Results 181 to 190 of about 2,158,268 (307)

JULGI-mediated increment in phloem transport capacity relates to fruit yield in tomato. [PDF]

open access: yesPlant Biotechnol J, 2022
Nam H   +8 more
europepmc   +1 more source

Regional Differences in U.S. Consumer Preferences for Native Woody Shrubs With Varying Aesthetic Characteristics

open access: yesAgribusiness, EarlyView.
ABSTRACT Native plants offer a variety of aesthetic (e.g., fall colour, fruit, flowers) and functional benefits (e.g., pollinator friendly, wildlife friendly, water management). How these benefits influence consumer choice and perceived value of native versus introduced plants is not well understood.
Alicia Rihn   +3 more
wiley   +1 more source

Correction: Dose-response of tomato fruit yield to far-red fraction in supplementary lighting. [PDF]

open access: yesFront Plant Sci
Vincenzi E   +7 more
europepmc   +1 more source

Does a Specialized Niche Market Vegetable Processor Enjoy Bargaining Power?

open access: yesAgribusiness, EarlyView.
ABSTRACT Agribusiness companies may achieve competitive advantage through specialization within niche markets. One such niche is the fresh‐cut fruit and vegetable market, which has been steadily growing in Germany. This study examines whether the specialization of a German fresh‐cut producer grants it with market power within this niche market.
Nikolas Bublik   +3 more
wiley   +1 more source

Foliar potassium-calcium nutrition enhances fruit yield, quality and mitigates cracking in guava (<i>Psidium guajava</i> L.) under humid subtropical conditions. [PDF]

open access: yesFront Plant Sci
Dangwal V   +14 more
europepmc   +1 more source

Weeds Enhance Pollinator Diversity and Fruit Yield in Mango. [PDF]

open access: yesInsects, 2021
Kleiman BM, Koptur S, Jayachandran K.
europepmc   +1 more source

Swedish Consumers' Willingness‐to‐Pay for Plant‐Based Proteins in Pasta Sauce: Preferences and Policy Scenarios

open access: yesAgribusiness, EarlyView.
ABSTRACT This paper explores Swedish consumers' protein preferences by estimating the willingness‐to‐pay (WTP) for minced meat and plant‐based proteins in pasta sauce from an in‐store experiment (n = 206) and an online discrete choice experiment (n = 517). On average, the WTP was highest for minced meat.
Emilia Mattsson   +3 more
wiley   +1 more source

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