In 1992, the National Cancer Institute recognized citrus in the middle of the pyramid of cancer preventative fruits and vegetables. Our laboratory, collaborating with Vegetable Improvement Center, Institute of Bioscience and Technology, and Balyor College of Dentistry, seeks to enhance citrus nutraceuticals and bring citrus on the top of the pyramid. In order to maintain niche markets for red, juicy and sweet grapefruit from Texas in a challenging environment, growers must employ techniques that maximize fruit quality and nutritional value, e.g., the level of nutraceuticals (lycopene, lutein, zeaxanthin, limonoids, pectin, vitamin C). 
 

At the same time, we have the projects which include improving citrus fruit quality and size as well as extend shelf life. Texas citrus industry faces major problem of sheepnosing.  Our research goal is to evaluate sheepnosing in grapefruit and determine the causal factors such as temperature, relative humidity, rainfall, rootstocks, irrigation methods and stress.  In collaboration with scientists in Israel, our focus is to improve fruit size through potassium and auxin  as well as increase competitiveness of Texas Israeli citrus in export markets.