Editing Key lime (section)

== Cultivation ==
[[File:Dayap or Philippine keylime.jpg|thumb|Key lime is known as ''dayap'' in the [[Philippines]], where it is native]]
=== History ===
In California in the late 19th century, "Mexican" limes were more highly valued than lemons; however, in Florida, they were generally considered weeds. Then, in 1894–95, the [[Great Freeze]] destroyed the Florida lemon groves, and farmers replanted Mexican limes instead; they soon became known as the Florida Key Lime, a "beloved regional crop". But when the [[1926 Miami hurricane]] ripped them up, they were replanted with the hardier, thornless Persian limes.<ref name="parks">Stella Parks. ''BraveTart: Iconic American Desserts'', 2017, {{isbn|0393634272}}, p. 171-173</ref>

Since the [[North American Free Trade Agreement]] came into effect, most Key limes on the United States market have been grown in Mexico, [[Central America]] and [[South America]]. They are also grown in [[Texas]], Florida, and California.

=== Propagation ===
{{See also|Fruit tree propagation}}[[File:keylime-flower.jpg|thumb|right|Flowers of the Key lime plant]]
There are various approaches to the cultivation of Key limes. This variety of [[citrus]] can be propagated from seed and will grow true to the parent. The seeds must be kept moist until they can be planted, as they will not germinate if allowed to dry out. {{Citation needed|date=May 2011}} If the plants are propagated from seed, the seeds should be stored at least 5–6 months before planting.<ref name="CRC handbook">Duke J.A., duCellier J.L. (1993): ''CRC handbook of alternative cash crops'' (page 139-145)</ref> Alternatively, vegetative propagation from cuttings or by [[layering|air layering]] may permit fruit production within one year, and from genetically more predictable lines of plants. Another method, digging around a mature tree to sever roots, will encourage new sprouts that can be transplanted to another location. {{Citation needed|date=May 2011}} Clones are often bud grafted<ref>{{cite web|url=http://aggie-horticulture.tamu.edu/propagation/budding/budding.html|title=T or Shield Budding|work=tamu.edu|access-date=2010-04-12|archive-date=2010-03-05|archive-url=https://web.archive.org/web/20100305092048/http://aggie-horticulture.tamu.edu/propagation/budding/budding.html|url-status=dead}}</ref> into rough [[lemon]] or [[bitter orange]] to obtain strong root stocks.

It is often advisable to graft the plants onto rootstocks with low susceptibility to [[gummosis]] because seedlings generally are highly vulnerable to the disease. Useful rootstocks include wild grapefruit, [[cleopatra mandarin]] and [[Persian lime|tahiti limes]].<ref name="CRC handbook" /> [[Citrus macrophylla|''C. macrophylla'']] is also sometimes used as a rootstock in Florida to add vigor.

Climatic conditions and fruit maturation are crucial in cultivation of the lime tree. Under consistently warm conditions potted trees can be planted at any season, whereas in cooler temperate regions it is best to wait for the late winter or early spring. The Key lime tree does best in sunny sites, well-drained soils,<ref>{{cite web|url=http://www.hort.purdue.edu/newcrop/morton/mexican_lime.html|title=Mexican Lime|year= 1987|pages= 168–172|work= Fruits of warm climates|first=Julia F.|last=Morton|publisher=Purdue}}</ref><ref>{{cite web|url=http://aggie-horticulture.tamu.edu/citrus/limes.htm|title=Home Fruit Production|work=tamu.edu}}</ref> good air circulation, and protection from cold wind. Because its root system is shallow, the Key lime is planted in trenches or into prepared and broken rocky soil to give the roots a better anchorage and improve the trees' wind resistance. Pruning and topping should be planned to maximise the circulation of air and provide plenty of sunlight. This keeps the crown healthily dry, improves accessibility for harvesting, and discourages the organisms that cause gummosis.<ref name="CRC handbook" />

=== Harvesting ===
[[File:KeyLime 2010 07 25 0001.jpg|thumb|White Key lime flower in different stages]] <!---probably mislabelled, since real kew lime flowers are purple tinted from outside, this is probably palestinian sweet lime, or limetta, see citrus taxonomy and moroccan citron--->

The method of cultivation greatly affects the size and quality of the harvest. Trees cultivated from seedlings take 4–8 years before producing a harvest. They attain their maximal yield at about 10 years of age. Trees produced from cuttings and air layering bear fruit much sooner, sometimes producing fruit (though not a serious harvest) a year after planting. It takes approximately 9 months from the blossom to the fruit. When the fruit have grown to harvesting size and begin to turn yellow they are picked and not clipped. To achieve produce of the highest market value, it is important not to pick the fruit too early in the morning; the turgor is high then, and handling turgid fruit releases the peel oils and may cause spoilage.<ref name="CRC handbook" />

=== Postharvest process ===
[[File:Starr 080610-8303 Citrus aurantiifolia.jpg|thumb|Key lime fruits with persistent [[Gynoecium#Carpels|styles]]]]

[[Shelf life]] of Key limes is an important consideration in marketing. The lime still ripens for a considerable time after harvesting, and it is usually stored between {{convert|12.5|and(-)|15.5|°C|0|abbr=on}} at a [[relative humidity]] of 75–85%. Special procedures are employed to control the shelf life; for example, applications of [[Plant hormone|growth regulators]], [[Fruit waxing|fruit wax]], [[fungicide]]s, precise cooling, calcium compounds, [[silver nitrate]], and special packing material. The preferred storage conditions are temperatures of {{convert|9|-|10|°C|abbr=on}} and a humidity over 85%, but even in ideal conditions post-harvesting losses are high.

In India most Key lime producers are small-scale farmers without access to such post-harvesting facilities, but makeshift expedients can be of value. One successful procedure is a coating of [[coconut oil]] that improves shelf life, thereby achieving a constant market supply of Key limes.<ref name="Bisen et al., 2012">Bisen A., Pandey S.K., Patel N.: ''Effect of skin coatings on prolonging shelf life of kagzi lime fruits (Citrus aurantiifolia Swingle).'' Journal of Food Science and Technology (2012) 49(6).753-759. (page 139–145)</ref>

Key limes are made into [[black lime]] by boiling them in [[brine]] and drying them. Black lime is a condiment commonly used in the Middle East.

=== Yield ===
The yield varies depending on the age of the trees. Five- to seven-year-old orchards may yield about 6&nbsp;t/ha (2.7 tons/acre), with harvests increasing progressively until they stabilise at about 12–18&nbsp;t/ha (5.4–8 tons/acre). Seedling trees take longer to attain their maximal harvest, but eventually out-yield grafted trees.<ref name="CRC handbook" />