Traditional/commercial uses and future dynamics.

Abstract

Citrus aurantifolia [C. aurantiifolia] (lime) tree is extensively cultivated in subtropical and tropical areas because of its edible fruits. The lime fruit and its juice are key ingredients in many drinks, confections, pickles and sauces. The flavour and bouquet of limeade and other lime-flavoured drinks are quite different from those prepared from lemons. Lime juice is largely used for citric acid production and is often used extensively for medicinal purposes with lemon juice. The most important quality of lime is its preservation ability. Lime essential oil is utilized for flavouring purposes, particularly in artificial lime juice cordials, which consist of mineral water and a sweetened solution of tartaric acid. This chapter discusses the chemical composition, uses (in food and medicine) and industrial products of lime.

Electric field applications on dried key lime juice quality with regression modeling

“…Key limes are green in color when immature and turn yellow at maturity. Lime has a smooth surface and contains citric acid, flavonoids, carotenoids, essential minerals, and dietary fiber (Hanif, Padmanabhan, Waly, & Al-Maskari, 2017;Hunlun, de Beer, Sigge, & Van Wyk, 2017; Ubando-Rivera, Navarro-Ocaña, & Valdivia-L opez, 2005). Lime like other citrus contains high amounts of antioxidants especially ascorbic acid (AA).…”