Lemon / Cherunaranga (Market Lemon, Layer) Fruit Plant

The lemon, (Citrus limon), is a species of small evergreen tree in the flowering plant family Rutaceae, native to Asia.
The tree’s ellipsoidal yellow fruit is widely used for both culinary and non-culinary purposes throughout the world, primarily for its juice, which is valued for cooking, beverages, and cleaning uses. The pulp and rind are also commonly used in cooking and baking applications. Lemon juice contains about 5% to 6% citric acid, which gives it a strong sour taste. This distinctive flavor makes lemon a key ingredient in foods and drinks such as lemonade and lemon meringue pie.
Lemon juice, rind, and zest are widely used in a variety of foods and beverages. Lemon juice is commonly used in lemonade, soft drinks, juices, and cocktails.

Fertilizing Lemon Trees

For each completed year of growth up to 5 years, apply 20 kg Farm Yard Manure (FYM), 100 g urea, and 1 kg superphosphate per plant in two equal split doses during June and December every year. From the fifth year onwards, apply 40 kg FYM, 400 g N + 200 g P + 400 g K per plant in two split doses during June–July and September–October. In addition, 150 g nitrogen should be applied per plant 15 days after fruit set.
Manures and fertilizers should be applied in a circular trench 20–30 cm deep and about one meter wide around the tree’s periphery. The manure should be thoroughly mixed with soil, and the tree should be irrigated well after application.

Harvesting Lemons

Lemons are ready to harvest as soon as they turn yellow or yellow-green in appearance and remain firm. The fruit is usually 2 to 3 inches in size at maturity.
It is better to harvest based on size rather than waiting for full yellow color. Lemons that are greenish-yellow will often continue to ripen after being picked. A slight glossy appearance is also a good indicator of readiness. If the fruit becomes soft or squishy, it has been left on the tree too long.