Tag: Evolution

Plants form symbiotic associations with a variety of microbial partners, among which arbuscular mycorrhizal fungi (AMF) are prominent. AMF are known to enrich plants with a host of vital nutrients including the essential macronutrient phosphorus. While the finer details of plant-AMF association are known…

Phylogenetic trees demonstrate the evolutionary relationship between organisms, but sometimes these relationships are described by inappropriate terminology. In this Viewpoint, McDaniel observes that based on a phylogeny as drawn here, bryophytes (represented by the genus Physcomitrella, aka Physcomitrium)…

The Rhynie chert holds some of the oldest and best-preserved fossils of vascular plants (Rhynie is a village in north-east Scotland, and chert is a type of sedimentary rock). Analysis of thin section of fossils from here have provided the earliest cellular details of “rhizoid-based rooting systems,…

The sweetpotato whitefly, Bemisia tabaci, are devastating crop pests that lower yields and transmit viruses. They feed off more than 600 species, most of which produce toxic phenolic glycosides. Xia et al. investigated how the whiteflies manage to avoid the effects of the toxin. They found convincing…

In maize (Zea mays), loss of function mutations in genes involved in starch biosynthesis characterize sweet corn varieties that have increased sugar content in the kernel. Specifically, lines carrying the shrunken2 (sh2) allele revolutionized the corn industry in Northern America in the last 50 years…

One of the great questions in plant science has been, “How do plants recognize friend from foe?” Like most great questions, this one benefits from a historical perspective. In their new review, Delaux and Schornack look at plant evolution through the lens of plant interactions with symbiotic and…

Everyone enjoys hearing about ancient trees that have been alive since various events in human history, but did you ever stop to wonder why some trees live for millennia and others don’t? If so, you’ll want to read this Tansley Review by Piovesan and Biondi. One of their first observations is that…

If you remember your biochemistry, lipids that are saturated (without double bonds) pack more tightly and therefore have a higher melting temperature than those that are unsaturated, therefore bend and pack less tightly (think of margarine versus oil). Plants can modify their membranes in a temperature-responsive…