STORAGE OF BUTTER-TYPE HEAD LETTUCE IN CONTROLLED ATMOSPHERES

D.P. Tataru, J. Weichmann
Different varieties of butter-type head lettuce were stored at 1.5°C and 98 % relative humidity under treatments of CO2/O2 combinations of O/21; 2/19; 4/17; 6/15; 0/2; 2/2; 4/2 and 6/2 during storage periods of 2, 3 and 4 weeks.

The results indicated that the effect of treatments of 2 to 4 % CO2 and 2 % O2 was similar to that of storage in air. A simulated sale proved that storing in controlled atmospheres was slightly superior to storing in air. But head lettuce has to be consumed not later than two days after taking the produce from the store. No remarkable advantage could be achieved by normal CA storage (without converter) of head lettuce.

Tataru, D.P. and Weichmann, J. (1974). STORAGE OF BUTTER-TYPE HEAD LETTUCE IN CONTROLLED ATMOSPHERES. Acta Hortic. 38, 75-80
DOI: 10.17660/ActaHortic.1974.38.6
https://doi.org/10.17660/ActaHortic.1974.38.6
38_6
75-80

Acta Horticulturae