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.
It’s our best ever membership offer – just for you.
Dean Best, editor of just-food
- Comment: Premier has more to ponder than Brexit
- 2017: three major drivers of M&A strategy
- The food market in 2017 - consumer trends and M&A
- Trump seen as negative for global food trade
- Analysis: B&G Foods balancing growth and decline
- Premier Foods issues profit warning
- Nestle mum on Mead Johnson takeover talk
- Mondelez sells Vegemite to Bega
- Kellogg to slash 250 jobs
- Emmi to buy dessert maker Italian Fresh Foods