Researchers identify romaine lettuces that last longer

Agricultural Research Service (ARS) scientists have identified five Romaine lettuce varieties that both brown less quickly after fresh-cut processing and are slower to deteriorate postharvest.

Exploiting green tides thanks to a marine bacterium

Ulvan is the principal component of Ulva or "sea lettuce" which causes algal blooms (green tides). Scientists at the Station Biologique de Roscoff (CNRS/Sorbonne Université) and their German and Austrian colleagues have ...

Better water testing, safer produce

Salads were recently in the news—and off America's dinner tables—when romaine lettuce was recalled nationwide. Outbreaks of intestinal illness were traced to romaine lettuce contaminated with Escherichia coli (E. coli) ...

Gene salad: Lettuce genome assembly published

Today (April 12), UC Davis researchers announced in Nature Communications that they have unlocked a treasure-trove of genetic information about lettuce and related plants, releasing the first comprehensive genome assembly ...

Detecting decay inside bagged lettuce with 'electronic eye'

We all hate buying bagged salad only to find brown edges on the lettuce. Fresh-cut lettuce sold in modified atmosphere packaging (MAP) is a desirable but highly perishable product. Tissue decay can start a few days after ...

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