Cultivation
Suitability for freezing — head lettuce
Lactuca sativa L. var. capitata L.
Head lettuce has extremely low suitability for freezing due to the high water content of its tissues. The process leads to irreversible destruction of cell walls and loss of fresh-market quality.
In the reference 4 varieties crop Head lettuce, where this is mentioned in the description.
Head lettuce contains about 95% water, which determines its reaction to low temperatures. During freezing, ice crystals form inside the cells, irreversibly destroying cell walls; as a result, after thawing, the leaves lose turgor, becoming watery and losing their original crisp texture.
Due to the biological characteristics of the crop's structure, head lettuce varieties are not classified by freezing suitability, as this method is considered ineffective for preserving the fresh product. Potential use of frozen raw material is limited to thermal processing, such as preparing soups or purees, where leaf texture is not a significant consumer quality.
General information about the subject — on the page Suitability for freezing.
Sources5
Varieties of Head 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.
No varieties yet.