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The sheet defines color and shine expectations, allowable defects and decay limits, and U.S. grading standards for surface color, diameter, and overall quality. It also covers harvest timing by months, storage and handling at specific temperature and humidity ranges, mold prevention steps, washing practices, and immediate use guidance for cut berries. Freezing instructions include removing caps and adding lemon juice to reduce vitamin C loss.",{"@graph":69,"@context":122},[70,84,105],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":35,"@type":76,"position":81},"https://docshare.wps.com/document/healthcare/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/strawberry-information-sheet-purchasing-specifications/403161/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/strawberry-information-sheet-purchasing-specifications/403161.png","ImageObject",300,407,{"name":92,"@type":93},"Olivia Brown","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-11-05","2026-09-27",true,{"@type":102,"interactionType":103,"userInteractionCount":52},"InteractionCounter",{"@type":104},"ViewAction",{"@type":106,"mainEntity":107},"FAQPage",[108,114,118],{"name":109,"@type":110,"acceptedAnswer":111},"What appearance and defect limits are required for strawberries to be acceptable?","Question",{"text":112,"@type":113},"Strawberries should be bright red with a natural shine and fresh-looking green calyx. No more than 10% may have defects that make berries unusable, and no more than 2% may be affected by decay.","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"What are the size and approximate counts per 1 lb container?",{"text":117,"@type":113},"Small (3/4” to 1”) averages about 30 berries per 1 lb container; Medium (1” to 1 1/4”) averages about 25; Large (over 1 1/4”) averages about 20.",{"name":119,"@type":110,"acceptedAnswer":120},"How should strawberries be stored and handled to maximize shelf life and prevent spoilage?",{"text":121,"@type":113},"Store ideally at 32 °F with 95% relative humidity for up to 2 weeks; at general refrigeration below 41 °F, shelf life is about 3 days. Check packages for mold; discard moldy berries and adjacent ones, wash under cold running water just before use, and refrigerate cut berries immediately and use by the following day.","https://schema.org",{"og:url":83,"og:type":124,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":126,"canonical":83},"index,follow",{"doc_id":128,"site_id":62},403161,1791535969,{"code":4,"msg":5,"data":131},{"doc_id":128,"user_id":132,"nickname":92,"user_avatar":133,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":52,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":14,"language":139,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":140,"faqs":141,"seo_title":142,"seo_description":67,"update_tm":143,"read_time":24,"preview_page_count":4},16904993612988,"https://ap-avatar.wpscdn.com/davatar_a8503ba1806abce46bf441b54a3ca4cd","Strawberry Information Sheet  \nPurchasing Specifcations  \nSpecifcations should state grade, type, size, and quantity. Select an appropriate grade for the intended use. Strawberries should have a bright red color, natural shine and fresh looking green Calyx (cap) . No more than 10% should have defects that make strawberries unusable, and no more than 2% should be afected by decay.  \n\n| Measure | Diameter | Approximate Count per 1 LB\u003Cbr>Container |\n| --- | --- | --- |\n| Small | 3/4”to 1” | 30 |\n| Medium | 1”to 1 1/4” | 25 |\n| Large | Over 1 1/4” | 20 |\n\nU.S. Grades  \n• U.S. No. 1* -75% of berry surface must be red or pink in color; should not be less than 3/4”in diameter.  \n• U.S. Combination-80% of the strawberries must be U.S. No. 1 quality.  \n• U.S. No. 2-50% of berry surface must be red or pink in color; should not be less than 5/8”in diameter.  \nNotes:  \nStrawberries are picked at their peak and do not ripen after harvesting.  \nStrawberries without caps are considered a defect in the U.S. No. 1 grade.  \n*U.S. No. 1 consists of strawberries of one variety or similar varietal characteristics with the cap (calyx) attached. U.S. No. 1 strawberries are frm, not overripe or undeveloped, and free from mold or decay. Strawberries are free from damage caused by dirt, moisture, foreign matter, disease, insects, or mechanical or other means. Each strawberry has a pink or red color on not less than 3/4 of its surface.  \nDomestic Harvest  \n2, 3, 4: July-August  \n5, 6: June-July  \n7, 8: April-May  \n9, 10: December-April  \n*California available year around.  \nCheck with your county or state Cooperative Extension Ofce for specifc information regarding strawberry production in your area.  \nStrawberry Information Sheet, continued  \nReceiving Guidelines  \nDesirable Characteristics  \n• Acceptable color and shape.  \n• Strawberries should be sweet to taste with no of odor.  \nProduct Defects  \nBruise Insect Misshapen Poorly Colored Decay  \n• Strawberry fesh should not feel mushy or stringy.  \nStoring and Handling Guidelines  \n• Store strawberries ideally at 32 °F with a relative humidity of 95% . Under these conditions, strawberries are acceptable for up to 2 weeks. Strawberries stored at general refrigeration temperatures below 41 °F will have an approximate shelf life of 3 days. Strawberries may be held in dry storage for up to 24 hours.  \n• Store with any refrigerated produce. Strawberries are not ethylene producers or ethylene sensitive.  \n• Check each package visually, making sure there are no signs of mold growth. If one berry is moldy, mold spores will have traveled to surrounding berries. Discard berries with mold and any adjacent berries to prevent further mold contamination and loss.  \n• Wash berries under cold, running water just before use. Do not remove Calyx (cap) prior to washing to prevent the loss of juice and reduce the amount of water absorbed, which may dilute the berry favor.  \n• Seal, date, and refrigerate cut berries immediately. Use by the following day.  \n• Freeze whole, sliced, diced, or crushed strawberries by removing the Calyx (cap) and adding a small amount of lemon juice to the berries just prior to freezing to reduce vitamin C loss.  \nThis project has been funded at least in part with Federal funds from the U.S. Department of Agriculture, Food and Nutrition Service through an agreement with Institute of Child Nutrition atThe University of Mississippi. The contents of this publication do not necessarily refect the views or policies of the U.S. Department of Agriculture, nor does mention of trade names, commercial products, or organizations imply endorsement by the U.S. government. In accordance with Federal law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, or disability. To fle a complaint of discrimination, write USDA, Director, Ofce of Civil Rights; Room 326-W, Whitten Building, 1400 Independence Avenue, SW, Was","cbCaivlYV1JOWD4L","https://ap.wps.com/l/cbCaivlYV1JOWD4L","pdf",988013,"English","# Strawberry Information Sheet\n## Purchasing Specifications\n## U.S. Grades\n## Domestic Harvest\n## Receiving Guidelines\n## Storing and Handling Guidelines\n## Freezing Instructions","[{\"question\":\"What appearance and defect limits are required for strawberries to be acceptable?\",\"answer\":\"Strawberries should be bright red with a natural shine and fresh-looking green calyx. No more than 10% may have defects that make berries unusable, and no more than 2% may be affected by decay.\"},{\"question\":\"What are the size and approximate counts per 1 lb container?\",\"answer\":\"Small (3/4” to 1”) averages about 30 berries per 1 lb container; Medium (1” to 1 1/4”) averages about 25; Large (over 1 1/4”) averages about 20.\"},{\"question\":\"How should strawberries be stored and handled to maximize shelf life and prevent spoilage?\",\"answer\":\"Store ideally at 32 °F with 95% relative humidity for up to 2 weeks; at general refrigeration below 41 °F, shelf life is about 3 days. Check packages for mold; discard moldy berries and adjacent ones, wash under cold running water just before use, and refrigerate cut berries immediately and use by the following day.\"}]","Strawberry Information Sheet - Purchasing Specifications | PDF",1790537718]