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Former good article nominee Lemon was a good articles nominee, but did not meet the good article criteria at the time. There are suggestions below for improving the article. Once these issues have been addressed, the article can be renominated. Editors may also seek a reassessment of the decision if they believe there was a mistake.
December 27, 2006 Good article nominee Not listed

Photograph caption[edit]

Please change the caption "Lemon external and internal surfaces" to "Lemon external and cut surfaces" Thanks -- (talk) 05:47, 16 February 2016 (UTC)

Yellow check.svg Partly done: I changed it to "external surface and cross-section" as that seems more descriptive and accurate. EvergreenFir (talk) Please {{re}} 18:59, 17 February 2016 (UTC)

See also section please[edit]

Citric acid and energy[edit]

Eric Kvaalen: You provided the following edit to the Nutrition section: In the table to the right, the citric acid is included in the "carbohydrates" (even though it is not a carbohydrate), but it has a lower contribution to the food energy than true carbohydrates such as sugars.[1] This is taken into consideration in the energy value given.


  1. ^ Annabel Merrill; Bernice Watt (1973). Energy Values of Food ... basis and derivation (PDF). United States Department of Agriculture. p. 40. Archived (PDF) from the original on Nov 22, 2016. 

While I respect your analytical critique of this issue for lemon, as well as for tomato, I question its encyclopedic value because it creates more confusion than clarification, and to me, is a point of questionable importance. Let's keep in mind we are writing for a lay encyclopedia user per WP:NOTTEXTBOOK, #6-8. Thanks. --Zefr (talk) 14:53, 8 March 2017 (UTC)

Zefr Well, I think it's an interesting point. I don't see why we need to protect people from interesting facts. Citric acid is like a partially oxidized carbohydrate, which means it has less energy left to give and more mass (per carbon). There are many foods for which the USDA database puts a considerable amount of more-or-less undigestible "fibre" into the "carbohydrate" category, but lemons are probably the only food for which the database puts a large quantity of a non-carbohydrate into the "carbohydrate" category. (There are foods for which most of the "carbohydrate" is lactic acid, but lactic acid could be considered a carbohydrate since its formula is C3(H

Growing Lemons[edit]

What information do you think is appropriate for Wikipedia? Wikipedia is not intended to be a "how to" info source, but since lemons are grown, both commercially and at home, surely a few basic points should be summarized here. I thought the minimum temperature was an obvious start, but actually I question the RHS figure I quoted, even though I would usually consider RHS to be a reliable source. I would say reasonably mature lemons can tolerate right down to 0 Centigrade in sheltered conditions. IceDragon64 (talk) 15:16, 19 April 2017 (UTC)

Suggest finding more WP:RS sources to back up any horticulture statements. --Zefr (talk) 15:36, 19 April 2017 (UTC)