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SPEECHLESS, SCREAM and Stomata Development in Plant Leaves

A team of scientists with two disparate sets of expertise - in plant biology and protein structural chemistry - have unraveled the atomic basis of how optimal numbers of stomata are made in leaves.

Isabel01/10/2019

Agriculture Fruits and Vegetables News Plant Science

The genome of the pea assembled for the first time

An international team succeeded in assembling the first sequence of the pea genome. This study will, in addition to increasing knowledge of this genome compared to that of other legumes, help to improve traits of interest for peas, such as…

Isabel30/09/2019

Agriculture Fruits and Vegetables News

Impact of climate change on global banana yields revealed

Climate change could negatively impact banana cultivation in some of the world’s most important producing and exporting countries, a study has revealed.

Isabel27/09/2019

News Plant Science

Plant Gene Discovery Could Help Reduce Fertilizer Pollution in Waterways

Over-fertilization of agricultural fields is a huge environmental problem. Excess phosphorus from fertilized cropland frequently finds its way into nearby rivers and lakes. A resulting boom of aquatic plant growth can cause oxygen levels in the water to plunge, leading…

Isabel25/09/2019

Future Directions News Plant Science Research

Large-scale genomics will improve the yield, climate-resilience, and quality of bread wheat, new study shows

Scientists identified significant new chromosomal regions for wheat yield and disease resistance, which will speed up global breeding efforts. Using the full wheat genome map published in 2018, combined with data from field testing of wheat breeding lines in multiple…

Isabel24/09/2019

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SPEECHLESS, SCREAM and Stomata Development in Plant Leaves

The genome of the pea assembled for the first time

Impact of climate change on global banana yields revealed

Plant Gene Discovery Could Help Reduce Fertilizer Pollution in Waterways

Large-scale genomics will improve the yield, climate-resilience, and quality of bread wheat, new study shows

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