Citrus greening, a disease that reduces yield, compromises the flavor, color, and size of citrus fruit and eventually kills the citrus tree, is now present in all 34 Floridian citrus-producing counties. Caused by an insect-spread bacterial infection, the disease reduced citrus production in 2008 by several percent and continues to spread, threatening the existence of Florida's $9.3 billion citrus industry. A successful citrus greening response will focus on earlier detection of diseased trees, so that these sources of new infections can be removed more quickly, and on new methods to control the insects that carry the bacteria. In the longerterm, technologies such as genomics could be used to develop new citrus strains that are resistant to both the bacteria and the insect.USDA-NIFA (U.S. Department of Agriculture - National Institute of Food and Agriculture). 2010a. Agriculture and food research initiative competitive grants program. November 5, 2009. Washington, DC: U.S. Department of Agriculture - Nationalanbsp;...
|Title||:||Strategic Planning for the Florida Citrus Industry:|
|Author||:||Committee on the Strategic Planning for the Florida Citrus Industry: Addressing Citrus Greening Disease (Huanglongbing), Board on Agriculture and Natural Resources, Division on Earth and Life Studies, National Research Council|
|Publisher||:||National Academies Press - 2010-04-15|