Wash. St. Univ. research involving side-by-side comparisons of organic and conventional strawberry production found the organic farms produced more flavorful and nutritious berries while leaving the soil healthier and more genetically diverse. The study analyzed 31 chemical and biological soil properties, soil DNA and the taste, nutrition and quality of 3 strawberry varieties on 13 conventional and 13 organic commercial fields in California.
Among the study’s findings:
* Organic strawberries had significantly higher antioxidant activity and concentrations of ascorbic acid and phenolic compounds.
* Organic strawberries had a longer shelf life.
* Organic strawberries had more dry matter.
* Anonymous testers found one variety of organic strawberries was sweeter, had better flavor and appearance. The testers judged the other two varieties to be similar.
* Researchers also found the organic soils excelled in a variety of key chemical and biological properties, including carbon sequestration, nitrogen, microbial biomass, enzyme activities and micronutrients.
A peer-reviewed research paper, “Fruit and Soil Quality of Organic and Conventional Strawberry Agroecosystems,” is available in online journal PLoS ONE.
Pictured: A side-by-side comparison study of organic and conventional strawberry production found the organic farms produced more flavorful and nutritious berries while leaving the soil healthier and more genetically diverse.
Photo by Scott Bauer
