Ethylene regulates auxin-mediated root gravitropic machinery and controls root angle in cereal crops.

Root angle is a critical factor in optimizing the acquisition of essential resources from different soil depths. The regulation of root angle relies on the auxin-mediated root gravitropism machinery. While the influence of ethylene on auxin levels is known, its specific role in governing root gravitropism and angle remains uncertain, particularly when Arabidopsis (Arabidopsis thaliana) core ethylene signaling mutants show no gravitropic defects.

Uncovering genetic control of primary root length variation in Brassica napus using QTL-seq. A commentary on: 'Rapid identification of a major locus qPRL-C06 affecting primary root length in Brassica napus by QTL-seq'.

This article comments on: Wei Wang, Haijiang Liu, Yiwen Xie, Graham John King, Philip John White, Jun Zou, Fangsen Xu, and Lei Shi. Rapid identification of a major locus affecting primary root length in by QTL-seq, Annals of Botany, Volume 131, Issue 4, 14 March 2023, Pages 569–583, https://doi.org/10.

Root angle is controlled by in cereal crops employing an antigravitropic mechanism.

Root angle in crops represents a key trait for efficient capture of soil resources. Root angle is determined by competing gravitropic versus antigravitropic offset (AGO) mechanisms. Here we report a root angle regulatory gene termed () that encodes a putative AGO component, whose loss-of-function enhances root gravitropism.

Volatile profiles of commercial vetch prepared via different processing methods.

Vicia sativa (Common Vetch) is currently an underutilised leguminous crop species with high protein content and superior drought tolerance. This study aimed to understand the mechanisms behind vetch flavor development following processing to facilitate its uptake as a future source of dietary protein. A total of 95 volatile compounds were identified by solid-phase microextraction gas chromatography-mass spectrometry (SPME GC-MS) for a range of vetches processed by dehulling, soaking, germination, microwaving, and fermentation.