Summarize the following:
Eat the berries that are super ripe since they won't last in the refrigerator. Throw away or compost the ones that have mold spots or are bruised. Don't wash the berries until you're ready to eat them. Otherwise the moisture from rinsing will cause them to rot. Choose a container that's big enough that all of the berries can fit without being smashed. Use as many paper towels as necessary to cover the entire inside of the container. Then carefully pour the berries on top of the paper towel lining. The paper towels will soak up any extra moisture that's lingering on the berries so they don't mold. Use the original container if you want. Rinse it out and line it with paper towels before dumping the berries back into it. Do not seal the container completely. Leave the lid open enough so that any remaining moisture or condensation can evaporate instead of rotting the berries. If the berries came in a clamshell container with holes for ventilation, leave the holes at the top of the container unblocked so air can pass through. The optimal refrigerator temperature for berries is between 36 and 40F (2 and 4C). If you don't eat them within 5 days or if you notice mold, throw them away. Don't keep the berries in the crisper drawer. The humidity is too high and the air doesn't circulate as well. Put them on a shelf instead. When you're ready to eat the berries, rinse them with cool water first to remove bacteria and dirt.
Sort through the berries and pull out any that are moldy or overripe. Put the berries in a plastic container lined with paper towels. Lay the lid on top of the container so that it's slightly ajar. Keep the berries in the refrigerator for up to 5 days.