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ARS Home » Pacific West Area » Salinas, California » Crop Improvement and Protection Research » Research » Publications at this Location » Publication #402818
Research Project: Genetics and Breeding of Lettuce, Spinach, Melon, and Related Species to Improve Production and Consumer-related Traits

Location: Crop Improvement and Protection Research

Title: Extending lettuce shelf life through integrated technologies

Author
item PENG, HUI - University Of Florida
item Simko, Ivan

Submitted to: Current Opinion in Biotechnology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 4/17/2023
Publication Date: 5/12/2023
Citation: Peng, H., Simko, I. 2023. Extending lettuce shelf life through integrated technologies. Current Opinion in Biotechnology. 81. Article 102951. https://doi.org/10.1016/j.copbio.2023.102951.
DOI: https://doi.org/10.1016/j.copbio.2023.102951

Interpretive Summary: Lettuce is one of the most economically important fresh vegetables cultivated predominantly in moderate climates around the world. Cultivars of cultivated lettuce can be classified into several horticultural types based on the plant and leaf morphology, i.e., romaine, iceberg, butterhead, leaf, Latin, Batavia, stem, and oilseed. Iceberg, romaine, and leaf are the three major types grown in North America for whole-heads, minimally processed fresh-cut products, and baby leaves (spring mix). The existing technologies and approaches used during plant cultivation, harvest, processing, transportation, and storage can limit the postharvest issues, but further improvements are needed to meet a growing demand for the excellent product appearance, combined with superb quality, biosafety, and low economic and environmental cost. The present review summarizes our current understanding of the lettuce postharvest physiology and genetics with the focus on oxidative discoloration of wounded surfaces and rapid tissue deterioration. Discussed are the existing and emerging integrated technologies and approaches that can facilitate achieving the outstanding postharvest quality of lettuce products.

Technical Abstract: Lettuce, a leafy vegetable used in cuisines worldwide, is a highly perishable product sensitive to postharvest losses caused by biotic and abiotic factors. The existing technologies and approaches used during plant cultivation, harvest, processing, transportation, and storage can limit the postharvest issues, but further improvements are needed to meet a growing demand for the excellent product appearance, combined with superb quality, biosafety, and low economic and environmental cost. The present review summarizes our current understanding of the lettuce postharvest physiology and genetics with the focus on oxidative discoloration of wounded surfaces and rapid tissue deterioration. Discussed are the existing and emerging integrated technologies and approaches that can facilitate achieving the outstanding postharvest quality of lettuce products.