Mark A. Ritenour

0000-0003-4276-7843

2026–2029 Florida Citrus Production Guide: Food Safety Requirements and Considerations for the Florida Citrus Grower

Taylor O'Bannon, Taylor O'Bannon, Michelle D. Danyluk, Renée Goodrich-Schneider, Keith R. Schneider, Mark A. Ritenour, yTripti Vashisth
Otros contactos: Lauren M. Diepenbrock

2026–2029 Florida Citrus Production Guide (Citrus Production Fundamentals).

2026–2027 Florida Citrus Production Guide: Decay Control of Florida Fresh Citrus

Mark A. Ritenour, Jiuxu Zhang, Liliana M. Cano, yMegan M. Dewdney

2026–2027 Florida Citrus Production Guide (Current Season Spray Guide).

2026–2029 Florida Citrus Production Guide: Decay Control of Florida Fresh Citrus

Mark A. Ritenour, Jiuxu Zhang, Liliana M. Cano, yMegan M. Dewdney

2026–2029 Florida Citrus Production Guide (Citrus Production Fundamentals).

Chlorine Use In Produce Packing Lines

Mark A. Ritenour, Steven Sargent, yJerry A. Bartz

The Food Safety Modernization Act and the FDA Facility Registration Program

Susanna Richardson, Susanna Richardson, Renée Goodrich-Schneider, Keith R. Schneider, Mark A. Ritenour, yMichelle D. Danyluk

A UF/IFAS numbered Fact Sheet. Published by Sustainability of production systems and alternatives

Packinghouse Citrus Black Spot ID/Identificación de la Mancha Negra de los Cítricos en las Plantas de Procesamiento

Mark A. Ritenour, Megan M. Dewdney, Natalia A. Peres, yJamie D. Burrow

This one-page identification sheet, available in English and Spanish, assists packinghouse graders in detecting citrus black spot.

Citrus Fruit Disorders and Physical/Chemical Injuries

Mark A. Ritenour, Jamie D. Burrow, yMegan M. Dewdney

This quick reference guide is an identification tool for common disorders and injuries in Florida citrus.

Citrus Fruit Blemishes and Decay Caused by Fungi and Bacteria

Mark A. Ritenour, Jamie D. Burrow, yMegan M. Dewdney

This is a quick identification tool of citrus blemishes and fruit decay caused by fungi and bacteria in Florida citrus.

2026–2029 Florida Citrus Production Guide: Fresh Fruit Pesticide Residue Limits

Mark A. Ritenour
Otros contactos: Lauren M. Diepenbrock

2026–2029 Florida Citrus Production Guide (Citrus Production Fundamentals).

2026–2029 Florida Citrus Production Guide: Citrus under Protective Screen (CUPS) Production Systems

Arnold Schumann, Ariel Singerman, Mark A. Ritenour, Jawwad Qureshi, yFernando Alferez
Otros contactos: Tripti Vashisth

2026–2029 Florida Citrus Production Guide (Citrus Production Fundamentals).

Harvesting and Postharvest Handling of Stonefruits in Florida

Jeffrey K. Brecht, Mark A. Ritenour, Mercy Olmstead, Mercy A. Olmstead, Ali Sarkhosh, Jose X. Chaparro, Jerry A. Bartz, Steven Sargent, yJohn J. Vansickle

Stonefruits grown commercially in Florida include peaches, nectarines, and plums. This publication is directed to current and potential stonefruit growers, handlers, and marketers, as well as researchers, Extension agents, students, and consumers. It provides information about the Florida stonefruit industry, stonefruit cultivars that are suitable for Florida, stonefruit postharvest physiology and pathology, fruit quality, and recommended postharvest handling and marketing practices.

Postharvest Physiological Disorders of Blood Orange Fruit

Fariborz Habibi, Ali Sarkhosh, Mark A. Ritenour, yJeffrey K. Brecht

This publication aims to provide valuable information on the major postharvest physiological disorders affecting blood oranges, including their causes, symptoms, and practical strategies for prevention and control. By improving awareness of these disorders and their management, this publication aims to support more effective postharvest handling and storage practices of blood oranges. Written by Fariborz Habibi, Ali Sarkhosh, Mark A. Ritenour, and Jeffrey K. Brecht, and published by the UF/IFAS Department of Horticultural Sciences, November 2025.

Chilling Injury of Grapefruit and its Control

Mark A. Ritenour, Huating Dou, yHuating Dou

Chilling injury (CI) is a physiological disorder that is occasionally reported on fresh citrus shipments from Florida. It is most often characterized by areas of the peel that collapse and darken to form pits (Figure 1). Pitting is not targeted to the oil glands. Less severe symptoms may show up as circular or arched areas of discoloration or scalding. Symptoms of CI are typically more pronounced after fruit are warmed to room temperature following exposure to the chilling temperature. CI symptoms generally require at least 3 to 6 weeks to develop at low (e.g. 40°F) shipping and storage temperatures. Chilled fruit are also more susceptible to decay than are non-chilled fruit. CI is often confused with another physiological disorder called postharvest pitting (PP) that is caused by low-oxygen concentrations (< 9%) within waxed fruit and is visible as collapsed oil glands. PP requires only 2 to 4 days for symptom development after waxing and appears in fruit held at warm (> 50°F) tempera

Stem-End Rind Breakdown of Citrus Fruit

Mark A. Ritenour, Huating Dou, yHuating Dou

Sporadic reports of stem-end rind breakdown (SERB) on fresh citrus fruit occur each season in Florida. SERB is most severe on oranges and Temples, but it may also occur on tangelos and grapefruit. Although there is still much that needs to be learned about the development and prevention of SERB, there are some principles that can be applied to help reduce SERB development in fresh fruit packed in Florida.

Blossom-End Clearing of Grapefruit

Mark A. Ritenour, Edgardo J. Etxeberria, yEdgardo J. Etxeberria

Recommendations for Degreening Florida Fresh Citrus Fruits

Mark A. Ritenour, William M. Miller, Wilfred F Wardowski, yWilfred F. Wardowski

This document is Cir 1170, one of a series of the Horticultural Sciences Department, UF/IFAS Extension. Original publication date August 2003.

Uso del Cloro en las Líneas de Empacado de Productos Cosechados Frescos

Mark A. Ritenour, Steven Sargent, yJerry A. Bartz

Muchos de los problemas de la descomposición postcosecha se presentan por la inefectiva sanitización de los tanques de recepción (packinghouse), canales y sistemas de enfriamiento con agua helada (hydrocooling) de la planta empacadora. De la misma forma, los productos del campo que tienen una apariencia sana pueden hospedar grandes poblaciones de patógenos, particularmente durante el tiempo caluroso y lluvioso. Los patógenos presentes sobre los frutos y vegetales, cosechados recientemente, se acumularán en los sistemas que administran agua recirculada. Cuando los frutos y vegetales contactan con el agua que contienen los patógenos, es frecuente que se infecten y por consiguiente estos se descomponen durante el embarque y manejo.