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REFRIGERATION

Food storage

How to store lemons and limes (nimbu)

Limes and lemons are more sensitive to cold than oranges. Post-harvest guidance places the safe range for limes at around 10–13 °C, with high humidity. Below about 10 °C, limes can develop pitting and brown spots on the peel, especially in long storage. At warm room temperatures, though, they lose green colour, dry out and become hard. For Indian kitchens, nimbu is a daily staple for marinades, chaat, salads and drinks, so the goal is to keep it cool and humid but not in the coldest part of the fridge.

  • Chilled+10 to +13 °C
  • Humidity85–90% RH

Do

  • Store limes and lemons in a cool, shaded place or on a warmer shelf in a fridge, in perforated bags to reduce drying.
  • Remove fruit with mould immediately.
  • Keep limes away from ethylene sources such as ripe bananas and mangoes, which turn them yellow faster.
  • Squeeze juice in small batches and chill it, covered, for the shift.
  • Wash before cutting to remove dirt and mould from the peel.
  • Buy smaller amounts more often in summer.
  • Roll limes firmly on the board or warm them slightly before squeezing; cool-stored limes give more juice when brought to room temperature briefly.

Avoid

  • Do not store limes in the coldest part of a fridge for long periods.
  • Do not keep cut lime halves out on the counter for hours.
  • Do not store limes in sealed plastic without ventilation.
  • Do not leave lime crates in direct sun.
  • Do not store squeezed lime juice in reactive metal containers; use glass, food-grade plastic or stainless steel.

In Indian conditions

Lime prices rise sharply in Indian summers, when demand for nimbu pani and shikanji peaks. Kitchens often stock up, and limes dry out quickly in hot storerooms. Keeping them on a warmer fridge shelf in perforated bags helps them stay juicy longer. Research on Kagzi acid lime in India suggests some local varieties tolerate slightly cooler storage, but stay on the safe side unless you have tested your own stock. In the monsoon, mould on limes is common; inspect stock daily.

General good practice for commercial kitchens and shops. Where your FSSAI licence conditions or food-safety plan set stricter limits, follow those.