Scientists uncover genetic roadmap of cultivated strawberry

Consumers want strawberries to be red, sweet, ripe and juicy, like those fresh picked from a garden. Suppliers want them to be easy to handle and ship, without getting squished. Commercial strawberry growers need their crops ...

Salad days – tomatoes that last longer and still taste good

The tomato (Solanum lycopersicum) is one of the most valuable fruit crops in the world with an annual global value in excess of $50bn. We eat so many they also play an important role in our diet providing valuable vitamins, ...

Benefit of bees even bigger than thought

Bees have a much greater economic value than is widely known, according to a scientific probe into strawberry-growing published on Wednesday.

Scientists put cancer-fighting power back into frozen broccoli

There was bad news, then good news from University of Illinois broccoli researchers this month. In the first study, they learned that frozen broccoli lacks the ability to form sulforaphane, the cancer-fighting phytochemical ...

Canadian Arctic nearly loses entire ice shelf

Two ice shelves that existed before Canada was settled by Europeans diminished significantly this summer, one nearly disappearing altogether, Canadian scientists say in new research.

Researchers look to extend shelf life of nutritious vegetables

While helping small farms in Alabama, researchers at The University of Alabama and the University of West Alabama hope to provide agricultural solutions that assist a class of nutritious vegetables to last longer in supermarkets ...

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