We knew that global warming had an impact on the environment, but a surprising impact has been demonstrated by a Japanese study: rising temperatures change the taste of apples.
Sweeter, more starchy and less crisp apples ... no longer have quite the same taste in our mouths in the 1970s. A Japanese study published in the journal Scientific Reports has demonstrated that global warming has an effect on the taste and texture of apples.
Japanese scientists have studied the characteristics of two varieties of apples, Fuji (most prevalent in the world according to the study) and Tsugaru, recorded over the years since 1970 in two orchards in the prefectures of Nagano and Aomori .
The researchers noted that with the increase in the average temperature over the period, respectively 0.31 ° C and 0.34 ° C every 10 years, the dates of the opening of the buds and flowering apple are earlier.
For two apple varieties studied, they found a decrease in the time of acidity and fruit firmness but instead an upward trend in the concentration of sugars. Moderate changes, but "significant" which, according to the researchers show that the attributes of texture and taste of both varieties have changed due to climate change. Impossible for scientists to discuss other factors as agricultural practices and crop varieties have remained the same.
If climate change continues, "changes in the attributes of taste and texture of apples could be more striking," said the team led by Toshihiko Sugiura, a researcher at the National Research Organization Food and agriculture in Tsukuba.
Sweeter, more starchy and less crisp apples ... no longer have quite the same taste in our mouths in the 1970s. A Japanese study published in the journal Scientific Reports has demonstrated that global warming has an effect on the taste and texture of apples.
Japanese scientists have studied the characteristics of two varieties of apples, Fuji (most prevalent in the world according to the study) and Tsugaru, recorded over the years since 1970 in two orchards in the prefectures of Nagano and Aomori .
The researchers noted that with the increase in the average temperature over the period, respectively 0.31 ° C and 0.34 ° C every 10 years, the dates of the opening of the buds and flowering apple are earlier.
For two apple varieties studied, they found a decrease in the time of acidity and fruit firmness but instead an upward trend in the concentration of sugars. Moderate changes, but "significant" which, according to the researchers show that the attributes of texture and taste of both varieties have changed due to climate change. Impossible for scientists to discuss other factors as agricultural practices and crop varieties have remained the same.
If climate change continues, "changes in the attributes of taste and texture of apples could be more striking," said the team led by Toshihiko Sugiura, a researcher at the National Research Organization Food and agriculture in Tsukuba.
