How Climate Change Affects Fruit Flavor and Color
Bahar stated that rising temperatures affect all physiological processes of plants. “If there is no irrigation option in fruit orchards during hot weather, issues with taste and color may arise in the fruits. The risk of enzyme degradation increases above 36 degrees. Therefore, while one might expect better coloration in fruits during hot weather, this condition may, on the contrary, lead to lower color formation. Similarly, expectations regarding flavor may not be met. This situation may vary depending on climatic conditions or fruit types,” she said.
The Future’s Assurance: Drought-Resistant Seedlings
Bahar emphasized the importance of producers closely following academic studies. She expressed that efforts to develop drought-resistant seedlings in the country are of great significance. To protect against the adverse effects of climate change, Bahar noted that producers need to develop daily strategies, stating, “During periods of high temperature, producers can create suitable growing conditions in orchards by providing shading. This positively affects the taste and aroma of the fruits.”
John Peterson graduated with a degree in Agricultural Sciences from Wageningen University in the Netherlands. His specialization is in sustainable crop production and soil health management. John is passionate about integrating modern technology with traditional farming methods to enhance productivity while preserving the environment. He currently works as a consultant, helping farmers adopt sustainable practices.