How to Harvest a Strawberry – Once the berry is fully colored, pick the fruit with about one-quarter of the stem attached. Morning, when the berries are still cool, is the best time for picking strawberry fruit. Strawberries are delicate fruit and bruise easily, so care must be taken when harvesting.
Bruised fruit will degrade faster, while unblemished berries last longer and store better. of strawberry, such as Surecrop, are easier to pick than others, as they readily snap off with a portion of stem attached. Others, like Sparkle, bruise easily and care must be taken when snapping the stem off. The best way to harvest strawberries is to grasp the stem between your forefinger and thumbnail, then lightly pull and twist at the same time.
Let the berry roll into the palm of your hand. Gently place the fruit in a container. Continue harvesting in this manner, taking care not to overfill the container or pack the berries. Picking berry varieties that cap easily is slightly different. Again, grasp the stem positioned right behind the cap and squeeze gently against the cap with your second finger.
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Do strawberries stay fresher with stems on or off?
The Best Way to Store Strawberries According to Food Network Experts Natasha Breen / Getty Images By Amanda Neal for Food Network Kitchen Amanda Neal is a recipe developer at Food Network. Those first fresh, vibrant strawberries of the season are like little edible gems telling us that winter is over.
Though hardier than some other berries, soft and sweet strawberries do require some special care and safe keeping to help them last. If you’re planning to eat your strawberries right away, storing strawberries at room temperature on your kitchen counter is the best option — they’ll lose a bit of luster and flavor in the fridge.
However, if you want to prolong their lifespan for use in baked goods and other recipes, the refrigerator will become your best bet. Here are some tips for storing strawberries in your refrigerator to keep them fresh throughout the season. When stored properly, strawberries will stay firm and fresh for about a week.
It’s important to keep strawberries very dry and cold. To do this, line a plate, baking sheet or shallow glass bowl with a couple paper towels or a clean kitchen towel. Place your unwashed strawberries on top in a single layer, then cover with a lid or plastic wrap and refrigerate until ready to use, ideally within seven days.
If you notice one of the strawberries going bad or turning moldy, immediately remove it and discard. Mold spreads easily and quickly, so it’s crucial to keep an eye on your strawberries for any spoilage. You don’t want one bad berry to ruin the whole bunch! Here are a few important tips for how to store strawberries in the refrigerator: Strawberries will stay their freshest when dry and cold, and any added moisture will soften the strawberries and encourage mold growth.
So instead of washing all of your berries right when you get home from the store, wash them as you plan to eat or prepare them. Keep those little, frilly green stems on your fresh strawberries when storing in the refrigerator. Having the stems intact will protect the interior of your berries and prolong their shelf life.
Your strawberries will stay best when not crushed by layers of berries on top of them. If you’re planning to keep your strawberries for a longer period of time, your best bet is to freeze them. Remove the stems, then quarter or thinly slice the berries.
- Place the strawberries on a parchment paper-lined plate or baking sheet, then freeze until solid, at least 30 minutes.
- Transfer to a resealable freezer bag, and store for up to 3 months.
- This method will allow you to easily thaw and snack on your in-season strawberries, or simply throw frozen berries into smoothies and frozen beverages.
Kate Mathis, © 2016, Television Food Network, G.P. All Rights Reserved Baked with a golden biscuit topping, this dessert makes the most of sweet strawberries. To ensure the filling sets correctly, let the cobbler cool completely before serving. Kate Mathis, © 2016, Television Food Network, G.P.
All Rights Reserved This light and springy dessert satisfies the cheesecake lover, but is a bit easier to make. It’s a great way to use up your strawberries. Sweet strawberry and tart rhubarb are a match made in heaven. Serve this cake with a dollop of whipped cream. Presenting the ultimate summer dessert.
We promise you’ll want to be saving this recipe. This buckle screams summer, thanks to the generous helping of fresh blueberries, blackberries and strawberries. We boosted the flavors by adding a good amount of lemon zest to the tender cake and a pinch of nutmeg and ginger to the sweet crumb topping.
How do strawberries stay fresh longer?
How to Store Strawberries – When stored properly in the refrigerator using one of the below methods, strawberries should stay fresh for up to one week. Always examine your berries for mold and other signs of spoilage before eating them.
Place in air-tight glassware: Transfer unwashed strawberries into a glass food storage container or mason jar and make sure it’s sealed tight. Paper towel method: Place a clean, dry paper towel in a container and put unwashed strawberries on top. Close the lid and place the container in the refrigerator. Rinse with vinegar solution: Soak strawberries in a vinegar solution (one-part white vinegar and three parts water) for a few minutes. Then drain them, pat them dry, and place them on a clean paper towel in a glass container. Loosely place the lid on and store in the refrigerator.
Ania Lamboiu / 500px
What makes strawberries ripen?
Skip to content How to get an optimum ripening of the strawberry? Strawberries belong to the Rosaceae family and to the Fragaria genus. While the strawberry is a wild plant that grows in forests, gardens and orchards, the strawberry was born in the 18th century as a hybrid created by French botanists.
Strawberries are smaller in size and less intense in color, and are also white on the inside, while strawberries, on the other hand, also have a red color inside, Regarding the taste differences, the strawberry has a sweeter flavor, while the strawberry is more acidic. Among their properties, both fruits are rich in water, fructose, glucose and xylitol, but above all, they stand out for their high content of polyphenols, natural antioxidants, especially vitamin C,
Once this brief review has been done and the differences between both fruits In this Cultinews we will refer to the cultivation of strawberries in particular. Spain is the third world producer of strawberries, behind China and the United States, with a total of 344,679 tons in just over 7,000 hectares (Yearbook of Statistics 2019. 
The economic importance of this crop has led to a high degree of improvement in it, both at the genetic and productive management level and at the post-harvest level. We have already covered some related topics in previous Cultinews, specifically post-transplant stress mitigation and rot control and post-harvest life management, 
From an agronomic point of view, strawberry cultivars can be classified into three groups: reflowering or long day, non-reflowering or short day, and remontant or neutral day. Flowering in the first two cases is induced by a certain photoperiod, while this factor does not intervene in the third.
In any case, it is not only the photoperiod that influences, but also the temperatures or hours of cold that the plant supports. The varieties usually grown in Huelva are of the non-reflowering type, mainly due to the mild winter temperatures, which promote almost uninterrupted vegetative activity throughout the year.
In this case, the limiting factor for growth is high summer temperatures. The needs of cold hours, with temperatures below 7ºC, for a good vegetative development and subsequent fruiting, are not satisfied in Huelva’s climatic conditions. This forces the plants to develop in high latitudes, so that once the amount of cold necessary for each cultivar has accumulated, these plants are transferred to the Huelva coast to bear fruit and produce.
An accumulation of hours of insufficient cold causes a weak development of the plants, which give soft fruits and a reduced commercial life. An excess of accumulated cold, on the other hand, gives rise to lower productions, a great vegetative growth and the appearance of premature stolons. After the first flowering and once the plant begins to bear fruit, temperatures below 12ºC are detrimental to the good ripening of the fruit, also giving rise to deformed fruits.
Growing Strawberries at home is easy, big and sweet if you know this method
The optimum temperature to produce quality strawberries is between 14 and 21ºC, Above this range, the ripening and coloring of the fruit occurs very quickly, preventing it from reaching a commercially suitable size. Regarding the photoperiod, to guarantee a correct ripening of the fruit, the plants must have between 8 and 10 hours of light a day, or even more.
BVC 2021 is a combination of seaweed, amino acids, nitrogen and reducing sugars, which promotes the initiation of the physiological activity of the plant, stimulates the formation of leaves and flowers, delays foliar senescence, improves fruit quality and advances maturation, It is a powerful metabolic activator of the plant, even when the conditions are adverse. And now its formula has been improved using CULTITEK Activating Biotechnology, further enhancing its effect on chlorophyll biosynthesis and photosynthetic activity.
FERKOLOR is a liquid formulation of potassium, calcium, boron and nitrogen that promotes the formation of fruits with greater size, color, firmness and quality, It helps the fruits to ripen in a uniform and staggered manner, improving the accumulation of sugars and preventing apical rot and softening of the fruit.
Now, when the temperature and photoperiod conditions are not those described in previous paragraphs, as can happen for example on winter days or cloudy days, these being shorter, with fewer hours of light and colder, the fruit will ripen in a slower, even sometimes difficult to achieve optimal commercial color.
In this case, the recommendation to apply BVC 2021 would be almost an imperative, made jointly with FASKOLOR, This product is a liquid formulation with potassium, organic acids and peptide complexes selected to accelerate the synthesis of anthocyanins, thus improving the coloration, quality and post-harvest life of the fruit.
In this case, as we say, its application becomes essential when the days are shorter, with fewer hours of light and colder, giving a final “push” to the ripening of the fruits. It is also recommended to apply when the plant supports a high productive load that makes the most advanced fruits not finish maturing correctly. 
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Should you cut tops off strawberries?
– The triangle icon that indicates to play Strawberries are no exception to that rule. In fact, not only are the tops safe to eat, they’re healthy and very flavorful. But if you aren’t ready to eat it whole just yet, saves those tops! With some inspiration from, we’ve got some ideas that’ll make you wish you’d been doing this your whole life.