Many people buy organic foods because they believe organic foods have higher nutritional values than their non-organic counterparts. Researchers at Washington State University wanted to find out if these consumer beliefs were accurate. They tested both organic and conventional strawberries grown in 13 side-by-side California fields.

Here are a few of their findings.

  • 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, better appearance. The testers judged the other two varieties to be similar. 

Watch as one of the researchers discusses the findings and says he believes this study will contribute to the growth of organic foods. 

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