What are those white spots on your lemons? Learn to identify if it's a harmless storage issue or a type of mold that means the lemon has spoiled.
1 Answer
White patches on lemons in storage are typically caused by chilling injury, a physiological disorder resulting from exposure to temperatures that are too cold but not freezing. This damages the fruit's peel, leading to discoloration.
Detailed Explanation:
Lemons, like many citrus fruits, are susceptible to chilling injury when stored at temperatures below their optimal range. While refrigeration can extend the shelf life of lemons, storing them at temperatures that are too low (typically below 50°F or 10°C) can damage the peel's cells. This damage manifests as white or pale patches on the lemon's surface. These patches are areas where the peel's cells have been compromised, affecting their color and texture. The severity of the chilling injury depends on the temperature and the duration of exposure. The longer the lemons are exposed to cold temperatures, the more pronounced the white patches will become. While the fruit inside may still be usable, the appearance and quality of the lemon are diminished.
Pro Tip:
To prevent white patches from forming, store lemons at a slightly warmer temperature, ideally between 50°F and 55°F (10°C and 13°C). If refrigerating, place them in a crisper drawer away from the coldest part of the refrigerator.