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.