page_title: Berry
section_title: Agricultural methods
hierarchical_section_title: Berry / Cultivation / Agricultural methods
caption_attribution_description: English: ex of high contrast in these [mostly inedible] berries
context_page_description: A berry is a small, pulpy, and often edible fruit. Typically, berries are juicy, rounded, brightly colored, sweet, sour or tart, and do not have a stone or pit, although many pips or seeds may be present. Common examples are strawberries, raspberries, blueberries, blackberries, red currants, white currants and blackcurrants. In Britain, soft fruit is a horticultural term for such fruits.
  In common usage, the term "berry" differs from the scientific or botanical definition of a fruit produced from the ovary of a single flower in which the outer layer of the ovary wall develops into an edible fleshy portion. The botanical definition includes many fruits that are not commonly known or referred to as berries, such as grapes, tomatoes, cucumbers, eggplants, bananas, and chili peppers. Fruits commonly considered berries but excluded by the botanical definition include strawberries, raspberries, and blackberries, which are aggregate fruits and mulberries, which are multiple fruits. Watermelons and pumpkins are giant berries that fall into the category "pepos". A plant bearing berries is said to be bacciferous or baccate.
context_section_description: Like most other food crops, berries are commercially grown, with both conventional pest management and integrated pest management (IPM) practices. Organically certified berries are becoming more widely available.:5
  Many soft fruit berries require a period of temperatures between 0 °C and 10 °C for breaking dormancy. In general, strawberries require 200–300 hours, blueberries 650–850 hours, blackberries 700 hours, raspberries 800–1700 hours, currants and gooseberries 800–1500 hours, and cranberries 2000 hours. However, too low a temperature will kill the crops: blueberries do not tolerate temperatures below −29 °C, raspberries, depending on variety, may tolerate as low as −31 °C, and blackberries are injured below −20 °C. Spring frosts are, however, much more damaging to berry crops than low winter temperatures. Sites with moderate slopes (3–5%), facing north or east, in the northern hemisphere, near large bodies of water, which regulate spring temperature, are considered ideal in preventing spring frost injury to the new leaves and flowers. All berry crops have shallow root systems. Many land-grant university extension offices suggest that strawberries should not be planted more than five years on the same site, due to the danger of black root rot (though many other illnesses go by the same name), which is controlled in major commercial production by annual methyl bromide fumigation. Besides the number of years in production, soil compaction, the frequency of fumigation, and herbicide usages increase the appearance of black root rot in strawberries. Raspberries, blackberries, strawberries, and many other berries are susceptible to verticillium wilt. Blueberries and cranberries grow poorly if the clay or silt content of the soil is more than 20%, while most other berries tolerate a wide range of soil types. For most berry crops, the ideal soil is well drained sandy loam, with a pH of 6.2–6.8 and a moderate to high organic content; however, blueberries have an ideal pH of 4.2–4.8 and can be grown on muck soils, while blueberries and cranberries prefer poorer soils with lower cation exchange, lower calcium, and lower levels of phosphorus.
  Growing most berries organically requires the use of proper crop rotation, the right mix of cover crops, and the cultivation of the correct beneficial microorganisms in the soil. As blueberries and cranberries thrive in soils that are not hospitable to most other plants, and conventional fertilizers are toxic to them, the primary concern when growing them organically is bird management.
  Postharvest small fruit berries are generally stored at 90–95% relative humidity and 0 °C. Cranberries, however, are frost sensitive, and should be stored at 3 C. Blueberries are the only berries that respond to ethylene, but flavor does not improve after harvest, so they require the same treatment as other berries. Removal of ethylene may reduce disease and spoilage in all berries. Precooling within one to two hours post-harvest to storage temperature, generally 0 °C, via forced air cooling increases the storage life of berries by about a third. Under optimum storage conditions, raspberries and blackberries last for two to five days, strawberries 7–10 days, blueberries two to four weeks, and cranberries two to four months. Berries can be shipped under high carbon dioxide or modified atmosphere of 10–15% carbon dioxide for high carbon dioxide or 15–20% carbon dioxide and 5–10% oxygen for a modified atmosphere container to increase shelf life and prevent grey mold rot.
caption: Example of color contrast in (mostly inedible) wild berries
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