horticulture

In a recent investigation, wood scientists found that bags labeled as "cypress" contain only 50 percent cypress, while other bags contained no cypress at all

The focus on food security has received more attention in the last few months, as the COVID-19 pandemic has moved around the world

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

U of T team contributes to discovery of 8,000-year-old wine production in ancient Middle East

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

Previous research showed that yellow soybeans result from a naturally occurring gene silencing process involving two genes

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

Understanding how grape buds respond to subzero temperatures is of paramount concern to vineyard managers in New York and other northerly grape-producing states

UF/IFAS researchers are looking for ways to thwart angular leaf spot

“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."