Fruit

Cranberries are a staple in U.S. households at Thanksgiving – but how did this bog dweller end up on holiday tables? Compared to many valuable plant species that were domesticated over thousands of years, cultivated cranberry (Vaccinium macrocarpon) is a young agricultural crop, just as the U.S. is a young country and Thanksgiving is a relatively new holiday. But as a plant scientist, I’ve learned much about cranberries’ ancestry from their botany and genomics. New on the plant breeding scene Humans have cultivated sorghum for some 5,500 years, corn for around 8,700 years and cotton for about 5,000 years. In contrast, cranberries were domesticated around 200 years ago – but people were eating the berries before that. Wild cranberries are native to North America. They were an important food source for Native Americans, who used them in puddings, sauces, breads and a high-protein portable food called pemmican – a carnivore’s version of an ene...

Citrus trees showing natural tolerance to citrus greening disease host bacteria that produce novel antimicrobials that can be used to fight off the disease, our recent study shows. We found the trees at an organic farm in Clermont, Florida. Citrus greening disease – known more formally as Huanglongbing, or HLB, is caused by the bacterium Candidatus Liberibacter asiaticus. It is spread by an insect called the Asian citrus psyllid. There is no known cure for the disease. We are Florida-based researchers who study sustainable farming practices, a discipline also known as agroecology. Our team has isolated these antimicrobial compounds in the lab and is now working to test them with the goal of producing an effective treatment for HLB. Why it matters HLB has dealt a massive blow to Florida’s iconic citrus industry. Since citrus greening disease was first detected in the state in 2005, Florida citrus production is down by more than 92%. The disease is just one factor....

Curious Kids is a series for children of all ages. If you have a question you’d like an expert to answer, send it to curiouskidsus@theconversation.com. How do spices get their flavor? – Liam, age 6, San Francisco I love savory and spicy foods. Lasagna laden with basil and oregano. Beautifully golden curries infused with turmeric, or rice flavored with saffron. I can’t pass up a cinnamon-dusted snickerdoodle cookie. And some of my favorite childhood memories center on my mom’s nutmeg-infused sweet potato pie. These ingredients come from many different plants and distinct plant parts, including leaves, seeds, bark and plant oils. Their flavors are created by accumulated phytochemicals – substances the plants make. “Phyto” comes from the Latin word for plant. Plants produce chemicals for different purposes. In my recent book, “Lessons from Plants...

The 2023 Georgia peach harvest is looking bad, although the details are sketchy. By some accounts, it’s the worst since 1955. Or maybe since 2017. There are estimates that a mild winter and late spring frost have cost Georgia growers 50% of their crop. Or perhaps 60%, or 85% to 95%. Consumers, say the growers, should expect less fruit, though what’s produced may be “fantastic and huge and sweet.” And they should expect to pay quite a bit more. As ominous as this may sound, the unpredictability of Georgia’s peach harvest has been predictable since the industry’s earliest days. So has public hand-wringing about it. It can be hard to say what a “normal” year is. In 1909, growers produced just over 826,000 bushels. In 1919, it was up to 3.5 million, then 4.4 million in 1924, then back down to 1 million in 1929. There may be plenty of peaches on Georgia license plates, but according to the University of Georgia’s 2021 Georgia Fa...