance of the produce, the quality, the keeping quality and presentation in the package. 4.4.2 Class I Lemons in this class must be of good quality. They must be characteristic of the variety and/or commercial type. The following slight defects, however, may be allowed, provided these do not affect the general appearance of the produce, the quality, the keeping quality and presentation in the package: ⎯ a slight defect in shape ⎯ slight defects in colouring, including slight sunburn ⎯ slight progressive skin defects, provided they do not affect the flesh

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⎯ slight skin defects occurring during the formation of the fruit, such as silver scurfs, russets or pest

damage ⎯ slight healed defects due to a mechanical cause such as hail damage, rubbing or damage from

handling ⎯ slight and partial detachment of the peel (or rind) for all fruit of the mandarin group. 4.4.3 Class II This class includes lemons that do not qualify for inclusion in the higher classes but satisfy the minimum requirements specified above. Lemons in this class must be of reasonable quality and are suitable for human consumption. The following defects may be allowed, provided the citrus fruit retain their essential characteristics as regards the quality, the keeping quality and presentation: ⎯ defects in shape ⎯ defects in colouring, including sunburn ⎯ progressive skin defects, provided they do not affect the flesh ⎯ skin defects occurring during the formation of the fruit, such as silver scurfs, russets or pest

damage ⎯ healed defects due to a mechanical cause such as hail damage, rubbing or damage from

handling ⎯ superficial healed skin alterations ⎯ rough skin ⎯ a slight and partial detachment of the peel (or rind) for oranges and a partial detachment of the

peel (or rind) for fruit of the mandarin group. 5 Provisions concerning sizing Size is determined by the maximum diameter of the equatorial section of the fruit. 5.1 Minimum size The minimum size of lemons shall be 45 mm. 5.2 Uniformity Lemons may be sized by either of the following two options: Option (a): To ensure uniformity in size: The maximum difference in diameter between fruit in the same package shall be limited to: ⎯ 10 mm, if the diameter of the smallest fruit (as indicated on the package) is < 60 mm ⎯ 15 mm, if the diameter of the smallest fruit (as indicated on the package) is ≥ 60 mm but < 80 mm ⎯ 20 mm, if the diameter of the smallest fruit (as indicated on the package) is ≥ 80 mm but < 110

mm

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⎯ there is no limitation of difference in diameter for fruit ≥ 110 mm. If by count, the fruit must meet the above-mentioned size uniformity. Option (b): When size codes are applied, the codes and ranges in the following tables must be respected:

Size code Diameter (mm) 0 79 -90 1 72 -83 2 68 -78 3 63 -72 4 58 -67 5 53 -62 6 48 -57 7 45 -52

Uniformity in size is achieved by the above-mentioned size scales, unless otherwise stated as follows:

For fruit in bulk bins and fruit in sales units of a maximum net weight of 5 kg, the maximum difference must not exceed the range obtained by grouping three consecutive sizes in the size scale.

6 Provisions concerning tolerances At all marketing stages, tolerances in respect of quality and size shall be allowed in each lot for produce not satisfying the requirements of the class indicated. 6.1 Quality tolerances 6.1.1 "Extra" Class A total tolerance of 5 per cent, by number or weight, of fruit not satisfying the requirements of the class but meeting those of Class I is allowed. Within this tolerance not more than 0.5 per cent in total may consist of produce satisfying the requirements of Class II quality. 6.1.2 Class I A total tolerance of 10 per cent, by number or weight, of citrus fruit not satisfying the requirements of the class but meeting those of Class II is allowed. Within this tolerance not more than 1 per cent in total may consist of produce satisfying neither the requirements of Class II quality nor the minimum requirements, or of produce affected by decay. 6.1.3 Class II A total tolerance of 10 per cent, by number or weight, of citrus fruit satisfying neither the requirements of the class nor the minimum requirements is allowed. Within this tolerance not more than 2 per cent in total may consist of produce affected by decay. 6.2 Size tolerances For all classes and types of presentation: 10 per cent, by number or weight, of lemon fruit corresponding to the size immediately below and/or above that (or those, in the case of the combination of three sizes) mentioned on the package is allowed. In any case, the tolerance of 10 per cent applies only to lemon fruit not smaller than 43 mm.

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7 Provisions concerning presentation 7.1 Uniformity The contents of each package must be uniform and contain only fruit of the same origin, variety or commercial type, quality and size, and appreciably of the same degree of ripeness and development. In addition, for the "Extra" Class, uniformity in colouring is required. However, a mixture of fruit of different species may be packed together in a sales unit1, provided they are uniform in quality and, for each species concerned, in variety or commercial type and origin. The visible part of the contents of the package must be representative of the entire contents. Presentation should not be misleading, i.e., concealing in the lower layers of the package produce inferior in quality and size to that displayed and marked. 7.2 Packaging The fruit must be packed in such a way as to protect the produce properly. Packages must be of a quality, strength and characteristics to protect the fruit during transport and handling. The materials used inside the package must be new2, clean, and of a quality such as to avoid causing any external or internal damage to the produce. The use of materials, particularly of paper or stamps bearing trade specifications is allowed, provided the printing or labelling has been done with non-toxic ink or glue. The fruit shall be packed in each container in compliance with CAC/RCP 44. Stickers individually affixed on the produce shall be such that, when removed, they neither leave visible traces of glue, nor lead to skin defects. If the fruit are wrapped, thin, dry, new and odourless3 paper must be used. The use of any substance tending to modify the natural characteristics of the citrus fruit, especially its taste or smell4, is prohibited. Packages must be free of all foreign matter. However, a presentation where a short (not wooden) twig with some green leaves adheres to the fruit is allowed. A visible lack of cleanliness in several packages could result in the produce being rejected. 7.3 Presentation The lemon fruit may be presented: (a) arranged in regular layers in packages. (b) not arranged in regular layers in packages or in bulk bins. This type of presentation is only

allowed for Classes I and II. (c) in individual packages for direct sale to the consumer of a weight less than 5 kg either

⎯ made up by number of fruit or ⎯ made up by weight of fruit.

1 The sales unit should be designed to be purchased in its entirety. 2 For the purposes of this Standard, this includes recycled material of food-grade quality. 3 The use of preserving agents or any other chemical substance liable to leave a foreign smell on the skin of the fruit is

permitted where it is compatible with the regulations of the importing country.

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8 Marking or labelling 8.1 Consumer packages

In addition to the requirements of EAS 38, the following specific provisions apply:

8.1.1 Nature of produce ⎯ Name of the fruit if the produce is not visible from the outside. ⎯ Name of the type the lemons: the indication "Verdelli" and "Primofiore" where appropriate, ⎯ In case of sales packages containing a mixture of lemon fruit of different varieties, the names of

the different varieties shall appear in addition to the details listed above. 8.2 Non-retail consumers Each package4 must bear the following particulars, in letters grouped on the same side, legibly and indelibly marked, and visible from the outside, or in the documents accompanying the shipment. For produce transported in bulk these particulars must appear on a document accompanying the goods. 8.2.1 Identification

The exporter, packer and/or dispatcher shall be identified by name and physical address (e.g. street/city/region/postal code and, if different from the country of origin, the country) or a code mark officially recognized by the national authority.5 8.2.2 Nature of produce ⎯ Name of the fruit if the produce is not visible from the outside. ⎯ Name of the type the lemons: the indication "Verdelli" and "Primofiore" where appropriate, ⎯ In case of sales packages containing a mixture of lemon fruit of different varieties, the names of

the different varieties shall appear in addition to the details listed above. 8.2.3 Origin of produce Country of origin and, optionally, district where grown, or national, regional or local place name. 8.2.4 Commercial specifications ⎯ Class. ⎯ Size code (or, when fruit packed by count fall under two adjacent codes, size codes or minimum

and maximum diameter in mm) for fruit presented in accordance with the size scale or the lower and the upper limiting size code in the case of three consecutive sizes of the size scale.

⎯ Size code (or, when fruit packed by count fall under two adjacent codes, size codes or minimum

and maximum diameter in mm) and number of fruit, in the case of fruit arranged in layers in the package.

4 Package units of produce prepacked for direct sale to the consumer shall not be subject to these marking provisions but shall conform to the national requirements. However, the markings referred to shall in any event be shown on the transport packaging containing such package units.

5 The national legislation of a number of countries requires the explicit declaration of the name and address. However, in the

case where a code mark is used, the reference "packer and/or dispatcher (or equivalent abbreviations)" has to be indicated in close connection with the code mark, and the code mark should be preceded by the ISO 3166 (alpha) country/area code of the recognizing country, if not the country of origin.

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⎯ Where appropriate, mention of the preserving agents or other chemical substance used, where such use is compatible with the regulations of the importing country.

8.2.5 Official control mark (optional) 9 Contaminants 9.1 Heavy metals Lemon fruits shall comply with those maximum levels for heavy metals established by the Codex Alimentarius Commission for this commodity. The current limits are as indicated below:

Metal Unit of measurement Maximum limit Test method Lead (Pb) mg/kg wet weight 0.10 ISO 6633 (AAS) Cadmium (Cd) mg/kg wet weight 0.050 ISO 6561-1 or 6561-2

9.2 Pesticide residues Lemon fruits shall comply with those maximum pesticide residue limits established by the Codex Alimentarius Commission for this commodity. The table below provides current MRLs while Annex E provides current MRLs for the USA, EU and Codex markets.

Maximum pesticide residue limits and extraneous maximum residue limits in lemons (current

as at 2009-06-09)

Type Unit symbol Limit Method of test Notes BIFENTHRIN MRL (mg/kg ) (*) 0.05 Residues may occur near this level.

OXYDEMETON-METHYL MRL (undef) 0.2 METHIDATHION MRL (mg/kg) 2

10 Hygiene 10.1 It is recommended that the produce covered by the provisions of this Standard be prepared and handled in accordance with the appropriate sections of CAC/RCP 1, CAC/RCP 53, and other relevant Codex texts such as Codes of Hygienic Practice and Codes of Practice. 10.2 The produce should comply with any microbiological criteria established in accordance with CAC/GL 21.

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Definition of product — Typical of the variety — Lemons — Eureka Allen

Oranges/Easy peelers/Lemons —Presence of foreign matter — Copper

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Lemons — External colour

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Lemons — Defects in shape

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Lemons — Shape of the slyer end

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Lemons — Green styler end

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Lemons — Skin texture (smooth/rough)

Lemons — Superficial light coloured silver scurfs

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Lemons — Healed injuries

Lemons — Unclean

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Lemons — Unhealed injuries

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Lemons — Oil spotting (oleocellosis) — Green peel

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Lemons — Oil spotting (oleocellosis) — Yellow peel

Lemons — External frost damage

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Lemons — Internal damage

Lemons — Aging fruit

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Lemons — Presence of scale insects

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Lemons — Canker (Xanthomona)

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Lemons — Black pit

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Provisions concerning sizing — Uniformity (Oranges, easy peelers, lemons and lime)

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Provisions concerning sizing — Uniformity (Lemons and limes)

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Presentation — Extra Class

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Presentation — Class I

Presentation — Class II

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Presentation — Other

Presentation — Sales packages

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Marking

Ripe lemons on tree Fresh market lemons

Meyer lemons Ripening lemons on tree

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Annex B

(informative)

Citrus fruits — Guide to storage B.1 Introduction Citrus fruits are divided into five groups which differ from each other in their behaviour during transport and should therefore be considered separately from the point of view of storage conditions. The groups are the following: ⎯ oranges ⎯ mandarins (tangerines) and their hybrids ⎯ lemons ⎯ grapefruits and their hybrids ⎯ limes. Citrus fruits undergo little Change after harvesting. They have no climacteric Phase, and should therefore be harvested ready for consumption. Peel colour is not always an indication of maturity; there is not necessarily a direct relation between colour and degree of ripeness. The keeping life of the fruit depends on several factors, including the following: ⎯ ecological conditions; ⎯ agrotechnical factors (nature of rootstock, size of fruits, method of pruning, etc.); ⎯ harvesting conditions (time of picking, condition of fruit at harvest); ⎯ degree of maturity and treatments during storage; ⎯ keeping temperature; ⎯ relative humidity of the store. The longer the fruits remain on the trees after they have reached edible condition, the shorter the time they tan be kept after harvest. However, growth regulators tan be used to enhance the keeping quality of late harvest fruit. B.2 Scope and application This International Standard specifies the conditions required for good keeping of the following groups of citrus fruits during their storage with or without refrigeration, in stores or in various transport equipment (such as containers, railway cars, trucks or ships): ⎯ oranges: Citrus sinensis (Linnaeus) Osbeck; ⎯ mandarins: Citrus reticulata Blanco; ⎯ Lemons: Citrus limon (Linnaeus) N.L. Burman;

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⎯ grapefruits: Citrus paradisi Macfadyen; ⎯ limes: Citrus aurantifolia (Christmann) Swingle. Detailed information concerning cultivars in these different groups is given in annexes A and B. B.3 Conditions of harvesting and putting into store B.3.1 Varieties (Cultivars) This International Standard concerns fresh fruit intended for storage and belonging to the varieties listed in annex A. B.3.2 Harvesting The fruits should be harvested when they have reached the stage of maturity that makes them fit for consumption. Harvesting may be temporarily interrupted when weather conditions (rain, etc.) are likely to have an adverse influence on the keeping qualities. Fruit collected from the ground is often infected with Phytophthora, and it is therefore recommended that dropped fruit should not be harvested. The maturity criteria usually considered are the following: ⎯ juice content, expressed as a percentage by mass (the juice content may vary slightly as a result

of the conditions and duration of storage); ⎯ flavour;

⎯ acidity and/or the ratio: acid citric anhydrous as expressed acidity

content solids soluble

The values to be adopted for these last two criteria depend on the varieties under consideration, and on ecological conditions. They should therefore be considered only in relation to the variety and to a well-defined area of production. Reference should be made to the specialized documents that have been published on the subject in the different areas of production. B.3.3 Quality characteristics for storage B.3.3.1 Condition of fruit at harvesting Fruits intended for storage should be clean, firm, and without blemishes (damage caused by pickers’ fingernails, insect punctures, bruises, etc.); there should be no evidence of fungal or physiological disorders. They should retain their calyces except in damp regions where fruits are liable to stem end-rot. Ethylene degreening is not advisable for fruit intended for long storage. This treatment hastens the physiological development of the fruit and shortens its keeping life. If it has been carried out, this fact shall be brought to the attention of prospective purchasers. Ethylene-degreened fruit may be packed without stern-ends. B.3.3.2 Treatment of fruit B.3.3.2.1 After a first sorting in Order to remove leaves, trash and defective fruits (such as those that are damaged or heavily infected with Phytophthora), the fruits are preferably washed by spraying (which reduces the risk of infection) or by sprinkling or soaking in tanks. They are then rinsed and brushed and receive a fungicidal treatment. This should be applied as soon as possible after harvesting. For fruit picked with a high degree of turgidity, treatment should be delayed for 24 h after picking. Lemons and Limes are not always washed.

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The fungicidal treatment is carried out with a Solution or a Suspension of a fungicidal product and, in the case of infection by Phytophthora, tan include a heat treatment carried out by dipping the fruit in a treating Solution or water for 3 to 5 min, at a temperature varying between 45 and 48 °C. This treatment is effective when carried out shortly after rains and infection in the grove. Fungicidal treatments must conform to the regulations applying in each of the countries concerned. They must not leave visible deposits on the fruits. The fungicidal treatment is generally followed by rinsing in order to ensure that the fungicide residues after treatment do not exceed the limits authorized. A certain period of exposure to air before washing and fungicidal treatment renders the skins less turgid and less subject to bruising, which may arise during subsequent handling (as any bruising may lead to rotting, this procedure must only be followed in the case of fruit from areas of production in a dry climate); as a general rule, this period should not exceed 24 h. B.3.3.2.2 After treatment, the fruit can be covered with a wax in order to replace the natural coating of the fruits which is partly or entirely removed by washing and brushing. By way of example, emulsions of carnauba wax, beeswax, extracted or paraffin waxes, and polyethylene-based wax may be used for this purpose. An approved fungicide may be incorporated into the wax (for example, orthophenylphenol, benzimidazol). The amount of wax can be increased if long storage is contemplated (contents up to 140 mg per kilogram of fruit — maximum authorized amount — have been recommended). A second sorting is usually carried out after treatment and is followed by size grading. These operations should be carried out very carefully to avoid damage to the skin of the fruit. B.3.3.2.3 It is advisable that information on the surface treatment used be made available to prospective purchasers. B.3.4 Putting into store Citrus fruits should be put into store immediately following the end of the treatment of the fruits. The fruits can be stored unwrapped or wrapped in tissue paper (wraps), which may be impregnated with diphenyl. Wrapping prevents damaged fruits from spreading contamination to neighbouring fruits and diminishes loss of mass of fruits during transport and storage. Papers impregnated with fungicide can be replaced by porous Substrates impregnated with fungicides which are placed between the layers of fruit. Fruit is placed (in layers or loose) in wooden, plastics or large metal frame and wire containers, or in corrugated cardboard cartons. The fruits should be pressed lightly together in order to prevent movement (after it has settled) during transport, but not so tightly as to cause bruising. The lids should press lightly on the fruit, without causing damage. The boxes should be handled with care. B.4 Storage conditions B.4.1 Storage without refrigeration Good quality fresh fruit can be stored immediately after harvesting at the place of production in well-ventilated premises at temperatures varying between 10 and 18 °C. B.4.2 Refrigerated storage Refrigerated storage can be carried out with or without pre-cooling. B.4.2.1 Pre-cooling

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Pre-cooling is recommended when the fruit is to be kept for long periods and final temperature should be reached within a maximum of 3 to 4 days. The following conditions should be applied: ⎯ the pre-cooling temperature adopted is that for keeping; ⎯ air-circulation ratio: 100 to 200; ⎯ relative humidity: to be kept as high as possible (of the order of 90 %). B.4.2.2 Short-, medium-, and long-term refrigerated storage B.4.2.2.1 Temperature Storage temperature depends, among other factors, on the species and variety of the fruit, the area of production, the physiological condition, the degree of ripeness and the anticipated length of keeping. The following table gives, for information, the recommended temperature according to varieties and areas of production. Some species of fruit have a temperature limit for long keeping below which deterioration of the fruit occurs. However, if a short-term storage only is being contemplated, the limiting temperature or even one somewhat lower may be used in Order to reduce the risks of fungal damage. As an example, grapefruit may be kept at 9 to 10 °C for 4 to 6 weeks or at 5 to 6 °C for 4 to 6 weeks for grapefruits late in the season. B.4.2.2.2 Relative humidity The relative humidity should be maintained between 85 and 90 % though out the storage period. B.4.2.2.3 Air circulation An air-circulation ratio of 25 to 50 is recommended throughout the storage period. B.4.2.2.4 Fresh air change Fresh air change should be continuous, at a rate of once or twice per hour according to the storage temperature, in order to prevent accumulation of carbon dioxide (of the order of 0.2 to 1.0 %). B.4.3 Keeping life This depends on several factors such as variety, ecological and phytosanitary condition, date of harvesting, damage from harvesting or resulting from handling, treatment at harvesting, care in handling, and keeping temperature. Examples of periods of keeping are given in the table of recommended temperatures, which are likely to vary considerably.

Table B.1 — Recommended temperature

Cultivars Country of production Refrigerated storage Short-term Medium-term Long-term Temperature “C Weeks

expected Temperature

°C Weeks

expected Temperature “C Weeks expected Oranges Camsrgo Brazil + 2 12

Rep. of South Africa + 4 10 Valencia late Rep. of South Africa + 4.5 10 to14

Australia + 2.5 to + 7 10 to 14 USA. (California) + 2 to+ 7 6 to 8 Spain + 10 to + 12 4 +8 to +10 8 + 2 14 to 16 U.S.A. (Florida) -1 to+ 1 8 to12 Israel + 2 to +10 6 + 2 to +4 6 to 10 + 2 10 to 14 Morocco + 4 to+ 6 4 + 2 to +4 + 2 to+ 3 8 U.S.A. (Texas) 0 West indies + 7

Mossambi India + 15 to + 18 3 + 1 to+ 2 12 to 16 6”

Navel Spain +10 to + 12 2 + 6 to +10 6 + 2 to+ 3 10 to 12 Morocco + 6 4 +4 6 + 3 8

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Castellana Spain + 1 10 to 12 Salustiana Spain + 10 to + 12 2 + 6 to +10 6 + 2 16 Shamouti Israel, Lebanon + 4 to +15 4 + 4 to+ 8 4 to 6 + 4 to+ 5 6 to 8

Verna Spain +10 to + 12 4 + 6 to +10 8 + 2 14 to 16 Washington

Navel Australia Early : +4.5 to +

5.5

Late: +4.5 to +7 U.S.A. (California) + 2 to +7 West Indies + 7 5 to 8 Rep. of South Africa + 4‘5 4 to 8

Mandarins Australia + 7 India + 15 to + 18 2 + 5 to+ 7 3 to 6 3” 8 to 10 Israel + 17 2 + 5 to+ 8 4

Clementines Morocco + 8 2 +6 3 + 4 to+ 5 4 Spain -t-4 to+ 5 4 to 6

Clemnules Spain + 4 to+ 5 4 to 6 Satsuma Spain + 10 to + 12 1 to2 +6 to +8 3 + 4 8 Lemons

Green lemons Rep. of South Africa + 11 12 to 16 Israel + 10 to + 17 6 +13 to +14 6 to 12 + 12 to + 16 13 to 14 New Zealand 14 U.S.A. (California) + 12 to + 13 3 +12 to +13 13 to 20

Coloured + 0 to + 5 3 to 6 lemons Israel + 8 to -17 4 +10 to +14 4 to 6 + 13 to +14 6 to 8

New Zealand 10 to 14 Grapefruit

Australia + 9 to +10.5 Israel + 8to+15 4 + 8 to +12 4 to 6 + 10 to +12 6 to 12 + 8 to +10 10 India + 7 to +9 12 U.S.A. +10 to +15 4 to12 Rep. of South Africa + 11 12 to 14

Limes U.S.A. (Florida) + 4 to+ 10 3to 8 +10 3 to 4

Yellow India + 15 to + 18 5 days 2”

+ 11 to + 13 7

Green India + 15 to + 18 5 days

2* + 11 to + 13 8

* waxed fruits

B.5 List of cultivars and their synonyms B.5.1 Oranges B.5.1.1 Sub-group of “Navels” B.5.1.1.1 Washington Navel: Washington, Bahia Navel B.5.1.1.2 Thomson Navel: Thompson Navel, Thomson, Thomson’s Navel, Navel Nice B.5.1.1.3 Leng Navel B.5.1.2 Sub-group of “Fine-Blonds” (of low seeds type) B.5.1.2.1 Shamouti B.5.1.2.2 Cadenera: Cadena Fina, Cadena Sin Hueso, de Ia Cadena, Castellana, Cornice de Ia Cadena Fina, Précoce de Valence, Précoce des Canaries, Rharb, Espagne sans pépins, Valence sans pepins, de Valence B.5.1.2.3 Maltaise blonde: Petite Jaffa B.5.1.2.4 Hamlin B.5.1.2.5 Vernia, Verna B.5.1.2.6 Valencia late B.5.1.2.7 Salustiana B.5.1.2.8 Mossambi/Sathgudi

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B.5.1.3 Sub-group of “Common-Blonds” (seeded) B.5.1.3.1 Marrs Early B.5.1.3.2 Parson Brown B.5.1.3.3 Pineapple B.5.1.4 Sub-group of “Semi-bloods” B.5.1.4.1 Maltaise sanguine: Maltaise demi-sanguine, Portugaise, Portugaise sanguine, Portugaise demi-sanguine B.5.1.4.2 Grosse sanguine or Double fine amélioree: Sanguine ovale double fine, Washington sanguine B.5.1.4.3 Double fine: Ovale de Sangre, Rojo oval, Ampollar, Sanguine ovale double fine, Double fine, Sanguine double fine B.5.1.4.4 Sanguinelli B.5.1.5 Sub-group of “Bloods” B.5.1.5.1 Moro B.5.1.5.2 Tarocco B.5.1.5.3 Ruby Blood B.5.2 Mandarins B.5.2.1 Sub-group of True Mandarins B.5.2.1.1 Mandarin group: Mandarine d’Algérie, Mandarine de Blidah, Mandarine de Boufarik, Mandarine de Bougie, Mandarine de Nice, Mandarine de Valence, Mandarine d’Australie, Mandarine Dupre, Mandarine de Paterne, Mandarine Avana, Mandarine Dai-Dai, Mandarine Ba-Hamed, Mandarine Beladi, Mandarine Beledi, Mandarine Effendi, Mandarine Youssef, Effendi, Mandarine Willow-Leaf, Mandarine Willow-Leaved B.5.2.1.2 Oneco B.5.2.2 Sub-group of “King and Tangors” B.5.2.2.1 King of Siam: Mandarin King of Siam B.5.2.2.2 Temple: Mandarin Temple B.5.2.2.3 Murcott B.5.2.2.4 Ellendale Tangor B.5.2.3 Sub-group of “Satsumas”: Unshiu B.5.2.3.1 Satsuma Wase B.5.2.3.2 Satsuma Owari B.5.2.4 Other sub-group of Mandarins

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B.5.2.4.1 Clementine, Clemenules, Monreal B.5.2.4.2 Wilking: Mandarin Wilking B.5.2.4.3 Dancy: Dancy Tangerine B.5.2.4.4 Robinson: Robinson Tangerine B.5.2.4.5 Santra B.5.2.4.6 Som Keaw-arn B.5.3 Lemons B.5.3.1 Sub-group “Eureka” B.5.3.1.1 Eureka B.5.3.1.2 Villa Franca B.5.3.2 Sub-group “Vernia” B.5.3.2.1 Vernia Berna B.5.3.3 Sub-group “Everbearing” B.5.3.3.1 Quatre Saisons B.5.3.3.2 P.S.P.: P.S.P. sans pépins B.5.3.4 Sub-group “Probable Hybrids” B.5.3.4.1 Meyer B.5.3.5 Sub-group “Lisbon” B.5.3.5.1 Lisbonne B.5.3.5.2 Sicilian, Bearss B.5.4 Grapefruits B.5.4.1 Sub-group “Blond Grapefruit” B.5.4.1.1 Marsh Seedless (seedless) B.5.4.1.2 Duncan (seeded) B.5.4.1.3 Maccarty (seeded) B.5.4.2 Sub-group “Pink and red Grapefruit” B.5.4.2.1 Foster (seeded) B.5.4.2.2 Thompson (seedless) B.5.4.2.3 Pink Marsh (seedless) B.5.4.2.4 Ruby Red (seedless)

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B.5.4.2.5 Burgundy B.5.4.3 Sub-group of “Tangelos” B.5.4.3.1 San Jacinto B.5.4.3.2 Sampson B.5.4.3.3 Minneola B.5.4.3.4 Orlando B.5.4.3.5 Seminole B.5.4.3.6 Wakiwa B.5.4.3.7 Nova B.5.5 True limes B.5.5.1 West Indies Lime (Key lime): Lime mexicaine, “Mexican lemon”, Citron Gallet, Kaghzi Nibbu B.5.6 Large-fruited limes B.5.6.1 Persian (Tahiti): Bearss B.6 List of principal commercial cultivars and producing countries Cultivar (principal designation) Producing countries Cultivar (principal designation) Producing countries

B.1 Oranges B.1.4 Sub-group of “Semi-

Bloods” Maltese Algeria, Tunisia

B.1.1 Sub-group of “Navels” Mossambi India Sanguinello Spain, Italy, Morocco

Navel

Republic of South Africa, Algeria, Australia, Brazil, Spain, Greece, Israel, Morocco, U.S.A.

Washington blood (improved double fine)

Algeria, Morocco, Tunisia

Navelate Spain

Navelina Spain B.1.5 Sub-group of “Bloods”

Moro Italy B.1.2 Sub-group of “Fine-Blonds” (of low seeds type) Ruby U.S.A.

Hamlin and various blonds Algeria, Brazil, Greece, Morocco, U.S.A.

Common bloods Algeria, Spain, Greece,

ltaly, Morocco Ovale Italy

Tarocco Italy Peira Brazil

Washington blood Salustiana Spain, Morocco B.2 Mandarin Shamouti Cyprus, Israel, Turkey Santra India Tomango Republic of South Africa Satsuma Spain, Japan, Turkey,

Israel

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Cultivar (principal designation) Producing countries Cultivar (principal designation) Producing countries

Valencia late

Republic of South Africa, Algeria, Australia, Brazil, Cyprus, Spain, Greece, Israel, Morocco, Tunisia, Turkey, U.S.A.

Clementine Algeria, Spain, Morocco, Tunisia, Israel

Vernia Spain, Morocco Monreal Algeria, Spain,

Morocco, Tunisia, Israel

B.1.3 Sub-group of “Common-Blonds” (seeded) Wilking Morocco, Israel

Som Keaw-arn Thailand

Various Parson Brown, Pineapple Spain, Italy, Greece, Republic of South Africa, U.S.A. (Florida, Texas)

True Mandarins Algeria, Spain, Greece, Italy, Israel, Japan, Turkey, U.S.A.

B.3 Lemons B.5 Limes

Eureka Australia, Republic of South Africa, Israel, Morocco, USA

Kaghzi Nibbu India

Vernia Spain West Indian West Indies

Interdonato Greece, Italy, Turkey Mexican Mexico, Near East, Thailand, USA

Monachello Greece, Italy, Turkey Sweet lime Near East Lisbon Spain, Israel, USA Tahiti (Persian) USA (California, Texas) B.4 Grapefruits and hybrids

Marsh Seedess

Republic of South Africa, Cyprus, Israel, Morocco, USA

Pink marsh USA

Various tangelos Republic of South Africa, West Indies, USA

B.7 Damage in storage There are many sources of damage to citrus fruit during storage. The most frequent of these are listed below. B.7.1 Freezing Caused by accidental exposure to too low temperatures, which in the case of certain citrus fruits may result in a bitter taste. B.7.2 Loss of flavour Unduly long storage may cause a loss of part of the flavour (aroma, taste) of the fruit. B.7.3 Physiological change due to too low storage temperatures Very long exposure to too low temperatures may result in: 1) the appearance of brown surface marks on the skin. This trouble is known as “rind stain” and

may be caused by two factors: too low temperatures and insufficient Ventilation. 2) the appearance of depressions in the skin known as “pitting”.

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B.7.4 Oleocellosis Brown marks caused by the rupture of the essential oil secreting cells. This rupture may be caused by rough handling of the turgid fruits and most particularly for early-season fruits. B.7.5 Fungal diseases These are caused mainly by infecting fungi penetrating the fruit through accidental wounds (such as those caused by pickers’ fingernails, during handling operations or infection through the cut stems). They cause rotting that develops during storage. The most important of these diseases are: ⎯ Green mould caused by the fungus Penicillium digitatum ⎯ Blue mould caused by the fungus Penicillium italicum ⎯ Stern end-rot caused by the fungus Phomopsis citri (Diaporthe citri) and Diplodia natalensis ⎯ Anthracnose caused by the fungus Coletotrichum gloeosporioides ⎯ Brown rot caused by the fungus Phytophthora citrophthora and Trichoderma viride ⎯ Black rot caused by the fungus Alternaria citri and other Alternarias ⎯ Sour rot caused by the fungus Geotrichum candidum = Oospora citri-aurantii Prevention of fungal rotting tan be obtained by careful harvesting, fungicide treatments (provided they are not prohibited or limited by the regulations prevailing in each country) to be carried out as soon as possible after harvesting, careful handling, disinfection of packing houses and storage rooms, quick cooling and storage and by the choice of a storage temperature as low as possible without causing damage due to cold. B.7.6 Bacterial diseases Damage may be caused by Pseudomonas syringae and other physiological diseases.

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Annex C

(informative)

Model certificate of conformity with standards for fresh fruits and vegetables 1. Trader: Certificate of conformity with the Community marketing

standards applicable to fresh fruits and vegetables

No. …………………………..

(This certificate is exclusively for the use of inspection bodies)

2. Packer identified on packaging (if other than trader)

3. Inspection body

4. Place of inspection/country of origin (1)

5. Region or country of destination

6. Identifier of means of transport 7.

Internal

Import

Export

8. Packages (number and type)

9. Type of product (variety if the standards specifies)

10. Quality Class 11. Total net weight in kg

12. The consignment referred to above conforms, at the time of issue, with the Community standards in force, vide:

CD/K/003:2010, Fresh lemons — Specification and grading

____________________________________________________________________

Customs office foreseen …………………………………. Place and date of issue …………………………………………….

Valid until (date): ………………………………………………………………………………………………………………………

Signatory (name in block letters): …………………………………………………………………………………………………..

Signature Seal of competent authority

13. Observations:

(1) Where the goods are being re-exported, indicate the origin in box 9.

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Annex E (informative)

Lemon and citron — Codex, EU and USA pesticide residue limits

Users are advised that international regulations and permissible Maximum Residue Levels (MRL) frequently change. Although this International MRL Database is updated frequently, the information in it may not be completely up-to-date or error free. Additionally, commodity nomenclature and residue definitions vary between countries, and country policies regarding deferral to international standards are not always transparent. This database is intended to be an initial reference source only, and users must verify any information obtained from it with knowledgeable parties in the market of interest prior to the sale or shipment of any products. The developers of this database are not liable for any damages, in whole or in part, caused by or arising in any way from user's use of the database. Results Key MRL values in {Italics} are more restrictive than US --- indicates no MRL value is established. Cod, EU, etc. indicates the source of the MRL and EXP means the market defers to the exporting market. All numeric values listed are in parts per million (ppm), unless otherwise noted Citron, Citrus US 1 Cod 2 EU 3 2,4-D 3 {1} {1}

1. United States does not maintain a specific MRL for the 2,4-D/Citron, Citrus combination, but does maintain an MRL of 3 PPM for its "Fruit, Citrus, Group 10" group. 2. Codex does not maintain a specific MRL for the 2,4-D/Citron, Citrus combination, but does maintain an MRL of 1 PPM for its "Citrus fruits" group.

3. European Union does not maintain a specific MRL for the 2,4-D/Citron, Citrus combination, but does maintain an MRL of 1 PPM for its "Citrus fruit" group.

US 4 Cod 5 EU 6 Abamectin 0.02 {0.01} {0.01}

4. United States does not maintain a specific MRL for the Abamectin/Citron, Citrus combination, but does maintain an MRL of 0.02 PPM for its "Citrus Fruits" group.

5. Codex does not maintain a specific MRL for the Abamectin/Citron, Citrus combination, but does maintain an MRL of 0.01 PPM for its "Citrus fruits" group.

6. European Union does not maintain a specific MRL for the Abamectin/Citron, Citrus combination, but does maintain an MRL of 0.01 PPM for its "Citrus fruit" group.

US 7 Cod EU 8 Acequinocyl 0.2 --- 0.2

7. United States does not maintain a specific MRL for the Acequinocyl/Citron, Citrus combination, but does maintain an MRL of 0.2 PPM for its "Fruit, Citrus, Group 10" group. 8. European Union does not maintain a specific MRL for the Acequinocyl/Citron, Citrus combination, but does maintain an MRL of 0.2 PPM for its "Citrus fruit" group.

US 9 Cod EU 10 Acetamiprid 0.5 --- 1

9. United States does not maintain a specific MRL for the Acetamiprid/Citron, Citrus combination, but does maintain an MRL of 0.5 PPM for its "Fruit, Citrus, Group 10" group. 10. European Union does not maintain a specific MRL for the Acetamiprid/Citron, Citrus combination, but does maintain an MRL of 1 PPM for its "Citrus fruit" group.

US 11 Cod 12 EU 13 Azinphos-methyl 2 {1} {0.05}

11. United States does not maintain a specific MRL for the Azinphos-methyl/Citron, Citrus combination, but does maintain an MRL of 2 PPM for its "Fruit, Citrus, Group 10" group. 12. Codex does not maintain a specific MRL for the Azinphos-methyl/Citron, Citrus combination, but does maintain an MRL of 1 PPM for its "Fruits (except as otherwise listed)" group. 13. European Union does not maintain a specific MRL for the Azinphos-methyl/Citron, Citrus combination, but does maintain an MRL of 0.05 PPM for its "Citrus fruit" group.

US 14 Cod 15 EU 16 Azoxystrobin 10 15 {1}

14. United States does not maintain a specific MRL for the Azoxystrobin/Citron, Citrus combination, but does maintain an MRL of 10 PPM for its "Fruit, Citrus, Group 10" group.

15. Codex does not maintain a specific MRL for the Azoxystrobin/Citron, Citrus combination, but does maintain an MRL of 15 PPM for its "Citrus fruits" group. 16. European Union does not maintain a specific MRL for the Azoxystrobin/Citron, Citrus combination, but does maintain an MRL of 1 PPM for its "Citrus fruit" group.

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US 17 Cod 18 EU Beta-cyfluthrin 0.2 0.3 ---

17. United States does not maintain a specific MRL for the Beta-cyfluthrin/Citron, Citrus combination, but does maintain an MRL of 0.2 PPM for its "Fruit, Citrus, Group 10" group. 18. Codex does not maintain a specific MRL for the Beta-cyfluthrin/Citron, Citrus combination, but does maintain an MRL of 0.3 PPM for its "Citrus fruits" group.

US 19 Cod EU 20 Bifenthrin 0.05 --- 0.1

19. United States does not maintain a specific MRL for the Bifenthrin/Citron, Citrus combination, but does maintain an MRL of 0.05 PPM for its "Fruit, Citrus, Group 10" group. 20. European Union does not maintain a specific MRL for the Bifenthrin/Citron, Citrus combination, but does maintain an MRL of 0.1 PPM for its "Citrus fruit" group.

US 21 Cod EU Bromacil 0.1 --- ---

21. United States does not maintain a specific MRL for the Bromacil/Citron, Citrus combination, but does maintain an MRL of 0.1 PPM for its "Citrus Fruits" group.

US 22 Cod 23 EU 24 Buprofezin 2.5 {1} {1}

22. United States does not maintain a specific MRL for the Buprofezin/Citron, Citrus combination, but does maintain an MRL of 2.5 PPM for its "Fruit, Citrus, Group 10" group. 23. Codex does not maintain a specific MRL for the Buprofezin/Citron, Citrus combination, but does maintain an MRL of 1 PPM for its "Citrus fruits" group. 24. European Union does not maintain a specific MRL for the Buprofezin/Citron, Citrus combination, but does maintain an MRL of 1 PPM for its "Citrus fruit" group.

US 25 Cod 26 EU 27 Carbaryl 10 15 {0.05}

25. United States does not maintain a specific MRL for the Carbaryl/Citron, Citrus combination, but does maintain an MRL of 10 PPM for its "Fruit, Citrus, Group 10" group. 26. Codex does not maintain a specific MRL for the Carbaryl/Citron, Citrus combination, but does maintain an MRL of 15 PPM for its "Citrus fruits" group. 27. European Union does not maintain a specific MRL for the Carbaryl/Citron, Citrus combination, but does maintain an MRL of 0.05 PPM for its "Citrus fruit" group.

US 28 Cod EU 29

Carfentrazone-ethyl

0.1 --- {0.01} 28. United States does not maintain a specific MRL for the Carfentrazone-ethyl/Citron, Citrus combination, but does maintain an MRL of 0.1 PPM for its "Fruit, Citrus, Group 10" group. 29. European Union does not maintain a specific MRL for the Carfentrazone-ethyl/Citron, Citrus combination, but does maintain an MRL of 0.01 PPM for its "Fruit Fresh or Frozen; Nuts" group.

US 30 Cod 31 EU Chlorpyrifos 1 1 {0.2}

30. United States does not maintain a specific MRL for the Chlorpyrifos/Citron, Citrus combination, but does maintain an MRL of 1 PPM for its "Fruit, Citrus, Group 10" group. 31. Codex does not maintain a specific MRL for the Chlorpyrifos/Citron, Citrus combination, but does maintain an MRL of 1 PPM for its "Citrus fruits" group.

US 32 Cod EU Cryolite 7 --- ---

32. United States does not maintain a specific MRL for the Cryolite/Citron, Citrus combination, but does maintain an MRL of 7 PPM for its "Fruit, Citrus, Group 10" group.

US 33 Cod 34 EU 35 Cyfluthrin 0.2 0.3 {0.02}

33. United States does not maintain a specific MRL for the Cyfluthrin/Citron, Citrus combination, but does maintain an MRL of 0.2 PPM for its "Fruit, Citrus, Group 10" group. 34. Codex does not maintain a specific MRL for the Cyfluthrin/Citron, Citrus combination, but does maintain an MRL of 0.3 PPM for its "Citrus fruits" group. 35. European Union does not maintain a specific MRL for the Cyfluthrin/Citron, Citrus combination, but does maintain an MRL of 0.02 PPM for its "Citrus fruit" group.

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US 36 Cod EU 37 d-Phenothrin 0.01 --- 0.05

36. United States does not maintain a specific MRL for the d-Phenothrin/Citron, Citrus combination, but does maintain an MRL of 0.01 PPM for its "Citrus Fruits" group. 37. European Union does not maintain a specific MRL for the d-Phenothrin/Citron, Citrus combination, but does maintain an MRL of 0.05 PPM for its "Fruit Fresh or Frozen; Nuts" group.

US 38 Cod 39 EU 40 Dicofol 6 {5} {2}

38. United States does not maintain a specific MRL for the Dicofol/Citron, Citrus combination, but does maintain an MRL of 6 PPM for its "Fruit, Citrus, Group 10" group. 39. Codex does not maintain a specific MRL for the Dicofol/Citron, Citrus combination, but does maintain an MRL of 5 PPM for its "Citrus fruits" group. 40. European Union does not maintain a specific MRL for the Dicofol/Citron, Citrus combination, but does maintain an MRL of 2 PPM for its "Citrus fruit" group.

US 41 Cod EU 42 Diuron 0.05 --- 0.1

41. United States does not maintain a specific MRL for the Diuron/Citron, Citrus combination, but does maintain an MRL of 0.05 PPM for its "Fruit, Citrus, Group 10" group. 42. European Union does not maintain a specific MRL for the Diuron/Citron, Citrus combination, but does maintain an MRL of 0.1 PPM for its "Citrus fruit" group.

US 43 Cod EU 44 EPTC 0.1 --- {0.05}

43. United States does not maintain a specific MRL for the EPTC/Citron, Citrus combination, but does maintain an MRL of 0.1 PPM for its "Citrus Fruits" group. 44. European Union does not maintain a specific MRL for the EPTC/Citron, Citrus combination, but does maintain an MRL of 0.05 PPM for its "Fruit Fresh or Frozen; Nuts" group.

US Cod EU Fenbuconazole 1 --- {0.05} US 45 Cod 46 EU 47 Fenbutatin-oxide 20 {5} {5}

45. United States does not maintain a specific MRL for the Fenbutatin-oxide/Citron, Citrus combination, but does maintain an MRL of 20 PPM for its "Fruit, Citrus, Group 10" group. 46. Codex does not maintain a specific MRL for the Fenbutatin-oxide/Citron, Citrus combination, but does maintain an MRL of 5 PPM for its "Citrus fruits" group. 47. European Union does not maintain a specific MRL for the Fenbutatin-oxide/Citron, Citrus combination, but does maintain an MRL of 5 PPM for its "Citrus fruit" group.

US 48 Cod EU 49 Fenpropathrin 2 --- 2

48. United States does not maintain a specific MRL for the Fenpropathrin/Citron, Citrus combination, but does maintain an MRL of 2 PPM for its "Fruit, Citrus, Group 10" group. 49. European Union does not maintain a specific MRL for the Fenpropathrin/Citron, Citrus combination, but does maintain an MRL of 2 PPM for its "Citrus fruit" group.

US 50 Cod EU Fenpyroximate 0.6 --- {0.3}

50. United States does not maintain a specific MRL for the Fenpyroximate/Citron, Citrus combination, but does maintain an MRL of 0.6 PPM for its "Fruit, Citrus, Group 10" group.

US 51 Cod EU Ferbam 4 --- ---

51. United States does not maintain a specific MRL for the Ferbam/Citron, Citrus combination, but does maintain an MRL of 4 PPM for its "Fruit, Citrus, Group 10" group.

US 52 Cod 53 EU Fludioxonil 10 {7} {7}

52. United States does not maintain a specific MRL for the Fludioxonil/Citron, Citrus combination, but does maintain an MRL of 10 PPM for its "Fruit, Citrus, Group 10" group. 53. Codex does not maintain a specific MRL for the Fludioxonil/Citron, Citrus combination, but does maintain an MRL of 7 PPM for its "Citrus fruits" group.

US 54 Cod EU 55 Fosetyl-Al 5 --- 75

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54. United States does not maintain a specific MRL for the Fosetyl-Al/Citron, Citrus combination, but does maintain an MRL of 5 PPM for its "Fruit, Citrus, Group 10" group. 55. European Union does not maintain a specific MRL for the Fosetyl-Al/Citron, Citrus combination, but does maintain an MRL of 75 PPM for its "Citrus fruit" group.

US 56 Cod EU Glyphosate 0.5 --- {0.1}

56. United States does not maintain a specific MRL for the Glyphosate/Citron, Citrus combination, but does maintain an MRL of 0.5 PPM for its "Fruit, Citrus, Group 10" group.

US 57 Cod EU Hydrogen Cyanide 50 --- ---

57. United States does not maintain a specific MRL for the Hydrogen Cyanide/Citron, Citrus combination, but does maintain an MRL of 50 PPM for its "Fruit, Citrus, Group 10" group.

US 58 Cod 59 EU 60 Imazalil 10 {5} {5}

58. United States does not maintain a specific MRL for the Imazalil/Citron, Citrus combination, but does maintain an MRL of 10 PPM for its "Citrus Fruits" group. 59. Codex does not maintain a specific MRL for the Imazalil/Citron, Citrus combination, but does maintain an MRL of 5 PPM for its "Citrus fruits" group. 60. European Union does not maintain a specific MRL for the Imazalil/Citron, Citrus combination, but does maintain an MRL of 5 PPM for its "Citrus fruit" group.

US 61 Cod 62 EU 63 Imidacloprid 0.7 1 1

61. United States does not maintain a specific MRL for the Imidacloprid/Citron, Citrus combination, but does maintain an MRL of 0.7 PPM for its "Fruit, Citrus, Group 10" group. 62. Codex does not maintain a specific MRL for the Imidacloprid/Citron, Citrus combination, but does maintain an MRL of 1 PPM for its "Citrus fruits" group. 63. European Union does not maintain a specific MRL for the Imidacloprid/Citron, Citrus combination, but does maintain an MRL of 1 PPM for its "Citrus fruit" group.

US Cod 64 EU 65

Inorganic bromide resulting from fumigation

30 30 30 64. Codex does not maintain a specific MRL for the Inorganic bromide resulting from fumigation/Citron, Citrus combination, but does maintain an MRL of 30 PPM for its "Citrus fruits" group. 65. European Union does not maintain a specific MRL for the Inorganic bromide resulting from fumigation/Citron, Citrus combination, but does maintain an MRL of 30 PPM for its "Citrus fruit" group.

US 66 Cod 67 EU 68 Metalaxyl 1 5 {0.5}

66. United States does not maintain a specific MRL for the Metalaxyl/Citron, Citrus combination, but does maintain an MRL of 1 PPM for its "Citrus Fruits" group. 67. Codex does not maintain a specific MRL for the Metalaxyl/Citron, Citrus combination, but does maintain an MRL of 5 PPM for its "Citrus fruits" group. 68. European Union does not maintain a specific MRL for the Metalaxyl/Citron, Citrus combination, but does maintain an MRL of 0.5 PPM for its "Citrus fruit" group.

US 69 Cod EU 70 Metaldehyde 0.26 --- {0.05}

69. United States does not maintain a specific MRL for the Metaldehyde/Citron, Citrus combination, but does maintain an MRL of 0.26 PPM for its "Fruit, Citrus, Group 10" group. 70. European Union does not maintain a specific MRL for the Metaldehyde/Citron, Citrus combination, but does maintain an MRL of 0.05 PPM for its "Citrus fruit" group.

US 71 Cod EU

Methanearsonic acid

0.35 --- --- 71. United States does not maintain a specific MRL for the Methanearsonic acid/Citron, Citrus combination, but does maintain an MRL of 0.35 PPM for its "Citrus Fruits" group.

US 72 Cod 73 EU 74 Methidathion 4 {2} 5

72. United States does not maintain a specific MRL for the Methidathion/Citron, Citrus combination, but does maintain an MRL of 4 PPM for its "Fruit, Citrus, Group 10" group.

73. Codex does not maintain a specific MRL for the Methidathion/Citron, Citrus combination, but does maintain an MRL of 2 PPM for its "Lemons and Limes" group.

74. European Union does not maintain a specific MRL for the Methidathion/Citron, Citrus combination, but does maintain an MRL of 5 PPM for its "Citrus fruit" group.

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US 75 Cod EU Norflurazon 0.2 --- ---

75. United States does not maintain a specific MRL for the Norflurazon/Citron, Citrus combination, but does maintain an MRL of 0.2 PPM for its "Citrus Fruits" group.

US 76 Cod 77 EU O-phenylphenol 10 10 ---

76. United States does not maintain a specific MRL for the O-phenylphenol/Citron, Citrus combination, but does maintain an MRL of 10 PPM for its "Citrus Fruits" group. 77. Codex does not maintain a specific MRL for the O-phenylphenol/Citron, Citrus combination, but does maintain an MRL of 10 PPM for its "Citrus fruits" group.

US 78 Cod EU 79 Oryzalin 0.05 --- {0.01}

78. United States does not maintain a specific MRL for the Oryzalin/Citron, Citrus combination, but does maintain an MRL of 0.05 PPM for its "Fruit, Citrus, Group 10" group. 79. European Union does not maintain a specific MRL for the Oryzalin/Citron, Citrus combination, but does maintain an MRL of 0.01 PPM for its "Citrus fruit" group.

US 80 Cod 81 EU Oxamyl 3 5 {0.01}

80. United States does not maintain a specific MRL for the Oxamyl/Citron, Citrus combination, but does maintain an MRL of 3 PPM for its "Fruit, Citrus, Group 10" group. 81. Codex does not maintain a specific MRL for the Oxamyl/Citron, Citrus combination, but does maintain an MRL of 5 PPM for its "Citrus fruits" group.

US 82 Cod 83 EU 84 Paraquat dichloride 0.05 {0.02} {0.02}

82. United States does not maintain a specific MRL for the Paraquat dichloride/Citron, Citrus combination, but does maintain an MRL of 0.05 PPM for its "Fruit, Citrus, Group 10" group. 83. Codex does not maintain a specific MRL for the Paraquat dichloride/Citron, Citrus combination, but does maintain an MRL of 0.02 PPM for its "Citrus fruits" group. 84. European Union does not maintain a specific MRL for the Paraquat dichloride/Citron, Citrus combination, but does maintain an MRL of 0.02 PPM for its "Fruit Fresh or Frozen; Nuts" group.

US Cod EU 85 Pendimethalin 0.1 --- {0.05}

85. European Union does not maintain a specific MRL for the Pendimethalin/Citron, Citrus combination, but does maintain an MRL of 0.05 PPM for its "Fruit Fresh or Frozen; Nuts" group.

US 86 Cod 87 EU 88 Phosmet 5 {3} {0.2}

86. United States does not maintain a specific MRL for the Phosmet/Citron, Citrus combination, but does maintain an MRL of 5 PPM for its "Citrus Fruits" group. 87. Codex does not maintain a specific MRL for the Phosmet/Citron, Citrus combination, but does maintain an MRL of 3 PPM for its "Citrus fruits" group. 88. European Union does not maintain a specific MRL for the Phosmet/Citron, Citrus combination, but does maintain an MRL of 0.2 PPM for its "Citrus fruit" group.

US Cod EU 89 Phosphine 0.01 --- 0.05

89. European Union does not maintain a specific MRL for the Phosphine/Citron, Citrus combination, but does maintain an MRL of 0.05 PPM for its "Fruit Fresh or Frozen; Nuts" group.

US 90 Cod 91 EU 92 Pyraclostrobin 2 {1} {1}

90. United States does not maintain a specific MRL for the Pyraclostrobin/Citron, Citrus combination, but does maintain an MRL of 2 PPM for its "Fruit, Citrus, Group 10" group. 91. Codex does not maintain a specific MRL for the Pyraclostrobin/Citron, Citrus combination, but does maintain an MRL of 1 PPM for its "Citrus fruits" group. 92. European Union does not maintain a specific MRL for the Pyraclostrobin/Citron, Citrus combination, but does maintain an MRL of 1 PPM for its "Citrus fruit" group.

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US 93 Cod EU 94 Pyridaben 0.5 --- 0.5

93. United States does not maintain a specific MRL for the Pyridaben/Citron, Citrus combination, but does maintain an MRL of 0.5 PPM for its "Citrus Fruits" group. 94. European Union does not maintain a specific MRL for the Pyridaben/Citron, Citrus combination, but does maintain an MRL of 0.5 PPM for its "Citrus fruit" group.

US 95 Cod 96 EU 97 Pyrimethanil 10 {7} 10

95. United States does not maintain a specific MRL for the Pyrimethanil/Citron, Citrus combination, but does maintain an MRL of 10 PPM for its "Fruit, Citrus, Group 10" group. 96. Codex does not maintain a specific MRL for the Pyrimethanil/Citron, Citrus combination, but does maintain an MRL of 7 PPM for its "Citrus fruits" group. 97. European Union does not maintain a specific MRL for the Pyrimethanil/Citron, Citrus combination, but does maintain an MRL of 10 PPM for its "Citrus fruit" group.

US 98 Cod 99 EU 100 Pyriproxyfen 0.3 0.5 0.6

98. United States does not maintain a specific MRL for the Pyriproxyfen/Citron, Citrus combination, but does maintain an MRL of 0.3 PPM for its "Citrus Fruits" group. 99. Codex does not maintain a specific MRL for the Pyriproxyfen/Citron, Citrus combination, but does maintain an MRL of 0.5 PPM for its "Citrus fruits" group. 100. European Union does not maintain a specific MRL for the Pyriproxyfen/Citron, Citrus combination, but does maintain an MRL of 0.6 PPM for its "Citrus fruit" group.

US 101 Cod EU 102 Rimsulfuron 0.01 --- 0.05

101. United States does not maintain a specific MRL for the Rimsulfuron/Citron, Citrus combination, but does maintain an MRL of 0.01 PPM for its "Fruit, Citrus, Group 10" group. 102. European Union does not maintain a specific MRL for the Rimsulfuron/Citron, Citrus combination, but does maintain an MRL of 0.05 PPM for its "Fruit Fresh or Frozen; Nuts" group.

US 103 Cod EU 104 Sethoxydim 0.5 --- {0.1}

103. United States does not maintain a specific MRL for the Sethoxydim/Citron, Citrus combination, but does maintain an MRL of 0.5 PPM for its "Fruit, Citrus, Group 10" group. 104. European Union does not maintain a specific MRL for the Sethoxydim/Citron, Citrus combination, but does maintain an MRL of 0.1 PPM for its "Citrus fruit" group.

US 105 Cod EU 106 Spinetoram 0.3 --- {0.2}

105. United States does not maintain a specific MRL for the Spinetoram/Citron, Citrus combination, but does maintain an MRL of 0.3 PPM for its "Fruit, Citrus, Group 10" group. 106. European Union does not maintain a specific MRL for the Spinetoram/Citron, Citrus combination, but does maintain an MRL of 0.2 PPM for its "Citrus fruit" group.

US 107 Cod 108 EU 109 Spinosad 0.3 0.3 0.3

107. United States does not maintain a specific MRL for the Spinosad/Citron, Citrus combination, but does maintain an MRL of 0.3 PPM for its "Fruit, Citrus, Group 10" group. 108. Codex does not maintain a specific MRL for the Spinosad/Citron, Citrus combination, but does maintain an MRL of 0.3 PPM for its "Citrus fruits" group. 109. European Union does not maintain a specific MRL for the Spinosad/Citron, Citrus combination, but does maintain an MRL of 0.3 PPM for its "Citrus fruit" group.

US Cod EU Spirodiclofen 0.5 --- 0.5 US 110 Cod 111 EU 112 Spirotetramat 0.6 {0.5} {0.1}

110. United States does not maintain a specific MRL for the Spirotetramat/Citron, Citrus combination, but does maintain an MRL of 0.6 PPM for its "Fruit, Citrus, Group 10" group. 111. Codex does not maintain a specific MRL for the Spirotetramat/Citron, Citrus combination, but does maintain an MRL of 0.5 PPM for its "Citrus fruits" group.

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112. European Union does not maintain a specific MRL for the Spirotetramat/Citron, Citrus combination, but does maintain an MRL of 0.1 PPM for its "Fruit Fresh or Frozen; Nuts" group.

US 113 Cod 114 EU 115 Tebufenozide 0.8 2 2

113. United States does not maintain a specific MRL for the Tebufenozide/Citron, Citrus combination, but does maintain an MRL of 0.8 PPM for its "Fruit, Citrus, Group 10" group. 114. Codex does not maintain a specific MRL for the Tebufenozide/Citron, Citrus combination, but does maintain an MRL of 2 PPM for its "Citrus fruits" group. 115. European Union does not maintain a specific MRL for the Tebufenozide/Citron, Citrus combination, but does maintain an MRL of 2 PPM for its "Citrus fruit" group.

US 116 Cod 117 EU 118 Thiabendazole 10 {7} {5}

116. United States does not maintain a specific MRL for the Thiabendazole/Citron, Citrus combination, but does maintain an MRL of 10 PPM for its "Fruit, Citrus, Group 10" group. 117. Codex does not maintain a specific MRL for the Thiabendazole/Citron, Citrus combination, but does maintain an MRL of 7 PPM for its "Citrus fruits" group. 118. European Union does not maintain a specific MRL for the Thiabendazole/Citron, Citrus combination, but does maintain an MRL of 5 PPM for its "Citrus fruit" group.

US 119 Cod EU 120 Thiamethoxam 0.4 --- {0.2}

119. United States does not maintain a specific MRL for the Thiamethoxam/Citron, Citrus combination, but does maintain an MRL of 0.4 PPM for its "Fruit, Citrus, Group 10" group. 120. European Union does not maintain a specific MRL for the Thiamethoxam/Citron, Citrus combination, but does maintain an MRL of 0.2 PPM for its "Citrus fruit" group.

US 121 Cod 122 EU 123 Trifloxystrobin 0.6 {0.5} {0.3}

121. United States does not maintain a specific MRL for the Trifloxystrobin/Citron, Citrus combination, but does maintain an MRL of 0.6 PPM for its "Fruit, Citrus, Group 10" group. 122. Codex does not maintain a specific MRL for the Trifloxystrobin/Citron, Citrus combination, but does maintain an MRL of 0.5 PPM for its "Citrus fruits" group. 123. European Union does not maintain a specific MRL for the Trifloxystrobin/Citron, Citrus combination, but does maintain an MRL of 0.3 PPM for its "Citrus fruit" group.

US 124 Cod EU Trifloxysulfuron 0.03 --- ---

124. United States does not maintain a specific MRL for the Trifloxysulfuron/Citron, Citrus combination, but does maintain an MRL of 0.03 PPM for its "Fruit, Citrus, Group 10" group.

US 125 Cod EU 126 Trifluralin 0.05 --- 0.1

125. United States does not maintain a specific MRL for the Trifluralin/Citron, Citrus combination, but does maintain an MRL of 0.05 PPM for its "Fruit, Citrus, Group 10" group.

126. European Union does not maintain a specific MRL for the Trifluralin/Citron, Citrus combination, but does maintain an MRL of 0.1 PPM for its "Fruit Fresh or Frozen; Nuts" group.

US 127 Cod 128 EU 129 Zeta-Cypermethrin 0.35 2 2

127. United States does not maintain a specific MRL for the Zeta-Cypermethrin/Citron, Citrus combination, but does maintain an MRL of 0.35 PPM for its "Fruit, Citrus, Group 10" group.

128. Codex does not maintain a specific MRL for the Zeta-Cypermethrin/Citron, Citrus combination, but does maintain an MRL of 2 PPM for its "Citrus fruits" group.

129. European Union does not maintain a specific MRL for the Zeta-Cypermethrin/Citron, Citrus combination, but does maintain an MRL of 2 PPM for its "Citrus fruit" group.

Lemon US 130 Cod 131 EU 132 2,4-D 3 {1} {1}

130. United States does not maintain a specific MRL for the 2,4-D/Lemon combination, but does maintain an MRL of 3 PPM for its "Fruit, Citrus, Group 10" group. 131. Codex does not maintain a specific MRL for the 2,4-D/Lemon combination, but does maintain an MRL of 1 PPM for its "Citrus fruits" group. 132. European Union does not maintain a specific MRL for the 2,4-D/Lemon combination, but does maintain an MRL of 1 PPM for its "Citrus fruit" group.

US 133 Cod 134 EU 135 Abamectin 0.02 {0.01} {0.01}

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133. United States does not maintain a specific MRL for the Abamectin/Lemon combination, but does maintain an MRL of 0.02 PPM for its "Citrus Fruits" group. 134. Codex does not maintain a specific MRL for the Abamectin/Lemon combination, but does maintain an MRL of 0.01 PPM for its "Citrus fruits" group. 135. European Union does not maintain a specific MRL for the Abamectin/Lemon combination, but does maintain an MRL of 0.01 PPM for its "Citrus fruit" group.

US 136 Cod EU 137 Acequinocyl 0.2 --- 0.2

136. United States does not maintain a specific MRL for the Acequinocyl/Lemon combination, but does maintain an MRL of 0.2 PPM for its "Fruit, Citrus, Group 10" group. 137. European Union does not maintain a specific MRL for the Acequinocyl/Lemon combination, but does maintain an MRL of 0.2 PPM for its "Citrus fruit" group.

US 138 Cod EU 139 Acetamiprid 0.5 --- 1

138. United States does not maintain a specific MRL for the Acetamiprid/Lemon combination, but does maintain an MRL of 0.5 PPM for its "Fruit, Citrus, Group 10" group. 139. European Union does not maintain a specific MRL for the Acetamiprid/Lemon combination, but does maintain an MRL of 1 PPM for its "Citrus fruit" group.

US Cod 140 EU 141 Aldicarb 0.3 {0.2} {0.02}

140. Codex does not maintain a specific MRL for the Aldicarb/Lemon combination, but does maintain an MRL of 0.2 PPM for its "Citrus fruits" group. 141. European Union does not maintain a specific MRL for the Aldicarb/Lemon combination, but does maintain an MRL of 0.02 PPM for its "Fruit Fresh or Frozen; Nuts" group.

US 142 Cod 143 EU 144 Azinphos-methyl 2 {1} {0.05}

142. United States does not maintain a specific MRL for the Azinphos-methyl/Lemon combination, but does maintain an MRL of 2 PPM for its "Fruit, Citrus, Group 10" group. 143. Codex does not maintain a specific MRL for the Azinphos-methyl/Lemon combination, but does maintain an MRL of 1 PPM for its "Fruits (except as otherwise listed)" group. 144. European Union does not maintain a specific MRL for the Azinphos-methyl/Lemon combination, but does maintain an MRL of 0.05 PPM for its "Citrus fruit" group.

US 145 Cod 146 EU 147 Azoxystrobin 10 15 {1}

145. United States does not maintain a specific MRL for the Azoxystrobin/Lemon combination, but does maintain an MRL of 10 PPM for its "Fruit, Citrus, Group 10" group. 146. Codex does not maintain a specific MRL for the Azoxystrobin/Lemon combination, but does maintain an MRL of 15 PPM for its "Citrus fruits" group. 147. European Union does not maintain a specific MRL for the Azoxystrobin/Lemon combination, but does maintain an MRL of 1 PPM for its "Citrus fruit" group.

US 148 Cod 149 EU Beta-cyfluthrin 0.2 0.3 ---

148. United States does not maintain a specific MRL for the Beta-cyfluthrin/Lemon combination, but does maintain an MRL of 0.2 PPM for its "Fruit, Citrus, Group 10" group. 149. Codex does not maintain a specific MRL for the Beta-cyfluthrin/Lemon combination, but does maintain an MRL of 0.3 PPM for its "Citrus fruits" group.

US 150 Cod EU 151 Bifenthrin 0.05 0.05 0.1

150. United States does not maintain a specific MRL for the Bifenthrin/Lemon combination, but does maintain an MRL of 0.05 PPM for its "Fruit, Citrus, Group 10" group. 151. European Union does not maintain a specific MRL for the Bifenthrin/Lemon combination, but does maintain an MRL of 0.1 PPM for its "Citrus fruit" group.

US 152 Cod EU Bromacil 0.1 --- ---

152. United States does not maintain a specific MRL for the Bromacil/Lemon combination, but does maintain an MRL of 0.1 PPM for its "Citrus Fruits" group.

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US 153 Cod 154 EU 155 Buprofezin 2.5 {1} {1}

153. United States does not maintain a specific MRL for the Buprofezin/Lemon combination, but does maintain an MRL of 2.5 PPM for its "Fruit, Citrus, Group 10" group. 154. Codex does not maintain a specific MRL for the Buprofezin/Lemon combination, but does maintain an MRL of 1 PPM for its "Citrus fruits" group. 155. European Union does not maintain a specific MRL for the Buprofezin/Lemon combination, but does maintain an MRL of 1 PPM for its "Citrus fruit" group.

US 156 Cod 157 EU 158 Carbaryl 10 15 {0.05}

156. United States does not maintain a specific MRL for the Carbaryl/Lemon combination, but does maintain an MRL of 10 PPM for its "Fruit, Citrus, Group 10" group. 157. Codex does not maintain a specific MRL for the Carbaryl/Lemon combination, but does maintain an MRL of 15 PPM for its "Citrus fruits" group. 158. European Union does not maintain a specific MRL for the Carbaryl/Lemon combination, but does maintain an MRL of 0.05 PPM for its "Citrus fruit" group.

US Cod EU 159 Carbon disulfide 0.1 --- 5

159. European Union does not maintain a specific MRL for the Carbon disulfide/Lemon combination, but does maintain an MRL of 5 PPM for its "Citrus fruit" group.

US 160 Cod EU 161 Carfentrazone-ethyl 0.1 --- {0.01}

160. United States does not maintain a specific MRL for the Carfentrazone-ethyl/Lemon combination, but does maintain an MRL of 0.1 PPM for its "Fruit, Citrus, Group 10" group. 161. European Union does not maintain a specific MRL for the Carfentrazone-ethyl/Lemon combination, but does maintain an MRL of 0.01 PPM for its "Fruit Fresh or Frozen; Nuts" group.

US 162 Cod 163 EU Chlorpyrifos 1 1 {0.2}

162. United States does not maintain a specific MRL for the Chlorpyrifos/Lemon combination, but does maintain an MRL of 1 PPM for its "Fruit, Citrus, Group 10" group. 163. Codex does not maintain a specific MRL for the Chlorpyrifos/Lemon combination, but does maintain an MRL of 1 PPM for its "Citrus fruits" group.

US 164 Cod EU Cryolite 7 --- ---

164. United States does not maintain a specific MRL for the Cryolite/Lemon combination, but does maintain an MRL of 7 PPM for its "Fruit, Citrus, Group 10" group.

US 165 Cod 166 EU 167 Cyfluthrin 0.2 0.3 {0.02}

165. United States does not maintain a specific MRL for the Cyfluthrin/Lemon combination, but does maintain an MRL of 0.2 PPM for its "Fruit, Citrus, Group 10" group. 166. Codex does not maintain a specific MRL for the Cyfluthrin/Lemon combination, but does maintain an MRL of 0.3 PPM for its "Citrus fruits" group. 167. European Union does not maintain a specific MRL for the Cyfluthrin/Lemon combination, but does maintain an MRL of 0.02 PPM for its "Citrus fruit" group.

US Cod EU 168 Cyprodinil 0.6 --- {0.05}

168. European Union does not maintain a specific MRL for the Cyprodinil/Lemon combination, but does maintain an MRL of 0.05 PPM for its "Citrus fruit" group.

US 169 Cod EU 170 d-Phenothrin 0.01 --- 0.05

169. United States does not maintain a specific MRL for the d-Phenothrin/Lemon combination, but does maintain an MRL of 0.01 PPM for its "Citrus Fruits" group.

170. European Union does not maintain a specific MRL for the d-Phenothrin/Lemon combination, but does maintain an MRL of 0.05 PPM for its "Fruit Fresh or Frozen; Nuts" group.

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US 171 Cod 172 EU 173 Dicofol 6 {5} {2}

171. United States does not maintain a specific MRL for the Dicofol/Lemon combination, but does maintain an MRL of 6 PPM for its "Fruit, Citrus, Group 10" group. 172. Codex does not maintain a specific MRL for the Dicofol/Lemon combination, but does maintain an MRL of 5 PPM for its "Citrus fruits" group. 173. European Union does not maintain a specific MRL for the Dicofol/Lemon combination, but does maintain an MRL of 2 PPM for its "Citrus fruit" group.

US Cod 174 EU 175 Dimethoate 2 5 {0.02}

174. Codex does not maintain a specific MRL for the Dimethoate/Lemon combination, but does maintain an MRL of 5 PPM for its "Citrus fruits" group. 175. European Union does not maintain a specific MRL for the Dimethoate/Lemon combination, but does maintain an MRL of 0.02 PPM for its "Citrus fruit" group.

US Cod EU 176 Diuron 0.5 --- {0.1}

176. European Union does not maintain a specific MRL for the Diuron/Lemon combination, but does maintain an MRL of 0.1 PPM for its "Citrus fruit" group.

US 177 Cod EU 178 EPTC 0.1 --- {0.05}

177. United States does not maintain a specific MRL for the EPTC/Lemon combination, but does maintain an MRL of 0.1 PPM for its "Citrus Fruits" group. 178. European Union does not maintain a specific MRL for the EPTC/Lemon combination, but does maintain an MRL of 0.05 PPM for its "Fruit Fresh or Frozen; Nuts" group.

US Cod EU Fenbuconazole 1 --- {0.05} US 179 Cod 180 EU 181 Fenbutatin-oxide 20 {5} {5}

179. United States does not maintain a specific MRL for the Fenbutatin-oxide/Lemon combination, but does maintain an MRL of 20 PPM for its "Fruit, Citrus, Group 10" group. 180. Codex does not maintain a specific MRL for the Fenbutatin-oxide/Lemon combination, but does maintain an MRL of 5 PPM for its "Citrus fruits" group. 181. European Union does not maintain a specific MRL for the Fenbutatin-oxide/Lemon combination, but does maintain an MRL of 5 PPM for its "Citrus fruit" group.

US 182 Cod EU 183 Fenpropathrin 2 --- 2

182. United States does not maintain a specific MRL for the Fenpropathrin/Lemon combination, but does maintain an MRL of 2 PPM for its "Fruit, Citrus, Group 10" group. 183. European Union does not maintain a specific MRL for the Fenpropathrin/Lemon combination, but does maintain an MRL of 2 PPM for its "Citrus fruit" group.

US 184 Cod EU Fenpyroximate 0.6 --- {0.3}

184. United States does not maintain a specific MRL for the Fenpyroximate/Lemon combination, but does maintain an MRL of 0.6 PPM for its "Fruit, Citrus, Group 10" group.

US 185 Cod EU Ferbam 4 --- ---

185. United States does not maintain a specific MRL for the Ferbam/Lemon combination, but does maintain an MRL of 4 PPM for its "Fruit, Citrus, Group 10" group.

US 186 Cod 187 EU Fludioxonil 10 {7} {7}

186. United States does not maintain a specific MRL for the Fludioxonil/Lemon combination, but does maintain an MRL of 10 PPM for its "Fruit, Citrus, Group 10" group. 187. Codex does not maintain a specific MRL for the Fludioxonil/Lemon combination, but does maintain an MRL of 7 PPM for its "Citrus fruits" group.

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US Cod EU 188

Formetanate hydrochloride

0.6 --- {0.05}

188. European Union does not maintain a specific MRL for the Formetanate hydrochloride/Lemon combination, but does maintain an MRL of 0.05 PPM for its "Citrus fruit" group.

US 189 Cod EU 190 Fosetyl-Al 5 --- 75

189. United States does not maintain a specific MRL for the Fosetyl-Al/Lemon combination, but does maintain an MRL of 5 PPM for its "Fruit, Citrus, Group 10" group. 190. European Union does not maintain a specific MRL for the Fosetyl-Al/Lemon combination, but does maintain an MRL of 75 PPM for its "Citrus fruit" group.

US 191 Cod EU Glyphosate 0.5 --- {0.1}

191. United States does not maintain a specific MRL for the Glyphosate/Lemon combination, but does maintain an MRL of 0.5 PPM for its "Fruit, Citrus, Group 10" group.

US 192 Cod EU Hydrogen Cyanide 50 --- ---

192. United States does not maintain a specific MRL for the Hydrogen Cyanide/Lemon combination, but does maintain an MRL of 50 PPM for its "Fruit, Citrus, Group 10" group.

US 193 Cod 194 EU 195 Imazalil 10 {5} {5}

193. United States does not maintain a specific MRL for the Imazalil/Lemon combination, but does maintain an MRL of 10 PPM for its "Citrus Fruits" group.

194. Codex does not maintain a specific MRL for the Imazalil/Lemon combination, but does maintain an MRL of 5 PPM for its "Citrus fruits" group.

195. European Union does not maintain a specific MRL for the Imazalil/Lemon combination, but does maintain an MRL of 5 PPM for its "Citrus fruit" group.

US 196 Cod 197 EU 198 Imidacloprid 0.7 1 1

196. United States does not maintain a specific MRL for the Imidacloprid/Lemon combination, but does maintain an MRL of 0.7 PPM for its "Fruit, Citrus, Group 10" group. 197. Codex does not maintain a specific MRL for the Imidacloprid/Lemon combination, but does maintain an MRL of 1 PPM for its "Citrus fruits" group. 198. European Union does not maintain a specific MRL for the Imidacloprid/Lemon combination, but does maintain an MRL of 1 PPM for its "Citrus fruit" group.

US Cod 199 EU 200

Inorganic bromide resulting from fumigation

30 30 30 199. Codex does not maintain a specific MRL for the Inorganic bromide resulting from fumigation/Lemon combination, but does maintain an MRL of 30 PPM for its "Citrus fruits" group. 200. European Union does not maintain a specific MRL for the Inorganic bromide resulting from fumigation/Lemon combination, but does maintain an MRL of 30 PPM for its "Citrus fruit" group.

US Cod 201 EU 202 Malathion 8 {7} {0.02}

201. Codex does not maintain a specific MRL for the Malathion/Lemon combination, but does maintain an MRL of 7 PPM for its "Citrus fruits" group. 202. European Union does not maintain a specific MRL for the Malathion/Lemon combination, but does maintain an MRL of 0.02 PPM for its "Citrus fruit" group.

US 203 Cod 204 EU 205 Metalaxyl 1 5 {0.5}

203. United States does not maintain a specific MRL for the Metalaxyl/Lemon combination, but does maintain an MRL of 1 PPM for its "Citrus Fruits" group. 204. Codex does not maintain a specific MRL for the Metalaxyl/Lemon combination, but does maintain an MRL of 5 PPM for its "Citrus fruits" group. 205. European Union does not maintain a specific MRL for the Metalaxyl/Lemon combination, but does maintain an MRL of 0.5 PPM for its "Citrus fruit" group.

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US 206 Cod EU 207 Metaldehyde 0.26 --- {0.05}

206. United States does not maintain a specific MRL for the Metaldehyde/Lemon combination, but does maintain an MRL of 0.26 PPM for its "Fruit, Citrus, Group 10" group. 207. European Union does not maintain a specific MRL for the Metaldehyde/Lemon combination, but does maintain an MRL of 0.05 PPM for its "Citrus fruit" group.

US 208 Cod EU Methanearsonic acid 0.35 --- ---

208. United States does not maintain a specific MRL for the Methanearsonic acid/Lemon combination, but does maintain an MRL of 0.35 PPM for its "Citrus Fruits" group.

US 209 Cod 210 EU 211 Methidathion 4 {2} 5

209. United States does not maintain a specific MRL for the Methidathion/Lemon combination, but does maintain an MRL of 4 PPM for its "Fruit, Citrus, Group 10" group. 210. Codex does not maintain a specific MRL for the Methidathion/Lemon combination, but does maintain an MRL of 2 PPM for its "Lemons and Limes" group. 211. European Union does not maintain a specific MRL for the Methidathion/Lemon combination, but does maintain an MRL of 5 PPM for its "Citrus fruit" group.

US Cod 212 EU Methomyl 2 {1} {1}

212. Codex does not maintain a specific MRL for the Methomyl/Lemon combination, but does maintain an MRL of 1 PPM for its "Citrus fruits" group.

US Cod EU Naled 3 --- --- US 213 Cod EU Norflurazon 0.2 --- ---

213. United States does not maintain a specific MRL for the Norflurazon/Lemon combination, but does maintain an MRL of 0.2 PPM for its "Citrus Fruits" group.

US Cod 214 EU O-phenylphenol 10 10 ---

214. Codex does not maintain a specific MRL for the O-phenylphenol/Lemon combination, but does maintain an MRL of 10 PPM for its "Citrus fruits" group.

US 215 Cod EU 216 Oryzalin 0.05 --- {0.01}

215. United States does not maintain a specific MRL for the Oryzalin/Lemon combination, but does maintain an MRL of 0.05 PPM for its "Fruit, Citrus, Group 10" group. 216. European Union does not maintain a specific MRL for the Oryzalin/Lemon combination, but does maintain an MRL of 0.01 PPM for its "Citrus fruit" group.

US 217 Cod 218 EU Oxamyl 3 5 {0.01}

217. United States does not maintain a specific MRL for the Oxamyl/Lemon combination, but does maintain an MRL of 3 PPM for its "Fruit, Citrus, Group 10" group. 218. Codex does not maintain a specific MRL for the Oxamyl/Lemon combination, but does maintain an MRL of 5 PPM for its "Citrus fruits" group.

US Cod EU 219 Oxydemeton-methyl 1 {0.2} {0.02}

219. European Union does not maintain a specific MRL for the Oxydemeton-methyl/Lemon combination, but does maintain an MRL of 0.02 PPM for its "Fruit Fresh or Frozen; Nuts" group.

US 220 Cod 221 EU 222 Paraquat dichloride 0.05 {0.02} {0.02}

220. United States does not maintain a specific MRL for the Paraquat dichloride/Lemon combination, but does maintain an MRL of 0.05 PPM for its "Fruit, Citrus, Group 10" group. 221. Codex does not maintain a specific MRL for the Paraquat dichloride/Lemon combination, but does maintain an MRL of 0.02 PPM for its "Citrus fruits" group. 222. European Union does not maintain a specific MRL for the Paraquat dichloride/Lemon combination, but does maintain an MRL of 0.02 PPM for its "Fruit Fresh or Frozen; Nuts" group.

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US Cod EU 223 Pendimethalin 0.1 --- {0.05}

223. European Union does not maintain a specific MRL for the Pendimethalin/Lemon combination, but does maintain an MRL of 0.05 PPM for its "Fruit Fresh or Frozen; Nuts" group.

US 224 Cod 225 EU 226 Phosmet 5 {3} {0.2}

224. United States does not maintain a specific MRL for the Phosmet/Lemon combination, but does maintain an MRL of 5 PPM for its "Citrus Fruits" group. 225. Codex does not maintain a specific MRL for the Phosmet/Lemon combination, but does maintain an MRL of 3 PPM for its "Citrus fruits" group. 226. European Union does not maintain a specific MRL for the Phosmet/Lemon combination, but does maintain an MRL of 0.2 PPM for its "Citrus fruit" group.

US Cod EU 227 Phosphine 0.01 --- 0.05

227. European Union does not maintain a specific MRL for the Phosphine/Lemon combination, but does maintain an MRL of 0.05 PPM for its "Fruit Fresh or Frozen; Nuts" group.

US Cod 228 EU 229 Propargite 5 {3} {3}

228. Codex does not maintain a specific MRL for the Propargite/Lemon combination, but does maintain an MRL of 3 PPM for its "Citrus fruits" group.

229. European Union does not maintain a specific MRL for the Propargite/Lemon combination, but does maintain an MRL of 3 PPM for its "Citrus fruit" group.

US 230 Cod 231 EU 232 Pyraclostrobin 2 {1} {1}

230. United States does not maintain a specific MRL for the Pyraclostrobin/Lemon combination, but does maintain an MRL of 2 PPM for its "Fruit, Citrus, Group 10" group. 231. Codex does not maintain a specific MRL for the Pyraclostrobin/Lemon combination, but does maintain an MRL of 1 PPM for its "Citrus fruits" group. 232. European Union does not maintain a specific MRL for the Pyraclostrobin/Lemon combination, but does maintain an MRL of 1 PPM for its "Citrus fruit" group.

US 233 Cod EU 234 Pyridaben 0.5 --- 0.5

233. United States does not maintain a specific MRL for the Pyridaben/Lemon combination, but does maintain an MRL of 0.5 PPM for its "Citrus Fruits" group. 234. European Union does not maintain a specific MRL for the Pyridaben/Lemon combination, but does maintain an MRL of 0.5 PPM for its "Citrus fruit" group.

US Cod 235 EU 236 Pyrimethanil 11 {7} {10}

235. Codex does not maintain a specific MRL for the Pyrimethanil/Lemon combination, but does maintain an MRL of 7 PPM for its "Citrus fruits" group. 236. European Union does not maintain a specific MRL for the Pyrimethanil/Lemon combination, but does maintain an MRL of 10 PPM for its "Citrus fruit" group.

US 237 Cod 238 EU 239 Pyriproxyfen 0.3 0.5 0.6

237. United States does not maintain a specific MRL for the Pyriproxyfen/Lemon combination, but does maintain an MRL of 0.3 PPM for its "Citrus Fruits" group. 238. Codex does not maintain a specific MRL for the Pyriproxyfen/Lemon combination, but does maintain an MRL of 0.5 PPM for its "Citrus fruits" group. 239. European Union does not maintain a specific MRL for the Pyriproxyfen/Lemon combination, but does maintain an MRL of 0.6 PPM for its "Citrus fruit" group.

US 240 Cod EU 241 Rimsulfuron 0.01 --- 0.05

240. United States does not maintain a specific MRL for the Rimsulfuron/Lemon combination, but does maintain an MRL of 0.01 PPM for its "Fruit, Citrus, Group 10" group. 241. European Union does not maintain a specific MRL for the Rimsulfuron/Lemon combination, but does maintain an MRL of 0.05 PPM for its "Fruit Fresh or Frozen; Nuts" group.

US 242 Cod EU 243 Sethoxydim 0.5 --- {0.1}

242. United States does not maintain a specific MRL for the Sethoxydim/Lemon combination, but does maintain an MRL of 0.5 PPM for its "Fruit, Citrus, Group 10" group.

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243. European Union does not maintain a specific MRL for the Sethoxydim/Lemon combination, but does maintain an MRL of 0.1 PPM for its "Citrus fruit" group.

US Cod EU 244 Simazine 0.25 --- {0.1}

244. European Union does not maintain a specific MRL for the Simazine/Lemon combination, but does maintain an MRL of 0.1 PPM for its "Fruit Fresh or Frozen; Nuts" group.

US 245 Cod EU 246 Spinetoram 0.3 --- {0.2}

245. United States does not maintain a specific MRL for the Spinetoram/Lemon combination, but does maintain an MRL of 0.3 PPM for its "Fruit, Citrus, Group 10" group. 246. European Union does not maintain a specific MRL for the Spinetoram/Lemon combination, but does maintain an MRL of 0.2 PPM for its "Citrus fruit" group.

US 247 Cod 248 EU 249 Spinosad 0.3 0.3 0.3

247. United States does not maintain a specific MRL for the Spinosad/Lemon combination, but does maintain an MRL of 0.3 PPM for its "Fruit, Citrus, Group 10" group. 248. Codex does not maintain a specific MRL for the Spinosad/Lemon combination, but does maintain an MRL of 0.3 PPM for its "Citrus fruits" group.

249. European Union does not maintain a specific MRL for the Spinosad/Lemon combination, but does maintain an MRL of 0.3 PPM for its "Citrus fruit" group.

US Cod EU Spirodiclofen 0.5 --- 0.5 US 250 Cod 251 EU 252 Spirotetramat 0.6 {0.5} {0.1}

250. United States does not maintain a specific MRL for the Spirotetramat/Lemon combination, but does maintain an MRL of 0.6 PPM for its "Fruit, Citrus, Group 10" group. 251. Codex does not maintain a specific MRL for the Spirotetramat/Lemon combination, but does maintain an MRL of 0.5 PPM for its "Citrus fruits" group. 252. European Union does not maintain a specific MRL for the Spirotetramat/Lemon combination, but does maintain an MRL of 0.1 PPM for its "Fruit Fresh or Frozen; Nuts" group.

US 253 Cod 254 EU 255 Tebufenozide 0.8 2 2

253. United States does not maintain a specific MRL for the Tebufenozide/Lemon combination, but does maintain an MRL of 0.8 PPM for its "Fruit, Citrus, Group 10" group. 254. Codex does not maintain a specific MRL for the Tebufenozide/Lemon combination, but does maintain an MRL of 2 PPM for its "Citrus fruits" group. 255. European Union does not maintain a specific MRL for the Tebufenozide/Lemon combination, but does maintain an MRL of 2 PPM for its "Citrus fruit" group.

US 256 Cod 257 EU 258 Thiabendazole 10 {7} {5}

256. United States does not maintain a specific MRL for the Thiabendazole/Lemon combination, but does maintain an MRL of 10 PPM for its "Fruit, Citrus, Group 10" group. 257. Codex does not maintain a specific MRL for the Thiabendazole/Lemon combination, but does maintain an MRL of 7 PPM for its "Citrus fruits" group. 258. European Union does not maintain a specific MRL for the Thiabendazole/Lemon combination, but does maintain an MRL of 5 PPM for its "Citrus fruit" group.

US 259 Cod EU 260 Thiamethoxam 0.4 --- {0.2}

259. United States does not maintain a specific MRL for the Thiamethoxam/Lemon combination, but does maintain an MRL of 0.4 PPM for its "Fruit, Citrus, Group 10" group. 260. European Union does not maintain a specific MRL for the Thiamethoxam/Lemon combination, but does maintain an MRL of 0.2 PPM for its "Citrus fruit" group.

US 261 Cod 262 EU 263 Trifloxystrobin 0.6 {0.5} {0.3}

261. United States does not maintain a specific MRL for the Trifloxystrobin/Lemon combination, but does maintain an MRL of 0.6 PPM for its "Fruit, Citrus, Group 10" group. 262. Codex does not maintain a specific MRL for the Trifloxystrobin/Lemon combination, but does maintain an MRL of 0.5 PPM for its "Citrus fruits" group.

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263. European Union does not maintain a specific MRL for the Trifloxystrobin/Lemon combination, but does maintain an MRL of 0.3 PPM for its "Citrus fruit" group.

US 264 Cod EU Trifloxysulfuron 0.03 --- ---

264. United States does not maintain a specific MRL for the Trifloxysulfuron/Lemon combination, but does maintain an MRL of 0.03 PPM for its "Fruit, Citrus, Group 10" group.

US 265 Cod EU 266 Trifluralin 0.05 --- 0.1

265. United States does not maintain a specific MRL for the Trifluralin/Lemon combination, but does maintain an MRL of 0.05 PPM for its "Fruit, Citrus, Group 10" group. 266. European Union does not maintain a specific MRL for the Trifluralin/Lemon combination, but does maintain an MRL of 0.1 PPM for its "Fruit Fresh or Frozen; Nuts" group.

US 267 Cod 268 EU 269 Zeta-Cypermethrin 0.35 2 2

267. United States does not maintain a specific MRL for the Zeta-Cypermethrin/Lemon combination, but does maintain an MRL of 0.35 PPM for its "Fruit, Citrus, Group 10" group.

268. Codex does not maintain a specific MRL for the Zeta-Cypermethrin/Lemon combination, but does maintain an MRL of 2 PPM for its "Citrus fruits" group.

269. European Union does not maintain a specific MRL for the Zeta-Cypermethrin/Lemon combination, but does maintain an MRL of 2 PPM for its "Citrus fruit" group.

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Annex F

(informative)

Lemon — Factsheet F.1 Lemon (Citrus limon Burm) The leading acid citrus fruit, because of its very appealing color, odor and flavor, the lemon, Citrus limon Burm. f. (syns. C. limonium Risso, C. limonia Osbeck, C. medica var. limonium Brandis), is known in Italy as limone; in most Spanish-speaking areas as limón, limón agria, limón real, or limón francés; in German as limonen; in French as citrónnier; in Dutch as citroen. In Haiti, it is limon France; in Puerto Rico, limon amarillo. In the Netherlands Antilles, lamoentsji, or lamunchi, are locally applied to the lime, not to the lemon as strangers suppose. The lemon is not grown there. Several lemon-like fruits are domestically or commercially regarded as lemons wherever they are grown and, accordingly, must be discussed under this heading. These include: Rough lemon (C. jambhiri Lush.), Sweet lemon (C. limetta Risso), 'Meyer' (lemon X mandarin hybrid); 'Perrine' (lime X lemon hybrid); 'Ponderosa' (presumed lemon X citron hybrid), qq.v. under "Varieties". F.1.1 Description The true lemon tree reaches 3-6 m in height and usually has sharp thorns on the twigs. The alternate leaves, reddish when young, become dark-green above, light-green below; are oblong, elliptic or long-ovate, 6.25-11.25 cm long, finely toothed, with slender wings on the petioles. The mildly fragrant flowers may be solitary or there may be 2 or more clustered in the leaf axils. Buds are reddish; the opened flowers have 4 or 5 petals 2 cm long, white on the upper surface (inside), purplish beneath (outside), and 20-40 more or less united stamens with yellow anthers. The fruit is oval with a nipple-like protuberance at the apex; 7 -12 cm long; the peel is usually light-yellow though some lemons are variegated with longitudinal stripes of green and yellow or white; it is aromatic, dotted with oil glands; 6-10 mm thick; pulp is pale-yellow, in 8 to 10 segments, juicy, acid. Some fruits are seedless, most have a few seeds, elliptic or ovate, pointed, smooth, 9.5 mm long, white inside. F.1.2 Origin and distribution The true home of the lemon is unknown, though some have linked it to northwestern India. It is supposed to have been introduced into southern Italy in 200 A.D. and to have been cultivated in Iraq and Egypt by 700 A.D. It reached Sicily before 1000 and China between 760 and 1297 A.D. Arabs distributed it widely in the Mediterranean region between 1000 and 1150 A.D. It was prized for its medicinal virtues in the palace of the Sultan of Egypt and Syria in the period 1174-1193 A.D. Christopher Columbus carried lemon seeds to Hispaniola in 1493. The Spaniards may have included lemons among the fruits they introduced to St. Augustine. F.1.3 Varieties The following are brief descriptions of most of the better known cultivars of true lemons and of lemon-like fruits that are accepted as lemons in home or commercial usage, and a few of the lesser-known. 'Armstrong' ('Armstrong Seedless')– Resembles 'Eureka' except that it usually bears seedless or near-seedless fruits. If planted among other lemon trees will occasionally have a few seeds. 'Avon'–A budded tree propagated from the original specimen around 1934 was planted and produced heavy crops of fruits highly suitable for frozen concentrate. 'Bearss'; Closely resembles 'Lisbon'. It is highly susceptible to scab and greasy spot and oil spotting. The tree is vigorous and tends to produce too many water sprouts. 'Berna' ('Bernia', 'Vema', 'Vernia')–oval to broad-elliptic, with pronounced nipple, short neck; peel somewhat rough, medium-thick, becoming thinner in summer, tightly clinging. Seeds generally few or

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absent. Fruits keep well on tree but become too large. Tree is vigorous, large, prolific. This is the leading cultivar of Spain and important in Algeria and Morocco. 'Eureka'–The fruit is elliptic to oblong or rarely obovate, with moderately protruding nipple at apex, a low collar at the base; peel yellow, longitudinally ridged, slightly rough because of sunken oil glands, medium-thick, tightly clinging; pulp greenish-yellow, in about 10 segments, fine-grained, tender, juicy, very acid. Fruits often borne in large terminal clusters unprotected by the foliage. Bears all year. Tree of medium size, almost thornless, early-bearing, prolific; not especially vigorous, cold-sensitive, not insect-resistant; relatively short-lived. It is vigorous and productive. 'Femminello Ovale'–short-elliptic with low, blunt nipple; slightly necked or rounded at base; of medium size; peel yellow, finely pitted, medium-smooth, medium-thick, tightly clinging; pulp in about 10 segments, tender, juicy, very acid, of excellent quality, with few, mostly undeveloped, seeds. Fruits all year, ships and stores well. The tree is almost thornless, medium-to very-vigorous, but highly susceptible to mal secco disease. 'Genoa'–Almost identical to 'Eureka'; ovoid or ovate-oblong with blunt nipple at apex; base rounded or slightly narrowed; of medium size; peel yellow, medium-thick, tightly clinging; pulp in 10-12 segments, melting, medium-juicy, with 29 to 51 seeds which are light-brown within. Tree is shrubby, nearly trunk-less, spreading, very thorny, cold-hardy. Grown commercially in India, Chile and Argentina. 'Harvey'–of unknown parentage; fruit much like 'Eureka'. Tree highly cold-tolerant, compatible with several rootstocks. 'Interdonato' ('Special')–a lemon X citron hybrid; oblong, cylindrical, with conical, pointed nipple at apex, short neck or collar at base; large; peel yellow, smooth, glossy, thin, tightly clinging; pulp greenish-yellow, in 8 or 9 segments, crisp, juicy, very acid, faintly bitter. Very few seeds. Tree vigorous, usually thornless, medium-resistant to mal secco; of medium yield. 'Lisbon' (perhaps the same as 'Portugal' in Morocco and Algeria)–originated in Portugal, possibly as a selection of 'Gallego'; fruit almost identical to 'Eureka'; elliptical to oblong, prominently nippled at apex, base faintly necked; peel yellow, barely rough, faintly pitted, sometimes slightly ribbed, medium-thick, tightly clinging; pulp pale greenish-yellow, in about 10 segments, fine-grained, tender, juicy, very acid, with few or no seeds. Fruit is borne inside the canopy, sheltered from extremes of heat and cold. Tree large, vigorous, thorny, prolific, resistant to cold, heat, wind. 'Meyer'–a hybrid, possibly lemon X mandarin orange; obovate, elliptical or oblong, round at the base, occasionally faintly necked and furrowed or lobed; apex rounded or with short nipple; of medium size, 5.7-7.5 cm wide and 6.25-9 cm high; peel light-orange with numerous small oil glands, 3-6 mm thick; pulp pale orange-yellow, usually in 10 segments with tender walls, melting, juicy, moderately acid with medium lemon flavor; seeds small, 8 to 12. Tends to be everbearing. Tree small, with few thorns, prolific, cold-resistant; produces few water sprouts, and is only moderately subject to greasy spot and oil spotting. It is easily and commonly grown from cuttings. Does well on sweet orange and rough lemon rootstocks; is not grafted onto sour orange because it is a carrier of a virulent strain of tristeza. Grown commercially for concentrate though the product must be enhanced by the addition of peel oil from true lemons, since that from 'Meyer' peel is deficient in flavoring properties. 'Monachello' (Moscatello')–suspected of being a lemon X citron hybrid; elliptical, with small nipple and no neck, merely tapered at apex and base; medium-small; peel yellow, smooth except for large, sunken oil glands, thin, clinging very tightly; pulp in 10 segments, tender, not very juicy, not sharply acid. Bears all year. Tree not vigorous, slow-growing, almost thornless, with abundant, large leaves; bears medium-well, resistant to mal secco, and has been extensively planted in Italy in areas where the disease is common. 'Nepali Oblong' (Assam', 'Pat Nebu')–originated in Assam; fruit resembles citron in some aspects; long-elliptic to oblong-obovate, with wide, short nipple; medium-large; peel greenish-yellow, smooth, glossy, medium-thick; pulp greenish-yellow in 11 segments, fine-grained, very juicy, of medium acidity, with few or no seeds. Everbearing. Tree large, vigorous, spreading, medium-thorny, prolific; foliage resembles that of the citron. Commercial in India.

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'Nepali Round'–of Indian origin; round, without distinct nipple; juicy; seedless. Tree large, vigorous, compact, nearly thornless, medium-prolific. Successfully cultivated in South India. 'Perrine'–a Mexican lime X 'Genoa' lemon hybrid created by Dr. Walter Swingle and colleagues in 1909, but still a fairly typical lemon; it is lemon-shaped, with small nipple at apex, necked at base; of medium size; peel pale lemon-yellow, smooth, slightly ridged, thin, tough; pulp pale greenish-yellow, in 10 to 12 segments having thin walls; tender, very juicy, with slightly lime-like flavor but acidity more like lemon; seeds usually 4 to 6, occasionally as many as 12, long-pointed. Everbearing. Tree cold-sensitive but less so than the lime; resistant to wither tip and scab but prone to gummosis and other bark diseases. 'Ponderosa' ('Wonder'; 'American Wonder')– obovate, lumpy and faintly ribbed, slightly necked at base; large, 9-11 cm wide, 9-12 cm high; peel light orange-yellow, with medium-large oil glands, flush or slightly depressed; 1-1.25 cm thick; pulp pale-green, in 10 to 13 segments with thick walls; juicy, acid; seeds of medium size, 30 to 40 or more, brown within. Everbearing. Tree small, moderately thorny; buds and flowers white or barely tinged with red-purple. More sensitive to cold than true lemons. 'Rosenberger'–Fruit is somewhat like 'Lisbon' but is shorter and broader and less tapered at base. Tree vigorous and prolific. 'Rough Lemon' ('Florida Rough'; French'; 'Mazoe'; Jamberi')–perhaps a lemon X citron hybrid, but has been given the botanical name of C. jambhiri Lush. Believed to have originated in northern India, where it grows wild; carried in 1498 or later by Portuguese explorers to southeastern Africa where it became naturalized along the Mazoe River; oblate, rounded or oval, base flat to distinctly necked, apex rounded with a more or less sunken nipple; of medium size, averaging 7 cm wide, 6.25 cm high; peel lemon-yellow to orange-yellow, rough and irregular, with large oil glands, often ribbed; 5-10 mm thick; pulp lemon-yellow, usually in 10 segments, medium-juicy, medium-acid, with moderate lemon odor and flavor; seeds small, 10 to 15, brownish within. Reproduces true from seeds, which are 96% to 100% nucellar. Tree large, very thorny; new growth slightly tinged with red; buds and flowers with red-purple. The scant pulp and juice limit the rough lemon to home use. It is appreciated as a dooryard fruit tree in Hawaii and in other tropical and subtropical areas where better lemons are not available. The tree has been of great importance as a rootstock for the sweet orange, mandarin orange and grapefruit. It is also prone to Alternaria leaf spot (Alternaria citri) in the nursery, to foot rot (Phytophthora parasitica). Incidence varies with the clone and certain clones show significant resistance. 'Santa Teresa'–an old tree discovered to be disease-free in a 'Fermminello Ovale' orchard in Italy that had been devastated by mal secco. Budded trees from the original specimen were being commonly planted in the 1960's wherever the disease was prevalent in Italy. Sweet Lemon (C. limetta Risso)–a general name for certain non-acid lemons or limettas, favored in the Mediterranean region. The fruits are usually insipid, occasionally subacid or acid. The seeds are white within and the tree is large, resembling that of the orange. 'Villafranca'–Closely resembles 'Eureka'; of medium size. Tree is more vigorous, larger, more densely foliaged, and more thorny than 'Eureka' but becomes thornless with age. One strain is everbearing. F.1.4 Climate Because of its more or less continuous state of growth, the lemon is more sensitive to cold than the orange and less able to recover from cold injury. The tree is defoliated at -5.56º-4.44º C. A temperature drop to -6.67º C will severely damage the wood unless there has been a fortnight of near-freezing weather to slow down growth. Flowers and young fruits are killed by -1.67º C and nearly mature fruits are badly damaged below -2.22º C. The fruits are scarred and the tree readily defoliated by winds, and benefit by the protection of windbreaks.

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Lemons are grown in both dry and humid atmospheres, the latter being a disadvantage mainly in the processes of curing and storing. Over a large lemon-growing region in California, annual rainfall varies from 25 to 125 cm. In long, dry periods, the lemon must be irrigated. F.1.5 Soil The lemon tree has the reputation of tolerating very infertile, very poor soil. Recommended soils are sand, clay and sandy-clay-deep, with high permeability and good drainage. Black soils are also suitable if not lying over calcareous subsoil. Ph should be between 5.5 and 6.5. If acidity is high, it is necessary to apply lime to achieve the optimum level. F.1.6 Propagation The rough lemon is widely grown from seed. The 'Meyer' lemon is easily reproduced by rooting large cuttings in the nursery and planting them directly in the grove. They fruit 2 to 3 years sooner than budded trees and have a long life, remaining in full production for over 30 years, perhaps much longer. F.1.7 Culture Lemon trees should be spaced 7.6 m apart each way. If crowded or "hedged", production declines. The trees must be pruned when young and kept below 3-3.6 m in height. They are cut back severely after 12 years or replaced. Weeds must be controlled but lemon trees are very sensitive to herbicides. High nitrogen steps up yield and peel oil content but also results in more scab infection and poor curing. Potash increases acidity. Heavy irrigation increases yield and peel oil, scab infection, size of fruit and accelerates maturity. Leaf analyses are made to determine the nitrogen requirements of each cultivar for maximum yield. F.1.8 Harvesting and handling The marketability of lemons depends on the stage at which they are picked. Italian lemons for export are harvested as early as possible and are naturally "cured" in transit. Most lemons are ready for picking at any time after the fruits reach a 25 % juice content with rings used to gauge the commercially acceptable size, and repeated spot-picking with clippers. Mechanical picking is impossible with lemons. The fruits are highly prone to oil spotting (oleocellosis) and cannot be handled roughly nor picked wet. F.1.9 Yield Lemon tree yields vary considerably with the cultivar, the location and weather conditions. F.1.10 Storage Storage conditions for keeping of quality are detailed in Annex B. F.1.11 Pests and diseases Many species of ants attack the root system. One of the 3 most serious arthropod pests of the lemon and other citrus trees is red scale, Aonidiella aurantii. Rust mites, purple mites and purple scale may at times be troublesome but they are all controllable with appropriate sprays. Diseases are the greater challenges. The main lemon diseases are scab (Elsinoe fawcetti) on fruit, leaves and twigs; anthracnose of fruit (stylar-end-rot), leaves and twigs caused by both Colletotrichum gloeosporioides and Glomerella cingulata; greasy spot (Mycosphaerella citri or Cercospora citri-grisea); and gummosis (Diaporthe citri). The latter organism also causes melanose and die-back, and

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stem-end rot. Stem-end rot may also arise from attack by Botryosphaeria ribis and Diplodia natalensis. Other lemon diseases variously recorded are branch knot (Sphaeropsis tumefaciens), damping-off (Rhizoctonia solani), leaf spot (Mycosphaerella horii, AIternaria citri, and Catenularia sp.; algal leaf spot or green scurf (Cephaleuros virescens); tar spot (Cercospora gigantea); felt fungus (Septobasidium pseudopedicellatum); charcoal root rot (Macrophomia phaseolina); root rot (Fusarium oxysporum, Pythium ultimum, and Phytophthora parasitica; heart rot and wood rot (Fomes applanatus and Ganoderma sessilis); crinkly leaf and exocortis viruses; and green mold (Penicillium digitatum); blue mold (P. italicum); and pink mold (P. roseum). Red algae infests lemon trees and causes much dieback unless controlled with copper fungicide. Zinc deficiency causes stunting of twigs, reduced flowering, premature dropping of fruit, and yellow bands along the leaf veins. Manganese deficiency is evidenced by interveinal chlorosis and subsequent necrosis, shedding of leaves, flowers and young fruit. In India, fruit cracking occurs when dry periods are followed by heavy rains. Cracking can be largely avoided by frequent light irrigation during the dry period and early picking. Stored lemons are subject to the stem-end rots and the molds listed above. The albedo may show small dark sunken areas even though this defect is not visible externally. Cultivars differ in their ability to resist decay. F.1.12 Food uses Lemons are processed into various food items. Lemon juice, fresh, canned, concentrated and frozen, or dehydrated and powdered, is primarily used for lemonade, in carbonated beverages, or other drinks. It is also used for making pies and tarts, as a flavoring for cakes, cookies, cake icings, puddings, sherbet, confectionery, preserves and pharmaceutical products. A few drops of lemon juice, added to cream before whipping, gives stability to the whipped cream. Lemon peel can be candied at home and is preserved in brine and supplied to manufacturers of confectionery and baked goods. It is the source of lemon oil, pectin and citric acid. Lemon oil, often with terpenes and sesquiterpenes removed, is added to frozen or otherwise processed lemon juice to enrich the flavor. It is much employed as a flavoring for hard candies.

Table F.1 — Food value per 100 g of edible portion*

Fruit (fresh, peeled)

Juice (fresh)

Juice (canned, unsweetened)

Juice (frozen, unsweetened)

Lemonade (concentrate,

frozen)

Peel (raw)

Calories 27 25 23 22 195 Moisture 90.1 g 91.0 g 91.6 g 92.0 g 48.5 g 81.6 g Protein 1.1 g 0.5 g 0.4 g 0.4 g 0.2 g 1.5 g

Fat 0.3 g 0.2 g 0.1 g 0.2 g 0.1 g 0.3 g Carbohydrates 8.2 g 8.0 g 7.6 g 7.2 g 51.1 g 16.0 g

Fiber 0.4 g trace trace trace 0.1 g Ash 0.3 g 0.3 g 0.3 g 0.2 g 0.1 g 0.6 g

Calcium 26 mg 7 mg 7 mg 7 mg 4 mg 134 mg Phosphorus 16 mg 10 mg 10 mg 9 mg 6 mg 12 mg

Iron 0.6 mg 0.2 mg 0.2 mg 0.3 mg 0.2 mg 0.8 mg Sodium 2 mg 1 mg I mg I mg 0.2 mg 6 mg

Potassium 138 mg 141 mg 141 mg 141 mg 70 mg 160 mg Vitamin A 20 I.U. 20 I.U. 20 I.U. 20 I.U. 20 I.U. 50 I.U. Thiamine 0.04 mg 0.03 mg 0.03 mg 0.03 mg 0.02 mg 0.06 mg Riboflavin 0.02 mg 0.01 mg 0.01 mg 0.01 mg 0.03 mg 0.08 mg

Niacin 0.1 mg 0.1 mg 0.1 mg 0.1 mg 0.3 mg 0.4 mg Ascorbic Acid 53 mg 46 mg 42 mg 44 mg 30 mg 129 mg

*Analyses of true lemons, as marketed.

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"Lemon Peel Oil consists mainly of terpenes, particularly limonene, also gamma terpinene and beta-phellandrene. There are small amounts of sesquiterpenes and aldehydes. Among the aliphatic aldehydes are n-octyl aldehyde, n-nonyl aldehyde, and citral. F.1.13 Toxicity The thorns of the lemon tree inflict painful punctures and scratches. Lemon peel oil may cause contact dermatitis, chronic in those who handle, cut and squeeze lemons daily. Parts of the body touched by contaminated hands may show severe reactions after exposure to the sun. People that suck lemons may suffer irritation and eruptions around the mouth. The wood of lemon trees and its saw-dust may induce skin reactions in sensitive woodworkers. F.1.14 Other uses Lemon juice is valued in the home as a stain remover, and a slice of lemon dipped in salt can be used to clean copper-bottomed cooking pots. Lemon juice has been used for bleaching freckles and is incorporated into some facial cleansing creams. Lemon peel oil is much used in furniture polishes, detergents, soaps and shampoos. It is important in perfume blending and especially in colognes. Petitgrain oil (up to 50% citral), is distilled from the leaves, twigs and immature fruits of the lemon tree in West Africa, North Africa and Italy. With terpenes removed, it is greatly prized in colognes and floral perfumes. Lemon peel, dehydrated, is marketed as cattlefeed. Lemonade, when applied to potted plants, has been found to keep their flowers fresh longer than normal. But it cannot be used on chrysanthemums without turning their leaves brown. Wood: The wood is fine-grained, compact, and easy to work. Medicinal uses: Lemon juice is widely known as a diuretic, antiscorbutic, astringent, and febrifuge. In Italy, the sweetened juice is given to relieve gingivitis, stomatitis, and inflammation of the tongue. Lemon juice in hot water has been widely advocated as a daily laxative and preventive of the common cold, but daily doses have been found to erode the enamel of the teeth. Prolonged use will reduce the teeth to the level of the gums. Lemon juice and honey, or lemon juice with salt or ginger, is taken when needed as a cold remedy. It was the juice of the Mediterranean sweet lemon, not the lime, that was carried aboard British sailing ships of the 18th Century to prevent scurvy, though the sailors became known as "limeys". Oil expressed from lemon seeds is employed medicinally. The root decoction is taken as a treatment for fever in Cuba; for gonorrhea in West Africa. An infusion of the bark or of the peel of the fruit is given to relieve colic. F.2 Citron (Citrus medica Linn.) A fruit better known to most consumers in its preserved rather than in its natural form, the citron, Citrus medica Linn., is called in French, cedrat, cidratier, citronnier des Juifs; in Spanish, cidra, poncil, poncidre, cedro limón, limón cidra, limón Francés, though in Central America it is often referred to as toronja, the popular Spanish name for grapefruit. In Portuguese, it is cidrao; in Italian, cedro or cedrone; in German, cedratzitrone or cederappelen; in Dutch, citroen; in India, citron, beg-poora, or leemoo; in Malaya, limau susu, limau mata kerbau, limau kerat lingtang; in Thailand, som-mu, som manao or som ma-nguâ; in Laos, manao ripon, mak vo or mak nao; in Vietnam, thank-yen or chanh; in Samoa, tipolo or moli-apatupatu; in China, kou-yuan. F.2.1 Description The citron is borne by a slow-growing shrub or small tree reaching 2.4-4.5 m high with stiff branches and stiff twigs and short or long spines in the leaf axils. The leaflets are evergreen, lemon-scented,

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ovate-lanceolate or ovate elliptic, 6.25-18 cm long; leathery, with short, wingless or nearly wingless petioles; the flower buds are large and white or purplish; the fragrant flowers about 4 cm wide, in short clusters, are mostly perfect but some male because of pistil abortion; 4- to 5-petalled, often pinkish or purplish on the outside, with 30 to 60 stamens. The fruit is fragrant, mostly oblong, obovoid or oval, occasionally pyriform, but highly variable; various shapes and smooth or rough fruits sometimes occurring on the same branch; one form is deeply divided from the apex into slender sections; frequently there is a protruding style; size also varies greatly from 9-22.8 or 30 cm long; peel is yellow when fully ripe; usually rough and bumpy but sometimes smooth; mostly very thick, fleshy, tightly clinging; pulp pale-yellow or greenish divided into as many as 14 or 15 segments, firm, not very juicy, acid or sweet; contains numerous monoembryonic seeds, ovoid, smooth, white within. F.2.2 Origin and distribution The citron's place of origin is unknown but seeds were found in Mesopotamian excavations dating back to 4000 B.C. The armies of Alexander the Great are thought to have carried the citron to the Mediterranean region about 300 B.C. A Jewish coin struck in 136 B.C. bore a representation of the citron on one side. A Chinese writer in AD 300 spoke of a gift of "40 Chinese bushels of citrons from Ta-ch'in" in AD 284. Ta-ch'in is understood to mean the Roman Empire. The citron was a staple, commercial food item in Rome in AD 301. There are wild citron trees in Chittagong, Sitakund Hill, Khasi and Garo hills of northern India. F.2.3 Varieties Citron cultivars are mainly of two types: 1) those with pinkish new growth, purple flower buds and purple-tinted petals, acid pulp and dark inner seed coat and chalazal spot; 2) those with no pink or purple tint in the new growth nor the flowers, with non-acid pulp, colorless inner seed coat, and pale-yellow chalazal spot. Among the better-known cultivars are: 'Corsican'–origin unknown but the leading citron of Corsica; ellipsoid or faintly obovate, furrowed at base; large; peel yellow, rough, lumpy, very thick, fleshy; pulp crisp, non-juicy, non-acid, seedy. Tree small, spreading, moderately thorny with some large spines. 'Diamante' ('Cedro Liscio'; possibly the same as 'Italian' and 'Sicilian')–of unknown origin but the leading cultivar in Italy and preferred by processor's elsewhere; long-oval or ellipsoid, furrowed at base, broadly nippled at apex; peel yellow, smooth or faintly ribbed; very thick, fleshy; pulp crisp, non-juicy, acid; seedy. Tree small, spreading, thorny as 'Corsican'. Very similar is a cultivar called "Earle" in Cuba. 'Etrog' ('Ethrog', 'Atrog'; C. medica var. Ethrog Engl.)–the leading cultivar in Israel; ellipsoid, spindle-shaped or lemon-like with moderate neck and often with persistent style at base; usually with prominent nipple at apex; medium-small as harvested; if not picked early, it will remain on the tree, continuing to enlarge for years until the branch cannot support it. Peel is yellow, semi-rough and bumpy, faintly ribbed, thick, fleshy; flesh is crisp, firm, with little juice; acid; seedy. Tree is small, not vigorous; leaves rounded at apex and cupped. This cultivar has been the official citron for use in the Feast of the Tabernacles ritual but if unavailable any yellow, unblemished, lemon-sized citron with adhering style can be substituted. 'Fingered Citron' ('Buddha's Hand', or 'Buddha's Fingers'; C. medica var. sarcodactylus Swing.); called fu shou in China, bushukon in Japan, limau jari, jeruk tangan, limau kerat lingtang, in Malaya; djerook tangan in Indonesia; som-mu in Thailand; phât thu in Vietnam. The fruit is corrugated, wholly or partly split into about 5 finger-like segments, with little or no flesh; seedless or with loose seeds. The fruit is highly fragrant and is placed as an offering on temple altars. It is commonly grown in China and Japan; is candied in China. In India, there are several named types, in addition to the 'Fingered', in the northwest: 'Bajoura'–small, with thin peel, much acid juice. 'Chhangura'–believed to be the wild form and commonly found in a natural state; fruit rough, small, without pulp.

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'Madhankri' or 'Madhkunkur'–fruit large with sweetish pulp. 'Turunj'–fruit large, with thick peel, the white inner part sweet and edible; pulp scant, dry, acid. Leaves are oblong and distinctly notched at the apex. F.2.4 Climate The citron tree is highly sensitive to frost. Foliage and fruit easily damaged by very intense heat and drought. Best citron locations are those where there are no extremes of temperature. F.2.5 Soil The soils where the citron is grown vary considerably, but the tree requires good aeration. F.2.6 Propagation Citron trees are grown readily from cuttings taken from branches 2 to 4 years old and quickly buried deeply in soil without defoliation. For quicker growth, the citron may be budded onto rough lemon, grapefruit, sour orange or sweet orange but the fruits do not attain the size of those produced from cuttings, and the citron tends to overgrow the rootstock. The 'Etrog', to be acceptable for ritual use, must not be budded or grafted. F.2.7 Culture The citron tree tends to put out water sprouts that should be eliminated, and the grower should prune branches hanging so low that they touch the ground with the weight of the fruit. Italian producers keep the tree low and stake the branches, and may even trim off the thorns, to avoid scarring of the fruits. The trees begin to bear when 3 years old and reach peak production in 15 years; die in about 25 years. In 'Etrog' orchards, the Israeli growers are careful to take every precaution to protect the fruit, tying the fruiting branch securely in place and trimming away any twigs that might touch the fruit. To avoid moving irrigation equipment through the groves, the trees are manually watered and frequently sprayed to eliminate destructive insects. If citrons are allowed to fully ripen on the tree they will be very aromatic and the peel yellow, the inner peel very tender. In India, a fruiting branch may be bent down and the immature fruit put into a jar shaped like a human head (or other form) so that the mature fruit will be of the same shape. These are sold as curiosities and are said to be intensely fragrant. F.2.7 Harvesting The citron tree blooms nearly all year. The fruit is dark-green when young, takes 3 months to turn yellow. To retain the green color, firmness and uniformity desired by the dealers in candied citron, the fruit must be picked when only 12.5-15 cm long and 7.5-10 cm wide. Mature trees yield an average of 30 kg per year but exceptional trees have borne as much as 68-100 kg. 'Etrog' fruits are wrapped in hemp fiber immediately after picking. Those for local use are inspected by rabbis, and those for export by agents of the Ministry of Agriculture. F.2.8 Pests and Diseases The citron tree is subject to most of the pests that attack other Citrus species. The citrus bud mite (Eriophyes sheldoni), citrus rust mite (Phyllocoptruta oleivora), and snow scale (Unaspis citri) are among its major enemies. F.2.9 Food Uses The fruit is prepared into various food items as well as being eaten raw.

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Food value per 100 g of edible portion*

Moisture 87.1 g Protein 0.081 g

Fat 0.04 g Fiber 1.1 g Ash 0.41 g

Calcium 36.5 mg Phosphorus 16.0 mg

Iron 0.55 mg Carotene 0.009 mg Thiamine 0.052 mg Riboflavin 0.029 mg

Niacin 0.125 mg Ascorbic Acid 368 mg

*According to analyses made in Central America. F.2.10 Other uses Fruit: Chinese and Japanese people prize the citron for its fragrance and it is a common practice in central and northern China to carry a ripe fruit in the hand or place the fruit in a dish on a table to perfume the air of a room. The dried fruits are put with stored clothing to repel moths. In southern China, the juice is used to wash fine linen. Formerly, the essential oil was distilled from the peel for use in perfumery. Leaves and twigs: In some of the South Pacific islands, "Cedrat Petitgrain Oil" is distilled from the leaves and twigs of citron trees for the French perfume industry. Flowers: The flowers have been distilled for essential oil which has limited use in scent manufacturing. Wood: Branches of the citron tree are used as walking-sticks in India. The wood is white, rather hard and heavy, and of fine grain. In India, it is used for agricultural implements. Medicinal Uses: In ancient times and in the Middle Ages, the 'Etrog' was employed as a remedy for seasickness, pulmonary troubles, intestinal ailments and other disorders. Citron juice with wine was considered an effective purgative to rid the system of poison. In India, the peel is a remedy for dysentery and is eaten to overcome halitosis. The distilled juice is given as a sedative. The candied peel is sold in China as a stomachic, stimulant, expectorant and tonic. In West Tropical Africa, the citron is used only as a medicine, particularly against rheumatism. The flowers are used medicinally by the Chinese. In Malaya, a decoction of the fruit is taken to drive off evil spirits. A decoction of the shoots of wild plants is administered to improve appetite, relieve stomachache and expel intestinal worms. The leaf juice, combined with that of Polygonum and Indigofera is taken after childbirth. A leaf infusion is given as an antispasmodic. In Southeast Asia, citron seeds are given as a vermifuge. In Panama, they are ground up and combined with other ingredients and given as an antidote for poison. The essential oil of the peel is regarded as an antibiotic.

cd-k-003-2010, fresh lemons — specification · 2010-03-17 · draft for comments only — not to...

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