Talk:Preserved lemon

Arab world Low‑importance

	This article is within the scope of WikiProject Arab world, a collaborative effort to improve the coverage of the Arab world on Wikipedia. If you would like to participate, please visit the project page, where you can join the discussion and see a list of open tasks.Arab worldWikipedia:WikiProject Arab worldTemplate:WikiProject Arab worldArab world articles
Low	This article has been rated as Low-importance on the project's importance scale.

Food and drink

This article is within the scope of WikiProject Food and drink, a collaborative effort to improve the coverage of food and drink related articles on Wikipedia. If you would like to participate, please visit the project page, where you can join the discussion and see a list of open tasks.Food and drinkWikipedia:WikiProject Food and drinkTemplate:WikiProject Food and drinkFood and drink articles

???

This article has not yet received a rating on the project's importance scale.

Food and Drink task list:

To edit this page, select here

Here are some tasks you can do for WikiProject Food and drink:

Help bring these Top Importance articles currently B Status or below up to GA status: Agaricus bisporus (i.e. mushroom), Beef, Bread, Curry, Drink, Food, Ham and eggs, Soy sauce, Sushi, Yogurt
Bring these Top Importance articles currently at GA status up to FA status: Beer, French cuisine, Sugar
Bring these High Importance articles currently at GA status up to FA status: Apple, Burger King, Fish
Participate in project-related deletion discussions.
Delete unrelated trivia sections found in articles. Please review WP:Trivia and WP:Handling trivia to learn how to do this.
Add the {{WikiProject Food and drink}} project banner to food and drink related articles and content to help bring them to the attention of members. For a complete list of banners for WikiProject Food and drink and its child projects, select here.
Provide photographs and images for Category:Wikipedia requested images of food
Consider joining this project's Assessment task force. List any project ideas in this section

Note: These lists are transcluded from the project's tasks pages.

Morocco

This article is within the scope of WikiProject Morocco, a collaborative effort to improve the coverage of Morocco on Wikipedia. If you would like to participate, please visit the project page, where you can join the discussion and see a list of open tasks.MoroccoWikipedia:WikiProject MoroccoTemplate:WikiProject MoroccoMorocco articles

???

This article has not yet received a rating on the project's importance scale.

Help expand the project:

You can help! يمكنكم أن تساهموا

Here are some tasks awaiting attention:

Article requests : Mounir Charïbi
Assess : Rate the Unassessed Morocco articles and Unknown-importance Morocco-related articles.
Cleanup : Cleanup listing for this project is available. See also the list by category
Geographical coordinates : Add geographic coordinates to articles in Category:Morocco articles missing geocoordinate data
Photo : See requested photographs in Morocco
Stubs : Morocco stubs
Other :
- Translate from Arabic: Sellam Ameziane, Mrebih Rebbu

Dried[edit]

Fully dried preserved lemons (used in Middle Eastern cuisine) should be mentioned as well (or is this something else?). Badagnani (talk) 19:33, 19 May 2009 (UTC)[reply]

I've checked this page with the same question. Preserved usually means salt or brine curing, as this article discusses. Candied refers to curing in sugar or syrup. Dried refers to dehydrating. --Ronz (talk) 21:35, 19 May 2009 (UTC)[reply]

Photo of dried lemons here. Badagnani (talk) 22:06, 19 May 2009 (UTC)[reply]

They might be pickled before drying, or not. I cannot tell which from this photo. --Una Smith (talk) 23:45, 11 January 2010 (UTC)[reply]

Fermentation, change in state characteristics, and nutritional facts[edit]

Hello wikki-world. We are an innocent group of university students trying to advance the world's knowledge on preserved lemons. Hopefully, the information we end up adding is insightful and useful. We want to add information to this article regarding the topics: fermentation, physical and chemical properties, and nutritional facts. The questions we have are: Fermentation- What is fermentation and what are its function? What role do proteins, enzymes and carbs play during fermentation? Properties- What physical and chemical changes do lemons go through when they are being fermented to become preserved lemons? Nutritional facts- what is the difference between preserved lemons and normal lemons nutrition wise? ^[1] ^[2] ^[3]^[4]

References

^ Comparative chemical composition and antimicrobial activity study of essential oils from two imported lemon fruits samples against pathogenic bacteria. (2014, December 08). Retrieved from https://www.sciencedirect.com/science/article/pii/S2314853514000626
^ Aravindh, M. A., & Sreekumar, A. (1970, January 01). Solar Drying-A Sustainable Way of Food Processing. Retrieved from https://link.springer.com/chapter/10.1007/978-81-322-2337-5_2
^ http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89131999000300001: Microbial production of citric acid
^ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4058509/ : Fermented fruits and vegetables of Asia, a potential source of probiotics

I am wondering if there is actual evidence of substantial fermentation. I have made these for years and never seen any bubbles or pressure buildup as they sit on the counter. The salt and released acid alone could account for flavor changes and tenderness of the rinds. RobLL (talk) 20:28, 2 May 2020 (UTC) RobLL[reply]

[1] Comparative chemical composition and antimicrobial activity study of essential oils from two imported lemon fruits samples against pathogenic bacteria. (2014, December 08). Retrieved from https://www.sciencedirect.com/science/article/pii/S2314853514000626

[2] Aravindh, M. A., & Sreekumar, A. (1970, January 01). Solar Drying-A Sustainable Way of Food Processing. Retrieved from https://link.springer.com/chapter/10.1007/978-81-322-2337-5_2

[3] ttp://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89131999000300001: Microbial production of citric acid

[4] ttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC4058509/ : Fermented fruits and vegetables of Asia, a potential source of probiotics

[1]

[2]

[3]

[4]