Citrus greening disease research

Citrus greening disease research

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Credit: STEPHEN AUSMUS/US DEPARTMENT OF AGRICULTURE/SCIENCE PHOTO LIBRARY

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Caption: Citrus greening disease research. Plant physiologist (right) providing orange juice samples to a taste-tester to see whether off-flavours are perceived in juice from oranges infected by citrus greening disease. The red lighting in the tasting booth helps him focus only on taste and smell. Also known as huanglongbing (HLB), this disease causes mottled leaves and small, bitter fruits that remain partly green even when ripe. It is transmitted by the Asian citrus psyllid (Diaphorina citri). There is no cure. This experiment aims to see whether it is possible to distinguish between juice from HLB-infected oranges and from non-infected oranges.

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