Department of Plant Sciences, UC Davis

04/21/2026

NewsBytes: 4/21/2026
Plant news from across the UC system.

• UC Davis: Tomato supply chain shows resilience to rising heat
UC Davis research found California’s tomato processing system maintains low postharvest losses despite higher temperatures and traffic. Analysis of 1.4 million truckloads showed that damage increases slightly under heat and congestion, but overall losses remain minimal due to supply chain efficiency.

• UC Davis: Model predicts cone ripening for efficient seed collection
UC Davis research uses decades of records to model when conifer cones ripen, helping improve seed collection timing. The work aims to boost California’s understocked seed bank and support reforestation efforts after severe wildfires by increasing efficiency and availability.

• UC Davis: Study reveals causes of pistachio hull splitting
UC Davis researchers identify cellular and genetic factors underlying pistachio hull splitting, linking changes in pectin and uneven cell growth to hull breakdown. The data may inform the development of more resilient varieties, reducing crop losses and improving pistachio and fruit crop quality.

• UC Davis: Goopy bacterial film drives rapid plant wilting
UC Davis researchers found that a viscous bacterial secretion enables Ralstonia to spread through plant vessels, causing rapid wilting. The unique polysaccharide flows under pressure, clogging xylem, and helps explain why this pathogen is especially destructive to crops.

• UC Davis: Bacteria hijack plant signals to open stomata
UC Davis researchers found that Salmonella induces auxin production in plants, tricking stomata into reopening and allowing infection. This discovery reveals how pathogens bypass plant defenses and could guide breeding of leafy greens with improved resistance to contamination and disease.

• UC Davis: Calcium spray tested to reduce smoke taint
UC Davis and USDA researchers are testing whether calcium sprays can reduce the absorption of wildfire smoke by grapes. By strengthening grape skin, the treatment may reduce smoke taint in wine, with ongoing studies analyzing chemical and physical effects on fruit.

03/31/2026

NewsBytes: 3/31/2026

Plant and agriculture news.
• UC Davis: AI-designed foods aim to improve sustainability outcomes
A $2 million grant will support the development of an AI-powered tool to redesign foods for improved nutrition, sustainability and cost. Researchers aim to replace resource-intensive ingredients with alternatives while maintaining taste, using extensive molecular food data and predictive modeling systems.

• UC Davis: Schoolyards heat up as tree canopy declines
Researchers measured extreme heat at California schools, where limited tree cover leaves students exposed. Some campuses lost significant canopy and recorded dangerous temperatures. The findings highlight the need for trees and nature-based solutions to reduce heat risks as climate change intensifies.

UC Davis: High elevation tree search reveals climate shifts
Researchers in the Sierra Nevada found Jeffrey pines growing thousands of feet above known ranges. Their presence suggests warming conditions and bird-driven seed dispersal are reshaping forests, linking to how species respond to climate change at environmental extremes.

UC Davis: Dense olive orchards require less fertilizer input
A study found high-density olive orchards maintained yield and oil quality with reduced nitrogen fertilizer. Compost improved nitrogen uptake and soil health, while trees’ nitrogen needs came from soil and stored nutrients.

UC Davis: Breeding lima beans for flavor and resilience
UC Davis researchers are developing improved lima bean varieties with higher yields, better taste, improved nutrition, and greater adaptability. Studies include genetic analysis, pest resistance and consumer testing, with promising candidates moving toward regional trials to meet grower needs and market preferences.

UC Davis: Wine grape retains ancestral molecular memory for centuries
UC Davis researchers found Cabernet Sauvignon maintains stable epigenetic marks from its parent varieties after centuries of clonal propagation. These molecular signatures may influence traits such as stress response, offering insights into resilience and quality in long-lived perennial crops.

Have a great week.

03/31/2026

01/26/2026

NewsBytes: 1/26/2026

Plant and agriculture news from across the UC system.

• UC Davis: AI app enables real-time crop monitoring
UC Davis researchers developed an AI-powered spectrometry tool that delivers real-time nutrient and stress information in fields. Using scans and machine learning, the app helps farmers optimize fertilizer use, reduce runoff, cut costs, and improve crop yields.

• UC: AI irrigation system advances water efficiency research
UC Merced and UC ANR researchers installed an AI-powered irrigation system in an almond orchard to optimize water use. The project compares AI and traditional methods.

• UC Davis: Database tracks agricultural byproducts for upcycling innovation
UC Davis researchers launched an online database mapping food processing byproducts statewide. The tool catalogs materials such as tomato skins and nut hulls, detailing their composition, location, and availability to support upcycling, reduce waste, and create sustainable products across industries.

• UC Merced: UC Almond Board partnership advances sustainable innovation
The University of California and the Almond Board of California signed a five-year agreement to collaborate on automation, sustainability, and the development of new almond varieties. The partnership establishes research plots, supports student training, and accelerates the adoption of innovative farming practices for growers statewide in California.

• UC Davis: Gene catalog reveals controls of plum ripening
UC Davis researchers identified gene groups linked to plum softening rates and ethylene production. The findings clarify ripening control mechanisms, inform breeding strategies, and could help growers manage harvest timing, reduce losses, improve fruit quality, and lower waste across crops.

• UC Riverside: Farm conservation offers the cheapest water savings
UC Riverside researchers found agricultural conservation projects save Colorado River water at a lower cost than supply infrastructure. Analyzing 462 federally funded projects, the study shows incentive-based farm programs deliver the highest savings.

Have a great week.

01/21/2026

NewsBytes: 1/21/2026

It’s been a while. Let’s highlight some fall plant research across the UC system.

• UC Davis: Heat-reflecting film boosts greenhouse efficiency
UC Davis engineers developed a multilayer greenhouse coating that reflects heat-causing infrared light while transmitting photosynthetically useful radiation. Models show reduced cooling energy and water use in hot regions with minimal yield losses.

• UC Merced: Agricultural Experiment Station expands fire expertise
UC Merced’s Agricultural Experiment Station added three faculty members specializing in wildfire, insect management, and soil systems. The hires strengthen interdisciplinary research and outreach supporting sustainable agriculture and climate resilience in the San Joaquin Valley.

• UC Davis: Plant biomanufacturing project targets Earth and space
UC Davis received a three-million-dollar NSF grant to develop low-resource plant biomanufacturing systems. The EPiC project will test engineered plant platforms on Earth and the International Space Station, advancing sustainable production, workforce training, and decentralized manufacturing globally.

• UC San Diego: Ocean warming threatens mangrove recovery
UC San Diego researchers project ocean warming will offset expected mangrove restoration gains by 2100, leading to global losses of about 150,000 hectares and $28 billion in annual ecosystem services. The study highlights unequal impacts and the need for emissions reductions.

• UC Davis: Student breeders advance new organic crop varieties
UC Davis SCOPE students unveiled new zinnia, tomato, and wheat varieties nearing commercial release for organic farmers. Field day updates highlighted breeding progress, farmer feedback, and trials in celtuce and sweet potatoes, expanding crop diversity, resilience, and market opportunities statewide.

• UC ANR: Latent pathogens and climate drive tree deaths
UC researchers found latent fungal pathogens, activated by drought stress, are driving tree decline across California. Climate change, pests, and urbanization contribute, but pathogens also play a role.

Have a great week.

01/07/2026

🌱 Together, we’re cultivating connections through California’s native plant foods

Join us February 10, 2026, at UC Davis for a groundbreaking gathering where diverse voices unite to strengthen our collective relationship with native plants and each other.

This isn’t just a symposium — it’s a celebration of the knowledge holders, researchers, students, and practitioners who are reimagining our food future through collaborative partnerships built on mutual respect and reciprocity.

📅 Tuesday, February 10, 2026 📍 UC Davis Conference Center

Led by the UC Davis College of Agricultural & Environmental Sciences (CA&ES)’ Department of Plant Sciences, in collaboration with the UC Davis Departments of: Native American Studies and Nutrition, The Nest, The Agricultural Sustainability Institute’s Student Farm, Student Housing & Dining Services, Indigenous Food Sovereignty Educator & Culinary Artist Sara Calvosa Olson (Karuk), and UC Agriculture and Natural Resources, this historic gathering brings together tribal knowledge holders, researchers, and community partners.

Made possible by The Green Initiative Fund (TGIF) - UC Davis, CA&ES Programmatic Initiative Fund, California Native Plant Society (CNPS) and CNPS Sacramento Valley Chapter, Shingle Springs Band of Miwok Indians (Shingle Springs Rancheria), The Federated Indians of Graton Rancheria (TFIGR), Farmhand Foundation, Watershed Nursery, UC Davis Grand Challenges, The Nest, UC Davis School of Education, UC Davis Health | School of Medicine, UC Davis Department of Nutrition, with generous contributions from the Yocha Dehe Endowment in the Department of Native American Studies and Séka Hills.

Join this historic conversation: https://nativeplantfoods.sf.ucdavis.edu/register

Partner with us: https://nativeplantfoods.sf.ucdavis.edu/contribute

01/03/2026

What a year! We’re a little late for our last post.

We saw another year with continuing research, awards and honors and new varieties of foods.

In the end, it’s the best time to say thank you... To the university. To the faculty. To the staff. To our partners. To our followers from around the world. You all help to make us the department we have become.

So, to you and yours, Happy New Year! We hope that 2026 brings you wonderful and exciting new experiences.

10/23/2025

Trivia Challenge: Orange Origins

California is the top producer of fresh oranges in the nation. But even with a great climate and resources, the nation’s orange production is threatened by Citrus Greening, which was first detected in 2005. Production has been slipping since. So, let’s take a few minutes to think about those tasty navel oranges.

High in vitamins
Oranges are famously high in Vitamin C. This vitamin is an essential nutrient that supports immune function, skin health, and iron absorption. One medium orange might provide 90% of the daily recommended intake, making it a delicious and natural way to prevent deficiencies like scurvy.

A tasty family
Oranges are members of the Rutaceae family. This family includes other citrus fruits, such as lemons, limes, and grapefruits. Plants in this family often have aromatic oils and distinctive floral structures that help classify them as citrus-bearing species.

Flavorful surface
The zest is the brightly colored outer layer of the orange peel, rich in aromatic oils. It’s used in cooking and baking to add concentrated citrus flavor, while the bitter white pith beneath is usually avoided in recipes.

Travelling the world
Sweet oranges originated in Southeast Asia, likely as a hybrid between the pomelo and mandarin. They spread westward through trade routes and were introduced to the Mediterranean and the Americas by explorers and colonists.

A berry good food
Oranges are considered a type of berry, specifically a hesperidium. This fruit type has a thick, leathery rind and segmented, juice-filled flesh. The hesperidium, unique to citrus fruits, develops from a single o***y.

Have a good week!



📷 Pexels: RP Photography
📷 Pixabay: dimitrisvetsikas1969, NiiObodai, AndreasGoellner, Hans, cocoparisienne

10/21/2025

NewsBytes: 10/21/2025

Let’s continue highlighting plant research across the UC system.

• UC Davis: Wheat engineered to make its own fertilizer
UC Davis researchers used CRISPR to boost wheat’s natural ability to stimulate nitrogen-fixing soil bacteria, reducing the need for synthetic fertilizer. This innovation could lower farmers’ costs, curb water pollution, and improve global food security.

• University of California: UC innovations shape the food on your table
The University of California has transformed everyday foods like strawberries, mandarins, tomatoes, almonds, and avocados through decades of agricultural research. From disease-resistant crops to new varieties, UC breakthroughs power global harvests and help secure future food resilience.

• UC Santa Cruz: UCSC partnership expands conservation and sustainable farming
UC Santa Cruz and The Conservation Fund will protect 200 acres of sensitive coastal habitat and pursue an additional 200 acres to expand sustainable organic farming. The effort will support conservation, research, and hands-on student learning while preserving coastal ecosystems.

• UC Riverside: Tropical tree planting delivers the most substantial climate benefits
A UC Riverside study found that trees planted in the tropics cool the planet most effectively, lowering temperatures and suppressing fires through evapotranspiration and cloud formation. High-latitude planting provides fewer benefits, highlighting the importance of location.

• UC ANR: UC ANR launches statewide ag innovation network
UC Agriculture and Natural Resources received $15.1 million to build California’s first statewide agricultural innovation network. The initiative will accelerate tech adoption, support entrepreneurs, train workers, and help farms address water, heating, and labor challenges.
Have a great week.

10/16/2025

Trivia Challenge: Olive Origins

An Abundance of Olives

As the fall quarter moves on, let’s take a moment to think about olives. They are generally harvested in the fall, so it is appropriate to consider what we know about the species. Growers have different harvest times based on their needs; for example, olives for eating are harvested at a different time than olives used for oil. Their colors will also shift as they ripen.

A Range of Colors
Olives start green and darken to black or purple as they ripen. The color depends on the variety and the degree of ripeness at harvest. Black olives are fully ripe, while green olives are picked earlier for a firmer texture and sharper flavor.

Family Matters
Olives are part of the Oleaceae family, which also includes jasmine, lilac, and ash trees. These plants are known for producing oils or fragrant flowers. The olive tree, Olea europaea, is one of the oldest cultivated members of this group.

Unique Compounds
Oleuropein is a bitter phenolic compound naturally found in fresh olives. It’s why raw olives are inedible without curing. Curing methods, such as brining, lye treatment, or dry salt packing, reduce oleuropein levels and develop the olive’s distinct flavor.

Production Leaders
Most olive oil is produced in Spain, especially in Andalusia. The country accounts for over 40% of global production, exporting both bulk oils and high-quality extra virgin olive oils worldwide.

But what kind of fruit is it?
Botanically, an olive is a drupe, a fleshy fruit with a single hard stone inside. Like cherries and peaches, olives develop from a single o***y and are classified by their pit and surrounding edible flesh.

Have a good week!



📷 UC Davis
📷 Pixabay: Hans, Van3ssa_, urti2009, Tom79