Current citrus production practices often include the use of various chemicals, many of which are pesticides. Chemical residues on the fruit after harvest are a concern to regulators and the public alike because of their potential negative health effects. Therefore, the US and other countries set maximum residue limits (MRLs) on fresh produce for various chemicals. This five-page document is part of the 2017-2018 Florida Citrus Production Guide and discusses the MRLs for various chemicals used on Florida citrus. Written by Mark Ritenour and published by UF’s Horticultural Sciences Department, October 2017.
This new one-page citrus identification fact sheet illustrates different blemishes from fungi and bacteria that affect citrus. Written by Mark A. Ritenour, Jamie D. Burrow, Megan M. Dewdney, and John Zhang and published by the Horticultural Sciences Department.
This new one-page Citrus Identification fact sheet illustrates different disorders and injuries that affect citrus. Written by Mark A. Ritenour, Jamie D. Burrow, Megan M. Dewdney, and John Zhang and published by the Horticultural Sciences Department.
The Food Safety Modernization Act that President Obama signed into law January 4, 2011 represents the most sweeping update to food safety regulation since the Federal Food, Drug, and Cosmetic Act of 1938. As part of FSMA, registration is required of facilities that manufacture, process, pack or hold food for human or animal consumption. This 3-page fact sheet was written by Susanna Richardson, Renée Goodrich Schneider, Mark A. Ritenour, Michelle D. Danyluk, and Keith R. Schneider, and published by the UF Department of Food Science and Human Nutrition, July 2013.
Growers are the first step in the farm-to-table food chain. Good Agricultural Practices (GAPs) refer to practices growers follow to prevent, minimize, or eliminate contamination and hazards to human health. Essential components of the GAPs process include careful planning, implementation, and documentation of required steps and procedures that together analyze and minimize risks imposed by biological, chemical, and physical hazards. The general guidelines presented in this document were developed by UF/IFAS for Florida citrus growers, in partnership with the citrus industry. This 8-page fact sheet was written by Michelle D. Danyluk, Renée M. Goodrich-Schneider, Keith R. Schneider, Mark A. Ritenour, and Timothy M. Spann, and published by the UF Department of Food Science and Human Nutrition, February 2012.
This bilingual identification sheet was designed to assist packinghouse employees to identify the early yet subtle symptoms of citrus black spot. Proper identification of citrus black spot prevents the rejection of international fruit shipments. Written by M. M. Dewdney, J. D. Yates, and M. A. Ritenour and published by the UF Department of Plant Pathology, July 2011.
Decay of citrus fruit is most often caused by fungal pathogens that grow and develop in the hot and wet conditions typical of the Florida climate. Losses from these diseases can be reduced by the practices discussed in this 6-page revised fact sheet written by Mark A. Ritenour, Jiuxu Zhang, and Megan Dewdney, and published by the UF Department of Horticultural Sciences, February 2011.
HS1184, a one-page identification sheet in English and Spanish by Mark Ritenour, Megan Dewdney, Natalia Peres, and Jamie Yates, assists packinghouse graders in the detection of citrus black spot. Published by the UF Department of Horticultural Sciences, August 2010.