Lavanga, E. | Search bioRxiv

bioRxiv2026

Domestication drives changes in floral functional traits that impact generalist pollinator visitation

Crop domestication is an evolutionary process that has led to extraordinary plant phenotypic changes in response to artificial selection. The extent to which domestication has altered floral phenotypes and the implications of these changes for plant-pollinator interactions remain unclear. Here, we characterized the floral phenotypes of wild and domesticated species in the genus Cucurbita (squash and pumpkins) and quantified their relative attractiveness to generalist and specialist pollinators. Our results show that functional floral traits change with domestication and that some of these changes impact the visitation of generalist pollinators but not specialists. Crops displayed larger flowers with shorter anthers and wider corollas, lower volatile richness, higher sugar content in pollen, and lower sucrose:glucose ratios in nectar. These trait shifts were associated with pollinator behavior in generalist pollinators, which preferentially visited domesticated flowers. We demonstrate that domestication alters functional plant traits and that these changes affect generalist pollinator preference in agricultural settings.

ecology↗

bioRxiv2025

A survey of bacterial and fungal communities of table olives.

Table olives are produced from a large number of olive varieties subjected to different trade preparations, resulting in a highly heterogeneous family of fermented foods. To characterise the diversity of bacterial and fungal communities and its relationship with variety, ripeness, and trade preparation, we surveyed 363 samples from 40 producers across 6 countries, combining physicochemical measurements, viable counts, and amplicon-based metagenomics. This is the largest survey of table olive microbial communities to date and includes the first culture-independent characterisation of microbial communities for several Italian PDO and non-PDO varieties, most notably Oliva di Gaeta. The contrast between alkali-treated and naturally fermented olives was the dominant structuring factor, with HALAB (Halophilic and Alkalophilic Lactic Acid Bacteria) and other halophiles enriched in alkali-treated varieties and a diverse array of Lactobacillaceae and Pseudomonadota characterising naturally fermented olives. Despite these consistent signals, striking variability was observed within the same variety and even within the same producer, driven by stochastic colonization events, house microbiota, and the widespread use of small fermentation vessels. This variability obscured variety-specific microbial signatures and prevented reliable discrimination of Italian PDO varieties from similar non-PDO counterparts using amplicon-based approaches. The ecological and taxonomic complexity documented here, encompassing bacterial and fungal genera with largely untapped starter and flavour potential, provides the foundation for the development of variety-specific microbiome-based starter cultures. HighlightsO_LIWe report a metataxonomic survey of microbial communities in 363 table olive samples C_LIO_LIAlkali treatment and natural fermentation drive distinct microbial community structures C_LIO_LIHouse microbiota and stochastic colonization generate high within-variety variability C_LIO_LIMicrobiome data provide ecological foundations for olive microbiome-based starters C_LI

microbiology↗