Lettuce Post-harvest Chemical Preservation
隐藏域元素占位
Lettuce Post-harvest Chemical Preservation
6-BA
As with most vegetables, the senescence of lettuce manifests as the leaves gradually turning yellow after harvest, followed by tissue disintegration, sliminess, and decay. Field spraying with 5–10 mg/L 6-BA before harvest can extend the period during which packaged lettuce remains fresh and green by 3–5 days. Post-harvest treatment with 6-BA similarly delays senescence. Spraying lettuce with 2.5–10 mg/L 6-BA one day after harvest yields the best results. In one instance, lettuce was stored at 4°C for 2–8 days, then the leaves were sprayed with 5 mg/L 6-BA and stored at 21°C; after 5 days of treatment, 70% of the treated lettuce was marketable, compared to only 12.1% of the control group.
Daminozide
Soaking lettuce leaves and stems in a 120 mg/L daminozide solution provides effective preservation and extends storage life.
Chlormequat
Soaking lettuce leaves and stems in a 60 mg/L chlormequat solution effectively preserves them and extends storage life.
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