The specificity of fresh lettuce consumption lies in stringent requirements for organoleptic properties, nitrate content, and microbiological safety, as the product is not subjected to heat treatment.
In the reference
382
varieties
crop Lettuce,
where this is mentioned in the description.
Key characteristics of lettuce for fresh consumption include texture, juiciness, and the absence of bitterness caused by the alkaloid lactucin. In breeding and agrotechnology, efforts are focused on minimizing the bitter taste, while maintaining market quality requires strict control of irrigation and temperature regimes to prevent leaf toughening and premature bolting.
Preparation of lettuce includes the necessity of removing moisture from the leaf surface, as excess water negatively affects flavor. Furthermore, the crop is subject to high standards of environmental safety, which limits the use of agrochemicals during the growing season due to the absence of subsequent product processing.
General information about the subject — on the page
Fresh market use.
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.