The Northeast Section of the American Society of Plant Biologists (NE ASPB) convened its annual meeting on April 25–26, 2026 at The College of New Jersey (TCNJ). The meeting was organized by Leeann Thornton, PhD., former ASPB President and current Professor at TCNJ, alongside the Northeast Section Executive Board and Shoshana Kronfeld.
The National Association of Plant Breeders (NAPB) will host its 2026 Annual Meeting on June 15–18, 2026, at the Texas A&M Hotel and Conference Center in College Station, Texas. This annual gathering provides a unique forum for public- and private-sector plant breeders working across more than 40 crop species. Attendees will share innovative breeding strategies, explore emerging technologies, and engage in open discussions on plant breeding policy and societal challenges.
Sorghum responds to drought through a coordinated, time-dependent shift from early physiological stress and metabolic suppression to later activation of antioxidant defenses, hormone signaling, and carbohydrate remobilization pathways that enhance survival under prolonged water deficit.
SbMT4 functions as a zinc-specific metallothionein whose conserved histidine residues are essential for selective Zn binding, proper protein folding, and limiting cadmium incorporation, although altering these residues does not significantly change whole-plant metal accumulation, when expressed ectopically.
Integrated transcriptomic–biochemical network analysis of developing sorghum grain identified interconnected regulatory modules for protein and starch biosynthesis, highlighting SbPBF1a, SbPBF1b, and SbNF-YC13 as candidate central transcriptional regulators and revealing structural genes potentially underlying low protein digestibility.
Understanding sorghum grain quality is essential for breeding, food innovation, and industrial applications. Traits such as protein, starch composition, oil content, tannins, and phenolic compounds directly influence nutritional value, processing behavior, and end use. However, traditional laboratory assays are slow,
Sorghum (Sorghum bicolor) has long played a central role in the production of fermented beverages across continents, from West African dolo and pito to Chinese baijiu and emerging gluten-free craft beers in the West. A wave of recent research is shedding light on how sorghum’s grain properties, microbial interactions during fermentation, and genetic diversity influence the quality and sustainability of these beverages.
In recent years, sorghum has gained increasing attention not just as a climate-resilient staple crop, but also as a source of high-value bioactive compounds with applications beyond the food and feed sectors. A growing body of research highlights the potential of sorghum storage proteins—particularly kafirins—as a sustainable source of antioxidant peptides and cosmeceutical ingredients.
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