HortTechnology (Jun 2021)
Accelerated Shelf-life Testing to Predict Quality Loss in Romaine-type Lettuce
Abstract
The postharvest life of lettuce (Lactuca sativa) is variable and negatively affected by mechanical injury, incomplete cooling, and poor genetic quality. Lettuce breeders are developing cultivars with a longer shelf life and rely on subjective, destructive, and time-consuming methods for quality analysis. One method of accelerating quality evaluations is known as accelerated shelf-life testing (ASLT), which has the potential to assist breeders in assessing lettuce quality and shelf life. The objective of this research was to determine the quality traits that significantly affect shelf life to develop an ASLT procedure to rapidly assess the postharvest quality of lettuce accessions in breeding programs. In Test 1, Romaine lettuce quality was evaluated using one subjective and five objective parameters during storage at 5, 10, 15, or 20 °C. Results determined that weight loss, lightness*, and hue* angle were best correlated with the overall appearance rating, whereas storage at 10 or 15 °C differentiated the shelf-life potential quickly and without excessive deterioration. In Test 2, these objective characteristics and storage temperatures were used to study rates of quality deterioration of a commercial Romaine cultivar (Okeechobee) and a breeding line (60182), both with long shelf lives, and a Batavia lettuce cultivar (La Brillante) with a short shelf life. Lettuce was evaluated during storage at 10 °C (winter and spring seasons) or at 15 °C (winter season). Weight loss was the most appropriate quality index for lettuce at these storage temperatures for a single harvest, whereas lightness* and hue* angle were the most appropriate indices for comparing quality between harvests. To apply ASLT to postharvest assessments of lettuce, breeders and other researchers should include two controls with good and poor shelf life (similar to ‘Okeechobee’ and ‘La Brillante’, respectively) as standard baseline cultivars during storage at either 10 or 15 °C.
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