We all know the feeling: you buy a delicious-looking punnet of fresh strawberries only to go to tuck into them a day or two later to find them mushy and covered in furry mould. 

Unless it's showing obvious signs of being past its best while still on the supermarket shelf, it's almost impossible to predict how much life a strawberry still has in it when you buy it. But it's incredibly frustrating to get all excited to dig in to the juicy and sweet fruit only to find you need to throw it away instead of eating it. 

Strawberries are usually not kept refrigerated while in supermarkets, greengrocer's or on market stalls. And while keeping them refrigerated at home will likely help them last longer, it's not an ideal place to keep them because the cold affects both the texture and flavour of the fruit. 

But keeping them in the open air on a kitchen surface or in a fruit bowl exposes them to conditions that may well accelerate their decay. 

There's a lot of conflicting advice online about how to store strawberries to achieve the best balance between longevity and taste. But The Farmingdale Observer advises: "The ideal storage method combines controlled moisture and air circulation. Start with a glass or plastic container with a lid. Line the bottom with paper towels to absorb excess moisture.

"Arrange unwashed strawberries in a single layer if possible. If you need multiple layers, place paper towels between them to prevent crushing and moisture transfer. Leave the container lid slightly ajar or punch small holes in it to allow air circulation while maintaining humidity control.

"Store this container in a cool, dark place like a well-ventilated cupboard or cellar. The ideal temperature range is between 36-40°F (2-4°C). If you must use a refrigerator, keep strawberries toward the front where temperatures are slightly warmer and plan to consume them within 1-2 days."

However, other lifestyle writers disagree. In an article on Real Simple, the authors advise that keeping them refrigerated will keep strawberries freshest for longest. They also advise using an airtight glass storage container that you should ensure is "sealed tight". Other methods they suggest are using a piece of clean, dry paper towel in the container before you seal in the strawberries and even soaking the strawberries in a vinegar solution that's one part white vinegar and three parts water for a few minutes before you drain them, pat them dry and place them in a container (with this technique, they say you should attach the lid loosely, not tightly). 

And one writer tried out these and several other strawberry storage methods to see which one resulted in longer-lasting strawberries. Writing in The Kitchn, Jesse Szewczyk, said some methods were terrible (like pre-hulling the strawberries and storing them in the fridge cut side down, as well as pre-washing them before storing them).

Jesse said storing them unrinsed and on paper towels in a sealed container in the fridge was much better, as was simply storing them in their original packaging in the fridge. 

But he said the best method by far was soaking them in a vinegar solution before drying them in a salad spinner and storing them in the fridge in a paper towel-lined container. He said almost no strawberries had gone bad a week into this method.  

The Farmingdale Observer also advises a quick vinegar bath (also advising one part white vinegar and three parts water) before storing to eliminate potential spoiling agents.  

So it seems that people agree that a vinegar bath will help strawberries last longer. However, while some sources say the refrigerator will also prolong the strawberries' lives, The Farmingdale Observer advises that this will come at a cost to the taste. As someone who has always stored strawberries in the fridge in their original packaging (usually plastic) I will certainly be trying the paper towel and cupboard method to see if I can achieve the perfect balance of longevity and taste.