Original title: The taste in memory gradually disappears climate change quietly changing the taste of food

Citizen Ms. Liu has loved tomatoes since she was a child, but she rarely eats now.”I didn’t have the taste when I was a child. The tomatoes I bought in the vegetable field looked red and beautiful, very beautiful, but how did I feel wood and not sour or sweet.”The taste of strong food is changing, and even gradually disappear?

Recently, research from the United Kingdom, Canada, Sweden and other countries showed that because of global climate change, it will change the alkali and alkali of the sea, and the taste of aquatic products may become bad, such as shrimp will become acidic.In fact, the old taste of climate change is far more than shrimp. IPCC believes that the global food system cannot be “alone” in the face of climate change. Experts even study the “top ten indicators” for the global food system to cope with climate change.

Some people say that apples, strawberries, vegetables, pork and beef taste are different from memory … Is the taste bud too picky, or is it really related to the global warming?For this reason, the reporter interviewed experts from Nanjing vegetables, aquatic products, fruits, tea, animal husbandry, and rice planting.

“” “The old taste is quietly lost

Citizen experience: It looks beautiful and tastes not fragrant

Do you feel that the taste is changing quietly every day?What kind of food has a lot of changes?Yesterday, the reporter conducted a small survey on the street and QQ group, which attracted everyone’s talks. Many people said that food on the market now looks beautiful and it is not fragrant.

Citizen Ms. Ma missed the aroma of pork when she was a child. She said that when she fried pork, she would burst out of oil. If you think about it, you can not help drooling, and the pork now looks thin.But it tastes like chewing wax, and there is no fragrance. You can only add more condiments, but the taste is different from before.Mr. Wang, a chef, also echoed: “In the past, stewed meat could not be rotten in two hours, and it was rotten in half an hour now. Compared with the previous meat, the meat now seems to have become more water.”

Grandma Ma, who is in her 70s, likes to drink rice porridge. She said: “When I used to boil rice porridge, the house could smell the fragrance of rice. Now, the rice porridge is in front of me.

Ms. Liu regretted: “It has been almost 10 years, and the taste of tomatoes is not eaten when she was a child.Hard, no sour taste, and no sweetness, it always seems to be cooked. “

During the interview of the reporter, more than 90 % of the citizens felt that compared with two or thirty years ago, the taste of many things changed and it was difficult to describe, but it was a bit wrong.

“” Climate warming “Challenge” taste buds

Fruit: Sweet and single, the color will change

There are exact evidence that taking Japan’s Fuji as an example, Nagano Prefecture rose 1.3 degrees Celsius from 1970 to 2010, and the temperature of Aomori Prefecture increased by 1.2 degrees Celsius from 1975 to 2010.During this period of rising temperatures, the content of the “Fuji” apple acidity component of the “Fuji” of the two places decreased by 15%, while the sugar was increased by 5%, and it was not as crispy as before.

Professor Wang of Nanjing Agricultural University has explained to reporters that it is true that it is not just apples. With the warming of global climate, sweetness is a common trend of many varieties of fruits, such as pear and watermelon.He explained that from a professional perspective, what kind of fruit tastes is important.

Professor Tao Jianmin, a grape planting expert at Nanjing Agricultural University, also told reporters in an interview that the same grapes are not only of different tastes, but also different colors in areas with different light and heat conditions.For example, the red grape variety is black in Xinjiang, but the same variety is planted in Nanjing to plant, which is pink, and the sweetness of the taste is also different.

Tomatoes: high temperature and light can affect the taste

Researcher Zhao Tongmin, a tomato planting expert from the Academy of Agricultural Sciences of Jiangsu Province, told reporters that there are indeed a lot of calls for lack of tomatoes.Global climate change will affect the taste of tomatoes. For example, the weather is warming, the increase in pests and insect pests may affect the quality, and the taste will change. On the other hand, for tomatoes, light and temperature are important weather conditions.If you like the conditions of the widow and rain, the tomatoes will definitely be affected.

Fish shrimp: warming affects the pH value of the water body, the taste will become sour

Researchers from the United Kingdom, Canada, Sweden and other countries have studied that as sea water absorbs more and more carbon dioxide, the acidity of seawater will increase, and the taste of aquatic products will also change.The most delicious evaluation, and the shrimp raised in water with a 7.5 water, the proportion of “the hardest” is higher.

Zhou Guoping of the Nanjing Institute of Aquatic Sciences said that if the climate warms up, for artificial aquaculture, such as southern whitening pairs, shrimp, sea bass and other varieties, it will make the time suitable for breeding longer and the output will become higher.

However, Zhou Guoping believes that Nanjing’s climate change is not enough to change the taste of shrimp, because decades of climate fluctuations can still be adapted for aquatic products. In addition, the pH value of real aquatic products has very mature technology to control.If the pH is too acid or alkali, the shrimp will die.

Pork and beef: “Water injection” will become standard?

Navier Geholi, the Royal Veterinary School of the United Kingdom, spent more than 10 years studying the relationship between the environmental temperature and flesh of the farm animal.In a paper in the “International Food Research” magazine published this month, he pointed out that pork with high temperature pressure will become acidic at a faster speed, and its muscle protein will decompose, resulting in meat tissueLoose, the pork will be like “plenty of water”.

Experts from the Nanjing Institute of Animal Husbandry Science also studied the reasons why pork was not fragrant. Experts believed that the reason why the taste changed was mainly related to the variety.For example, the real estate black pig has a good mouth, but the fat content is too large, and the growth rate is slow.The market is currently the “foreign breed pig” with a lot of lean meat, fast growth rate, and poor taste.

Rice: The greenhouse climate affects nutritional ingredients

Experts from the Nanjing Soil Institute have simulated rice planting rice in the future climate of the increased carbon dioxide. As a result, the increase in greenhouse climate will shorten the cycle from sowing to the mature cycle, the output will increase, and some of the corresponding nutrients will change.The taste may be different.

Wang Changlin, an expert in rice planting at the Jiangsu Academy of Agricultural Sciences, also said that climate change may affect the protein in rice, and even the content of starch, which will affect the taste of rice.

“” “Change the taste, there are these reasons

Fruits and vegetables have changed greater, strange “greenhouse planting”?

Many people feel that the taste changes of strawberries, tomatoes, and apples seem to be greater than rice, fish, and shrimp. They are puzzled. Many of the current vegetables and fruits are planted in greenhouses and greenhouses.Is there a lot of reasons?

Professor Wang Liangju of Nanjing Agricultural University told reporters that due to the different temperature, humidity and light conditions, the tastes and vegetables growing in greenhouses will of course be different from the open -air situation, but this should not be the main reason for the taste change.

He explained that the advancement of agricultural production technology meets people’s demand for food to a certain extent. Take strawberries as an example. If you do not use a greenhouse, you will not be available at about May each year.Planting in the greenhouse and greenhouse environment can allow people to eat strawberries half a year in advance, and the picking period is about half a year.

Professor Wang Liangju said that in fact, many people feel that food is not delicious, and may be rich in food, and the taste is too picky.Many people think that the fruits and vegetables planted by vegetable greenhouses are not delicious. In fact, as early as the Tang Dynasty, the “cloud mother tablets” (transparent materials similar to glass slices) appeared on the vegetable field so that Yang Guifei could be able to be able toAfter eating fresh vegetables in the anti -season, the “greenhouse” planting vegetables at that time were rare objects that could only be eaten by the royal family.

Researcher Wang Changlin and Researcher Zhao Tongmin of the Academy of Agricultural Sciences of Jiangsu Province also said that the texture planted in the greenhouses and greenhouses will be different in the taste, but this is definitely not the most important reason for the change of food taste.

Fertilization and planting are far away

Experts from many fields interviewed by reporters said that the change in food taste in Nanjing and climate change are only a small part of the reason. This is the result of the effect of comprehensive factors in various aspects.

Researcher Zhao Tongmin and Professor Wang Liangju said that, for example, the previous vegetables and fruits were grown in the suburbs of Nanjing. The conditions for storage are not very high. The current fruits and vegetables should be transported long -distance.There are some artificially cooked technical use, or picked in advance, so that the material accumulation of fruits and vegetables is not enough, and the flavor will be worse. Many people will find that the fruit and vegetables of farmhouses are more delicious and delicious, which is the reason.

For another example, the planting of fruits and vegetables was mainly organic fertilizer, and now the amount of fertilizer is more. Taking rice as an example, the use of chemical fertilizers can increase yield and increase rice protein content, so that the taste will change.

“” Good taste depends on good varieties experts are working hard on good taste

To let the taste of food resist the “climate change”, it must be selected by varieties.

Researcher Wang Changlin, an expert in rice planting, explained that the taste of food is good or bad, and the selection of varieties is the first important. The reason is simple. The good variety itself has a “genetic” gene with a good taste. For exampleThe relationship, if this indicator is controlled between 10%and 15%, then the rice taste will be waxy and soft, elastic, the cooking rice is also shiny, and the rice grains are soft when cold.Only the variety can control the starch content of the direct chain to this range.There have been more than 200 rice varieties cultivated by the Academy of Agricultural Sciences of Gwangjiang Province in recent decades, and the recently cultivated Nanzhu 46, Nanyin 5055, and Nanyin 9108 have been rated as the best rice in Jiangsu.

Researcher Zhao Tongmin, an expert in tomato planting, also said that the public’s criticism of the taste of tomatoes has actually been acting. At present, the major topics at hand are “research on high -quality tomato breeding technology”.Cultivating tomatoes that are more suitable for the current climate, storage and transportation methods, and better taste. He told reporters that the taste of cherry tomatoes in the “Jinling Series” has greatly improved, and the next step is to further enhance big tomatoesStrategy indicators.

What changed our favorite food flavor?

Apple climate warming affects acid sugar ratio

Nagano County rose 1.3 degrees Celsius from 1970 to 2010, and the temperature of Aomori County rose by 1.2 degrees Celsius from 1975 to 2010.During this period of rising temperatures, the content of the “Fuji” apple acidity component of the “Fuji” of the two places decreased by 15%, while the sugar was increased by 5%, and it was not as crispy as before.

Fish and shrimp pH value changes taste and sour

With the more and more carbon dioxide absorption of seawater, the acidity of the seawater will increase, and the taste of the aquatic products will be changed. The north pole sweet shrimp as an example is the most delicious evaluation at 8, and the pH is raised in water with 7.5 water.Shrimp, the proportion of “the hardest” is higher.

The high temperature of pork and beef makes it tasteless