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Plant Biology

showing 16-20 of 46 breaks

Carnivorous plants help uncover universal rules of plant development

Look out your window, and you might see the broad leaves of a mulberry tree or thin needles of a pine. Perhaps you have an orchid on your windowsill and have noticed the extravagant curves of its petals. All these shapes emerge from the same... click to read more

Views 3924
Reading time 4 min
published on Aug 14, 2020
Building a community: Plants can choose their root’s neighbours

Root microbiota is the term for the community of microorganisms living in and around plant roots. The microorganisms making up the root-microbiota include multiple species of bacteria, fungi, and archaea, forming a complex network of interaction with the plant's roots. These interactions could either be... click to read more

  • Ayala Sela | Postdoctoral Research Fellow at Department of Plant Biology, Faculty of Science, University of Geneva, Geneva, Switzerland
Views 4402
Reading time 3.5 min
published on May 28, 2020
Another sweet story

Humans started growing melons as crops around four thousand years ago. Since then, melons became one of the most abundantly cultivated fruits and today rank among the top 10 crops in terms of economic importance. Cultivated melons, like many other agricultural plants, originated from wild... click to read more

  • Isa Ozdemir | PhD student at Department of Molecular Biology, University of Geneva, Switzerland
Views 3836
Reading time 3 min
published on May 11, 2020
How almonds became sweet

Salads, vegan milk, yogurt, marzipan - all these products contain healthy sweet almonds. The almond ancestor, which still grows in the wild, carries bitter almonds. Consumption of its bitter kernels can be lethal to us and to wild herbivores. The bitterness comes from the presence... click to read more

  • Raquel Sánchez-Pérez | Senior Research Scientist at Department of Plant Breeding, CEBAS-CSIC, Espinardo, Spain
  • Birger Lindberg Møller | Professor at VILLUM Research Center for Plant Plasticity, University of Copenhagen, Copenhagen, Denmark
Views 8054
Reading time 4 min
published on Feb 7, 2020
A future of tasty tomatoes

Modern tomatoes have weaker flavor than older heirloom varieties, and consumers often complain about their "tastelessness". But, how did these tasteless tomatoes arise? - one cause is breeding. Tomatoes have been continuously bred to improve their agricultural features. While these features mostly include firmness for... click to read more

  • Denise Tieman | Professor at University of Florida, Horticultural Sciences Dept., Gainesville FL 32611
Views 5240
Reading time 3 min
published on Jan 14, 2020