why are grocery store strawberries (around here we get Driscoll’s brand) big with a hard white interior? Why are they so different than homegrown strawberries?

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Even when overripe/rotten, the insides seem to be white. Compared to homegrown strawberries, they are flavorless. Are they a different variety?

In: Biology

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Anonymous 0 Comments

2 things at play.

Being picked too early so they are hardier for travel and have more time before they spoil.

Being bred for hardiness and pest resistance rather than flavor.
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