A citrus disorder called greasy green has plagued Florida grapefruit producers for several years, causing a significant reduction in profits. University of Florida Institute of Food and Agricultural Sciences (UF/IFAS) Associate Professor and Extension Specialist Megan Dewdney discussed the disorder and its management at the Citrus & Specialty Crop Expo in August. Dewdney works at the UF/IFAS Citrus Research and Education Center.

Dewdney called greasy green a disorder where fruit, particularly grapefruit, remain green despite degreening treatments. It occurs early in the season — in November or December — and causes fresh fruit growers and packers losses of from $20,000 to $1.7 million a year. So far, the disorder has not been reported in citrus under protective screen (CUPS).
The suspected cause of greasy green is the same fungus that causes greasy spot/rind blotch, Dewdney stated.
According to Dewdney, suspected fungicide resistance may contribute to insufficient management. She said greasy green cannot be resolved with post-harvest measures and needs to be managed in the grove. Dewdney offered these management suggestions:
- A greasy spot program should be a priority.
- Full coverage of the canopy is important, particularly the underside of leaves.
- Slow tractor and increase water.
- Copper rates adequate for canker suppression may not be enough for greasy green/greasy spot.
- Increase rates in May and June.
- Copper can cause burn in high May temperatures (> 94°F).
- Timing may need to shift to earlier in May.
- Ensure fungicide programs are not relying on a single mode of action.
- Rotation is very important.
- An August application may be needed in difficult blocks.
Dewdney’s take-home messages stated that:
- Greasy green disorder causes fresh fruit producers significant losses.
- Symptoms resemble greasy spot/rind blotch on fruit and start early in the season.
- No symptoms are observed on leaves.
Greasy green should be treated as a form of greasy spot, Dewdney concluded.
See the full Expo presentation here.
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