Strawberries and chocolate will become even more delicious thanks to genetics

An international team of scientists has deciphered the genetic code of wild strawberries and the cacao tree, the fruit from which chocolate is produced. The study revealed that strawberries contain approximately 35,000 genes, almost a third more than humans, who have approximately 25,000 genes.

The discovery of the genetic code has given specialists the ability to influence the flavor of strawberries and chocolate. Scientists will be able to create varieties with a more pronounced aroma, sweetness, and richness of flavor, making these beloved treats even more appealing to consumers.

Strawberries are genetically related to fruits such as apples, pears, peaches, and raspberries. Deciphering their DNA opens up prospects for improving the quality of these fruits: it will be possible to create plants that are more resistant to pests, require less water and fertilizer, and have a longer shelf life.

According to American researcher Todd Mockler of Oregon State University, the new data can be used to create fruits with improved flavor and appearance, as well as increased nutritional value. This paves the way for more environmentally friendly and cost-effective cultivation methods.

Thirty-eight research teams from 10 countries participated in the work to decode the strawberry genome, collecting comprehensive data and laying the foundation for further genetic improvements. This large-scale collaboration accelerates the implementation of the acquired knowledge in practical plant breeding.

Meanwhile, French scientists are moving closer to fully understanding the gene pool of the cocoa tree. This will allow them to improve the quality of cocoa beans and develop chocolate with a more vibrant flavor, increased resistance to plant diseases, and richer organoleptic properties, which is especially important for the confectionery industry.