Thats entirely possible too, less light, less nutrients, less care, I prefer whiter strawberries since they are sweeter than tart myself. But it could just as easily be nurture vs yield as well.
Top one is bred to look pretty. There are several large farms that realized people don’t buy ugly fruit, we want the pretty bright red strawberries. After many years, we now have a mass selection of tasteless, pretty fruit to pick from.
In this instance it's likely a different variety. I would guess it's a processing variety versus a shipping variety.
Most strawberries for long distance shipping are bred for a lower degree of softening during the ripening process. This is done by selective breeding for a lower expression of expansin activity. This allows for them to have a shelf life of 3 weeks.
Processing varities (preserves, freezing, etc) have a very sort shelf life. Often only 3-4 days. They are selected for the deep red color throughout the fruit as well as yield. This deep red color looks better in the finished products.
I grew up on a farm and strawberries were one of the big crops. You might be right but I think the biggest thing is that they are simply picked green. Not 100% green, but as soon as they show a little red, they are picked. They last MUCH longer this way, but at the cost of flavor. There are different varieties, but those two berries look the same (most of the ones you see are the jewel variety)
Not wrong at all and could entirely be the issue, I just know I prefer the white flesh strawberries as they aren’t as tart, but that can be personal preference as well. Even if they are the same cultivar and everything else is equal.
The bottom strawberry has about negative one day shelf life. Freeze or use asap. I get a local variety each year from a stand and they turn fast and are only available for short periods of time in the summer.
The top strawberry is probably already a few days old and possibly been frozen and thawed more than once in shipment. These are often grown year round so: off season availability.
Mass market fruits are typically underripe when picked so that they can survive transport. Local farms don't have this issue so they can ripen on the plant.
No, one was picked while ripe, the other was picked beforehand. Store bought fruit can’t be picked at the right time because it will rot before it gets to the shelf, unless that store is buying from local farmers. The farmer can wait to pick it when it’s ready, so you get much higher quality fruit that is more colorful, sweeter, and softer than store bought.
The white stuff from the left one tastes like cardboard from my experience.
I feel like its just dead, empty cell matter or something.
Same thing applies to most fruit and veggies.