PULLMAN, Wash.—Global sales of organic produce are brisk, in part because consumers believe organic fruits and vegetables are more nutritious. Researchers from Washington State University found that strawberries are indeed one fruit that benefits from organic farming methods. In a study that appeared online in PLosONE, the researchers compared organic and conventional strawberry farms and their fruit, and found that organic farms produced not only strawberries that were more flavorful and nutritious, but the soil they left behind was healthier.
"Our findings have global implications and advance what we know about the sustainability benefits of organic farming systems," said John Reganold, Washington State University Regents professor of soil science and lead author of a paper published today in the peer-reviewed online journal, PLoS ONE. "We also show you can have high quality, healthy produce without resorting to an arsenal of pesticides."
The soil at the farms—all in California—was analyzed for 31 chemical and biological properties and soil DNA. The organic soils were superior in carbon sequestration, nitrogen, microbial biomass, enzyme activities and micronutrients.
Three strawberry varieties from more than 24 commercial fields—13 conventional and 13 organic—were tested for taste, nutrition and quality. According to a Washington State University press release, the researchers also found the following:
• The organic strawberries had significantly higher antioxidant activity and concentrations of ascorbic acid and phenolic compounds.
• The organic strawberries had longer shelf life.
• The organic strawberries had more dry matter, or, "more strawberry in the strawberry."
• Anonymous testers, working at times under red light so the fruit color would not bias them, found one variety of organic strawberries was sweeter, had better flavor, and once a white light was turned on, appearance. The testers judged the other two varieties to be similar.
