Bulletin 229, Diseases of Citrus in Florida


or discolored areas tend to become brown with age. They are
further characterized by a slight sinking of the tissues between
the oil cells, leaving the latter standing out prominently (Fig.
75). The greatest trouble occurs on oranges that have been put
through the coloring process early in the season while the rind is


















 Fig. 75.-Green spot on orange.

still quite tender. The development of these blemishes causes a
reduction in the grade of the fruit and greatly increases decay
in transit.
 CAUSE OF GREEN SPOT
 The development of green spot in pre-colored fruit has been
found to be due primarily to the rough handling that the fruit
receives while being picked and hauled to the packinghouse.
When the fruit is picked early in the season the rind is quite
tender and is easily injured, especially when wet or exceptional-
ly turgid immediately following heavy rains. Injuries to the
rind rupture the oil cells and allow the liberated oil to spread
over the surface of the fruit. The amount of oil liberated de-
pends upon the area of the injured rind. The liberated oil in-
jures the surface of the rind so that when the fruit is put through
the coloring process the injured spot either remains green or
turns greenish-brown. Not only does the liberated oil injure
the surface of the bruised fruit itself but it may also injure the
surface of an uninjured fruit which comes in contact with the