National Institute of Fruit Tree Science, National Agriculture and Food Research Organization, Fujimoto, Tsukuba, 305-8605 Japan.
Sci Rep. 2013;3:2418. doi: 10.1038/srep02418.
The effects of climate change on the taste and textural attributes of foods remain largely unknown, despite much public interest. On the basis of 30-40 years of records, we provide evidence that the taste and textural attributes of apples have changed as a result of recent global warming. Decreases in both acid concentration, fruit firmness and watercore development were observed regardless of the maturity index used for harvest date (e.g., calendar date, number of days after full bloom, peel colour and starch concentration), whereas in some cases the soluble-solids concentration increased; all such changes may have resulted from earlier blooming and higher temperatures during the maturation period. These results suggest that the qualities of apples in the market are undergoing long-term changes.
尽管公众对此非常关注，但气候变化对食物味道和质地属性的影响在很大程度上仍是未知的。根据 30 到 40 年的记录，我们提供了证据表明，由于最近的全球变暖，苹果的味道和质地属性已经发生了变化。无论用于确定收获日期的成熟指数如何（例如，日历日期、盛花期后天数、果皮颜色和淀粉浓度），均观察到酸浓度、果实硬度和水心病发展的降低，而在某些情况下，可溶性固形物浓度增加；所有这些变化可能是由于开花提前和成熟期间温度升高所致。这些结果表明，市场上苹果的品质正在发生长期变化。
