Researchers from the Agricultural University of China have demonstrated that certain fungicides alter cellular processes in strawberry plants, leading to a noticeable drop in taste, sweetness, and nutritional value of the fruit. The study appears in the Journal of Agricultural and Food Chemistry (citation: Journal of Agricultural and Food Chemistry, 2023).
Fungicides aimed at stopping harmful fungi work by disrupting cellular pathways in those organisms, yet they are sometimes assumed to affect plant cells in the same way. The investigators explored this idea by examining how fungicides interact with plant metabolism, clarifying what reactions might occur in cultivated crops when these chemicals are present during growth.
The researchers selected two fungicides for evaluation: boscalid (BOS) and difenoconazole (DIF). The chemicals were applied while the fruits were still in the green stage, prior to ripening, to observe early molecular and sensory changes that could be set in motion by such treatments.
The study found that while the size and color of the strawberries remained unchanged after treatment, the flavor and aroma diminished. Sweetness in berries largely hinges on glucose and fructose levels, while aroma arises from volatile compounds such as esters and terpenes. After fungicide exposure, the berries showed a reduction in these volatile compounds, and measurements indicated lower levels of soluble sugars and nutrients, including sucrose and vitamin C, than in untreated fruit (see the researchers’ measurements and discussion in the cited work).
Further analysis revealed that the fungicide exposure influenced the activity of gene networks linked to sugar production, volatile compound synthesis, nutrient formation, and the generation of amino acids. In other words, the fungicides seemed to trigger shifts in gene expression that could ripple through the fruit’s composition and sensory profile.
In blind taste assessments, participants consistently preferred berries that had not received fungicide treatment. The authors suggest that these findings could inform future regulatory guidelines on fungicide use, with an emphasis on preserving flavor and nutritional quality while still protecting crops from fungal disease.
Related posts:
White Gaming Chair With Footrest The goalscorers of Lionel Scaloni’s cycle in the Argentina national team Generative Engine Optimization (GEO): The Future of SEO is Here Grok and the New Era of Transparent AI Development Grok AI Bot Across Platforms: Telegram, iOS, and North American Use Grok and xAI: Musk’s Real-Time AI Vision and Public Discussion Girona overpower Mallorca in a 5-3 La Liga thriller to top the table Grok AI rollout on X expands access beyond early testers AI forecasts for the 2024 Harris vs Trump race Real Betis edges Mallorca in a tense LaLiga clash Strawberries: Flavor, Aroma, and Planting Strategy Across Seasons How Forum Culture and Google Updates Shape Online Visibility