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


  • 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.


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