News tagged with plant geneticist
Which wheats make the best whole-grain cookie doughs?
Festive cookies, served at year-end holiday gatherings, may in the future be made with a larger proportion of whole-grain flour instead of familiar, highly refined white flour. That's a goal of ongoing studies by U.S. Department ...
Dec 20, 2011 |
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Genome-scale network of rice genes to speed the development of biofuel crops
The first genome-scale model for predicting the functions of genes and gene networks in a grass species has been developed by an international team of researches that includes scientists with the U.S. Department ...
Nov 02, 2011 |
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Scientists develop new potato lines to wage war on wireworms
When wireworms feast on potatoes, the results aren't pretty: The spuds' surfaces are left punctured, pitted and unappealing. For the past few years, U.S. Department of Agriculture (USDA) scientists and their colleagues have ...
Sep 19, 2011 |
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Potato genome sequenced
The Potato Genome Sequencing Consortium (PGSC), a team of scientists from institutions worldwide, including Virginia Tech, has published its findings in the Sunday July 10 online issue of the journal Nature.
Jul 10, 2011 |
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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, ...
Jun 27, 2011 |
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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 ...
Jun 24, 2011 |
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Not-so-sweet potato from Clemson University, USDA resists pests, disease
Scientists from Clemson University and the USDA Agricultural Research Service have developed a new variety of not-so-sweet potato, called Liberty.
Jun 21, 2011 |
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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, ...
Jun 10, 2011 |
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To help rice farmers, geneticists study how nature produces a weed
As rice farmers across the south prepare to plant their crop this month, University of Massachusetts Amherst evolutionary geneticist Ana Caicedo and a research team are beginning a major new study of how weeds ...
Apr 06, 2011 |
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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 ...
Mar 10, 2011 |
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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 ...
Nov 12, 2010 |
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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 ...
Jul 13, 2010 |
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Seeds of aflatoxin-resistant corn lines available
Six new corn inbred lines with resistance to aflatoxin contamination have been found to be free of seed-borne diseases foreign to the United States, and seeds of these lines are now available in the United States for further ...
May 20, 2010 |
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Estimating ethanol yields from CRP croplands
The scramble to find sufficient land for biofuel production has experts eyeing marginal croplands that have been placed in the Conservation Reserve Program (CRP). Now a study by Agricultural Research Service (ARS) scientists ...
Mar 19, 2010 |
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New lentil being readied for market
"Essex," a new lentil variety developed by Agricultural Research Service (ARS) scientists, has a lot to offer: high seed yields for growers, nitrogen-fixing bacteria for wheat crops, and a tasty source of protein for consumers ...
Mar 16, 2010 |
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