Tahiti Lime Or Persian Lime

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www.milazzoflora.it Tahiti lime or Persian Lime Persian lime (Citrus × latifolia), also known by other common names such as seedless lime and Tahiti lime. Is a citrus fruit species of hybrid origin, known only in cultivation. The Persian lime is a triploid cross between key lime (Citrus × aurantiifolia) and lemon (Citrus limon). Although there are other citrus species that are referred to as "limes", the Persian lime is the most widely cultivated lime species commercially, and accounts for the largest share of the fruits sold as limes. The fruit turns yellow as it ripens, but it is often sold while still green. The tree is nearly thornless. The fruit is about 6 centimetres (2.4 in) in diameter, often with slightly nippled ends. The advantages of the Persian lime in commercial agriculture compared to the key lime are the larger size, absence of seeds, hardiness, absence of thorns on the bushes, and longer fruit shelf life. They are less acidic than key limes and do not have the bitterness that lends to the key lime's unique flavor. Category: Citrus Families: Rutaceae Genus: Citrus Species: x latifolia Geographical Area of Origin: Mediterranean Europe Climatic Zones: Sub-tropical, USDA 10 b (Southern Italy and islands) Habit: Tree Leaves: Evergreen Colore Foglie: Verde Flowering Period: Marzo / Aprile / Maggio / Giugno / Luglio / Agosto / Settembre / Ottobre / Novembre / Dicembre Flower: Raceme Colore Fiori: Bianco Favorite soil: Sub-acid / medium acid / Middle-Dough / Medium soil Water needs: Medium Milazzo Flora - www.milazzoflora.it www.milazzoflora.it Light Exposure: Full light / Full sun / Medium shade / Half shade Form: Tree Colore Frutti: Verde Giallo Parfumed: yes Milazzo Flora - www.milazzoflora.it.

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TAHITIAN LIME(Persian
TAHITIAN LIME (Persian Lime) Limes have many uses, including jams, jellies, marmalade and garnishing fish and other main dishes. The fruit is sold commercially as fresh fruit and also for processing although the Tahitian lime is preferred as fresh fruit because it is considered unsuitable for lime cordial products. The name “Tahitian” was given to the lime when the fruit was introduced from Tahiti to California. However, with the introduction of this variety into Australia in 1824 (possibly from Brazil) the fruit was then more commonly called the Persian lime. DESCRIPTION Large sized lime, generally 5 - 7 cm long and 4 - 6 cm in diameter. Colour of the fruit is green and pale lemon/yellow at maturity. The fruit has a distinct lime flavour and a moderate to high acidic level. The flesh at maturity is green and pulpy. Sold mainly as fresh fruit, Tahitian limes rarely have seeds and are excellent for growing in many areas of Australia. PRODUCTION OF LIME TREES Main crop harvest will vary with seasonal conditions and districts. January to March on the far North Coast areas. February to March on the Central Coast. April to July in cooler districts. The trees have little thorns and are moderately vigorous, growing from 2 to 4 metres high. Size depends on soil and rootstocks. Lime trees have the highest heat requirements of all citrus fruits and therefore grown in tropical or sub-tropical areas where better fruit quality is obtained. The trees grow continuously and are sensitive to cold. The Tahitian lime is slightly more cold resistant than other varieties, however frosts can damage both foliage and fruit.
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About Limes by George Geary CCP
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FEMA GRAS Assessment of Natural Flavor Complexes Citrus-Derived
Food and Chemical Toxicology 124 (2019) 192–218 Contents lists available at ScienceDirect Food and Chemical Toxicology journal homepage: www.elsevier.com/locate/foodchemtox FEMA GRAS assessment of natural flavor complexes: Citrus-derived T flavoring ingredients Samuel M. Cohena, Gerhard Eisenbrandb, Shoji Fukushimac, Nigel J. Gooderhamd, F. Peter Guengeriche, Stephen S. Hechtf, Ivonne M.C.M. Rietjensg, Maria Bastakih, ∗ Jeanne M. Davidsenh, Christie L. Harmanh, Margaret McGowenh, Sean V. Taylori, a Havlik-Wall Professor of Oncology, Dept. of Pathology and Microbiology, University of Nebraska Medical Center, 983135 Nebraska Medical Center, Omaha, NE, 68198- 3135, USA b Food Chemistry & Toxicology, Kühler Grund 48/1, 69126 Heidelberg, Germany c Japan Bioassay Research Center, 2445 Hirasawa, Hadano, Kanagawa, 257-0015, Japan d Dept. of Surgery and Cancer, Imperial College London, Sir Alexander Fleming Building, London, SW7 2AZ, United Kingdom e Dept. of Biochemistry, Vanderbilt University School of Medicine, Nashville, TN, 37232-0146, USA f Masonic Cancer Center, Dept. of Laboratory Medicine and Pathology, University of Minnesota, Cancer and Cardiovascular Research Building, 2231 6th St. SE, Minneapolis, MN, 55455, USA g Division of Toxicology, Wageningen University, Stippeneng 4, 6708 WE, Wageningen, the Netherlands h Flavor and Extract Manufacturers Association, 1101 17th Street, NW Suite 700, Washington, DC, 20036, USA i Scientific Secretary to the FEMA Expert Panel, 1101 17th Street, NW Suite 700, Washington, DC,20036,USA ARTICLE INFO ABSTRACT Keywords: In 2015, the Expert Panel of the Flavor and Extract Manufacturers Association (FEMA) initiated a re-evaluation Citrus of the safety of over 250 natural flavor complexes (NFCs) used as flavoring ingredients. This publication isthe Natural flavor complex first in a series and summarizes the evaluation of54 Citrus-derived NFCs using the procedure outlined in Smith Botanical et al.
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'Persian' Lime Selections Grafted Onto Swingle Citrumelo
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