Choose strawberries that aren’t stacked in rigid, insulated containers—wood is more reliable than plastic—or that allow for easy visibility of the contents. Check that there are no moldy, old, or overly green parts, no insects, and that they aren’t flattened or visibly damaged.
They should be handled with care in the basket or crate, and no other items should be placed on top. If possible, store them in a high location, away from moist foods and also from apples and bananas, which release ethylene.
Here’s how to store strawberries so they last longer without getting moldy.
Although they’re at room temperature in the supermarket, strawberries, like berries and other delicate fruits, should be refrigerated. The sooner you put them in the refrigerator, the better! Strawberries should only be soaked in water when you’re about to use or eat them, as moisture only accelerates spoilage.
Once you get home, open the container to check all the strawberries one by one and discard any that show signs of mold or visible damage.
Moldy or rotten fruit should be thrown away. There’s no point in cutting off the contaminated part; fungi are dangerous pathogens that can spread even through the unseen parts of the fruit
