Picking strawberries at peak ripeness is important, as strawberries will not ripen after harvest, resulting in less than optimal flavor and sweetness.

Remove field heat immediately after harvest, store at 32°F, 90-95% RH. Strawberries are sold in open quarts or gallons, or ventilated quart clamshells. 

Quality Specifications

Strawberries should be fully colored to the calyx; color of ripe fruit is determined by variety (may be a lighter or darker red). Fruit should be intact, clean, without evidence of disease, insects or damage.

Common Quality Issues

Postharvest diseases are not a big issue for strawberries that have been properly sprayed during production followed by rapid cooling, and sold within a few days of harvest. Grey mold (Botrytis cinerea) is the disease most likely to be a concern postharvest. Holding at proper temperatures helps prevent this disease from developing.

Under ripe or over ripe berries may be an issue. Under ripe strawberries will not be colored up to the calyx;  Over ripe berries will be soft, leaky, and prone to grey mold.