Enzymatic browning is a major postharvest quality defect of romaine lettuce (Lactuca sativa L.). This study provides the first analysis relationship between leaf ribs and stems across twelve genotypes (ten cultivars, breeding line, plant introduction). While all samples showed progressive increase in index (BI) decline lightness (L*) hue (h°) during 5 °C storage, differences rate development we...

Plant-derived protein hydrolysates (PHs) are gaining global interest for their sustainability and positive effects on crops under abiotic stresses. However, the long-term of PHs yield quality greenhouse have not been described. Romaine lettuce (Lactuca sativa L.) Micro-Tom tomato (Solanum lycopersicum were grown with commercial growing media in 1 L pots fertigated four N levels (2, 5, 10, 15 mM...

Lettuce is consumed raw in salads and is susceptible to microbial contamination through environment, agricultural practices, and its morphology, thus, a potential vehicle for food-borne illness. This study investigated the effect of adoption of food safety and hygienic practices by lettuce farmers on the microbial safety of field sourced lettuce in Lagos State, Nigeria. Ten structured questionn...

The role of lytic bacteriophages in preventing cross contamination of produce has not been evaluated. A cocktail of three lytic phages specific for E. coli O157:H7 (EcoShield™) or a control (phosphate buffered saline, PBS) was applied to lettuce by either; (1) immersion of lettuce in 500 ml of EcoShield™ 8.3 log PFU/ml or 9.8 log PFU/ml for up to 2 min before inoculation with E. coli O157:H7; (...

Food-safety incidents are costly for everyone in the leafy greens industry. However, it is challenging to estimate size and distribution of these costs today's complex supply chains. Extensive use formal contracts markets such as obscures prices other terms trade from public view. Using proprietary data on sales a major processor operating retail food-service sectors, we able separately short-r...