New Discovery to Accelerate Development of Salt-Tolerant Grapevines
While low levels of salt can improve the flavor of wine, in excess it can lead to unpalatable tastes, reduce fruit yield and damage the long-term health of grapevines
horticulture
Archaeologists Find Earliest Evidence of Winemaking
U of T team contributes to discovery of 8,000-year-old wine production in ancient Middle East
Researchers Aim to Re-Domesticate Quinoa for Northern New England
Researchers are investigating the potential use of a wild/weedy, locally adapted Chenopodium species as a breeding partner with quinoa in an effort to "re-domesticate" quinoa into a form suitable for crop production
Unusual Soybean Coloration Sheds a Light on Gene Silencing
Previous research showed that yellow soybeans result from a naturally occurring gene silencing process involving two genes
Nutrients Are Nice, but Produce Better Pass the Taste Test
The fact that consumers purchase produce to satisfy their senses—not necessarily for its nutrients—should prove particularly important for growers and grocers to understand
Researchers Look for Genetic Clues to Help Grapes Survive Cold
Understanding how grape buds respond to subzero temperatures is of paramount concern to vineyard managers in New York and other northerly grape-producing states
Research Findings Could Eventually Save $30 Million Annually for Strawberry Growers
UF/IFAS researchers are looking for ways to thwart angular leaf spot
Research May Give New Hope to Expanding Avocado Production
“There is still more research needed to decide if growers in the area could make a good profit from avocados and sustain the crops from disease."
Iowa State Building Research and Development Program for Bioplastics
Kenny McCabe and James Schrader grabbed two pots of marigolds and placed them on a greenhouse bench. On the left, in a pot made from a biorenewable mix of soy protein and polylactic acid, was a thick plant with three orange-gold blooms and four buds about to pop, its leaves a rich and dark green.