Core Insights - The overall sweetness of fruits has been increasing in recent years, attributed to advancements in agricultural technology and breeding techniques [1][2]. Group 1: Sweetness Trends - The sugar content in fruits, such as peaches, has significantly risen; for instance, peaches that were considered excellent with a sugar content of 13%-14% five years ago now require a sugar content of 18%-20% to qualify for competitions [1]. - The increase in sweetness is linked to two main factors: breakthroughs in breeding technology and refined cultivation management practices [1]. Group 2: Agricultural Technology - Molecular breeding techniques have allowed scientists to identify key genes that regulate sweetness in various fruits, enabling the efficient selection and aggregation of desirable traits in new varieties [1]. - Modern fruit cultivation is moving towards standardized, professional, and large-scale practices, which enhance sugar accumulation through optimized tree structures and precise water and fertilizer management [1]. Group 3: Environmental Factors - Specific climatic conditions, such as high temperatures and droughts, can also contribute to higher sugar accumulation in fruits [2]. Group 4: Misconceptions about Sweetening Methods - Claims regarding the use of sweeteners to enhance fruit sweetness are deemed unrealistic; such methods only provide superficial sweetness and can compromise fruit integrity [2].

Core Viewpoint - The increasing sweetness of fruits is a result of market demand and advancements in agricultural practices rather than the use of artificial sweeteners [1] Group 1: Agricultural Practices - Soil improvement, precise fertilization, precise irrigation, and flower and fruit thinning are effective methods to enhance the sugar content in fruits [1] - The notion that artificial sweeteners are injected into fruits to increase sweetness is a rumor, as such methods would lead to uneven sweetness and damage the plant's cell walls, causing rapid spoilage [1]