U1, A1: Microbiology in the News
Scientists at the University of Florida have discovered a way to use microbiology and nanotechnology to decrease the amount of pesticides necessary to kill the insect that causes citrus greening in Florida's citrus crops. The bacteria that causes citrus greening prevents the tree from getting proper nutrients and causes the fruit produced to be “unsuitable for sale as fresh fruit and juice” and have also caused a loss of “100,000 citrus acres and $3.6 billion in revenues since 2007”, according to the University of Florida Institute ...view middle of the document...
Since most infected trees die, researchers are also searching for other ways to help save citrus trees from being affected by the insects that carry the bacteria which causes greening. The discoveries made over the last 15 years are only the beginning and need to continue because the problem of citrus greening is only going to get worse Research is showing promise in changing the root systems and other forms of insecticide-free treatments along with the microbiological changes in insecticides; the most beneficial of which would be the refining of the nano-dispenser technologies.
This article definitely captured my interest and held it throughout the entire piece. I was able to completely understand and follow the writer's explanation of the research done and the results yielded from the project. I do not know if I would say this article greatly advanced the entire field of microbiology but I would say the research and findings will definitely improve the livelihood of the citrus farmers and their families.
University of Florida Institute of Food and Agricultural Sciences. (2015, September 18). Microscopic molecules can fight citrus greening bug with less insecticides. ScienceDaily. Retrieved September 17, 2015 from www.sciencedaily.com/releases/2015/09/150918111446.htm