Postharvest quality and processing of strawberries

Strawberries are produced and handled in the market all the year around. Being extremely perishable products, there are many challenges to maintain quality on the way from the producer to the customer. Quality character preferences vary in the different markets around the world. Often it is focused on cultivar, size, shape, colour, firmness and taste. Advanced post harvest technologies, regarding strawberry storage and transport, are discussed. A number of food products are processed on the basis of strawberries. Strawberry jams are very popular in Scandinavia, but strawberries are also utilised in food products like yoghurts, juices, wines and breakfast cereals. Frozen strawberries are commonly used in the food industry. Quality changes during freezing, thawing, cooking, drying and other preservation procedures have been reported. Experiences from research projects in Norway are presented.