Scientists reveal that certain plants emit ultrasonic sounds when stressed
Researchers from Tel Aviv University have found that some plants, including tomatoes and tobacco, produce ultrasonic noises when they experience stress. These sounds resemble the crackling you hear from bubble wrap and were documented in reports cited by Science News. The team investigated whether living plants generate vibrations that travel through the air and could be detected from a distance.
In controlled experiments, ultrasonic microphones were positioned around the plants to capture any noise they emitted. The findings showed that when plants faced a drop in moisture, tomatoes released roughly 35 ultrasonic clicks per hour. Plants that were cut from the stem tended to be louder than intact ones, while tobacco plants were even quieter. Importantly, these noises were not present when the plants had adequate moisture or when they remained uncut. The sounds were therefore tied to environmental stress rather than being a constant feature of the plant itself.
Although the noises are inaudible to the human ear, dogs can perceive them, and each plant species appeared to have a distinctive acoustic “voice” that could be distinguished from others. The researchers emphasize that these vocalizations are a natural response to dehydration and physical disruption, offering a new way to understand plant physiology and behavior.
One of the potential applications of this discovery lies in agriculture. By monitoring the ultrasonic emissions of crops, farmers could gain real time insights into moisture levels and irrigation needs, enabling more precise water management and potentially improving crop yields. The work adds a new dimension to plant monitoring technologies and could complement existing methods for assessing plant health in fields and greenhouses.
In related commentary, Mikhail Kutushov, a toxicologist known for his work on plant symbionts, noted in a discussion with socialbites.ca that certain produce should not be stored in refrigerators. He explained that tomatoes, potatoes, and onions darken more quickly and may undergo undesirable chemical reactions when chilled, which can affect flavor and quality over time. These observations highlight the broader importance of storage conditions for preserving produce quality from farm to table. The focus on plant stress signals and storage practices underscores the interplay between plant biology and practical post-harvest handling in everyday life, with potential implications for both home kitchens and commercial operations.