Related topics: genes ยท genome

Engineering blue-hued flowers

Flower color in plants is determined by pigments such as aurones, anthocyanins, and carotenoids. Research has found that the ultimate color displayed is dependent not only on the pigment present, but also on other factors, ...

Unique lab seeks drought-tolerant traits in cotton, other plants

As billion-dollar agricultural losses continue to mount in the withering Texas heat, Texas AgriLife Research scientists in Corpus Christi are taking a closer look at why some cotton varieties do better than others in drought ...

UW-Madison scientists create low-acrylamide potato lines

(PhysOrg.com) -- What do Americans love more than French fries and potato chips? Not much-but perhaps we love them more than we ought to. Fat and calories aside, both foods contain high levels of a compound called acrylamide, ...

Factors in berry-splitting in blueberries examined

U.S. Department of Agriculture (USDA) researchers and a university colleague have found several factors involved in blueberry splitting, a significant problem that can cause losses of $300 to $500 per acre.

Scientists develop high-tech crop map

AgroAtlas is a new interactive website that shows the geographic distributions of 100 crops; 640 species of crop diseases, pests, and weeds; and 560 wild crop relatives growing in Russia and neighboring countries. Downloadable ...

Fertility or powdery mildew resistance?

Powdery mildew is a fungus that infects both crop and ornamental plants. Each year, powdery mildew and other plant pathogens cause immense crop loss. Despite decades of intense research, little is known of the plant molecules ...

Fungi's genetic sabotage in wheat discovered

Using molecular techniques, Agricultural Research Service (ARS) and collaborating scientists have shown how the subversion of a single gene in wheat by two fungal foes triggers a kind of cellular suicide in the grain crop's ...

Scientists seek blight-resistant spuds

Potatoes offering elevated levels of phytonutrients thought to promote health could add a new dimension to the consumer diet. But the journey from farm to fork can be a perilous one fraught with sundry microorganisms ready ...

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