Articles tagged with Wheat
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Researchers have identified genetic markers for greenbug and Hessian fly resistance in wheat, providing a new tool for breeders to combat these pests. The discovery enables the efficient transfer of resistant genes into new wheat lines using marker-assisted selection.
A new study proposes swapping crop distributions on existing farmland to meet growing food demand and reduce water stress, resulting in a 10% increase in calorie production and 19% more protein. The proposed changes would generate substantial water savings for 42 countries, including Australia, India, and South Africa.
Researchers at the University of Queensland have identified genes that control a cell protein holding wheat grain layers together, leading to improved milling efficiency and nutritional profiles. This breakthrough could increase flour yield by up to 10% and unlock new high-yielding field wheats.
Scientists in Brazil and Denmark found that adding enzymes to cassava flour can improve its baking properties, making it suitable for bread production. The study showed that cassava flour could replace between 20-30% of wheat flour without significantly altering the sensory characteristics or leavening process.
Australian researchers have identified a gene that allows for cross-pollination in wheat, enabling the production of high-yielding hybrid wheats. This breakthrough could help meet the increased food demand predicted by 2050 and improve yield stability in challenging growing regions.
A team of scientists has developed a modelling system to predict the spread of devastating wheat rust disease, identifying Yemen as a potential hub for long-distance dispersal to India and Pakistan. The research highlights the risk of global economic loss from wheat stem rust, currently estimated at $1 billion annually.
Researchers at Lancaster University discovered that wheat crops experience a delay in photosynthesis when transitioning from shade to sunlight, resulting in a loss of up to 21% productivity. The study suggests that breeding varieties with faster adjustment times could lead to increased yields without requiring more water or nutrients.
Researchers found that plants growing in dry climates have higher concentrations of leaf wax, a natural protective barrier. The team bred winter wheat cultivars with increased wax production, which enabled them to tolerate drought and produce high yields.
A new study from Harvard T.H. Chan School of Public Health finds that rising CO2 levels may lead to a decline in the nutritional value of staple crops, increasing the risk of dietary deficiencies among vulnerable populations. The study estimates that up to 150 million people may be at risk of protein deficiency due to elevated CO2 levels.
A team of archaeologists discovered lipid-based biomarkers for whole wheat in a frozen Bronze Age container, providing new insights into the spread and exploitation of cereal grains. The finding has significant implications for studying early farming practices in Eurasia.
A Cornell-led project has identified modern, ancient, and heritage wheat varieties best suited for organic growing in the Northeastern and north-central climates. The results show that these varieties are in high demand, with consumers willing to pay more for bread, pasta, and baked goods made from them.
A global study has identified the evolutionary steps leading to the spread of the wheat blast fungus, a pathogen causing significant yield losses in Asia and South America. The fungus emerged through host jumps from a weed pathogen and its distribution was initially restricted to South America before re-emerging on the Eurasian continent.
Researchers developed a method to extract traditional knowledge from smallholder farmers and use it for genomic-driven breeding, identifying genes responsible for farmers' preferred wheat varieties. This approach yields genomic targets useful for wheat breeding for local agriculture.
Researchers have solved the equation describing solid friction on granular materials for an arbitrary number of dimensions. Their results are in excellent agreement with numerical solutions in 2 and 3 dimensions, making the model applicable to various industries such as construction and pharmaceuticals.
A team of international researchers, including those from Kansas State University, successfully decoded the genetic code of wild emmer, a wild ancestor of wheat. This allows for comparisons with modern wheat varieties to be made, potentially leading to improvements in traits such as drought tolerance and disease resistance.
Researchers used 3-D genetic sequencing data to study the evolution of wheat from wild tetraploid wheat (Triticum turgidum) to domesticated wheat. They found two gene clusters that lost their function, leading to changes in spike morphology and grain development.
The study reveals genes controlling key traits in wheat domestication and identifies novel variation to improve grain quality and drought tolerance. Researchers have created a 'time tunnel' to examine wheat from its wild origins, enabling the identification of genes involved in domestication.
A UK plant pathologist has uncovered an important genetic link to the devastating wheat blast fungus. The research found that a mutation in a key gene allows the fungus to escape wheat resistance, compromising crop yields and sparking global efforts to breed blast-resistant wheat.
Researchers identified a gene in wheat that protects against a deadly fungus, which was lost from many wheat crops in the 1980s. Restoring this gene could limit impacts of the fungal pathogen.
A new study reveals that heat stress concurrent with drought or water excess can explain about 40% of the changes in wheat yields from one year to another. Water excess affects wheat production more than drought in several countries, contributing to reduced yields due to increased pests and diseases.
Researchers calculate that compound climate extremes, such as heatwaves and droughts, are more frequent than expected. This can lead to increased health risks, agricultural losses, and economic threats due to the interconnectedness of modern societies.
Researchers have found that wheat middlings and red dog, two coproducts of the wheat milling process, have varying levels of protein digestibility when fed to pigs. The study suggests that red dog contains more easily digested amino acids due to its lower fiber content.
A recent study found that different people react differently to white and whole wheat bread, with half responding better to processed flour and the other half to sourdough. The researchers developed an algorithm to predict individual responses, pointing towards a new paradigm in nutrition based on personal microbiomes.
A recent study suggests that fructans in wheat plants hold the key to developing climate-resilient varieties with increased nutritional value. The authors propose using fructans as a breeding target to create healthier and more resilient wheat varieties.
Global weather events, particularly droughts, significantly impact wheat prices, research suggests. Trade policies, including hoarding and export bans, can exacerbate these effects.
Scientists have created the most accurate navigation system for the bread wheat genome, allowing researchers to analyze its genes more easily than ever before. The system includes detailed annotation of over 100,000 wheat genes, revealing previously hidden genes and improving crop yields.
A team of researchers identified a protein called NILR1 in thale cress that helps plants sense and defend against parasitic worms. The discovery could lead to the development of crop plants with enhanced protection against nematodes.
Moderate shifts in typical Indian diets could reduce groundwater use and benefit population health. The study identifies possible changes to consume more fruits and vegetables with lower water demands, such as oranges and apples.
Scientists developed a unique type of wheat that can increase the digestibility of phosphorus and other minerals, improving health for undernourished populations. The new wheat, HIGHPHY, was tested in broilers and demonstrated improved digestion coefficients for calcium and phosphorus.
A common wheat virus can spread and harm perennial native grasses like switchgrass, reducing its vitality by 30%. This finding highlights the need for farmers and scientists to consider protecting native plants from diseases emanating from crops.
A vast collection of genetically modified wheat seeds with over 10 million sequenced mutations has been developed to aid in the study and improvement of wheat plants. This new resource is freely available to researchers and breeders worldwide, enabling them to develop crops with enhanced nutritional value, yields, and climate resilience.
Researchers at Washington State University have created a perennial grain species, Salish Blue, which combines wheat and wheatgrass. This new crop has the potential to improve soil health, reduce waste, and provide sustainable food options for the Pacific Northwest.
Researchers at the Earlham Institute have developed a new method for improving wheat crop yield quality using bioinformatics tools. The w2rap pipeline enables robust and efficient genome assembly, which will aid in precision breeding and increase global food security.
The project aims to increase hybrid wheat yield potential by 15-20 percent, making it climate resilient and attractive to producers. The team will develop tools and germplasm for efficient hybrid seed production and create hybrids to establish and confirm heterotic pools in wheat.
A multi-state project will establish a nationally coordinated consortium to increase wheat yields through genetic advancements and breeding programs. Wheat geneticist Dr. Shuyu Liu and breeders Dr. Amir Ibrahim and Dr. Jackie Rudd will contribute to the major effort to improve wheat yields dramatically over the next decade.
The USDA has awarded $3.4 million to seven research projects aimed at developing new wheat varieties with improved yield and adaptability to different regions. These grants will support international collaboration on wheat research and help meet growing demand for wheat worldwide.
A new study analysing toxic components of various wheat varieties reveals that even ancient types can be toxic through specific epitopes. The research identifies potential breeding techniques to develop non-toxic wheat-based products suitable for coeliac patients, aiming to improve their quality of life.
Researchers discovered evidence of cereal domestication at Tell Qarassa North archaeological site, revealing advanced farming communities and varying domestication rates across regions. The study provides crucial insights into the origins of agriculture and its impact on human societies.
A study by Aarhus University scientists uses three independent climate modeling methods to demonstrate that wheat yield will decline with global temperature increases. The models project a 5.7% decline in global wheat production for each 1°C temperature rise, with warmer regions expected to suffer the most.
Researchers at Oregon State University found that collecting DNA from residual saliva on partially consumed salmon provides a more effective and efficient way to study brown bears. This method allows for accurate individual identification and can be adapted for other species, improving wildlife population monitoring.
A recent study published in Crop Science journal has found enhanced wheat curl mite control in genes, leading to the development of a new screening protocol. The research team identified the genetic markers responsible for resistance to the wheat curl mite and its associated diseases, such as wheat streak mosaic virus.
Scientists at the John Innes Centre have developed a new MutChromSeq technique that reduces the complexity of searching for specific genes in wheat and barley genomes. This method uses chromosome flow sorting to narrow down the search area, making it faster and cheaper to sequence just one chromosome.
Plant breeders have struggled to combine high yield and resistance to Septoria in wheat varieties, but John Innes Centre researchers have found a genetic connection between the two traits. The study reveals that nearly 60 years ago, breeding decisions inadvertently linked increased susceptibility to Septoria with higher yields.
A new study reveals that a protein in wheat triggers inflammation in tissues beyond the gut, contributing to the development of chronic health conditions. The consumption of ATIs may worsen symptoms of rheumatoid arthritis, multiple sclerosis, and non-coeliac gluten sensitivity.
Scientists have developed a more reliable method for detecting gluten in purified wheat starch, a common ingredient in gluten-free foods. The new technique identified higher amounts of gluten in 19 out of 26 starch samples than current testing methods.
The John Innes Centre has developed a comprehensive online training hub for wheat researchers, providing essential information on experimental protocols, genomics tools, and cultivation techniques. The platform aims to break down barriers to wheat research, enabling new scientists to transition into the field.
A team of researchers has discovered that wheat seeds also undergo photosynthesis, contrary to long-held assumptions. This finding could lead to the development of new, more efficient crop varieties better adapted to hotter, drier climates.
Researchers at Columbia University Irving Medical Center found a biological explanation for wheat sensitivity, which is not related to celiac disease. People with non-celiac gluten or wheat sensitivity have a weakened intestinal barrier that leads to a body-wide inflammatory immune response.
Researchers found that incorporating an unfertilized winter wheat cover crop into annual crop rotations can significantly reduce nitrogen and phosphorus lost from row crops, enhancing downstream water quality. The strategy may also help alleviate the Mississippi River's nutrient load contributing to the Gulf Dead Zone.
A new mathematical formula developed by Professor Grant Campbell could lead to increased yields of nutritious flour. By understanding the breakage characteristics of hard and soft wheats, plant breeders may be able to cross-breed new wheat strains with improved flour quality.
Researchers argue that ancient grains like einkorn, emmer, and spelt can be reintroduced to modern markets by creating 'farm to fork' supply chains. These varieties offer unique nutritional profiles and taste experiences, making them attractive to consumers seeking healthier ingredients.
A study published in PLOS ONE reveals that maize is more vulnerable to drought than previously thought, with a 39.3% yield reduction at 40% water reduction compared to wheat's 20.6%. Maize sensitivity varies by region and soil texture, but overall findings can inform model interactions, productivity gains, and irrigation scheduling.
Researchers have developed a biodegradable seed coating that functions like nature's defense system, protecting plant seeds from insects without impairing germination. The coating has been shown to be effective against various cereal pests, including mealworms and beetles, but not against wheat weevils.
A NASA study finds that elevated carbon dioxide concentrations can increase crop yields by boosting photosynthesis and reducing transpiration, but this effect varies regionally. Some crops like wheat and rice benefit from higher CO2 levels, while others like maize may experience yield losses.
Scientists have developed a new gene-detecting technology that accurately pinpoints the location of disease resistance genes in large plant genomes. This has reduced the time it takes to clone these genes in wheat from five years to just two, enabling the creation of elite varieties with durable resistance to disease.
A team of scientists from the UK and Bangladesh is making genetic data for the wheat blast pathogen publicly available in an effort to address the growing threat. The researchers hope that by sharing their findings, they can develop effective measures to manage the disease and ensure food security.
A new study suggests that increased carbon dioxide levels could help mitigate the negative impacts of rising temperatures on crop yields, particularly in regions with suitable conditions. The research projects a 10% increase in average yields of certain crops, while water consumption would decrease by a corresponding amount.
A joint project by universities in Mainz and Hohenheim aims to find better-tolerated wheat varieties. The researchers are studying the causes of non-celiac-non-allergy wheat sensitivity (NCWS) and its connection to wheat proteins called alpha-amylase-trypsin inhibitors.
Scientists studied wheat evolution from wild to emmer and durum wheat, finding initial domestication reduced unsaturated fatty acids. Secondary domestication changed amino acid content, suggesting yield-related traits may have prioritized adaptation over nutrition.
The Cornell University-led project will develop heat-tolerant wheat strains using modern tools of comparative genomics and big data. The four-year grant aims to improve wheat resistance to stem and yellow rust, increasing global yields for smallholder farmers in vulnerable regions.