Variety traits

Shelf life — lettuce

Lactuca sativa L. var. crispa L.

The shelf life of lettuce characterizes the produce's ability to maintain its marketability during short-term storage, which is limited by high respiration rates and leaf moisture.

In the reference 7 varieties crop Leaf lettuce, where this is mentioned in the description.

To evaluate the shelf life of lettuce, a complex set of indicators is used: natural weight loss, organoleptic scoring of wilting and necrosis, and instrumental methods for measuring color and chemical composition. In breeding programs, the ASLT method is used for the accelerated identification of resistant genotypes, where samples are kept at elevated temperatures to simulate aging processes.

High shelf life is considered the preservation of market quality for up to 14–21 days at a temperature of about 0 °C and humidity above 95%. Varieties with low shelf life lose their appeal within 2–4 days. The shelf life of lettuce is closely related to mineral nutrition conditions and light intensity during cultivation, as well as post-harvest treatment methods, such as vacuum cooling and modified atmosphere packaging.

General information about the subject — on the page Keeping quality.

Sources8

Varieties of Leaf lettuce mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.