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UrduSoybean seed hardness, a key factor in consumer acceptance and vegetable soybean quality, has been elucidated through a comprehensive study. Researchers identified the genetic and molecular mechanisms influencing this trait, focusing on differential gene expression during seed development. The discovery of the GmSWEET2 gene as a significant regulator of hardness offers a pathway to enhance soybean texture, potentially revolutionizing the market with customized varieties to suit diverse consumer preferences.
Tag: Vegetable
Zespri Paves the Way to Brighter Lives Through Nurturing Healthy Eating In Children
Zespri explores the impact of fruit and vegetable consumption on children’s wellbeing in world-first childhood dietary intervention study.
Women already live longer. They can live better with an improved diet
Women tend to live longer than men but typically have higher rates of illness. Now, new research from University of Georgia suggests these higher rates of illness can be improved by a better diet, one that is high in pigmented carotenoids such as yams, kale, spinach, watermelon, bell peppers, tomatoes, oranges and carrots. These bright-colored fruits and vegetables are particularly important in preventing visual and cognitive loss.
Tomato production 101: Distinctions beyond the “fruit or vegetable” debate
What’s the current research on our favorite BLT ingredient?
Texas A&M AgriLife team seeking ‘holy grail’ of tomatoes
A proposed project involving the characterization of a new breeding line of tomatoes developed by the Texas A&M AgriLife breeding program at Weslaco could further enhance Texas’ reputation for growing exceptional produce, according to Texas A&M AgriLife Research scientists.
Building better beans to fight food insecurity
As climate change heats up the air and land making them hotter and dryer, warmer nighttime temperatures make it more difficult to grow beans — a critical source of protein for populations. Researchers are working against this to build more resilient beans.
Low-Carbohydrate Diet May Be Associated With Lower Risk of Blinding Eye Disease
Following a long-term diet that’s low in carbohydrates and high in fat and protein from vegetables may lower the risk of the most common subtype of glaucoma
New federal report by ASU professors highlights how produce ends up in landfills
Currently, nearly a third of the food produced in the US never makes it to the grocery aisle — creating a huge waste problem. Two Arizona State University professors worked on a new federal report that highlights the reasons for the losses and some potential solutions.