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Storage & Packaging
Hand-harvested cranberries generally exhibit less fungal decay and physiological breakdown than water-harvested berries.

Once harvested, berries are stored between 35 to 41°F and susceptible to water loss and shriveling, so 90 and 95% relative humidity is recommended.

Though cranberries are generally immune to injury from water or ice, if exposed to temperatures below 37°F, they can suffer chilling injury including dullness, a ‘rubbery’ texture to the fruit, and a higher incidence of decay.

References: Agriculture & Agri-Food Canada, Cranberry Institute, Cranberry Marketing Committee, University of Maine Extension, University of Massachusetts Extension, Wisconsin Cranberry Board, Inc.

GRADES & GOOD ARRIVAL

Canadian good arrival guidelines (unless otherwise noted) are broken down into five parts as follows: maximum percentage of defects, maximum percentage of permanent defects, maximum percentage for any single permanent defect, maximum percentage for any single condition defect, and maximum for decay. Canadian destination guidelines are 15-15-5-10-5.

References: DRC, PACA, USDA.

U.S. Grade Standards Days Since Shipment % of Defects Allowed Optimum Transit Temp. (°F)
7-5
(en route)
5
4
3
2
1
12-7
11-7
10-6
8-5
7-5
36-40°

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