A team of scientists has developed a way to potentially thwart the spread of a disease-causing bacterium that harms more than 100 plant species worldwide, an advance that could save the nursery industry billions a year.
Some plants, like soybean, are known to possess an innate defense machinery that helps them develop resistance against insects trying to feed on them. However, exactly how these plants recognize signals from insects has been unknown until now. Scientists uncover how oral secretions of the cotton leaf worm trigger defense responses in a plant.
Soya and clover have their very own fertiliser factories in their roots, where bacteria manufacture ammonium, which is crucial for plant growth. Although this has long been common knowledge, scientists have only recently described the mechanism in detail. With biotechnology, this knowledge could now help make agriculture more sustainable.
Intercropping, or the simultaneous cultivation of multiple crops on a single plot of land, can significantly increase the yield, not only of low input agriculture, but also of intensive agriculture, and reduce the use of fertilisers.
Scientists have identified five Romaine lettuce varieties that both brown less quickly after fresh-cut processing and are slower to deteriorate postharvest. They also are determining the genetic basis for deterioration.
A team of researchers has developed an innovative software program for the simulation of breeding programmes. The “Modular Breeding Program Simulator” (MoBPS) enables the simulation of highly complex breeding programmes in animal and plant breeding and is designed to assist breeders in their everyday decisions.
A webtool giving an overview of climate change in Europe and predicting subsequent developments was created as a joint collaboration between French, Spanish, German and Estonian researchers.
Scientists have discovered two proteins in rice involved in pollen aperture formation which are essential in the successful pollination of flowering plants.
Interest on Jojoba crop was, and still is, jojoba oil, which is not a glyceride fat, but a liquid wax with unique chemical configuration and features. The seeds of jojoba are one of the world’s only known sustainable sources of liquid wax esters and have been used as an eco-friendly replacement for the similar oils.