Strawberry quality: Effects of handling, packaging and storage on shelf-life

Leena Luoto

Research output: Contribution to journalArticleScientificpeer-review


Strawberries are a particularly perishable fruit, with the result that their shelf-life is short and their quality suffers rapid deterioration in unsuitable storage conditions. Quality changes can be slowed down and the shelf-life increased by choosing a package in which the berries cool rapidly. A low storage temperature retards the maturing process and it is therefore important that the berries are stored at a low temperature, particularly towards the end of the gathering season when they are already fully ripe at harvesting. In this work the effect of different package types on the rate of cooling of strawberries was investigated and the storage properties of the berries at +2°C, +8°C, +12°C and +20°C were monitored. The quality of the berries was evaluated by sensory tests based on texture, appearence and taste.
Original languageEnglish
Pages (from-to)79-82
JournalActa Horticulturae
Publication statusPublished - 1985
MoE publication typeA1 Journal article-refereed


Dive into the research topics of 'Strawberry quality: Effects of handling, packaging and storage on shelf-life'. Together they form a unique fingerprint.

Cite this