Effect of liberibacter infection (huanglongbing disease) of citrus on orange fruit physiology and fruit/fruit juice quality: chemical and physical analyses.

@article{Baldwin2010EffectOL,
  title={Effect of liberibacter infection (huanglongbing disease) of citrus on orange fruit physiology and fruit/fruit juice quality: chemical and physical analyses.},
  author={Elizabeth A. Baldwin and Anne Plotto and John A Manthey and Greg T. McCollum and Jinhe Bai and Mike Irey and Randall G. Cameron and Gary a. Luzio},
  journal={Journal of agricultural and food chemistry},
  year={2010},
  volume={58 2},
  pages={1247-62}
}
More than 90% of oranges in Florida are processed, and since Huanglongbing (HLB) disease has been rumored to affect fruit flavor, chemical and physical analyses were conducted on fruit and juice from healthy (Las -) and diseased (Las +) trees on three juice processing varieties over two seasons, and in some cases several harvests. Fruit, both asymptomatic and symptomatic for the disease, were used, and fresh squeezed and processed/pasteurized juices were evaluated. Fruit and juice… CONTINUE READING
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