Blueberries are typically harvested in pint clamshells, sometimes half pints early or late in the season, or sometimes by the flat (a 6 quart cardboard tray, 6-12 pounds). Remove field heat immediately; berries may be stored at 35-39°F, 90-95% RH for up to 2 weeks.
Quality Specifications
Ripe blueberries should be firm but not hard; the specific blue color and amount of bloom (the pale, cloudy coating on some berries) varies with variety. There should be no red or green fruit in the final harvest container. Size and shape should be consistent with variety, without evidence of disease or insect damage. Fruit should be relatively stem free.
Common Quality Issues
A clamshell of "stemmy" blueberries
Ripe Rot (first photo below) and Botrytis (gray mold, second photo) or other postharvest fungal diseases are rare problems in blueberries but they can occur.
