How to store strawberries that cannot be sold out

When strawberries cannot be sold out, their shelf life can be extended through methods such as refrigeration, freezing, jam making, drying, and vacuum sealing. Strawberries are prone to decay and spoilage, and appropriate storage methods should be selected based on their intended use.

1. Refrigerate storage

Place unwashed strawberries in a sealed container lined with kitchen paper and store in the refrigerator compartment for 3-5 days. Pay attention to keeping it dry to avoid condensation, and leave a breathable space in the container to prevent squeezing. It is recommended to control the refrigeration temperature between 0-4 degrees Celsius and maintain a humidity of around 90% to effectively maintain the freshness of strawberries. Remove the soft and rotten fruits before refrigeration to avoid cross contamination.

2. Frozen storage

Strawberries that have been cleaned, dried, and then removed from the stems are packaged in sealed bags, and after removing air, they can be frozen and stored for 6-8 months. Freezing can cause cell rupture and affect taste, making it suitable for making milkshakes or baking. Before quick freezing, strawberries can be spread in a single layer and pre frozen for 2 hours to prevent adhesion. They can be used directly without thawing before consumption. Cryopreservation can maximize the retention of vitamin C and anthocyanin content.

3. Making jam

Boil strawberries with sugar until thick, then bottle and seal while hot to achieve long-term preservation. The sugar content of jam needs to reach over 60% to inhibit microorganisms, and lemon juice can be added to adjust the acidity. The use of pasteurization can extend the shelf life to 1 year, and it should be refrigerated and consumed as soon as possible after opening. Homemade jam does not contain preservatives and is suitable for pairing with bread or yogurt.

4. Drying treatment

After slicing, strawberries are dried by baking at 60 degrees Celsius for 6-8 hours to make dried strawberries. After dehydration, they can be sealed and stored for up to six months. Drying can concentrate sugar and flavor, but high temperatures can damage some vitamins. Can be paired with oats or nuts as snacks, pay attention to controlling humidity to prevent mold growth. Commercial freeze-drying technology can better preserve nutrients, but it is difficult to operate at home.

V. Vacuum Sealing

Using a vacuum machine to remove air from the packaging can extend the shelf life of strawberries to 7-10 days under refrigeration conditions. A vacuum environment can inhibit the proliferation of aerobic bacteria and is suitable for bulk preservation of intact fruits. Choose strawberries with moderate hardness, as overripe fruits are prone to breakage under vacuum. This method has a high cost but can maintain the original shape and taste of strawberries to the greatest extent possible. Strawberries belong to the berry fruit category, and it is necessary to avoid repeated thawing or temperature fluctuations during storage. Strawberries of different maturity levels should be processed separately, and fruits with slight surface damage are recommended to be processed and consumed first. It is not recommended to clean the strawberry stem before storage as residual moisture can accelerate spoilage. Modified atmosphere packaging technology can be used in commercial sales, and it is recommended to pack in small quantities to avoid waste when storing at home. Regardless of the method used, strawberries stored should be checked for signs of mold before consumption. If there is a smell of alcohol or mucus, they should be discarded immediately.