Welcome to our series of webinars and other activities highlighting our research:
Carrots - diseases, pests and genetic resources
Monday, 14th March, 10 am - 11 am - in Microsoft Teams
Carrot growers face a number of challenges in producing quality product. This webinar will cover our current research on cavity spot, aphids and virus before going on to consider how genetic diversity in carrots might be exploited.
- Pests of carrot with a focus on aphids and virus - Rosemary Collier
Valuing variety: understanding and using crop diversity in carrots - Charlotte Allender (UK Vegetable Gene Bank and VeGIN project)
- Recording of webinar
Bean seed fly meeting
Wednesday, 8th December, 10 am-12 pm - in Microsoft Teams.
The management of bean seed fly has been causing considerable concern for growers over the last few years. The main reason being the loss, or imminent loss, of the most effective management method of insecticidal seed treatments. Several organisations are working on the problem including a meeting for growers and agronomists on 9th December 2020, where some of their recent activities were presented and discussed. The approaches investigated represent several components of a developing IPM strategy. More information and to register
VeGIN (Vegetable Genetic Improvement Network) Stakeholder Event
VeGIN is an interactive network of researchers and industry leaders, who work together to promote market delivery of improved vegetable varieties using sustainable production systems.
This stakeholder event provided updates on the progress made in the project over the past year, together with an international contribution and a speaker from the industry.
The title of our first webinar was 'Lettuce - diseases, pests and post-harvest quality' and is part of our Crop Pests and Disease theme.
Lettuce growers face a number of challenges in producing quality product. Major causes of loss of quality are pests and diseases in the field and post-harvest discolouration ('browning' and 'pinking') which is a major limitation to the shelf life of prepared salads.