A research group finds that populations of Siebold’s beech, Fagus crenata, at their northernmost limit are more genetically diverse than estimated, and may have persisted there since before the last glacial maximum.
In a paper published botanists have shown that some Nepenthes (tropical pitcher plants) are capturing more nitrogen, and therefore nutrients, from mammal droppings as compared to those that capture insects.
Despite not being an essential element for plant growth, silicon increases plants’ tolerance of biotic stresses, such as pests and diseases; and abiotic ones, such as drought and salinity. The effects of this element, the second most abundant in the planet’s crust, have not been widely studied, in general, and with regard to olive trees knowledge has been even scarcer.
Mycorrhizal symbiosis helps plants expand their root surface area, giving plants greater access to nutrients and water. Although the first and foremost role of mycorrhizal symbiosis is to facilitate plant nutrition, how mycorrhizal types mediate the nutrient acquisition and interactions of coexisting trees in forests has not been clear to scientists.
A team of scientists discovered the gene in agave that governs when the plant goes dormant and used it to create poplar trees that nearly doubled in size, increasing biomass yield for biofuels production and carbon sequestration.
An internal circadian clock controls the distinctive concentric rings of flowering in sunflowers, maximizing visits from pollinators, a new study from plant biologists shows.
Researchers have been able to show which genes inhibit self-fertilisation in grasses. Plant scientists can now use this mechanism in a more targeted way to breed new varieties of forage grasses as well as rice or barley.
Following a year when temperature records have been smashed, research, offers much-needed hope for improving crop resilience and food security in the face of climate change.
A new study identifies the genetic underpinnings for why broccoli heads become abnormal when it’s hot, providing insight into effects of climate-induced warming for all crops and pointing the way for breeding heat-resistant new varieties.
Researchers surveyed more than 2,800 people to assess how accepting they might be of gene-edited table grapes, even though none are yet on the market. Most participants cared more about the grapes’ taste, followed by their appearance, than how the grapes were bred.
