The bacterium responsible for citrus greening causes infected trees to give off a scent that rings the dinner bell for the disease-carrying insect, University of Florida researchers say. ..
Read More ⇒University of Florida researchers are working to speed up their ability to create new tangerine varieties by pinpointing the compounds that make them taste and smell the way they do. ..
Read More ⇒Blueberry wine can provide more potentially healthy compounds than white wines and many red wines, according to a new University of Florida study. ..
Read More ⇒Since 2006, the bacterial disease citrus greening has cost Florida’s economy an estimated $3.63 billion in lost revenues and 6,611 jobs by reducing orange juice production, according to a new study from the University of Florida’s Institute of Food and Agricultural Sciences. ..
Read More ⇒Situated on a piece of unexceptional land between I-95 and Florida’s Turnpike west of Ft. Pierce, Fla., many of the 150 USDA/Agricultural Research Service staffers and scientists working here focus on saving the citrus industry from destruction by citrus greening disease. They realize they’re in a race against time. They think they are edging ever closer to winning. ..
Read More ⇒A new University of Florida study shows a hybrid plant species may experience rapid genome evolution in predictable patterns, meaning evolution repeats itself in populations of independent origin. ..
Read More ⇒University of Florida researchers have discovered a key amino acid essential for human nutrition is also an effective insecticide against caterpillars that threaten the citrus industry. The Lime Swallowtail, or Citrus Swallowtail, is a well-known agricultural pest from southern Asia discovered in the Caribbean in 2006, and researchers say its potential impact on the U.S. citrus industry is cause for serious concern. ..
Read More ⇒A new University of Florida study shows genomes of a recently formed plant species to be highly unstable, a phenomenon that may have far-reaching evolutionary consequences. ..
Read More ⇒Food-safety experts have long believed that Salmonella bacteria could only enter tomatoes through wounds in the stem or fruit — but a new University of Florida laboratory study shows it can also happen another way.Plant pathologist Ariena van Bruggen, a professor in UF’s Institute of Food and Agricultural Sciences, published a paper today in the online journal PLoS One, with research findings that show — for the first time — that Salmonella can enter tomato plants through intact leaves, travel through the plant and end up in the fruit itself. ..
Read More ⇒University of Florida grape researcher Dennis Gray has been awarded a five-year, $2.2 million specialty crop grant from the U.S. Department of Agriculture’s National Institute of Food and Agriculture to continue his work toward creating disease-resistant, seedless muscadine grape varieties. ..
Read More ⇒
