Chitosan opens the flavour tap

Scientific research shows that laboratory animals are able to taste a difference between conventionally and organic grown fruit and vegetables. According to scientists phytochemicals like antioxidants that defend plants from varmints and microbes are responsible for  a better taste. Unlike conventionally grown plants organic farming has to abstain from using insecticides and pesticides therefore pflants are not protected from the outside. They have to activate own defence mechanisms. But phytochemicals do not only protect the plant, they also intensify its flavour.

The scientific team of Pro. Chen at Clemson University, USA assumed:

• If the plant's defence is stimulated, plants produce phytochemicals
• This makes plants ro their fruits tastier

Chitosan and basil were used for the experiments. The polymer triggers chemical signals, that induce defence mechanisms in the plant. The plant responds to the attac with repellents. For their experiments they soaked basil seeds in a chitosan solution before planting them. Later on the roots were exposed to chitosan once again. 45  days later the basil was examined with the following results:

• The antioxidant activity was about 3 times higher than in other plants.
• 50 % more aroma compounds and
• 100 % more clove-like and flowery compounds werde found.

This test shows the effictiveness of the use of chitosan in agriculture. Other reasons to apply chitosan in farming are for example to boost the defence against rodents or to increase flowering.
 
 
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Source: Harold McGee