The organic strawberries had higher concentrations of antioxidants and vitamin C and survived longer without rotting. Taste testers clearly preferred the organic version of Diamante strawberries, one of three varieties tested. DNA analysis revealed that the organically managed soil had a larger array of microbes, an indication that the ecosystem was more resilient. The results were published in the journal PLoS One.
“Almost every major indicator is favoring the organic strawberries,” said lead author John Reganold, who studies sustainable agriculture at Washington State University in Pullman.