UK: Letting lettuce live longer
A team of scientists from the University of Southampton are turning Boy Scout in a bid to discover how to prevent lettuces from going limp. The team, from the University Plants and Environment laboratory, have been camping in fields overnight to discover whether by changing the time lettuces are harvested, their shelf life and quality can be improved. Every four hours for a 24-hour period they will harvest a sample of baby leaf Lollo Rosso and Roquette varieties, which will then be processed and analysed to see if some remain fresher for longer.
Get full access to all content, just $1 for 30 days
A Message From The Editor
just-food gives you the widest food market coverage.
Paid just-food members have unlimited access to all our exclusive content - including 16 years of archives.
I am so confident you will love complete access to our content that today I can offer you 30 days access for $1.
It’s our best ever membership offer – just for you.
Dean Best, editor of just-food
- Unilever 2016 investor day - the top takeaways
- Have food promotions reached tipping point?
- Mondelez goes beyond certified cocoa - analysis
- How Tyson's new CEO plans to grow the meat group
- The key questions for digital strategists in 2017
- Nestle unveils process to cut sugar by 40%
- Unilever sets new margin target with help from ZBB
- Unilever focuses on "value" of spreads arm
- McCormick to buy flavours business Enrico Giotti
- Amnesty - Global brands profit from labour abuses