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Rumple of Lemons-Its Effects on Fresh Fruit, Lemonade Concentrate, and Peel Oil

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Rumple of Lemons-Its Effects on Fresh Fruit, Lemonade Concentrate, and Peel Oil 36 FLORIDA STATE HORTICULTURAL SOCIETY, 1963 RUMPLE OF LEMONS-ITS EFFECTS ON FRESH FRUIT, LEMONADE CONCENTRATE, AND PEEL OIL L. C. Knorr, R. W. Olsen, and J. W. Kesterson and are of dubious parentage. Also, there is a Florida Citrus Experiment Station lack of know-how about the growing of lemons, much having been forgotten since lemons were Lake Alfred last an economic crop in the State. It is not surprising, therefore, that problems should It must be puzzling to economic botanists arise in the course of this new beginning. And that Florida, the world's largest citrus-growing one of these problems is rumple. area, should be dependent on lesser producing The purpose of this paper is to familiarize areas for its lemons. This is all the more strange citrus growers with rumple and to describe effects because climatically nothing has changed since of this disease on fresh fruit, on the making of the days when Florida produced its own lemons lemonade concentrate, and on the recovery of peel and enough more to ship some 140,000 boxes oil. annually. True, the Great Freeze of 1894-95 wiped out most of the State's lemon groves, but that would Symptoms not have prevented growers of lemons from mov Rumple, as the name implies, is an irregu ing to warmer parts of the State along with larity; it affects the rind and renders lemons growers of oranges, tangerines, and grapefruits. worthless as fresh-fruit. At maturity, affected Rather, the demise of lemon growing in Florida lemons look as if worms are tunneling through came as a result of competition from California, the peel (Figure 1A). In its earliest stage, as where improved methods of harvesting and curing seen in midsummer, rumple is barely visible as a provided the housewife with lemons she preferred chafing of the surface; later, as fruits mature, because of their small size and hardiness. In con affected areas appear as sunken, walnut-colored trast, Florida lemons, grown to maturity for furrows. All sides of the fruit are affected, pro color break, were oversized, and their lack of tected as well as exposed. Rumple is to be found hardiness was the despair of handlers from ship throughout the tree, though at times it is re per to consumer. stricted to fruits on single limbs. Now, suddenly after 60 years, Florida-grown lemons are back in favor. Already there are some Oil glands in the furrows are normal in size 6,000 acres planted and within the next 3 years, and shape but are dark brown in color; when as present plans materialize, the acreage should sectioned, they are seen to be filled with a black be nearly doubled. ish gummy liquid (Figure ID). There have been two leaders in this revolution: The above symptoms are those that showed the housewife who likes her lemonade in the same up yearly until 1962, when a much more con way she does her orange juice, i.e., in 6-ounee spicuous disfigurement of the rind appeared cans of frozen concentrate, and the processor who rather suddenly. Shortly before harvest time, finds Florida with its low production costs a the sunken areas described above turned necrotic profitable place to grow lemons. No longer are old and involved large areas of the rind in a black, arguments against Florida-grown lemons valid; in dry rot (Figure IB and C) resembling anthrac- fact, large-sized fruits are now a boon, and lack nose lesions. Over half (58%) of the affected of hardiness ceases to be a problem when lemons fruits harvested that year from the Lemon Va are processed within a day or two of picking. riety Trails, Avon Park, showed second-stage in This sudden interest in lemons has, in a way, volvement. caught industry unprepared. For one thing, there At first, oil glands in the necrotic areas re is a shortage of budwood, and because quaran main dome-shaped, but after several weeks in tine regulations prevent the importation of vege storage they collapse and impart a pockmarked tative parts of citrus, budwood requirements must appearance to the sunken lesions. be eked out of the few varieties remaining today When a lesion is sectioned, whether of the and from trees that occur mostly in dooryards necrotic or non-necrotic type, it is seen to involve the albedo but not the flesh. Even after 4 weeks Florida Agricultural Experiment Stations Journal Series No. 1720. in storage, there is no progressive spread of the KNORR, OLSEN, KESTERSON: RUMPLE OF LEMONS 37 gummy substance in oil glands of fruit affected by first-stage rumple. 38 FLORIDA STATE HORTICULTURAL SOCIETY, 1963 trouble over the rind nor is there any greater nificant. Of the 117 trees represented in the susceptibility to secondary rots. sample, only 9 showed large fruits to have the Rumple is not to be confused with oleocellosis same amount of rumple or less rumple than did (1); in rumple, oil glands remain intact and walls small fruits. The over-all percentage distribu of sunken areas are V-shaped with depressions tion was 6.1% rumple on sizes 216 and smaller, forming a network of grooves, whereas in oleo and 14.9% on sizes 200 and larger. cellosis, oil glands are shrunken and walls lead There is a highly significant difference in the down to shallow, disconnected, irregular plate-like amount of rumple according to variety (Table 1). depressions. Rumple, to some extent, resembles However, there is also a highly significant dif creasing as described in oranges (2) but there is ference in the amount of rumple between plots no splitting of the albedo when affected areas are of the same selection; this suggests that location squeezed; neither is there a greater susceptibility in the grove or some other variable is associated to invasion by green and blue molds. There is with the appearance of rumple. also a resemblance to peteca (3), but the latter It is obvious from an examination of Figure shows a reddish discoloration in the albedo and 1 (A, B, and C) that rumpled lemons cannot develops progressively in storage whereas rumple be sold as fresh fruit. That they might also be does not. detrimental in the making of concentrate for lemonade and to quality and quantity of oil Importance seemed plausible. To determine whether there was actually an effect of rumple on juice charac When first observed in 1956 (4, 5), rumple teristics, a comparison was made in 1959 between seemed to be of only academic interest, but by juice obtained from 10 boxes of first-stage rumple- 1962, it had come to assume considerable eco diseased lemons and from 10 boxes of sound fruit. nomic importance. In terms of the State's entire The lemons, after being weighed, were processed production, perhaps only 1% of the lemon crop using a FMC In-line Extractor with .040" long is affected, but in individual groves the amount type strainer tubes, 7/16" long restrictors, flush may be as much as 10%. beam, 3" standard cups, standard split rings A detailed count of affected fruits was made 5/8" long and short upper cutters. The juice in 1962, using trees in the lemon variety planting was finished using a modified FMC No. 35 at Avon Park. In this grove, where 40 selections juice finisher with a .027" screen and head clear of lemons have been under test to find varieties ance approximately .015". Yield from rumpled producing high yields of acid per acre and su lemons gave 4.85 gallons of juice per 90-lb. perior grades of peel oil, each selection of lemon box and from sound fruit 4.60 gallons, but was topworked in 1954 to 13 thirty-year-old this difference in yield is not considered sig grapefruit trees on rough-lemon rootstocks. Lem nificant because of the small quantity of fruit on tops made estimable growth and are now pro used. The juice from rumpled lemons had an ducing an average of from 4 to 8 boxes of fruit acid content of 5.36% and a Brix of 6.5° and per tree, depending on variety. However, der from non-rumpled lemons, 5.64% and 6.7°, re spite this production, 9% of the total 1962 crop spectively. was rendered worthless as fresh fruit by rumple. Within individual varieties, the amount of rumple Four packs were made from the juice of each varied from a low of 0.6% to a high of 37.9%. of the 2 batches of lemons. One pack consisted Table 1* gives the percentage of rumple found of the raw juice, 1 with sugar added to make in each of the 40 varieties, and also the percent lemonade, 1 with sugar and Sicilian oil (1 ml per age of first-stage vs. second-stage rumple. The gallon) added, and the last with sugar and oil total crop of 3 randomly selected trees of each (made from the same fruit) added—giving a variety was used in arriving at the above per total of 8 packs for the 2 classes of fruit. centages. When these packs were subsequently tested by An analysis of data relating rumple to size of organoleptic means, the results showed, rather fruit shows that large fruits (sizes 200, 176, 150, surprisingly, that lemonade concentrate made 126, and 100) developed 2^ times more rumple from rumpled fruit was no different from that than did small fruits (sizes 216, 250, 288, and made from sound fruit. 324). This difference proved to be highly sig- Though the presence of first-stage rumple had no adverse effect on juice, it was thought *Due to space restrictions, Table 1 has been omitted from likely to have an influence on the quality and the printed presentation; copies, however, may be obtained by writing the authors.
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