Title: Pre- and Postharvest Quality Problems Associated with Greening in Sweet Orange Fruits Authors
Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: August 21, 2014
Publication Date: N/A
Technical Abstract: Greening disease or Huanglongbing (HLB) is a serious issue for the citrus industry around the world as it can kill a citrus tree in two to ten years, and as of yet, there is no cure. Our research showed that greening increased pre- and postharvest fruit stem-end rots, and pre-harvest fruit drop; increased growth of Diplidia in stem-end area, and other decay microorganisms in peel tissues. Greening disease positive fruit had tougher skin to against puncture, however, the fruit were softer and susceptible to pressure-caused breakdown. Fruit from diseased trees did not color properly (hence the name “greening” disease), and conventional degreening did not induce orange color development in skin. To improve the fruit quality and decrease postharvest loss, we recommend the packinghouses to enhance the packingline fungicide applications to against microorganisms carried from pre-harvest; to reconsider/re-evaluate the degreening program because conventional degreening does not improve orange color development but induced decay.