The cherry harvest wrapped up months ago. But in Michigan, some growers are already anticipating the spring resurgence of a tiny raptor that could benefit next season’s crop. As birds of prey, American kestrels deter smaller birds that like to snack on farmers’ fruit. New research shows they reduce the likelihood of cherry damage more than tenfold. But the study suggests that these winged security guards may have an additional benefit: food safety.

An international research team led by the University of Copenhagen, Shanghai Jiao Tong University and the University of Nottingham has discovered how plant roots penetrate compacted soil by deploying a well-known engineering principle. The finding could have major implications for future crop development at a time when pressure on agricultural land is increasing.

A paper released in the Journal of Bioresources and Bioproducts describes a fully bio-based barrier film that outperforms PET and PE in oxygen blocking while carrying an integrated curcumin indicator. Dialdehyde nanocellulose (DCNF) generated by 1 h periodate oxidation is blended 75% with pristine cellulose nanofibres; vacuum filtration builds a self-cross-linked sheet that is then dip-coated with an ethyl-cellulose/curcumin solution. The resulting 40 g m-2 membrane transmits 79% visible light yet transmits only 6.9 cm3 m-2 d-1 O2 (120-fold improvement over unmodified CNF) and 43 g m-2 d-1 water vapor—comparable to commercial polypropylene. Over 500 min the composite scavenges 91% DPPH radicals and suppresses > 99.9% growth of E. coli and S. aureus. When attached to refrigerated shrimp, the yellow label turns orange-brown as volatilised amines raise local pH, giving an irreversible but easy-to-see spoilage alert within 2 d. The approach requires no metals or synthetic antioxidants, making it a candidate for home-compostable, intelligent food packaging.

In an exciting exploration of environmental sustainability, researchers at Zhaoqing University, China, have uncovered groundbreaking insights into the carbon dynamics of waterlogged pond fields. Led by Dr. Guodong Yuan from the Guangdong Provincial Key Laboratory of Eco-Environmental Studies and Low-Carbon Agriculture in Peri-Urban Areas and the Guangdong Technology and Equipment Research Center for Soil and Water Pollution Control, this study, titled "Unveiling Carbon Dynamics in Year-Round Waterlogged Pond Fields: Insights into Soil Organic Carbon Accumulation and Sustainable Management," offers a fresh perspective on how these unique ecosystems can contribute to carbon sequestration and sustainable land management.

The Satsuma mandarin is one of the world's most widely cultivated citrus fruits, prized for its seedlessness, sweetness, and adaptability. 

Kyoto, Japan -- It's astonishing to realize how innovative our ancestors were in food and beverage production before modern science and technology. Without understanding or isolating them, ancient peoples made use of yeasts like Saccharomyces cerevisiae, the primary species behind the fermentation process that creates alcohol, though there are some non-Saccharomyces yeasts that can also produce alcohol with different characteristics.

While modern wineries typically use cultured S cerevisiae, it is thought that ancient wine production relied on the natural fermentation process of storing crushed grapes in jars. However, research has revealed that S cerevisiae rarely colonizes grape skins, casting doubt on the use of fresh grapes for alcohol fermentation.

This inspired a team of researchers from Kyoto University to investigate the humble raisin's ability to ferment into wine. In a previous study, the team had found that S cerevisiae was abundant on raisins, indicating that in ancient times they could have been used for wine production.