Drying Process | Long-term storage, nutritional retention | - Industry: Sun-Dried (30°C, 24hrs) - Base: Freeze-Dried (-40°C, 24hrs) (ISO 830) ▲▲ - Advanced: Freeze-Dried + Nitrogen Flush (retains 95% nutrients) ▲▲▲ | Freeze-dried retains texture and nutrients better; Advanced enhances nutrient preservation. | Freeze-dried requires more energy; nitrogen flush increases cost. |
Packaging Type | Retail sale, bulk storage | - Industry: Non-vacuum bags (polyethylene) - Base: Vacuum-sealed (ISO 2859) ▲ - Advanced: Vacuum + Can (ISO 7135) ▲▲ | Vacuum extends shelf life; can is durable for shipping. | Can is heavier and costlier; vacuum requires proper sealing. |
Preservation Method | Health-conscious consumers | - Industry: Chemical preservatives (e.g., sulfur dioxide) - Base: Water-based (no additives) ▲ - Advanced: Natural antioxidants (e.g., ascorbic acid) ▲▲ | Additive-free; Advanced uses healthier antioxidants. | Industry methods may have longer shelf life but health risks. |
Shelf Life | Wholesale distribution, export | - Industry: 12 months - Base: 18 months (vacuum) ▲▲ - Advanced: 24 months (vacuum + can) ▲▲▲ | Longer shelf life reduces waste and spoilage. | Requires strict storage conditions; Advanced packaging adds cost. |
Shape | Baking, garnishing, snacking | - Industry: Irregular pieces (manual slicing) - Base: Uniform slices (machine-cut, ±0.5mm tolerance) ▲ - Advanced: Whole lemons (preserves shape) ▲▲ | Uniform slices for consistency; whole lemons enhance presentation. | Whole lemons may be less convenient to use. |
Cultivation Type | Eco-friendly markets, organic demand | - Industry: Mixed sources (non-certified) - Base: Open-air, common (ISO 37100) ▲ - Advanced: Organic-certified (USDA Organic) ▲▲ | Advanced offers certified organic for health-conscious buyers. | Base lacks certifications; organic may have higher price. |