Commercial strawberry production relies on specialized, high-intensity farming techniques to meet consistent consumer demand for this delicate fruit. Large-scale cultivation requires sophisticated control over the plant’s environment, nutrient delivery, and post-harvest handling to maximize both yield and shelf life. Since the fruit is highly perishable, precise cultivation and logistical practices are necessary to ensure a reliable supply year-round.
Commercial Growing Systems and Field Preparation
Commercial strawberry farming is generally dominated by one of two systems, chosen based on climate and market goals. The annual plasticulture system is preferred in warmer regions like California and Florida, where growers treat the plant as a high-yielding seasonal crop. This method involves planting new strawberry crowns each fall onto raised soil beds covered with plastic mulch, with the plants removed after a single harvest season. In contrast, the perennial matted row system is common in cooler climates, allowing plants to remain in place for three to five years, though the total yield is typically lower than the annual system.
Field preparation for the annual plasticulture system is an intense, multi-step process that begins months before planting. Soil is first formed into raised beds to improve water drainage and create an optimal root environment. These beds are then covered with polyethylene plastic mulch, often black, which serves multiple functions, including suppressing weed growth, retaining soil moisture, and warming the soil to encourage early plant development. A crucial pre-plant step in many intensive systems is soil fumigation, which uses chemical agents like chloropicrin to control soilborne diseases, parasitic nematodes, and weeds.
Cultivation and Crop Management
Planting in the plasticulture system uses either bare-root plants or pre-rooted plugs, with planting densities often reaching approximately 17,400 plants per acre. Bare-root plants are less expensive and offer a wider variety selection, but they require careful hand-planting to ensure the crown is set at the correct soil depth. Plugs, which are rooted runner tips grown in trays, are easier to establish and require significantly less water during the initial establishment phase.
Water and nutrient delivery are managed through a precise method called fertigation, which combines fertilization and irrigation via drip tape placed beneath the plastic mulch. This system allows growers to deliver soluble fertilizers containing Nitrogen, Phosphorus, and Potassium (NPK) directly to the root zone in small, frequent doses throughout the day. Precision is maintained by monitoring the electrical conductivity (EC) and pH of the nutrient solution to ensure optimal uptake by the plants.
Integrated Pest Management (IPM) is essential for controlling the numerous pests and diseases that threaten strawberries, such as spider mites, thrips, and Botrytis fruit rot. Cultural practices, like selecting disease-resistant cultivars and maintaining proper air circulation, are the first line of defense. Biological controls, including the release of beneficial insects like predatory mites and parasitic wasps, are often used to keep pest populations below economic thresholds, minimizing the reliance on chemical pesticides.
Harvesting and Post-Harvest Logistics
Strawberries are almost exclusively harvested by hand because the fruit is extremely delicate and machine harvesting often results in damage unsuitable for the fresh market. Pickers are trained to select fruit that is at peak ripeness, as the berries will not ripen further once they are detached from the plant. To minimize handling and bruising, the fruit is typically picked directly into the final plastic clamshell containers that consumers purchase in stores.
The most time-sensitive step after picking is the removal of field heat, which is the single most important factor for extending the fruit’s very short shelf life. Commercial operations use a method called forced-air cooling, where powerful fans pull cold air through the palletized containers to rapidly lower the berry temperature to the optimal range of 32 to 34°F (0 to 1.1°C). A delay of just a few hours in this cooling process can drastically reduce the fruit’s marketability. This immediate and continuous cooling forms the backbone of the “cold chain,” which preserves the fruit’s quality during transport.