## 2 Materials and Methods
### Research Farm Methods
Total N and carbon (C) was analyzed by Cornell Nutrient Analysis Laboratory using an elemental analyzer (NC2500, [PERSON], Milan, Italy) coupled to an isotope ratio mass spectrometer (Delta V, Thermo Scientific) [29]. Odor and flavor assessments of research farm samples were conducted to determine if human subjects could distinguish among various treatments. The same-different testing method was used [30]. The flavor assessment was conducted on 11 July 2019 using berries harvested on 10 July 2019. Strawberries were thoroughly rinsed in tap water prior to presenting berries to panelists. To prepare a pair of samples, strawberries had the calyx removed and were then weighed. To control for latent bias for size, strawberries with weight under 5 g were paired with a strawberry weighing within 1 g of the first, berries with a weight between 5 to 10 g were paired with a berry within 2.5 g, and berries with weight over 10 g were paired with a berry within 5 g of the other. Ripeness and fruit quality were controlled during harvesting by only using fully rip marketable berries. Panelists  
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received optional saline crackers and plain seltzer water to clear their palate between tastings. Panelists were asked to compare six treatments and indicate if the samples were the same or different, with sample pairs presented in randomized order. Twenty-eight panelists participated in the flavor assessment. Odor assessment was conducted on 26 June 2019 using fruit harvested on 25 June 2019. Strawberries were halved using a knife, and half of each strawberry was placed in a 59 mL plastic Solo cup, then immediately capped in foil for 0 to 5 min prior to delivery to the sensory panelist. Immediately before giving a pair of samples to the panelist, a fork was used to create holes in the foil cover of the cup. Panelists were asked if the odors were the same or different. Panelists were then provided coffee beans to smell to prevent nasal fatigue by necessitating the act of sniffing between samples [31; 32]. Each panelist was asked to evaluate 4 paired sample comparisons, and each pairing was immediately followed by a repetition of the same pairing in a randomized order. Thus, each panelist assessed a total of 16 berries. Panelists were asked to compare six treatments, with sample pairs presented in randomized order. Twenty-nine panelists participated in the odor assessment. For sensory analyses, the likelihood of panelists correctly identifying a pair of different berries was derived from the fractional odds ratio using the following equation: Odds of correctly identifying (ID) a different pair: [(Correct ID of different pairs/(Correct ID of same pairs + Correct ID of different pairs)]/ [(Incorrect ID of different pairs/(Correct ID of same pairs + Correct ID of different pairs)]. Odds were divided by (odds + 1) and multiplied by 100% to calculate probabilities. Fruits collected on 2 July 2019 were analyzed for phenolic content. Phenolic content was evaluated on a subset of treatments using Fast Blue BB (D 45-44670-50G-EA, Krackeler Scientific, Albany, NY, USA) assay [33]. Each field plot was subsampled for fruit thrice, yielding three juice replicates per plot. Analyte was pipetted into 96-well plate (655185, VWR International, Randor, PA, USA). Juice samples were compared against gallic acid standard solutions with a concentration of 0, 0.01562, 0.02135, 0.0625, 0.125, and 0.50 mg mL\({}^{-1}\), and against ascorbic acid standard dilutions of 0, 0.01562, 0.02135, 0.0625, 0.125, 0.50, and 1.0 mg mL\({}^{-1}\). Absorbance was measured on SoftMaxPro 7.0 (2016-2020, Molecular Devices, San Jose, CA, USA) at 420 nm. The calibration curve was linear in the range studied with a correlation coefficient of 0.98.