A bowl of strawberries.
Have you ever been disappointed by the taste of a strawberry, in spite of its plump and red appearance? The cause may be using certain pesticides. A study published in the Journal of Agricultural and Food Chemistry by the American Chemical Society (ACS) has found that 2 typically used fungicides for strawberries can impact cellular systems, resulting in berries with lowered taste, sweet taste, and dietary worth.
The taste and aroma of a fruit, including berries, identify its taste profile. The sweetness of a fruit is normally originated from the concentration of liquified glucose or fructose, while its distinct aroma is produced by unstable substances like esters and terpenes. In addition, fruits are often rich in nutrients such as vitamin C, folic acid, and antioxidants.
Since fungicides are designed to interrupt the cellular processes of damaging fungi, they might accidentally interfere with these procedures in crops, preventing the production of these dietary compounds and essential flavors. So, Jinling Diao and colleagues wished to examine how 2 common pesticides utilized on strawberries– boscalid (BOS) and difenoconazole (DIF)– affect particular molecular pathways in berries.
The researchers grew three groups of strawberries (Fragaria x ananassa Duch) in identical conditions, using BOS or DIF to 2 of the groups when the berries were still green. Even after treatment, the completely grown berries equaled in size and color to those grown without pesticide. Yet, under the surface, the team discovered a number of chemical modifications triggered by both of the fungicides:
Looking more carefully, the group found that BOS had a direct effect on the guideline of genes included in cellular paths related to producing sugars, unpredictable compounds, nutrients and amino acids. In a blind taste test, individuals regularly chose the without treatment strawberries. The scientists say that this work might supply guidance to farmers about the usage of pesticides.
Reference: “Insights into the Mechanism of Flavor Loss in Strawberries Induced by Two Fungicides Integrating Transcriptome and Metabolome Analysis” by Yuping Liu, Rui Liu, Yue Deng, Meiling Zheng, Simin Yu, Yufan Nie, Jia-Qi Li, Canping Pan, Zhiqiang Zhou and Jinling Diao, 14 February 2023, Journal of Agricultural and Food Chemistry.DOI: 10.1021/ acs.jafc.2 c08157.
The study was moneyed by the Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation.
Have you ever been disappointed by the taste of a strawberry, in spite of its plump and red appearance? A study published in the Journal of Agricultural and Food Chemistry by the American Chemical Society (ACS) has actually found that two typically used fungicides for strawberries can impact cellular mechanisms, resulting in berries with reduced flavor, sweetness, and nutritional value.
In a blind taste test, individuals regularly chose the unattended strawberries.
The levels of soluble sugars and nutrients, such as sucrose and vitamin C, were decreased.
Sugars were converted into acids, further lowering sweet taste.
The quantity of volatile substances altered, controling the berrys taste and fragrance.