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News from the Media

Million Dollar Question
March 18, 2015

It’s difficult to predict the impact this winter will have on dollar spot pressure. Experts, including Dr. Geunhwa Jung, associate professor of turfgrass pathology at the University of Massachusetts, helps provide insight in order to control this costly turf pathogen. (Golf Course Industry, 3/17/15)

Non-native Plants in U.S.: Widespread, and Plenty of Space to Invade
March 12, 2015

AMHERST, Mass. – A new study, the first comprehensive assessment of native vs. non-native plant distribution in the continental United States, finds non-native plant species are much more widespread than natives, a finding that lead author Bethany Bradley at the University of Massachusetts Amherst called “very surprising.” ( 3/11/15; News Office Release)


Disease guide: A head start on healthy turf
March 11, 2015

Amherst, Mass--M. Bess Dicklow, recently retired extension plant pathology specialist, reports on Northeast turf issues. Across the country, the first months of the calendar year offer a slower pace for green industry businesses (unless you’re plowing, of course). But now is the time to keep disease on the radar. There’s no real hibernation in landscaping. Diseases crop sooner than you might think.Here is your guide to weed and disease issues for the first quarter of 2015. (3/10/15 Lawn & Landscape)

'Nature's Medicine Cabinet' helps bees reduce disease load says Lynn Adler, Evolutionary Ecologist
February 18, 2015

AMHERST, Mass. – Researchers studying the interaction between plants, pollinators and parasites report that in recent experiments, bees infected with a common intestinal parasite had reduced parasite levels in their guts after seven days if the bees also consumed natural toxins present in plant nectar.

In this early and most comprehensive study of its kind, researchers at the University of Massachusetts Amherst and Dartmouth College studied hundreds of eastern bumblebees, Bombus impatiens, and their intestinal parasite Crithidia bombi, using eight separate toxic chemicals known as secondary metabolites produced by plants to protect themselves against predators.

They found that toxic chemicals in nectar reduced infection levels of the common bumblebee parasite by as much as 81 percent by seven days after infection. UMass Amherst evolutionary ecologist Lynn Adler says, “We found that eating some of these compounds reduced pathogen load in the bumblebee’s gut, which not only may help the individual bees, but likely reduced the pathogen Crithidia spore load in their feces, which in turn should lead to a lower likelihood of transmitting the disease to other bees.  (, 2/18/15; Entomology Today, 2/18/15; Science Newsline,2/18/15;, 2/18/15;The Independent [U.K.], 2/18/15;, 2/17/15; News Office release, 2/18/15)

“Excipient foods” show promise in enhancing nutrient bioavailibility, reports David McClements, Food Science
January 14, 2015

David J. McClements, food science, says recent studies show that “the bioavailability of certain nutraceuticals can be increased by consuming them with other foods.” The story says excipient foods show promise in increasing the bioavailability of functional nutrients. (, 1/14/15)

Winter onions? UNH and UMass-Amherst scientists show they can grow them
January 13, 2015

In response to high demand for year-round local produce, University of New Hampshire researchers, in collaboration with UMass-Amherst Extension collegues, Amanda Brown and Ruth Hazzard,  report they have successfully grown bulbing onions planted in fall for a spring harvest with the aid of inexpensive low tunnels.

The new research, funded by the NH Agricultural Experiment Station (NHAES) and Northeast SARE (Sustainable Agriculture Research & Education), may provide additional marketing opportunities for growers in cold climates. Some of these growers have been trying to meet the demands for fresh, year-round, locally grown produce. (Foster's Daily Democrat 1/13/15, HortTechnology 12/14)

Foods contain fewer health nutrients than in the past, Decker comments
January 12, 2015

Eric Decker, food science, comments in a story about how many foods contain fewer health nutrients than in the past. He says, for instance, that salmon is still one of the best sources of omega-3, but not as much as it contained a decade ago. He says the way to overcome this is to eat more salmon. (Shape magazine, 1/8/15)

Jon Clements, UMass Extension, says top issue facing apple growers in 2015 could be market volatility.
January 7, 2015

It’s a new year – what issues are going to have an impact on your business in 2015? Clements remarked, " The top issue facing apple growers this year is the unknown challenges and the pitfalls of marketing a large apple crop. Consider the recent Seattle dockworkers strike, which has slowed exports in a year of a record-breaking apple crop in Washington state. The global economy has expanded the apple business dramatically, but volatility in that market and/or infrastructure issues could make a big impact on U.S orchardists. And of course China — is it possible we could get out of the apple growing business and let China supply all our apples? It has happened in the electronics industry." (Growing Produce 01/06/15)

Preventing Agroterrorism story quotes Dean Steve Goodwin
January 1, 2015

Steven Goodwin, dean of the College of Natural Sciences, comments in a story about efforts to prevent agroterrorism. Goodwin says public land-grant universities play an important role in insuring food security. He also says efforts to develop urban agricultural activities have begun to complement the wider efforts to promote food production. (University Business January 2015)

Funky flavors lift seasonal fizz factor, UMass Professor Eric Decker comments
December 16, 2014

WORCESTER —Rolling out new versions of an existing product, a business strategy known as line extension, can be lucrative but also tricky, said Eric A. Decker, professor and head of the food science department at the University of Massachusetts at Amherst.

Seasonal seltzer flavors at Polar Beverages, a family-owned Worcester maker of bottled sodas and drinks, knows the power of adding special flavors in summer and winter.  The company produces seltzer year-round in 18 core flavors, but twice a year it digs into food blogs, social media and its own executives' informal tastings to come up with limited-release seltzers. (12/16/14 Worcester Telegram)