Strawberries and Raspberries

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Infobox on Strawberries and Raspberries
Example of Strawberries and Raspberries
Strawberry.jpg
Freshness facts
Optimum carrying temperature 0°C
Highest freezing point -
Acceptable product temp. at loading into containers Max. 2°C above carrying temperature
Optimum humidity 90 to 95%
Ventilation setting for containers 10 m³/hr
Storage life 1 to 7 days
Climacteric / non-climacteric Non-climacteric
Ethylene production Low
Ethylene sensitivity Low
Modified / controlled atmosphere 15%-20% CO2; 5%-10% O2
Potential benefits Reduced O2 - moderate; increased CO2 very good
Availability
Australia / New Zealand
South Africa
South America
October - March
October - February
October - May

Harvesting and handling

Strawberries and raspberries have a very brief storage life, perhaps only one or two days under warm conditions. Respiration rate is very high, especially in ripe fruits. Optimal maturity for harvest depends on requirements; colour development and ripening continue during storage.

Unless processing is intended, postharvest fungicides are little used because of the problems of residues and because of the preference for keeping the fruits dry.

Cooling and storage

Rapid reduction of temperature to 1°C (within a few hours of harvest) is best achieved by the method of forced air or pressure cooling. Low temperature serves to minimise metabolic activity and inhibit fungal decay, which is the primary cause of loss in soft fruits. Strawberry and raspberry fruit are not sensitive to chilling temperatures and should be stored as cold as possible without freezing.

Storage life can be extended by means of modified atmospheres, and these fruits are able to withstand concentrations of carbon dioxide as high as 10% to 20%, although off-flavours sometimes develop. The main use of modified atmospheres (whole pallet covers) is during transportation when optimal temperature cannot be guaranteed.

Mixed loads

Raspberries and strawberries can be shipped in mixed loads

Cautions

O2 below 2% can cause off-flavours. CO2 greater than 20% may cause flesh browning and off-flavours.

Storage disorders

Alternaria rot, Anthracnose, Black spot, Blue mould, Cladosporium rot, Cottony rot, Grey mould rot, Leak, Leathery rot, Phomopsis rot, Powdery mildew, Rhizoctonia rot, Rust, Stem end rot, Yeasty rot.