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Temperature and lettuce losses: Variables of time and temperature as they affect deterioration of harvested lettuce investigated

California Agriculture > Volume 8 > Number 8  > research article 

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Authors

Harlan K. Pratt, University of California, Davis
Leonard L. Morris, University of California, Davis
Carl L. Tucker, University of California, Davis

Publication Information

California Agriculture 8(8):14-16.

Published August 01, 1954

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Abstract

Lettuce–like most leafy vegetables– deteriorates rapidly and steadily after harvest. Loss of quality is inevitable and can only be minimized by rapid handling and with the best possible storage conditions.

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Author notes

The above progress report was presented at the Conference on Transportation of Perishables at Davis in April 1954 and is based on Research Project No. 1175A

F. W. Zink, Assistant Specialist in Vegetable Crops, University of California, Salinas, and S. V. Christierson, Major Distributing Go., Salinas, co-operated in the work reported above

Temperature and lettuce losses: Variables of time and temperature as they affect deterioration of harvested lettuce investigated

Harlan K. Pratt, Leonard L. Morris, Carl L. Tucker
University
of
California
Division of Agriculture
and
Natural Resources
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Temperature and lettuce losses: Variables of time and temperature as they affect deterioration of harvested lettuce investigated

California Agriculture > Volume 8 > Number 8  > research article 

< Previous | Table of Contents  

< Previous | Table of Contents  

Share using any of the popular social networks Share by sending an email Print article
Share using any of the popular social networks Share by sending an email Print article

Authors

Harlan K. Pratt, University of California, Davis
Leonard L. Morris, University of California, Davis
Carl L. Tucker, University of California, Davis

Publication Information

California Agriculture 8(8):14-16.

Published August 01, 1954

PDF  |  Citation  |  Permissions

Author Affiliations show

Abstract

Lettuce–like most leafy vegetables– deteriorates rapidly and steadily after harvest. Loss of quality is inevitable and can only be minimized by rapid handling and with the best possible storage conditions.

Full text

Full text is available in PDF.

Author notes

The above progress report was presented at the Conference on Transportation of Perishables at Davis in April 1954 and is based on Research Project No. 1175A

F. W. Zink, Assistant Specialist in Vegetable Crops, University of California, Salinas, and S. V. Christierson, Major Distributing Go., Salinas, co-operated in the work reported above

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