Chinese cabbage (Brassica rapa L. ssp pekinensis) is one of the most important leafy vegetables cultivated worldwide. Clubroot disease caused by a soil-borne obligate biotrophic Plasmodiophora brassicae (Pb) severely affects ...
Molecular & Computational biology
Jan 16, 2024
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15
Genome editing, especially the CRISPR/Cas9 technology, holds immense promise in enhancing plant traits, primarily disease resistance, offering a more efficient alternative to traditional breeding.
Molecular & Computational biology
Oct 30, 2023
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A diet including a carefully selected assortment of microgreens may help address an individual's nutritional deficiencies, according to a Penn State researcher who led an international team that evaluated the mineral content ...
Agriculture
Aug 30, 2023
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Plant diseases cause major agricultural losses annually, but the tools used to fight them can create more problems than they solve. Now, researchers from Japan have discovered a new tool that will not only help save crops, ...
Plants & Animals
Dec 21, 2022
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Researchers at the Max Planck Institute for Chemical Ecology in Jena, together with their colleagues at the Universities of Stockholm and Tokyo, report in a new study in PNAS that larvae of the cabbage white butterfly use ...
Ecology
Dec 12, 2022
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90
When you're standing in the frozen food aisle, it's nearly impossible to know whether that Salisbury steak has thawed and refrozen—a process with potentially harmful consequences. So, researchers reporting in ACS Sensors ...
Analytical Chemistry
Oct 12, 2022
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154
A natural brilliant blue coloring has been discovered by an international team of researchers including chemists at the University of California, Davis. The new cyan blue, obtained from red cabbage, could be an alternative ...
Materials Science
Apr 7, 2021
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625
Until now, little was known about how plants protect themselves from plant-eating insects and how the arms race between insects and plants unfolded. Researchers from Wageningen University & Research have gained more insight ...
Plants & Animals
Feb 4, 2021
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7
Amy Petros, a University of North Texas chemistry professor, always encourages her students to be creative, work together and utilize the resources around them. In a time of social distancing and sheltering in place, those ...
Education
May 6, 2020
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Microgreens. They're leafy green vegetables that are relatively new to the dining room, but a study by a Colorado State University team indicates that they will be welcome company at the table.
Social Sciences
Apr 1, 2020
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6
Cabbage is a popular cultivar of the species Brassica oleracea Linne (Capitata Group) of the Family Brassicaceae (or Cruciferae) and is a leafy green vegetable. It is a herbaceous, biennial, dicotyledonous flowering plant distinguished by a short stem upon which is crowded a mass of leaves, usually green but in some varieties red or purplish, which while immature form a characteristic compact, globular cluster (cabbagehead).
The plant is also called head cabbage or heading cabbage, and in Scotland a bowkail, from its rounded shape. The Scots call its stalk a castock, and the British occasionally call its head a loaf. It is in the same genus as the turnip – Brassica rapa.
Cabbage leaves often have a delicate, powdery, waxy coating called bloom. The occasionally sharp or bitter taste of cabbage is due to glucosinolate(s). Cabbages are also a good source of riboflavin.
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