Results 311 to 320 of about 270,577 (384)

Current Status of Tomato Chlorosis Virus and Whiteflies in Potato Crops of São Paulo State and Virus–Vector–Host Interactions

open access: yesPlant Pathology, EarlyView.
ToCV is not widely distributed in potato crops in São Paulo, but its transmission by Bemisia tabaci MEAM1 and MED and its high vertical transmission rate highlight the need for monitoring to mitigate its potential future impact. ABSTRACT Potato is a vital food source worldwide, but its production is frequently threatened by viral diseases.
Gabriel Madoglio Favara   +10 more
wiley   +1 more source

Off‐the‐shelf image analysis models outperform human visual assessment in identifying genes controlling seed color variation in sorghum

open access: yesThe Plant Phenome Journal, Volume 8, Issue 1, December 2025.
Abstract Seed color is a complex phenotype linked to both the impact of grains on human health and consumer acceptance of new crop varieties. Today, seed color is often quantified via qualitative human assessment or biochemical assays for specific colored metabolites.
Nikee Shrestha   +8 more
wiley   +1 more source

High‐throughput phenotyping of stay‐green in a sorghum breeding program using unmanned aerial vehicles and machine learning

open access: yesThe Plant Phenome Journal, Volume 8, Issue 1, December 2025.
Abstract As climate change continues to influence global weather patterns, the frequency and severity of drought conditions are expected to increase, posing a significant challenge to crop production. In sorghum (Sorghum bicolor L. Moench), a key cereal crop, the stay‐green trait is of particular importance as a measure of how well a genotype can ...
N. Ace Pugh   +5 more
wiley   +1 more source

Ethnoveterinary Practices Related to Captive Elephants in Sauraha, Chitwan, Nepal

open access: yesVeterinary Medicine and Science, Volume 11, Issue 4, July 2025.
The study documented 42 plant species from 26 families used for treating 27 ailments of captive elephants in Sauraha, Nepal. Leaves were the most frequently used plant part, and the most common preparation method was paste formulation, followed by raw, juice, powder, roast, and decoction forms.
Sachin Devkota   +5 more
wiley   +1 more source

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