- Author: Jules Bernstein, UC Riverside
![Nursery tech harvesting budwood from mother citrus trees](https://ucanr.edu/blogs/food/blogfiles/92099small.jpg)
Sweet Mother Orange Tree released from quarantine
The 1000th tree okayed for growing by California's Citrus Clonal Protection Program happens to be the oldest living orange variety in the state.
The program, housed at UC Riverside, is the first of its kind in the world. It began in the 1950s, and its scientists spend up to three years testing and clearing citrus trees of disease so they can be released to commercial and private growers.
By law, every citrus tree newly propagated in California can be traced back to one mother tree created at UCR through the protection program. Program Director Georgios...
/h3>- Author: Olga Kuchment, Communications Specialist, Texas A&M AgriLife
- Author: Mike Hsu
![Tree showing signs of HLB disease](https://ucanr.edu/blogs/food/blogfiles/87580small.jpg)
UC ANR part of team led by Texas A&M AgriLife combating huanglongbing disease
Citrus greening, or huanglongbing disease (HLB), is the most devastating disease for orange and grapefruit trees in the U.S. Prevention and treatment methods have proven elusive, and a definitive cure does not exist.
Since HLB was detected in Florida in 2005, Florida's citrus production has fallen by 80%. Although there have been no HLB positive trees detected in commercial groves in California, more than...
/h3>- Author: Kathy Low, UC Master Food Preserver of Solano and Yolo Counties
![Orange marmalade ready for freezing or water bath canning. (Photo: Wikimedia Commons)](https://ucanr.edu/blogs/food/blogfiles/77992small.jpg)
Growing up, my parents told us stories of how as kids, they kept from starving during the Great Depression by not letting anything edible go to waste. To stay alive, they learned to eat beef tripe (stomach lining), chicken feet, cow tongue and other things not normally consumed. It was their stories that got me interested in learning about and sharing information on parts of fruits and vegetables normally discarded that can be preserved and eaten. Examples include citrus peel and watermelon rind.
The next time you eat an orange, grapefruit, tangerine or other citrus, you don't need to throw out the peel. Instead you can dehydrate it. Remove the pith (the white fibrous material between the skin and the peel)...
- Author: Jeannette E. Warnert
![USDA technician Paul Neipp presents a tray for lemon water tasting in one of the sensory lab booths.](https://ucanr.edu/blogs/food/blogfiles/56782small.jpg)
What flavors do you detect in a sip of lemon water? Are there notes of sweetness, sour, off flavors or fresh citrus taste? Scientists at the UC Kearney Agricultural Research and Extension Center and the USDA want to know every subtle taste sensation for a research project continuing over the next 18 months.
Participants will taste the major types of citrus to confirm that treatments used to eliminate pests in overseas shipments don't have an impact on fruit enjoyment. Lemon tasting will be followed by mandarins, navel and Valencia oranges, and grapefruit.
“This work is critical for the citrus industry,” said
- Author: Jeannette E. Warnert
![Hundreds of different citrus varieties are available for tasting at last year's citrus tasting event.](https://ucanr.edu/blogs/food/blogfiles/26545small.jpg)
The UC citrus research center swings open its doors this week to give farmers and the public the opportunity to view and taste dozens of mandarin varieties - which in recent years have emerged as Americans' favorite citrus – as well as sweet oranges, lemons, grapefruit, kumquats, blood oranges, tangors and many other types of citrus fruit.
The 175-acre UC ANR Lindcove Research and Extension Center is situated where the valley and Sierra Nevada foothills meet in eastern Tulare County. Research conducted at the center plays a major role in maintaining California's position at the forefront of high-quality citrus production for markets throughout the United States and the...