A tractor-like machine rolled slowly over rows of carrots in a field near Salinas, Calif., spraying canola oil onto the weeds but sparing the small, tender carrot leaves. The device was one of many that showed new ways to manage weeds during the recent Automated Technology Field Day in Salinas. The equipment is being developed by companies here and around the world to confront a shortage of field labor, rising costs of labor and energy, and ever-fewer options for chemical treatment of weeds, fungus, insect pests and soil-borne threats.
Meet Clara, Shirley and Estelita. With thickly layered petals, varieties of texture and colors ranging from elegant peach to cactus orange to pastel pink, these zinnias were among the new varieties that debuted at a recent field day on the UC Davis campus.
The Foundation for Food & Agriculture Research has awarded a $500,000 grant to the University of California, Davis, to tap into the genetic diversity of wild carrots. They hope to breed Alternaria resistance and the ability to grow in water-deficient conditions into commercial varieties.
Tomatoes are not native to North America, but they have become an important part of our cuisine, economy and back-yard gardens. At UC Davis, the C.M. Rick Tomato Genetics Resource Center is an important source of breeding lines that other scientists use to create the varieties grown commercially here and around the world.
New lines of tomatoes are being made available for research, and they carry the pluck of a desert-dwelling distant cousin that could make future crops better able to thrive in heat and drought.
UC Davis researchers, led by Professor Brad Hanson, combat Orobanche ramosa, a parasitic weed threatening California's $1.5 billion tomato industry. Funded by the California Tomato Research Institute, the multidisciplinary effort focuses on detection, management, and long-term solutions.
Maeli Melotto and her team at the UC Davis Department of Plant Sciences are looking for strains of lettuce that are genetically stronger at resisting bacteria that can make people sick. Their work has led to the identification of a gene that could play a role in the plant’s susceptibility to E. coli, a bacterium that causes potentially lethal intestinal illness.
Gail Taylor and her team at the UC Davis Department of Plant Sciences are looking for the genetic keys to making America’s favorite leafy green stay fresher, longer, in the fridge.
Taylor and members of the Taylor Lab have found regions on the lettuce genome related to the tiny details of how lettuce leaves are built – structure that can make a leaf more or less hospitable to bacteria. They’ve also found genetic regions related to the plant’s ability to resist bacteria from getting in at all.
Succotash lovers, rejoice: UC Davis researchers will lead a national effort to enlarge the resources for breeding tender, buttery lima beans. The project includes looking at key traits that people and growers want, finding where on the lima bean genome those traits are located, breeding and field trials to grow plants with the most desirable qualities, and creating a public database that other breeders can use to create new and better varieties.
