Scientists from the Agricultural University of China have found that the use of certain fungicides affects the cellular processes of the plant, resulting in a decrease in the taste, sweetness and nutritional value of the fruits. Research published Journal of Agricultural and Food Chemistry.
Fungicides used against harmful fungi are designed to interfere with cellular processes in fungi, but they are also mistakenly thought to interfere with these processes in cultivated plants.
The scientists evaluated the effects of two fungicides: boscalid (BOS) and difenoconazole (DIF). They used them while the fruits were still green.
Fungicide treatment did not affect the size or color of the fruits. But its taste and aroma suffered. The sweetness of berries depends mainly on their glucose or fructose content, and the aroma is created by volatile compounds – esters and terpenes. Fungicide treatment reduced the amount of volatile compounds. Levels of soluble sugar and nutrients (sucrose and vitamin C) were also reduced.
As the scientists discovered, the CSF fungicide had an effect on the functioning of genes associated with the production of sugar, volatile compounds, nutrients and amino acids.
In the blind taste test, people consistently preferred unprocessed strawberries. The researchers believe their work will allow for the development of new regulations for the use of fungicides.