STORAGE OF BUTTER-TYPE HEAD LETTUCE IN CONTROLLED ATMOSPHERES

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.

Symposium on Vegetable Storage

D.P. Tataru, J. Weichmann

https://doi.org/10.17660/ActaHortic.1974.38.6