Guido Schnabel, plant pathologist with the Clemson University College of Agriculture, Forestry and Life Sciences, received the Centennial Professorship award from the university’s Faculty Senate. The award honors excellence in teaching, research, service and librarianship. An expert with Cooperative Extension and a professor of plant and environmental sciences, Schnabel is recognized throughout the fruit industry in the state, Southeast and the nation for his work in disease management of fruit crops, particularly peaches and strawberries.
Clemson University graduate student Jordan Breland is working with agricultural engineer Bulent Koc to develop equipment used in a unique method of combatting Armillaria root rot that is deadly to peach trees.
Clemson University geneticist Ksenija Gasic seeks to do the unimaginable: improve the taste, aroma and nutritional value of the beloved peach. Gasic received a $150,000, three-year grant from the United States-Israel Binational Agricultural Research and Development Fund (BARD) to study a method of increasing the chemical compounds in peaches that impact flavor and aroma.
Clemson University researchers have been awarded a $1 million grant from the National Institute of Food and Agriculture to expand organic peach production in the Southeast. Clemson University pomologist Juan Carlos Melgar and pathologist Guido Schnabel are tying paper bags on peaches as they grow on trees, an unconventional method of protecting them from insects and disease while reducing reliance on pesticides.
Clemson University plant pathologist Guido Schnabel has collaborated with scientists from Cornell University, the University of Massachusetts, Penn State University, North Carolina State University and the University of Georgia to make his disease- and insect-fighting smartphone app available to fruit growers throughout the East Coast and beyond.
South Carolina peach growers could extend the life of trees infected with Armillaria root disease by using a new planting technique on display at Clemson University’s Musser Fruit Research Center.