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Strawberries begin to grow in late autumn in greenhouses and are harvested in winter, making them a globally beloved fruit. This delicious fruit has a high water content of about 85% and is characterized by its soft flesh. Due to this soft texture, strawberries can easily become soft during storage. However, a softened strawberry is not necessarily spoiled.
1. Softening of Strawberry
Strawberries have relatively fragile cell walls and are sensitive to physical pressure and environmental changes. This property makes them prone to softening during storage. This phenomenon occurs as a natural process when the water inside the cells moves beyond the cell walls, affecting the internal structure. Although they may appear somewhat softened, their nutritional value remains unchanged, making them safe to eat. This primarily affects the texture, not significantly altering the taste or nutrients of the strawberries.
2. Impact of Refrigeration
Storing strawberries in the refrigerator can extend their shelf life, but over time, they can still soften even in the fridge. The low temperature of the fridge helps maintain their freshness to some extent but cannot completely prevent the weakening of the cell walls. As a result, it’s difficult to prevent strawberries from softening even when refrigerated. However, washed strawberries can still be consumed healthily despite their softened state.
3. Utilizing Softened Strawberry
Strawberries that have softened but are not spoiled still have value. You can safely eat them after removing the softened parts. Making jam, smoothies, or strawberry shakes with softened strawberries is also a great option. These methods allow for the effective use of remaining strawberries, offering a variety of delicious dishes.
4. Risks of Mold-Contaminated Strawberry
If softened strawberries are contaminated with mold, they can be hazardous to health. Strawberries with mold are no longer safe to consume. Mold can spread not just on the surface but also inside the strawberry, and its spores are so small they are difficult to detect with the naked eye. Consuming such strawberries can be harmful to health, potentially causing food poisoning symptoms like stomach pain, vomiting, and diarrhea.
5. Optimal Storage Methods for Strawberry
To keep strawberries fresh, it’s important to follow certain storage methods. It’s best to consume purchased strawberries within 2-3 days to maintain their freshness, taste, and nutritional value. If not consumed immediately, storing strawberries in a refrigerator at a low temperature of around 4-5 degrees Celsius is advisable. This temperature helps maintain their freshness while minimizing flavor loss due to excessive cold.
It’s important not to wash strawberries before storage, as moisture can accelerate softening and spoilage. Moisture weakens the delicate cell walls of strawberries, making them prone to spoilage. Storing unwashed strawberries, with stems intact, in airtight containers or wrapped in food storage film, helps minimize moisture evaporation and keeps the fruit fresh.
Recent studies suggest that strawberries grown in winter can offer higher quality than those grown in summer. Although the traditional harvest time for strawberries is early summer, the temperature changes from spring to summer can reduce sugar content and increase acidity in strawberries. However, strawberries grown in winter mature slowly in cooler temperatures, leading to higher sugar content and better flavor. This environment contributes to the accumulation of sugars in the strawberries, making winter-grown strawberries known for being sweeter and more flavorful.