Skip to content
REFRIGERATION

Food storage

How to store strawberries and berries

Strawberries, blueberries, raspberries and mulberries are soft, thin-skinned and respire rapidly, so they lose quality within hours if left warm. Post-harvest guidance for berries is to cool them as close to 0 °C as possible, at high humidity, and keep them cold right through to use. Grey mould is the main cause of loss, and it spreads from one soft berry to the whole punnet. In cafés, bakeries and dessert kitchens, berries are often used raw as garnish on cakes, tarts and shakes, so they must be handled as a ready-to-eat food.

  • Chilled0 to +2 °C
  • Frozen−18 °C or colder
  • Humidity90–95% RH

Do

  • Chill berries as soon as they arrive. Even an hour at 35 °C on a delivery bench noticeably shortens their life.
  • Keep berries in their ventilated punnets, in a single layer where possible, on a steady, cold shelf.
  • Check punnets on arrival and daily. Remove any mouldy or crushed berries immediately.
  • Wash berries only just before use, in potable water, and drain well on paper towels.
  • Hull and slice strawberries close to service, and keep sliced fruit covered and chilled.
  • Freeze surplus berries on trays first, then bag them, for smoothies, compotes and sauces.
  • Keep berry garnishes for the pastry station in a small covered container in an undercounter fridge.

Avoid

  • Do not store berries wet; moisture speeds mould.
  • Do not stack punnets tightly in a warm area or heavy items on top.
  • Do not leave decorated berry tarts and cakes in an unchilled display.
  • Do not refreeze thawed berries for garnish; they collapse and weep.
  • Do not keep berries next to strong-smelling foods.

In Indian conditions

Strawberries in India come mainly from Mahabaleshwar and parts of the north during the cooler months, and imported berries travel long distances. Both are expensive and spoil easily, so cold-chain discipline pays for itself quickly. In hot cafés and bakeries, berries used for garnish should be taken from the fridge in small quantities. Pastry showcases need to keep berry-topped desserts cold and closed between customers. Off-season, frozen berries are a practical alternative for sauces and shakes.

General good practice for commercial kitchens and shops. Where your FSSAI licence conditions or food-safety plan set stricter limits, follow those.