Lemon is the longest programme we run. Interdonato opens in the first week of September, which is genuinely early for the Mediterranean and is the single strongest position Turkish lemon holds in the market. Kütdiken follows from November and, because it stores exceptionally well, carries the programme through to May from controlled-atmosphere rooms.
Two things buyers ask about and should. First, degreening: Interdonato picked in early September is physiologically mature but still green, and most destination markets want it yellow. We degreen with ethylene to order and declare it on the lot. Second, storage disorders — Kütdiken held long is prone to chilling injury below +10 °C and to rind staining if it goes into store wet. Our rooms run +11 to +13 °C for long-hold lots, not the +8 °C you might expect.
Juice content and rind oil both matter for processing enquiries. We report both on request.