Search results for ripening bananas
Watermelon: Fruit on the Fast Track
Dec 14, 2009 |
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(PhysOrg.com) -- Agricultural Research Service (ARS) scientists are studying how watermelons grow from tiny flowers to plus-size, market-ready produce in only five weeks. Their findings have resulted in the ...
Global warming could significantly impact US wine and corn production, scientists say
Dec 14, 2009 |
3.1 / 5 (9) |
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When it comes to nature, timing is everything. Spring flowers depend on birds and insects for pollination. But if spring-like weather arrives earlier than usual, and flowers bloom and wither before the pollinators appear, ...
Researchers find long awaited key to creating drought resistant crops
Dec 03, 2009 |
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Van Andel Research Institute (VARI) researchers have determined precisely how the plant hormone abscisic acid (ABA) works at the molecular level to help plants respond to environmental stresses such as drought and cold. ...
GSU professor develops new method to help keep fruit, vegetables and flowers fresh
Oct 20, 2009 |
5 / 5 (2) |
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Did you know that millions of tons of fruits and vegetables in the United States end up in the trash can before being eaten, according to the U.S. Department of Agriculture? A Georgia State University professor has developed ...
What spooks the stock market in October?
Oct 05, 2009 |
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(PhysOrg.com) -- October ushers in the fourth quarter, falling leaves, football and in some, now infamous, years, financial meltdowns. Is the tenth month of the year more prone to stock market crashes than others? Economics ...
Novel Chemistry for Ethylene and Tin
Sep 29, 2009 |
3.7 / 5 (6) |
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(PhysOrg.com) -- New work by chemists at UC Davis shows that ethylene, a gas that is important both as a hormone that controls fruit ripening and as a raw material in industrial chemistry, can bind reversibly to tin atoms. ...
Genomics sciences guarantees better results in the art of winemaking
Sep 09, 2009 |
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While the art of fine winemaking is a beautiful thing, winemakers are increasingly turning to the power of science to give them the tools they need to ensure a high quality pour each and every time.
Discovery of natural odors could help develop mosquito repellents (w/ Video)
Aug 26, 2009 |
5 / 5 (5) |
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(PhysOrg.com) -- Entomologists at the University of California, Riverside working on fruit flies in the lab have discovered a novel class of compounds that could pave the way for developing inexpensive and ...
'Delicious' new grape debuts
Mar 21, 2009 |
3.6 / 5 (5) |
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Researchers at the University of Florida have introduced 'Delicious', a new muscadine grape cultivar. 'Delicious' ripens early, produces high yields, and is disease-resistant. The black fruit features exceptional taste and ...
Gooda, Gouda! Solving the 800-year-old secret of a big cheese
Mar 04, 2009 |
4.2 / 5 (5) |
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Almost 800 years after farmers in the village of Gouda in Holland first brought a creamy new cheese to market, scientists in Germany say they have cracked the secret of Gouda’s good taste. They have identified the key protein ...
Color test enhances tomato analyzer software
Biology /
Feb 26, 2009 |
5 / 5 (1) |
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When it comes to fresh vegetables and fruits, color is one of the best indicators of quality. Along with texture, size, and flavor, color plays an important role in the business of horticultural crop production and marketing.
Why fruits ripen and flowers die: Scientists discover how key plant hormone is triggered
Biology /
Feb 10, 2009 |
5 / 5 (1) |
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Best known for its effects on fruit ripening and flower fading, the gaseous plant hormone ethylene shortens the shelf life of many fruits and plants by putting their physiology on fast-forward. In recent years, ...
WineCrisp -- new apple was more than 20 years in the making
Biology /
Jan 22, 2009 |
5 / 5 (2) |
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A new, late-ripening apple named WineCrisp™ which carries the Vf gene for scab resistance was developed over the past 20 plus years through classical breeding techniques, not genetic engineering. License to propagate trees ...
Wonderful cheese is all in the culture
Biology /
Jan 06, 2009 |
4.3 / 5 (3) |
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It's an age-old tradition that dates back at least 8,000 years but it seems we still have much to learn about the bacteria responsible for turning milk into cheese.
Strong cheese? It's a 'cultured' experience
Biology /
Dec 23, 2008 |
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(PhysOrg.com) -- An international research team led by Newcastle University has identified a new line of bacteria they believe add flavour to some of the world’s most exclusive cheeses. It’s an age-old tradition that dates ...
