Growers will have the opportunity to learn more about recent citrus research trials on nutrition and gibberellic acid (GA) and their impact on tree health. University of Florida Institute of Food and Agricultural Sciences (UF/IFAS) Extension Polk County will host a field day on Dec. 14 to share research findings with growers.
The field tours will begin with an overview at the Stuart Conference Center in Bartow, Florida. Participants will be given directions to the featured groves. After visiting groves, participants are invited back to the center for further discussion and a complimentary lunch. The event is free but preregistration is required. The program will begin at 9:30 a.m. and end at noon with lunch.
UF/IFAS Extension agent Chris Oswalt will host the field day. It features Tripti Vashisth and Amit Levy, researchers from the Citrus Research and Education Center in Lake Alfred. At the nutrition site, Vashisth will discuss the results of a multiyear citrus nutrition field trial that was designed to provide effective mitigation of HLB-infected citrus trees. The results of the trial indicate that HLB can be managed to some degree in the field using mineral nutrition. The results will include recommendations on how to use this information in existing groves.
Levy will discuss and demonstrate methodologies using canopy density to evaluate the efficacy of nutritional treatments used to manage HLB. This type of in-field technology can help growers determine quantitatively the results of HLB management programs. This evaluation methodology can be used for practices related to nutrition as well as pest and disease management.
At the GA field trial, growers will be able to view treatments, and Vashisth will make a field presentation about the timely use of GA sprays to manage citrus flowering and tree stress. The information provided will demonstrate the mitigating effects of GA on HLB-infected citrus trees. The information will include current recommendations and use rate information on GA to enhance citrus yields.
Source: University of Florida Institute of Food and Agricultural Sciences
Share this Post
Sponsored Content