Organic strawberries are not only more nutritious than their conventionally grown counterparts, but in some cases, they taste better, too.
That’s according to a study conducted by Washington State University researchers and released on Sept. 2. The study, which the researchers called the most comprehensive of its kind, analyzed soil properties and quality of three strawberry varieties grown on 13 organic and 13 conventional strawberry farms in Watsonville over a two-year span.
The researchers chose to study strawberries for their high economic value and popularity. Among the conclusions: Organic strawberry farms were found to produce higher quality fruit, with a longer shelf life than those grown with traditional pesticides.
According to the study, the organic strawberries showed “significantly higher” antioxidant levels and concentrations of Vitamin C and phenolic compounds, which provide the body with better protection from disease. Conventional strawberries showed greater concentrations of phosphorus and potassium.
The organic strawberries also had more dry matter—more fruit content—but were found to be 13 percent smaller than their conventional counterparts. Perhaps surprisingly, the data showed organic strawberries lasted about a half-day longer than conventional berries.
The researchers also tested soil quality in conventional and organic plots. Organic soils were shown to have more carbon and nitrogen, and higher concentrations of zinc, boron, sodium, and iron than the conventional land. DNA testing revealed a significantly greater level of genes in the organic soil, with higher enzyme activity and gene diversity, indicating a more stable or resilient ecosystem.
As part of the study, anonymous testers—working under a red light to eliminate color bias—found the Diamante variety of organic strawberries to be sweeter, better tasting, and better looking than their conventional counterparts. The testers judged conventional San Juan variety strawberries tastier than those organically grown, and Lanai variety berries tested about the same.
The findings were published on PloS ONE, an online journal of the Public Library of Science. The study was supported by the U.S. Department of Agriculture, the Department of Energy, and the Organic Center, an organic food advocate.
This article appears in Sep 9-16, 2010.