Can lemons go in the fridge?
By
Dr Juliana Davies de Oliveira (PhD)
| Reviewed by
Dr Anny Manrich (PhD)
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Juliana Davies de Oliveira graduated in Biological Sciences with an emphasis on microbiology and immunology. She has a Ph.D. in Biochemical Process Engineering. With more than 15 years of experience, she has expertise in Bioprocess, Fermentation, Industrial Microbiology, Biotechnology, Bioinputs, Biopolymer and Bioinsecticide production and Biosecurity. She writes and reviews content on these topics.
Dr Juliana Davies de Oliveira’s Highlights
- Researcher Consultant at the SENAI Innovation Institute (ISI – SENAI CETIQT) and member of the Internal Biosafety Commission (CIBio) of SENAI CETIQT
- Postdoctoral fellowship at the Catholic University of Brasilia/Brazil in the Postgraduate Program in Genomic Sciences and Biotechnology
- International Experience in Barcelona/Spain – Department of Chemical, Biological and Environmental Engineering at the Autonomous University of Barcelona/Spain.
- Coordinator and technical-scientific responsible for the Laboratory -Platform of Fermentation in Scale Pilot up to 125 L (Catholic University of Brasilia/Brazil)
- Collaborating researcher at the University of Brasilia/Brazil
- PhD and master’s degree in Chemical and Biochemical Process Engineering at the Federal at the University of Rio de Janeiro/Brazil
- Undergraduate professor at Catholic University of Brasilia/Brazil
- Bachelor’s degree in Biological Sciences: Microbiology and Immunology at the Federal University of Rio de Janeiro/Brazil
Professional profile:
Dr Juliana Davies de Oliveira was a Researcher Consultant for the Biotechnology platform of SENAI CETIQT/SENAI Institute of Innovation in Biosynthetic and Fibers, linked to the fermentation area. In addition, she was a member of the Internal Biosafety Commission (CIBio) of SENAI CETIQT
She played a role in leading the fermentation laboratory, including operational training of equipment; installation of a pilot fermenter at the Catholic University of Brasilia/Brazil.
She additionally was an undergraduate Professor in the Biological Sciences, Pharmacy and General Training courses in Postgraduate Courses (Catholic University of Brasilia/Brazil)
She was a researcher at the University of Brasilia/Brazil.
Besides that, Dr Juliana Davies de Oliveira has done a technical visit to the Autonomous University of Barcelona/Spain
Furthermore, she has experience in reviewing scientific articles at the Brazilian Journal of Microbiology and the Microbial Cell Factories.
Education:
- 2020 – Postdoctoral in Genomic Sciences and Biotechnology at the Catholic University of Brasilia/Brazil
- 2014 – PhD in Chemical and Biochemical Process Engineering at the Federal University of Rio de Janeiro/Brazil
- 2010 – Master’s degree in Chemical and Biochemical Process Engineering at the Federal University of Rio de Janeiro/Brazil
- 2008 – Bachelor in Biological Sciences (Microbiology and Immunology) at the Federal University of Rio de Janeiro/Brazil
Relevant Published work & citations of Dr Juliana Davies de Oliveira
Articles
De Oliveira, Juliana Davies; Carvalho, Lucas Silva; Gomes, Antônio Milton Vieira; Queiroz, Lúcio Rezende; Magalhães, Beatriz Simas; Parachin, Nádia Skorupa. Genetic basis for hyper production of hyaluronic acid in natural and engineered microorganisms. Microbial Cell Factories, v. 15, p. 119-126, 2016.
Oliveira, Juliana D.; Lopes, L. M. A.; Pimenta, Flávia D.; Sérvulo, Eliana F. C. Low Cost Production of Pullulan Obtained From Granulated Sugar and Different Nitrogen Sources. International Journal of Engineering and Technology, v. 15, p. 11-17, 2015.
Oliveira, Juliana D.; Pimenta, Flávia D.; Lopes, Lea M. A.; Sérvulo, Eliana F. C. Rheological Analysis of Biopolymer Produced by Aureobasidium pullulans in Different Sources of Nitrogen. Macromolecular Symposia (Online), v. 319, p. 143-149, 2012.
Patents
De Oliveira, Juliana Davies; Parachin, N. S.; Gomes, A. M. V.; Carvalho, Lucas Silva; Magalhães, B. S. Levedura recombinante da espécie Kluyveromyces lactis para a produção de grandes cadeias de ácido hialurônico. 2016, Brasil. Register number: BR10201602018; Registration institution: INPI – National Institute of Industrial Property. Deposit: 08/31/2016
De oliveira, juliana davies; parachin, nádia skorupa; gomes, a. M. V.; magalhães, b. S.; carvalho, lucas silva. Levedura recombinante da espécie Hansenula polymorpha para a produção de grandes cadeias de ácido hialurônico. 2016, Brasil. Register number: BR10201602019; Registration institution: INPI – National Institute of Industrial Property. Deposit: 08/31/2016.
Book Chapters
Silva, O. B.; Carvalho, Lucas Silva; Almeida, G. C.; Oliveira, Juliana D.; Carmo, T. S.; Parachin, N. S. Biogas – Turning Waste into Clean Energy. In: Angela Faustino Jozala. (Org.). Fermentation Processes. 1ed.Rijeka, Croatia: Intech, 2017, v., p. 161-180.
Carvalho, L.; Silva, O. B.; Almeida, G. C.; Oliveira, Juliana D.; Parachin, N. S.; Carmo, T. S. Production Processes for Monoclonal Antibodies. In: Angela Faustino Jozala. (Org.). Fermentation Processes. 1ed.Rijeka, Croatia: Intech, 2017, v., p. 181-198.
Conference Papers
Oliveira, J. D.; Lopes, L. M. A.; Pimenta, Flávia D.; De Paula, R. C. M.; Sérvulo, Eliana F. C. Avaliação de metodologia para recuperação de pululana livre de melanina. In: 12º Congresso Brasileiro de Polímeros, 2013, Florianópolis. 12º Congresso Brasileiro de Polímeros, 2013.
Oliveira, J. D.; Lopes, L. M. A.; Pimenta, Flávia D.; Sérvulo, Eliana F. C. Produção de pululana em função das concentrações de carbono e nitrogênio. In: XIX Simpósio Nacional de Bioprocessos, 2013, Foz do Iguaçu. XIX Simpósio Nacional de Bioprocessos, 2013.
Oliveira, J. D.; Pimenta, F. D.; Servulo, E. F. C. Produção de pululana a partir de matéria-prima de baixo custo. In: 11º Congresso Brasileiro de Polímeros, 2011, Campos do Jordão/SP. 11º Congresso Brasileiro de Polímeros, 2011. p. 68.
Oliveira, J. D.; Pimenta, F. D.; Servulo, E. F. C. Avaliação reológica do biopolímero produzido por Aureobasidium pullulans em diferentes fontes de nitrogênio. In: 11º Congresso Brasileiro de Polímeros, 2011, Campos do Jordão/SP. 11º Congresso Brasileiro de Polímeros, 2011. p. 19.
Oliveira, J. D.; Pimenta, F. D.; Lopes, L. M. A.; Sarquis, M. I. M.; Servulo, E. F. C. Seleção de estirpe e fonte de nitrogênio para produção de biopolímero a partir de matéria-prima de baixo custo. In: XVII Congresso Brasileiro de Engenharia Química, 2008, Recife. XVII Congresso Brasileiro de Engenharia Química, 2008.
Oliveira, J. D.; Servulo, E. F. C.; Pimenta, F. D.; Lopes, L. M. A. Utilização de matéria prima de baixo custo para produção de biopolímero. In: IV Simpósio de Microbiologia Aplicada, 2009, Rio Claro/SP. Holos Environment – Suplemento 1 – IV Simpósio de Microbiologia Aplicada, 2009. v. 9.
You can view some of Dr Juliana’s work below and links to her professional profile:
Research Gate: https://www.researchgate.net/profile/Juliana-Oliveira-2/research
Google Scholar: https://scholar.google.com/citations?user=G3ZLG84AAAAJ&hl=pt-BR
Linkedin: linkedin.com/in/juliana-davies-de-oliveira-285749197
Reviewer bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this brief article, we are going to answer the question “Can lemons go in the fridge?”
Can lemons go in the fridge?
Yes, lemons can go in the fridge. They can be stored in the refrigerator for an extended period, which is beneficial to extending its shelf life.
When stored at room temperature, lemons can last for only 10 days from the date of purchase. Raw whole lemons last for about 10-21 days when they are properly refrigerated from the date of purchase (1).
If you want your lemons to last as long as possible, store them in a tightly closed bag. This additional step will keep lemons from drying out and will allow them to remain fresh.
Once fruits are cut, sliced, or chopped, they should be refrigerated in covered containers or frozen in plastic freezer containers. (2)
What are the factors that influence lemon storage?
The main factors that affect the storage of lemons are temperature and humidity;
- Storage temperature: Is the most crucial environmental factor influencing the post-harvest lifespan of fresh fruits, primarily due to its significant impact on the rates of biological reactions, including respiration (3,4).
- Humidity: The lemons must be kept in a relatively dry environment. An environment too dry will lead to water loss, and an environment with too high humidity may lead to condensation and the enhanced growth of pathogens (5).
How to properly store lemons?
According to the Food and Drug Administration, lemons, like other perishable fresh fruits and vegetables, should be stored in a clean refrigerator at a temperature of 40°F or below. (6)
Fresh raw whole lemons can be stored in a cool, dry, and dark corner of the pantry but if you want to prolong their shelf life, then it is recommended to store them properly in the fridge.
To ensure food safety, it is essential to maintain a clear separation of raw meat, poultry, and seafood, as well as the kitchen utensil used for handling these products, from fruits and vegetables that are intended to be consumed raw (6).
If you have peeled, cut, or sliced lemons, you have to refrigerate them. The best is to place them in a freezer bag or airtight container. If using a resealable plastic bag, squeeze out the air before sealing it.
To ensure the safety of produce, you can contribute by making informed purchasing choices:
- Opt for produce that shows no signs of bruising or damage.
- When purchasing pre-cut, bagged, or packaged produce, select only items that are refrigerated or kept surrounded by ice.
- Remember to pack fresh fruits separately from raw meat, poultry, and seafood when bringing them home from the market (6).
How to extend the shelf life of lemons?
You can extend the shelf life of lemons by refrigerating or freezing them. Here are the factors that you need to consider.
Do lemons need to be refrigerated?
Yes, lemons do need to be refrigerated to extend their shelf life. Lemons last for 10 days at room temperature from the date of purchase if stored properly. (1).
Raw whole lemons last for about 10-21 days when they are properly refrigerated from the date of purchase (1).
Cut/sliced lemons last for about 5 days when they are properly stored in the fridge at 40°C. (7)
Once fruits are cut, sliced, or chopped, they should be refrigerated in covered containers or frozen in plastic freezer containers. (2)
Can you freeze lemons?
Yes, you can freeze lemons. Freezing lemons will increase their shelf life by many months.
You can freeze whole or segmented lemons. Freezing is generally suitable for preserving most fruits; however, the quality of the frozen product may vary depending on factors such as the type of fruit, its stage of maturity, and the packaging method. (6)
Generally, the flavor is well retained by freezing preservation. Texture may be softer than that of fresh fruit. (6)
The best way is to first wash the lemons in cold water and pat them dry using paper towels. Peel the lemons and try to remove as much pith as you can. Divide the lemons into portions or separate all the slices.
Put them in a freezer bag, remove the excess air from it, and freeze it.
Prepare your freezer-safe plastic bag by removing any extra air from the lemons before placing them in your freezer.
That’s all there is to it! Whole lemons may be stored in the freezer for up to four months without going bad. In order to utilize one, defrost it in cold water for approximately 15 minutes, until it is soft and flexible.
Conclusion
In this brief article, we answered the question “Can lemons go in the fridge?”
References
- United States Department of Agriculture. Food Keeper.
- United States Department of Agriculture. Ask USDA.
- Rygg, G.L., Wells, A.W., Norman, S.M., Atrops, E.P. Biphenyl Control of Lemon Spoilage. Influence of time, temperature, and carton venting. Marketing research report.
- Maxie, E. C., Eaks, I. L., Sommer, N. F., Rae, H. L., & El-Batal, S. (1965). Effect of Gamma Radiation on Rate of Ethylene and Carbon Dioxide Evolution by Lemon Fruit. Plant Physiology, 40(3), 407-409.
- Sharkey, P., & Peggie, I. (1984). Effects of high-humidity storage on quality, decay and storage life of cherry, lemon and peach fruits. Scientia Horticulturae, 23(2), 181-190.
- Food and Drug Administration. Selecting and Serving Produce Safely.
- Artés-Hernández, F., Rivera-Cabrera, F., & Kader, A. A. (2007). Quality retention and potential shelf-life of fresh-cut lemons as affected by cut type and temperature. Postharvest Biology and Technology, 43(2), 245-254.
