Post-harvest strawberries

Processors transport the berries from the field to the processing plant as quickly as possible and process the berries within a few hours. At the processing plant the berries are washed, inspected on belts to remove green and rotten specimens, and then repacked in baskets and crates for shipment as fresh products.

They are then cooled to 31 to 32 degree F and should be held at this temperature until sold to the consumer. In this condition, they have a storage life of about 10 days. In some cases, strawberries for the fresh trade are pre-cooled in refrigerated water.

They are eaten fresh, often with cream. They are also used as a filling for pastries, pies and cakes.

The processing steps for strawberry are similar to other fruits. However, specific value-added products have been developed, for example, a light crispy freeze-dried strawberry for use in ready-to-eat cereals and strawberry fruit preparations for ice-creams and yogurts.

Strawberries are an excellent source of vitamins C and K, dietary fiber, and flavonoids. They are also a very good source of manganese, panthotenic acid, vitamin B1, and iodine.
Post-harvest strawberries