The strawberry (Fragaria × ananassa) is one of the world’s most widely grown and consumed fruits, appreciated globally for its flavor and vibrant color. Botanically, the strawberry is not a true berry but an aggregate accessory fruit, as the fleshy red part is the swollen receptacle of the flower. The tiny “seeds” embedded on the surface, called achenes, are the true botanical fruits. Commercial production requires precise agricultural management from initial planting through post-harvest handling.
Selecting the Production System and Initial Planting
Commercial strawberry cultivation primarily uses two distinct methods based on climate and market goals. The Annual Hill System, often called plasticulture, is dominant in warmer regions like California and Florida, where growers treat the plants as an annual crop. In this system, raised beds are formed and covered with plastic mulch, which helps to control weeds, conserve moisture, and warm the soil. Plants are typically set in the fall and harvested the following spring, then removed and replaced for the next season.
The Perennial Matted Row System is more common in cooler climates for June-bearing varieties that produce fruit over a short, intense period. Plants are spaced farther apart and allowed to send out runners, which root to form new daughter plants. These runners fill the space, creating a dense, matted row structure that remains productive for multiple years, often three to five seasons. Growers rely on specialized plant stock, such as bare-root plants or plugs, sourced from nurseries.
Field Management and Cultivation Techniques
Once established, ongoing care focuses on optimizing growth and protecting the developing fruit. Commercial fields rely heavily on micro-irrigation techniques, often using drip tape installed beneath the plastic mulch in annual systems. This method delivers water directly to the root zone, significantly conserving water compared to overhead sprinklers.
Drip irrigation also enables fertigation, where soluble fertilizers are mixed into the water. Growers adjust the nutrient solution’s concentration and pH throughout the growing cycle to meet the plant’s exact needs, maximizing yield and fruit quality. Because strawberries are sensitive to high salt concentrations, a lower electrical conductivity is often maintained in the nutrient solution.
Protecting the crop from pests and diseases is managed through Integrated Pest Management (IPM) strategies. This approach involves monitoring pest populations and using biological controls, such as beneficial mites, before resorting to chemical treatments. The use of drip irrigation, which keeps the foliage dry, also helps to reduce the incidence of fungal diseases like powdery mildew.
Plants require careful management to direct energy toward fruit production. In the Annual Hill System, all runners are removed to concentrate the plant’s resources into forming a large crown and high-quality fruit. Early-season frost protection is necessary to shield the delicate flowers, which are highly susceptible to damage. This is often achieved by covering the rows with lightweight fabric or using overhead sprinkler systems to coat the plants in a layer of ice that insulates them from colder air.
Harvesting and Post-Harvest Handling
Harvesting is a highly labor-intensive process due to the fruit’s delicate nature and the need for ripeness. Strawberries are non-climacteric, meaning they will not ripen further once picked, so timing the harvest is essential for maximizing sweetness and color. The fruit is typically picked directly into the small plastic containers, or “clamshells,” in which they will be sold. This “pick-and-pack” method minimizes handling and subsequent bruising.
Because strawberries are extremely perishable, removing field heat immediately after picking is the most important step for extending shelf life. This rapid cooling, known as pre-cooling, must occur within one to two hours of harvest to prevent rapid deterioration. The most common commercial method is forced-air cooling, where powerful fans pull chilled air through stacked containers, quickly bringing the fruit temperature down to near 0°C (32°F).
If the cooling process is delayed, the marketability of the fruit can be significantly reduced. Once pre-cooled, the fruit is kept at refrigeration temperatures throughout shipping and distribution to maintain quality. The cooled packages are then palletized and prepared for transport to markets, completing the production cycle.