the lemons, and preserving the peels (zest) which were dried for later use. Nutritional value In contrast to the unpeeled lemon, the amount of vitamins within the preserved lemons is reduced, along with a loss of minerals and simple carbohydrates such as sugar and starch. Physical and chemical changes The process of fermentation is a complex one and causes a multitude of changes at the exterior and interior levels of the lemon. All of the known exterior changes are observable with the human eye. These changes include a wrinkling of the skin along with a slight browning of the interior portion of the lemon (if sliced), due to oxidation. Although there is not much research on the chemical reactions that take place within lemons during the preservation process of fermentation, using research based on other fruits and through observation, conclusions can be made with supporting evidence. With the definition above, it can be concluded that the sugar and starch within the lemons are chemically broken down during the fermentation process. Based on the nutritional value, it can also be theorized that protein is broken down or hydrolyzed during the fermentation process as there is an absence of the macronutrient post-fermentation. There are also a number of factors that can influence the success rate and level of safety in regards to fermentation. Fermentation can be heavily affected by compositional factors within the fruit such as pH, buffer capacity and initial sugar content. All of these factors can be altered depending on the size of the fruit as the larger the fruit, the more nutritional value the fruit will hold. Additionally, pesticides can have an effect on fermentation. If pesticides are left in large quantities on the fruits’ surface during fermentation, the process of preservation increases the potency of the hazardous materials within the pesticides. Roles of minerals, macronutrients, acids, and antioxidants in fermentation A common macronutrient used in curing is salt, which increases the osmolarity of the liquid to inhibit the growth of certain classes of microorganisms. This effect creates a difficult environment for those bacteria to survive in and allows the growth of salt-tolerant microbes. Salt also helps extend shelf life. The juice from the lemon is acidic and contains citric acid that helps lower the pH, which additionally restricts microbes that can cause spoilage and disease. For preservation of lemons, the use of antioxidants as a food additive is