Strawberries are a produce power item, ranking the fourth highest fruit in terms of value of U.S. production, following grapes, oranges and apples.¹ Per capita consumption of strawberries totaled 8.7 pounds in 2009 of which 7.2 pounds per capita was fresh strawberries.¹

Handling

• Temperature: 32 to 34 F, 0 to 1 C
• Relative humidity: 90-95%
• Typical shelf life: 5 to 7 days
• Highly sensitive to freezing injury.
• Brief storage is the rule for maintaining quality product. After a few days in storage, strawberries will begin to lose coloring and flavor and may shrivel.
• Strawberries should be kept cold, unless immediate sale is expected.
• Do not wash strawberries for display as moisture causes them to break down.

Nutrition

Strawberries are:

• Fat-free (contain less than 0.5 g of fat per 140 g serving)
• Saturated fat-free
• Sodium-free
• Cholesterol-free
• A good source of fiber
• High in vitamin C
• High in folate

Medical Research

• Studies show strawberries contain antioxidants that help protect the body from diseases, such as cancer, heart disease, mental decline and diabetes.
• Strawberries are also an excellent source of folic acid, which has been shown to help prevent birth defects.

Additional Resource:

California Strawberry Commission

1. Source: Ag Marketing Resource Center