The taste of clementines is changing due to climate change. That is what researchers from INRAe, who study the evolution of this citrus fruit, found at the research unit of San Giuliano in Corsica.
“The more sugar a product contains, the less easy it is to taste its flavor.” Researcher Olivier Pailly and his team have concluded that the higher temperatures in the fall, when the clementines are ripening, force the fruit to consume more energy and therefore draw from its citric acid reserves. This situation threatens the PGI Clementine of Corsica because the label requires a minimal level of acidity in its specifications.
Luckily, the researchers have already been working on alternatives for several years, such as the development of organic farming that would enhance the acidity of the fruits and work on the cells and genes of the fruit, among others.