Strawberries

The garden strawberry (or simply strawberry) is a widely grown hybrid species of the genus Fragaria (collectively known as the strawberries). It is cultivated worldwide for its fruit. The fruit (which is not a botanical berry, but an aggregate accessory fruit) is widely appreciated for its characteristic aroma, bright red color, juicy texture, and sweetness.

Source: adapted from Wikipedia

Strawberry Storage

Recent research has shown strawberries to be a surprisingly fragile, perishable, and delicate fruit. On average, studies show 2 days as the maximal time for strawberry storage without major loss of vitamin C and polyphenol antioxidants. It’s not that strawberries become dangerous to eat or invaluable after 2 days. It’s just that more storage time brings along with it substantially more nutrient loss.

In terms of humidity, 90-95% has been shown optimal. Most refrigerators will average a much lower humidity (between 80-90%). Because air circulation inside the fridge can lower humidity, you may want to give your strawberries more storage humidity by putting them in your refrigerator’s cold storage bins (if available). Those cold storage bins will help boost humidity by reducing air circulation. If your fridge does not have storage bins, you can use a sealed container for refrigerator storage of your strawberries.

Optimal temperature for strawberry storage over a 2-day period has been found to be relatively cold—36F (2C). You’ll want to consume your strawberries when their amazing pinkish-red color is most vibrant and rich in luster.

Source: adapted from The World’s Healthiest Foods

Strawberry Usage

In addition to being consumed fresh, strawberries can be frozen, made into preserves, as well as dried and used in prepared foods, such as cereal bars. Strawberries and strawberry flavorings are a popular addition to dairy products, such as strawberry-flavored milk, strawberry ice cream, strawberry milkshakes, strawberry smoothies and strawberry yogurts.

Source: adapted from Wikipedia