News
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2020-11-06The genome assembly provides insights into vitamin C accumulation and fruit softening in guavaAuthor: FENG Chen E-mail: fengchen0215@scbg.ac.cn Paper link: https://doi.org/10.1111/pbi.13498 Online time: 2020-10-24 Guava (Psidium guajava L.) is one of the most economically important plant species in the Myrtaceae family. This species was described by Linnaeus in 1753 based on collections from Asia, but many botanists consider the species to be native to tropical America, with subsequent introductions to many other tropical and subtropical regions throughou...Read More
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2020-10-30A genomic approach to characterization of terpene synthase family in orchid Dendrobium officinaleAuthor: YU Zhenming E-mail: zhenming311@scbg.ac.cn Paper link: https://doi.org/10.3390/ijms21155419 Online time: 2020年7月 Terpene synthase (TPS) is a critical enzyme responsible for the synthesis of terpenes, which possess diverse roles in plant growth and development. Although many terpenes have been reported in orchids, limited information is available regarding the genome-wide identification and characterization of the TPS family in the orchid, Dendrobium offici...Read More
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2020-10-30Research progress on regulation of geraniol biosynthesis in orchid Dendrobium officinaleAuthor: YU Zhenming E-mail: zhenming311@scbg.ac.cn Paper link: https://doi.org/10.3390/ijms21197005 Online time: 2020年9月 The global orchid flower industry thrives on novelty. Dendrobium genus is a mostly epiphytic and lithophytic plant in Orchidaceae, with not only ornamental value but also high medicinal value. Floral scent, like color and shape, is a key ornamental trait that determines the quality and commercial value of orchids. Geraniol, an important acyclic ...Read More
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2020-10-29Caryopteris alternifolia, a distinct new plant species was found in Chaozhou, Guangdong ProvinceAuthor: CHEN Yousheng E-mail: yschen@scbg.ac.cn Paper link: https://www.mapress.com/j/pt/article/view/phytotaxa.461.1.8 Online time: 2020年9月 In April 2019, researchers from South China Botanical Garden (SCBG) of Chinese Academy of Sciences conducted an investigation in Chaozhou, Guangdong Province, and found a strange plant. Since there was no flowering at that time, it was impossible to determine which family member it belongs to. Researchers introduced several plants to SCBG for cu...Read More
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2020-10-23Project launching and consultation workshop of the UNEP-NSFC key international cooperationA joint international cooperation key project "Study the sustainability and resilience of forests under different management systems and its impact on livelihoods in Kenya" funded by the National Natural Science Foundation of China and the United Nations Environment Programme (NSFC-UNEP) was launched at the South China Botanical Garden (SCBG) of...Read More
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2020-10-23Xinhua news: Chinese oolong tea can be more aromatic with multiple stresseshttp://www.xinhuanet.com/english/2020-10/22/c_139459835.htm A research into aroma formation in Chinese oolong tea has revealed the role of continuous wounding of tea leaves and low temperature during processing.Read More
Oolong is a semi-oxidized tea known for its elegant fruity and floral aroma. It is produced through a process including withering, rolling and firing.
Researchers from the South China Bot... -
2020-10-20Climatic seasonality explains the weak trade-off between plant hydraulic efficiency and safety at the global scaleAuthor: LIU Hui E-mail: hui.liu@scib.ac.cn Paper link: https://doi.org/10.1111/nph.16940 Online time: 2020-10-15 A classic theory proposes that plant xylem cannot be both highly efficient in water transport and resistant to embolism, and therefore a hydraulic efficiency-safety trade-off should exist. However, the tradeoff is weak and many species exhibit both low efficiency and low safety, falling outside of the expected tradeoff space. It remains unclear ...Read More
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2020-10-16SCBG researchers review mechanism of aroma formation in Chinese oolong tea during enzymatic reaction stagesAuthor: ZENG Lanting E-mail: zenglanting@scbg.ac.cn Paper link: https://doi.org/10.1016/j.tifs.2020.10.001 Online time: 2020-10-10 Recently, under the guidance of Prof. YANG Ziyin, the research group from South China Botanical Garden of Chinese Academy of Sciences published a review entitled “Chinese oolong tea: An aromatic beverage produced under multiple stresses” in Trends in Food Science & Technology.Read More
Tea has been a popular beverage for millennia because of its he...