Incidence of greening in Florida generates smaller harvest with worsening juice quality

A new estimate of the 2021/22 orange harvest in Florida (USA), released on January 12 by the USDA (United States Department of Agriculture), was once again reduced, now by 3% compared to December. The forecast is to harvest 44,5 million boxes, the lowest production since greening was identified in the state in 2005 – with the exception of the 2017/18 harvest, which was extremely affected by Hurricane Irma and ended at 45 million boxes. The projected decline rate is 39%.

The decrease in production and productivity are direct consequences of the extremely high incidence of greening, estimated at more than 90% (see the graph below how the disease has been impacting crops over the years). Current orange production in the United States corresponds to less than a third of what was produced 20 years ago, and the planted area is 40% smaller, with a drop in consumption, exports and processing, according to the latest USDA report on the main markets.

Impact on juice quality

Florida was once a reference in the production of orange juice. However, the strong presence of greening has altered the flavor of the fruits and the quality of the juice, as the disease causes an increase in acidity and bitterness and a reduction in the soluble solids content (°Brix).

According to a publication of the North American portal Citrus Industry, citrus growers and juice processors in Florida have reported low levels of °Brix throughout the harvest (9.83), with early and mid-season varieties showing levels lower than last year and the historical average – in Brazil, ° Minimum Brix for orange juice is 10 (IN nº37 of MAPA, of 01/10/2018). The report says that producers are already looking for other varieties besides Hamilin, which has suffered from the drop in °Brix since greening became endemic in the state.

According to a study published in 2015 by the USDA Horticultural Research Laboratory, more than 45% of people detect changes in the flavor of the juice when at least 25% of the fruits come from plants with greening.

For some years now, Florida orange juice has been mixed with juice produced in other parts of the world, such as Mexico and Brazil, to overcome the change in flavor.

Fundecitrus researcher Renato Bassanezi says that this information should serve as a warning for citrus growers in SP and MG to commit to controlling greening.

“The increase in diseased plants leads to a reduction in production and compromises its quality, and the producer must be careful to ensure that his orchard does not end up in this situation. To do this, you need to follow really rigorous management in and around the farm”, he advises. “If internal control is not being efficient, it is necessary to identify which practices may be causing errors. The most observed have been excessive and continuous use of insecticides from the pyrethoid group, coverage failures in the application of products in newly planted and adult orchards, with sprayers too far from the plants and unable to reach the top of the trees, and long intervals too much between applications during the budding period”, he comments.