A recent study from China found that organically grown strawberries are sweeter, more aromatic and preferred by consumers compared to those grown conventionally. Conventional farms often employ toxic chemicals to control weeds and diseases in strawberry crops—a practice prohibited in organic systems. The results of this study showed that fungicide applications disrupt sugar metabolism and distribution throughout the fruit, leading to more acidic fruit with less desirable flavor. 

The flavor of strawberries is made up of a delicate balance of sugars, acids, and aromatic compounds. Historically, consumers have shown a preference towards the flavor of organic strawberries, likely because of their typically more balanced sugar to acid ratio. Aiming to identify the mechanism behind the preferred flavor profile, the researchers grew strawberries organically versus the treatment of a fungicide commonly used in non-organic strawberry production. Fruits were measured for their concentration of sugars, acids, and volatile aromatic compounds. Researchers then ran taste-tests with consumers to see if their preferences correlated with strawberries grown under the different conditions. 

Lab testing showed that conventionally grown strawberries contained significantly lower levels of sucrose (17% less), and glucose (33% less)– the most abundant sugars in strawberries. Consumers tended to prefer the flavor of organic strawberries, remarking on their lower acidity and better aroma. 

Biological analyses revealed that organic strawberries showed more enzyme activity that moves sugars from leaves to the fruit, while in contrast, fungicide-treated strawberries experienced increased glycolysis that breaks down sugars more rapidly. Fungicides also seemed to trigger a stress response in the plants, increasing the production of less flavorful sugars like galactose and raffinose, compounds typically associated with environmental stressors like drought, high salinity, and cold temperatures. 

These findings illustrate how organic production can enhance the flavor of fruit, while using fungicides can negatively impact flavor and aroma. Organic practices not only produce strawberries that consumers prefer but they also prevent chemical-induced stress that, as this study shows, diminishes fruit quality.