Strawberries Might Not Taste As Good Because Of Pesticides

Mar, 2023 - by CMI

Two commonly used strawberry fungicides may have an effect on cellular processes, lowering the taste, sweetness, and nutritional value of the berries, according to a study.

Recently, despite a strawberry's plumpness and vivid colour, buyers may have been disappointed by its flavour. One possible explanation is the use of particular insecticides. In a study that was published in the Journal of Agricultural and Food Chemistry, the American Chemical Society (ACS) stated that two commonly used fungicides for strawberries can have an effect on cellular processes, lowering the flavour, sweetness, and nutritional content of the berries.

The flavor profile of a fruit, especially berries, is determined by its taste and scent. The proportion of liquid glucose or fructose in a fruit determines its sweetness, while volatile substances like esters and terpenes give it its distinctive aroma. In addition, fruits are frequently abundant in vitamins and nutrients like folate, Vit C, and antioxidants.

Fungicides, however, may unintentionally interfere with crop processes because they are intended to kill harmful fungi by disrupting their cellular processes. This would prevent crops from producing these crucial tastes and nutritional substances. Hence, Boscalid (BOS) and Difenoconazole (DIF), two commonly used pesticides on strawberries, were the focus of Jinling Diao and colleagues' investigation.

Three groups of strawberries (Fragaria x ananassa Duch) were grown under the same conditions, and two of the groups received either BOS or DIF treatment while the berries were still green. The fully developed berries were equal in size and color to those cultivated without pesticides, even after treatment. But beneath the surface, the team discovered several chemical alterations brought on by both fungicides:

There was a decrease in the concentrations of soluble carbohydrates and minerals including sucrose and vitamin C. Acids were created from sugars, further lowering sweetness. The quantity of volatile substances altered, muting the berry's flavor and scent.