"Strawberries are one of the most fragile fruits you can buy, losing their sugars and bruising easily if stored at room temperature, which is why they seem to turn mushy or moldy before you've even finished the carton. The science behind their short shelf life is simply that strawberries have very thin skin and a high water content, making them especially vulnerable to temperature changes and microbial growth."
"Refrigeration is the single most effective way to slow that process. The FDA recommends keeping perishable produce like strawberries at or below 40°F to slow decay and suppress harmful microbes, while research from the University of California's Postharvest Center suggests an even narrower range of 32-36°F for maximum freshness. Within that zone, strawberries retain firmness and flavor longer because respiration and enzymatic activity are slowed. In short, the colder the environment (without freezing), the slower the decline."
Strawberries have thin skin and high water content that make them highly perishable; enzymes, bacteria and mold rapidly break down cell walls at warm temperatures. Refrigeration slows respiration and enzymatic activity; keeping berries at or below 40°F reduces decay and microbial growth, and 32–36°F preserves firmness and flavor longest. Avoid washing strawberries before storage because excess moisture accelerates mold. Store berries in the crisper drawer or a ventilated container lined with paper towels to absorb condensation and allow air circulation. Proper refrigeration and handling extends edibility beyond a day or two and enables more varied culinary uses.
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