Are greenhouse strawberries out-of-season fruits? Are they big because they were given hormones? The truth is →

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Strawberries have captured people's taste buds with their sweet and sour taste. In leisure time, picking strawberries in greenhouses and immersing yourself in the simple joy brought by farming activities are gradually becoming a popular choice for many people to relax and play.

However, as greenhouse strawberry picking becomes increasingly popular, some doubts have also emerged on the Internet. Some people wonder: the strawberries grown in greenhouses are not in sync with the natural growth season, so are they considered "off-season fruits"? Others are suspicious: greenhouse strawberries are plump and have excellent appearance. Are they so because they are given a lot of hormones during their growth?

The concept of "off-season fruit" is not valid

Jiang Zhuojun, professor at Qingdao Agricultural University and honorary vice president of the Strawberry Branch of the Chinese Horticultural Society, said in an interview with the Popular Science Times reporter: "In agricultural research, there is no concept of off-season fruits. As long as the natural conditions are suitable, strawberries can grow all year round. Temperatures above 30°C and below 10°C will inhibit the growth of strawberries. Under open-field cultivation, the ripening time of strawberries in my country from south to north is from April to June. In a sense, it is the season that affects the growth and development of strawberries. The off-season strawberries mentioned by the public are actually the use of modern technology to provide a suitable growth environment for strawberries."

At present, greenhouse cultivation technology has cleverly overcome the problem that temperature and humidity are not conducive to the growth of strawberries in some seasons. At the same time, scientific researchers continue to work on the improvement of strawberry varieties. With the emergence of some early-maturing varieties, the maturity period of strawberries is also being advanced.

Big strawberries don't necessarily mean they've been treated with hormones

At the strawberry picking garden, looking at those plump and round greenhouse strawberries, many people wondered in their hearts: "They are so big, could it be that they were grown with hormones?" In response, Jiang Zhuojun "refuted the rumor" and said: "The key to the size of strawberries lies in the variety and planting management, and has nothing to do with hormones!" Thanks to the efforts of breeding experts, the strawberry family is growing bigger and bigger, with richer and more diverse varieties, and the size of the fruits is getting bigger and bigger. Varieties with a single fruit weight of more than 50 grams can be seen everywhere, and even strawberries in novel colors such as pink and white have emerged.

As for the growth enhancers, don't worry too much. Jiang Zhuojun emphasized that growth enhancers will increase the water content of strawberries, making the skin thin and crispy, greatly reducing the taste, and making storage and sales difficult. Fruit farmers are simply "shooting themselves in the foot" by using them, which is not cost-effective at all. Now, everyone can enjoy the sweet big strawberries without worry!

How to choose greenhouse strawberries

How to choose strawberries in a greenhouse? Experts have summarized two tips.

First, look. Naturally grown strawberries are covered with a waxy layer, commonly known as "skin". Once this waxy layer is eroded, the strawberries will become dull and the cell walls on the surface of the fruit will also ooze juice. Therefore, when you see dull strawberries with juice oozing out of the surface, avoid picking them.

The second is smell. Naturally grown strawberries have a light and pleasant fragrance, but strawberries that have been treated with excessive amounts of chemicals will have the smell of chemicals. If you encounter such strawberries, you must not buy them.

In addition, before eating strawberries, consumers are advised to rinse them with running water for a few minutes, then soak them in light salt water for a few minutes, and finally rinse them before eating.

Source: Popular Science Times