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Some trials of salad precooling


, : Some trials of salad precooling. Acta Horticulturae (38): 465-490

Six lettuce and 4 endive cvs were subjected to different pre-cooling and packaging methods before being held for 3 days at 7 deg (representing the transport period) followed by 3 days at 10 or 18 deg C (the selling period). The endive Gigante degli Ortolani and the lettuce cvs Osvego and Great Lakes 659 were most suited to pre-cooling. In general, the best heads were produced by pre-cooling under vacuum, rather than by hydrocooling when moist or pre-cooling in air.

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