Tag: Plant genetics

Genetically speaking, the sister fruit to peaches is the nectarine, which is nearly identical save for a single recessive gene. This unique relationship means you can sometimes find nectarines growing on a peach tree and vice versa. While most people consider them separate fruits, they are technically the same species, *Prunus persica*.

Research indicates that approximately one-third of the beneficial compounds like oligomeric procyanidins (OPCs) and resveratrol are concentrated in grape seeds. While most people focus on the convenience, understanding the often-overlooked downsides to seedless grapes is crucial for making informed dietary and purchasing decisions.

According to agricultural data, the global market for seedless fruit continues to grow due to consumer demand for convenience. This raises a critical question for health-conscious shoppers: are seedless fruits healthy, or do they lack the nutritional punch of their seeded counterparts?

Did you know the term 'NAC' can refer to two entirely different biological components in plants, one being a specific compound and the other a large protein family? This article reveals which plants have the antioxidant N-acetylcysteine and explains why virtually all plants contain NAC transcription factors.

According to agricultural research, white beetroot varieties have been cultivated since ancient times, long before the more common red types became widespread. If you've discovered a white beetroot among your red ones, it's likely a surprise, but it's rarely a cause for concern.

According to the Food and Agriculture Organization, total sugars in a mature maize kernel can range between 1 and 3 percent, with higher concentrations present during the immature stage. This surprising fact addresses the core question: do maize have sugar, and reveals a deeper story about the plant's biology and how different varieties are cultivated for specific uses.

Over 7,500 different apple cultivars exist worldwide, each with its own unique flavor profile. This staggering variety leads many to ask: are apples naturally sweet, or is their flavor purely a product of selective breeding? The truth involves a mix of biology, genetics, and intentional human intervention over centuries.