Articles tagged with Wheat
Researchers are investigating three popular wheat varieties to understand their drought tolerance mechanisms and how they can be improved. The study aims to identify key genetic regulators of drought tolerance, which is crucial for maintaining crop yields in dryland areas affected by drought.
New research reveals that rainfall has a greater impact on China's agriculture than rising temperatures. The study, published in the Journal of the Science of Food and Agriculture, found that maize is sensitive to warming but not as affected by rainfall variability as previously thought.
A salt-tolerant variety of durum wheat has been developed using traditional crop breeding techniques, delivering increased yields on salty soils. The research introduces a salt-tolerant gene into commercial wheat, providing farmers with an alternative for growing premium wheat in saline paddocks.
A team of Australian scientists has bred salt tolerance into a variety of durum wheat, showing improved grain yield by 25% on salty soils. The research uses non-GM crop breeding techniques and introduces a salt-tolerant gene that works by excluding sodium from the leaves.
A 28-year study found that wild cereal populations are undergoing dramatic changes due to climate change, including earliness in flowering time and reduced genetic diversity. These changes threaten the best genetic resource for crop improvement and may damage food production.
To increase yields by 2020, scientists are developing new durably disease-resistant varieties of wheat through shuttle breeding. These advanced breeding techniques have resulted in over 20 Ug99-resistant varieties released or in trials in eight countries.
A new USDA study identifies two inexpensive tests to evaluate promising wheat varieties for their potential as whole-grain cookie flour sources. The research confirms the reliability of the sucrose SRC test and milling softness equivalent test for early screening.
Researchers at Purdue University and USDA develop method to test toxins on Hessian fly larvae, finding potential solution to failing genetic resistance in wheat. They discovered that snowdrop lectin disrupts digestive function in Hessian flies, slowing their development.
Researchers are developing a new approach to predict water uptake by roots in soils using X-ray scanning and mathematical modelling. This will help understand how different wheat root architectures affect water movement and crop growth.
USDA researchers have identified over 3,000 stem rust-resistant wheat landraces and are retesting them to verify their resistance. These landraces hold the key to combating severe losses due to stem rust, a disease affecting worldwide wheat cultivation areas.
A new durum wheat line, DGE-1, has been developed with enhanced scab tolerance through the incorporation of a specific wheatgrass chromosome. Researchers used molecular markers to identify and transfer the resistance genes from the added wheatgrass chromosome into related durum wheat chromosomes.
USDA scientists have developed a new biorefinery yeast that can ferment plant sugars into cellulosic ethanol despite the presence of toxic compounds. The yeast, Saccharomyces cerevisiae strain NRRL Y-50049, has shown remarkable tolerance to furfural and HMF, two compounds that inhibit yeast growth and reduce ethanol yields.
A new measurement called 'glycemic profile' (GP) was developed to complement the existing glycemic index (GI) method. GP takes into account the shape and duration of the blood sugar curve after consuming a meal, providing a more accurate picture of the glucose response.
A Kansas State University plant pathologist is discovering high levels of viral infections in the state's wheat crops. Anna Whitfield's research reveals that viruses are a significant threat to wheat yields, with losses due to these diseases expected.
Simon Chan and Jorge Dubcovsky, two UC Davis plant biologists, have been selected as HHMI-GBMF Investigators, funded by $75 million over five years to support their research on plant breeding and wheat improvement. Their work has the potential to help avert a looming global food crisis.
Researchers at Purdue University have sequenced the genome of Mycosphaerella graminicola, a devastating wheat pathogen. The study revealed that the fungus has fewer genes related to producing enzymes that break down plant cell walls, suggesting it may evade detection by plant defenses.
A USDA-led consortium has sequenced the genome of Mycosphaerella graminicola, a pathogen causing significant yield losses in wheat crops. The sequencing effort may lead to new strategies to control this disease, which affects every wheat-growing area worldwide.
Researchers are close to producing super varieties of wheat that will resist the deadly Ug99 pathogen, while boosting yields by as much as 15 percent. The new varieties have genetic resistance to rusts, including stem rust, yellow rust, and leaf rust, which has infected up to 90% of global wheat production.
A team of researchers has sequenced the genome of a fungus that causes leaf blotch disease in wheat, revealing potential weaknesses to combat the devastating crop loss. The fungus' unusual genetic makeup may hold the key to breeding resistant crop plants or improving pesticide use.
Stanford researchers discovered that local farmers' social and economic networks are key to adopting new technologies, with credit unions playing a significant role. The study found that most farmers rely on credit unions for technical expertise and management advice rather than external experts.
Researchers developed a mutant form of wheat called 'sweet wheat', which contains more sugars and healthful carbohydrates than regular wheat. The new flour may provide health benefits when used in foods like breads and cakes.
The study's genome-wide characterization of rust fungi may help develop control strategies for worldwide threats to wheat fields and tree plantations. Researchers uncovered evidence that both pathogens have large numbers of effector proteins, indicating co-evolution with host plants.
Researchers have sequenced the genomes of two fungal pathogens that threaten global food supplies, including wheat stem rust and poplar leaf rust. The study provides insights into the molecular underpinnings of these pathogens' pathogenicity and survival, shedding light on their complex relationships with host plants.
A new study led by Stanford University researchers found that US farmers have largely avoided the impacts of global warming on wheat and corn production. However, with projected temperature increases, it is likely that North American crop yields will eventually be affected.
Aggressive new strains of stem and stripe rust have decimated up to 40% of farmers' wheat fields globally. Developing resistant varieties and improving country capacity are key strategies to combat the problem.
The AgroAtlas project aims to promote world food security in Newly Independent States-countries by providing a geographic distribution of crops, diseases, pests, and wild relatives. The interactive website shows the distributions of 100 crops, 640 crop diseases, and 560 wild crop relatives growing in Russia and neighboring countries.
A global project led by Cornell University aims to identify new stem rust resistant genes in wheat, improve surveillance, and distribute rust-resistant wheat seed to farmers. The $40 million grant will support efforts to combat deadly strains of Ug99, a pathogen posing a significant threat to global food security.
A team of USDA scientists used infrared heaters to simulate growing conditions expected by 2050 and found that applying heat to wheat planted in September enabled the crop to survive frosts with minimal yield loss. The results provide valuable guidance for growers on how to adjust planting schedules as the climate warms.
Scientists at the University of Nottingham are part of a £7 million research programme to increase wheat diversity and boost yield, addressing climate change and environmental concerns. The project aims to develop new high-yielding varieties adapted to global warming and environmentally friendly farming practices.
The Biotechnology and Biological Sciences Research Council has announced a £7 million grant to increase wheat diversity via comprehensive pre-breeding. This project aims to accelerate genetic improvement of UK wheat, ensuring its sustainability for the benefit of farmers and global food security.
Scientists at Purdue University found that many wheat lines carrying resistance genes are ineffective against Hessian flies in the southeastern US. The study suggests that combining two unreleased genes may be the best option to create more effective resistance.
A study investigated the impact of disease-resistant genetically-modified (GM) wheat lines on insect food webs. The findings show that the differences between GM and non-GM wheat strains are similar to those found between different conventional wheat strains, suggesting no ecological problems with GM wheat.
Researchers found that hydrolyzed wheat flour baked goods are not toxic to celiac disease patients, with some even developing subtotal atrophy without clinical complaints. The study suggests further research on therapies to reduce gluten toxicity beyond the standard gluten-free diet.
The American Society of Agronomy has selected 2010 ASA Fellows, including experts in soil science, plant breeding, and water management. The class includes Cynthia Grant, Scott D. Haley, and Peter Kleinman, among others, who have made significant contributions to their fields.
Scientists at the University of Liverpool have sequenced the entire wheat genome, providing key genetic tools for breeding. The data will help select traits for a healthy yield, addressing global food shortages driven by climate change and population growth.
The UK researchers have released the first sequence coverage of the wheat genome, comprising 95% of all wheat genes. This data will allow scientists and plant breeders to develop new varieties through accelerated conventional breeding or other technologies.
Researchers have identified a single dominant gene from the Colorado germplasm line that provides resistance to wheat streak mosaic virus. The Wsm2 gene was mapped to chromosome 3B and can be used to track its presence in wheat breeding programs.
A USDA study uses near infrared light technology to quickly evaluate individual kernels of wheat and barley for resistance to scab disease. This allows breeders to rapidly select for resistant varieties, minimizing yield losses and promoting international food security.
Scientists have isolated an improved variant of yeast Cryptococcus flavescens that tolerates fungicide and is being evaluated as a biocontrol agent. This yeast has shown promise in reducing scab damage by up to 85% when combined with other fungicides.
Scientists have discovered how fungi subvert a single gene in wheat, triggering programmed cell death, which protects plants from pathogens. Researchers also developed DNA molecular markers to rapidly screen commercial cultivars for the gene, allowing for its elimination through selective breeding.
Scientists discovered a connection between flowering and freezing tolerance in wheat, enabling the crop to better withstand winter temperatures. The study found that exposing wheat varieties to non-freezing cold temperatures accelerates flowering time and prepares the plant to tolerate freezing.
Stripe rust fungus, threatening the world's wheat supply, can adapt to resistant varieties through sexual recombination with barberry, a common ornamental. Researchers found that fungal spores from infected barberry can infect wheat within 10 days.
The discovery of four new mutations of Ug99 stem rust poses a significant threat to global wheat production and food security. The new variants have acquired the ability to defeat two of the most important stem rust-resistant genes, making existing breeding programs less effective.
A three-year study found wild birds opt for conventional food due to its higher protein content, challenging the notion that organic food is preferred. The study's findings suggest that consumers may be misled about the nutritional benefits of organic food.
A three-year study by Newcastle University found wild garden birds prefer conventional seed to organically-grown seed due to its higher protein content. The study suggests that the nutritional benefits of organic food may not always be true, particularly for birds and mammals during winter when protein is essential.
Researchers have identified genetic markers that can enhance wheat varieties with improved nutritional content, particularly in exotic germplasm. The HEALTHGRAIN project has developed new tools for plant breeders to exploit this variation, leading to the creation of new wheat varieties with enhanced health benefits.
New clinical trials demonstrate the health potential of wheat aleurone, a novel fraction with high levels of potentially beneficial compounds. The studies show significant changes in plasma biomarkers, including increased betaine, reduced homocysteine and LDL-cholesterol.
Researchers developed tools for process monitoring to enhance nutritional properties of flours and ingredients by partial grain debranning, fine grinding, and classification. Flours made from peeled grains exhibited high contents of bioactive compounds and improved nutritional effects.
Researchers developed novel processing technologies to improve oat-based foods, focusing on wholegrain flours and specific varieties for better bread quality. These technologies enhance the nutritional attributes of oats, particularly fiber and beta-glucan content, while also addressing visco-elastic properties and starch gelatinization.
Researchers developed new xylanase enzymes to solubilize and produce short-chain arabinoxylan oligosaccharides (AXOs) from wheat bran. AXOs promote gut health by fermenting into butyric acid, a beneficial compound for intestinal mucosa cells.
CSIRO researchers have developed a salt-tolerant durum wheat that yields 25% more grain than the parent variety in saline soils. This breakthrough will enable wheat farmers to achieve higher yields of durum wheat in salty areas.
Researchers have identified Asian landrace accessions with high levels of Fusarium head blight resistance and low mycotoxin production. These findings could help avoid future FHB disasters and improve U.S. wheat varieties' defenses against the disease.
Researchers at the USDA's Agricultural Research Service have formulated low-fat cake mixes and frostings using Fantesk, a microdroplet of trans-fat-free cooking oil encapsulated in cornstarch or wheat flour. These innovations produce cakes with better texture and volume while containing up to 50% less fat.
Researchers found that a cocktail of compounds from the beneficial fungus Muscodor albus can effectively control destructive pests in crops like wheat and apples. The fungus' volatile organic compounds killed or repelled up to 100% of certain pest species, offering a biologically based solution for pest management.
Researchers at Purdue University have discovered that resistant wheat plants stave off attacks by Hessian fly larvae by destroying their midgut and preventing nutrient absorption. The study found that the midgut disruption is caused by a toxic substance called lectin, which is produced by the plant in response to the fly's presence.
Researchers are exploring ways to increase iron and zinc quantities in white flour using high-intensity x-rays. This approach aims to develop nutritious grain varieties that can help address global dietary deficiencies.
The symposium will explore various funding sources, including public-private partnerships, commercialization strategies, and foundations. Presenters will share their experiences with targeted support for cultivar development and national/global programs to build capacity and provide public support.
A gluten-free diet can rapidly increase bone mineral density in children with celiac disease, leading to complete recovery of bone mineralization. Early diagnosis and a strict gluten-free diet are critical in preventing complications such as reduced bone mineral density and osteoporosis.
Scientists have discovered a potential clue to type 1 diabetes causes, finding that nearly half of patients have an abnormal immune response to wheat proteins. The over-reaction is linked to genes associated with the disease and may contribute to other immune problems.
Agriculture is expected to see an increase in supply and demand, leading to higher real prices for grain and oilseeds. The rising trend of corn and soybean yields in major production areas, combined with new technologies and genetic improvements, will contribute to this growth.