GAINESVILLE, Fla. — 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.
GAINESVILLE, Fla. — 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.
GAINESVILLE, Fla. — Blueberry wine can provide more potentially healthy compounds than white wines and many red wines, according to a new University of Florida study.
GAINESVILLE, Fla. — 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.
GAINESVILLE, Fla. — 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.