Factors Affecting the Storage Stability of Shredded Lettuce

Numerous factors affect the storage stability of shredded Iceberg lettuce, with temperature being most important. Pouches of shredded lettuce stored at 2°C retained a marketable quality 2.5 times longer than those held at 10°C. Also, if the product was sealed in a gas impermeable container it lasted longer. In addition, a sharp blade exercising a slicing action was superior to either a sharp blade chopping or a dull blade slicing or chopping. Smaller shred size reduced storage life, as did the presence of any free moisture or cellular fluids on the lettuce surface. The higher the microbial load the shorter the storage life. Of the chemical dips tested none increased storage life significantly. Physical damaging of the shredded lettuce was detrimental to its storage stability.