Farms.com Home   News

Poinsettia Trial Shows Effect Of High Temperatures On Plant Growth And Flowering

By Adam Russell

Rows of vivid red poinsettias inside Greenhouse No. 4 at the Texas A&M AgriLife Research and Extension Center in Overton are as eye-catching as a flashing stop light.

Dr. Brent Pemberton, AgriLife Research ornamental horticulturist in Overton, began a trial of more than 30 varieties of the popular holiday flower associated with Christmas to determine how high temperatures affect the growth and flowering of the tropical perennial.



Poinsettias are grown in the fall for sales around the holidays, Pemberton said. The flower naturally sets its buds as days get shorter.

“Sometimes in Texas we can have warmer temperatures in late September and early October when all of this is happening and those high temperatures can have a deleterious effect on floral development and delay crops,” he said. “Producers need to have poinsettias peaking to within a week of a certain date. Typically stores want them before Black Friday, so they’ll ship them before Thanksgiving.”

For that reason, all commercial poinsettias are grown in greenhouses where producers can control temperatures and conditions to have the flowers peak according to contracts with buyers, Pemberton said.

Over the years, varieties have been developed that can tolerate higher temperatures in Texas and the southern U.S., Pemberton said. Trials have been ongoing for several years and there’s interest within the industry to continue research on poinsettias.

“Those breeding efforts continue, so what we are doing here is testing commercial breeding lines to look at the effects of high temperatures,” he said. “The end product will be more heat-tolerant varieties that are good for Texas growers and consumers.”



Pemberton received the plants in early September. The trial placed varieties in separate greenhouses with daily average temperatures of 72 degrees and 82 degrees.

Poinsettias in higher temperatures during floral initiation tend to stretch and do not develop bracts, which provide the color, as quickly or in preferred numbers, Pemberton said.
Bracts, the recognizable red leafy showcase for the plant, in red varieties, are actually leaves that change physiologically during the natural development of the plant, Pemberton said.

Many plants in the higher temperature greenhouse have yet to flower, he said.

Click here to see more...

Trending Video

Why Your Food Future Could be Trapped in a Seed Morgue

Video: Why Your Food Future Could be Trapped in a Seed Morgue

In a world of PowerPoint overload, Rex Bernardo stands out. No bullet points. No charts. No jargon. Just stories and photographs. At this year’s National Association for Plant Breeding conference on the Big Island of Hawaii, he stood before a room of peers — all experts in the science of seeds — and did something radical: he showed them images. He told them stories. And he asked them to remember not what they saw, but how they felt.

Bernardo, recipient of the 2025 Lifetime Achievement Award, has spent his career searching for the genetic treasures tucked inside what plant breeders call exotic germplasm — ancient, often wild genetic lines that hold secrets to resilience, taste, and traits we've forgotten to value.

But Bernardo didn’t always think this way.

“I worked in private industry for nearly a decade,” he recalls. “I remember one breeder saying, ‘We’re making new hybrids, but they’re basically the same genetics.’ That stuck with me. Where is the new diversity going to come from?”

For Bernardo, part of the answer lies in the world’s gene banks — vast vaults of seed samples collected from every corner of the globe. Yet, he says, many of these vaults have quietly become “seed morgues.” “Something goes in, but it never comes out,” he explains. “We need to start treating these collections like living investments, not museums of dead potential.”

That potential — and the barriers to unlocking it — are deeply personal for Bernardo. He’s wrestled with international policies that prevent access to valuable lines (like North Korean corn) and with the slow, painstaking science of transferring useful traits from wild relatives into elite lines that farmers can actually grow. Sometimes it works. Sometimes it doesn’t. But he’s convinced that success starts not in the lab, but in the way we communicate.

“The fact sheet model isn’t cutting it anymore,” he says. “We hand out a paper about a new variety and think that’s enough. But stories? Plants you can see and touch? That’s what stays with people.”

Bernardo practices what he preaches. At the University of Minnesota, he helped launch a student-led breeding program that’s working to adapt leafy African vegetables for the Twin Cities’ African diaspora. The goal? Culturally relevant crops that mature in Minnesota’s shorter growing season — and can be regrown year after year.

“That’s real impact,” he says. “Helping people grow food that’s meaningful to them, not just what's commercially viable.”

He’s also brewed plant breeding into something more relatable — literally. Coffee and beer have become unexpected tools in his mission to make science accessible. His undergraduate course on coffee, for instance, connects the dots between genetics, geography, and culture. “Everyone drinks coffee,” he says. “It’s a conversation starter. It’s a gateway into plant science.”