Researchers know how to make precise genetic changes within the genomes of crops, but the transformed cells often refuse to grow into plants. One team has devised a new solution.
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Cocoa is in great demand on the world market, but there are many different ways to increase production. A research team has now investigated the relative importance of the use of pesticides, fertilisers and manual pollination in a well replicated…
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Grapevine (Vitis vinifera L.) is a crop of great economic and agricultural value throughout the world. In 2019, the International Organisation of Vine and Wine (OIV) reported that over 7 million hectares are dedicated to the cultivation of this crop,…
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A new field of research in microbiology is transforming the way scientists see fungi, bacteria and other microorganisms. Microbiome research is so promising that it has drawn attention from funders and industry as well as scientists. In the United States…
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Widespread fungal disease in plants can be controlled with a commercially available chemical that has been primarily used in medicine until now. In a comprehensive experiment the team has uncovered a new metabolic pathway that can be disrupted with this…
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The collaboration revealed that the symbiotic relationship between plants and fungi provides nitrates to plants, which could lead to reduced fertilizer use.
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A research group has succeeded in greatly increasing the catalytic activity of Rubisco, the enzyme which fixes carbon from CO2 in plant photosynthesis. The research team also hypothesized the mechanism which determines the catalytic activity of Rubisco, based on structural…
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An international team of researchers led by biologists has examined how seed formation is coordinated with fruit growth. In their report, they explain the genetic control mechanisms underlying the process. If you open up a pea pod, you will find…
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A team of scientists has completed one of the largest genetic analyses ever done of any agricultural crop to find desirable traits in wheat’s extensive and unexplored diversity.
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Scientists have characterized a sucrose transporter protein found in common beans. The recently discovered protein could help us understand how beans tolerate hot temperatures.
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