Page Banner

United States Department of Agriculture

Agricultural Research Service

Research Projects Subjects of Investigation at this Location
Each ARS research project has related subjects of investigation. Listed below are the subjects of investigation currently conducted at this location.

Clicking on a subject of investigation will list the research projects within that subject of investigation.

Subjects of Investigation
Berries and cane fruits, other
Citrus, general/other
Grapefruit
Orange
Solanaceous and related crops, general/other (for potato use 1310)
Tropical/subtropical fruit, general/other
Research Projects within Citrus, general/other
item BIOACTIVE CONSTITUENTS AND SPECIALTY FOOD FIBERS AS VALUE-ADDED PRODUCTS FROM CITRUS PROCESSING WASTE
item DEVELOPMENT OF NEW TECHNOLOGIES TO ELIMINATE HUANGLONGBING FROM BUDWOOD SOURCE TREES
item DISTINGUISHING LIVE FROM DEAD ‘CANDIDATUS LIBERIBACTER ASIATICUS’ IN CITRUS TISSUE
item Effect of Nutritional Spray Programs on Huanglongbing (HLB) disease-induced off-flavor of orange fruit and juice.
item ENHANCED UTILIZATION OF CARBOHYDRATES AND POLYSACCHARIDES FROM CITRUS PROCESSING WASTE STREAMS
item Horticultural, Physiological, and Genetic Factors Affecting Sustainable Citrus Production
item Identification of Key Aroma Compounds and Optimization of Postharvest Handling Procedures in Order to Improve Sensory Quality of Mandarins
item IDENTIFY FLAVOR COMPOUNDS RESPONSIBLE FOR OFF-ODOR AND TASTE OF TAINTED FROZEN ORANGE PULP AND PROPOSE MECHANISMS OF FORMATION
item Improving the Innate Immune Response of Citrus to Huanglongbing
item Investigate effect of nutritional sprays on healthy and HLB-diseased orange fruit and resulting juice quality
item INVESTIGATION OF BIOLOGICAL ACTIVITIES AND METABOLISM OF CITRUS PHYTOCHEMICALS
item METABOLOMIC AND MICROBIAL PROFILING OF TROPICAL/SUBTROPICAL FRUITS AND SMALL FRUITS FOR QUALITY FACTORS AND MICROBIAL STABILITY
item Use of Volatiles to Induce Sweet and/or Suppress Bitterness in Orange Juice
Last Modified: 4/20/2014
Footer Content Back to Top of Page