. ▁Further ▁bre eding ▁were ▁also ▁conducted ▁in ▁Europe ▁and ▁America ▁to ▁improve ▁the ▁hard iness , ▁disease ▁resistance , ▁size , ▁and ▁taste ▁of ▁st raw ber ries . ▁ ▁Cult iv ation ▁▁ ▁St raw berry ▁cultiv ars ▁vary ▁widely ▁in ▁size , ▁color , ▁flav or , ▁shape , ▁degree ▁of ▁fert ility , ▁season ▁of ▁rip ening , ▁li ability ▁to ▁disease ▁and ▁constitution ▁of ▁plant . ▁On ▁average , ▁a ▁st raw berry ▁has ▁about ▁ 2 0 0 ▁se eds ▁on ▁its ▁external ▁memb rane . ▁Some ▁vary ▁in ▁fol i age , ▁and ▁some ▁vary ▁material ly ▁in ▁the ▁relative ▁development ▁of ▁their ▁sexual ▁org ans . ▁In ▁most ▁cases , ▁the ▁flowers ▁appear ▁herm aph rod it ic ▁in ▁structure , ▁but ▁function ▁as ▁either ▁male ▁or ▁female . ▁For ▁purposes ▁of ▁commercial ▁production , ▁plants ▁are ▁propag ated ▁from ▁run ners ▁and , ▁in ▁general , ▁distributed ▁as ▁either ▁bare ▁root ▁plants ▁or ▁pl ugs . ▁Cult iv ation ▁follows ▁one ▁of ▁two ▁general ▁models — ann ual ▁pl ast icult ure , ▁or ▁a ▁per enn ial ▁system ▁of ▁m atted ▁rows ▁or ▁m ounds . ▁Green h ouses ▁produce ▁a ▁small ▁amount ▁of ▁st raw ber ries ▁during ▁the ▁off ▁season . ▁ ▁The ▁bulk ▁of ▁modern ▁commercial ▁production ▁uses ▁the ▁pl ast icult ure ▁system . ▁In ▁this ▁method , ▁raised ▁b eds ▁are ▁formed ▁each ▁year , ▁f um ig ated , ▁and ▁covered ▁with ▁pl astic ▁to ▁prevent ▁we