Food & Agriculture

UC Davis student plant breeders perfecting new variety of jalapeno popper pepper

Student plant breeders at UC Davis are getting closer to releasing a new variety of jalapeño pepper designed to elevate a popular appetizer dish. Nearly 10 years ago, students launched a project to breed a pepper with the taste and texture of a jalapeño, combined with an enlarged cavity like a bell pepper, to create the ideal fruit for making hearty jalapeño poppers.

Increasing Temperatures Led to Better-Tasting Wine Grapes, but for How Long?

Warming temperatures over the past 60 years have led to increased wine quality, but a new study looking at sugar and color content in grapes indicates the industry may be facing trouble if trends continue, according to collaborative research out of the University of California, Davis, and University of Bordeaux. 

“Quality has increased steadily up to now,” said lead author Kaan Kurtural, a professor of viticulture and enology and an extension specialist at UC Davis. “We just don’t know the tipping point.” 

Shea Tree DNA Decoded, Paving Way to Speed up Growth

UC Davis played a key role in international research that has decoded the shea tree genome, potentially paving a way for breeding that could help speed up production of the African crop that serves as a vital nutritional resource, cosmetic additive and cocoa substitute.  

Foundation Plant Services Announces New Director, Maher Al Rwahnih

Foundation Plant Services (FPS) at the University of California (UC) Davis is pleased to announce the appointment of Dr. Maher Al Rwahnih as the next FPS Director. Maher’s extensive work with clean stock programs and viral diseases of woody plants along with his development of advanced diagnostic tools make him uniquely suited to advance the mission of FPS.