Tag: Plant Breeding

Climate emergency and the increase of human population are challenges for human food security. Plant breeders use natural genetic variation to improve crops, but bread wheat (Triticum aestivum L.) has particularly low genetic diversity with unique evolutionary constraints. Genetic modification of spike…

How would you feel if you developed a plant that is tolerant to a particular stress stimulus and found out that it can also tolerate another stress? Bettgenhaeuser and found that this happened when plant breeders developed barley varieties resistant to the powdery mildew disease (caused by the fungal…

Breeding for flavor in fruits and vegetables is a dauting task. For several years, scientists have relied on consumer panels and instrumental analysis to make judgment calls on the flavor phenotype to select for during a breeding process. While these methods are often accurate and reliable, they are…

In plants with sexual reproduction, the male contribution (two sperm cells) is necessary to fertilize two female cells, the egg cell that gives rise to the embryo and the central cell that gives rise to the endosperm. In contrast, apomictic plants (0.1% of flowering plants spread over 120 genera) don´t…

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…

During domestication of maize, one of the favorable traits was meristem size. Understanding the genetic circuit of maize meristem development and engineering for crop productivity are important from an agricultural perspective. In this article, Lie et al. used CRISPR-Cas9 to edit the promoter regions…

More than half of human calories come from rice, wheat, and corn, although many other cereals have been domesticated as food crops. Several of these “orphan” cereal crops and their wild relatives are being studied with the goal of diversifying our food supply, which is particularly important due…

Few fruits have a more distinctive color than strawberry (Fragaria spp). Anthocyanins are responsible for strawberry’s characteristic red pigmentation with variations in receptacle color caused by altered anthocyanin levels. While the flavonoid synthesis pathway accountable for anthocyanin accumulation…