Lettuce

Research Results using Bluezone® Fresh Preservation Technology

Refrigerated Storage FFV Research Trials

Introduction

We tested a mixed load, Fresh Fruit and Vegetable (FF&V) storage test was conducted with and without the Bluezone® technology to remove ethylene and airborne microbes.

Objective

To quantify the effectiveness of the Bluezone® technology in improving quality and extending the storage life of FFV.

Results for Lettuce :

Configuration

• Two, 8’X8’X20’ Refrigerated Containers, each set to 34°F with ventilation sufficient to maintain CO2 below 1%.
• Mixed produce load of ethylene sensitive and ethylene producing FF&V.
• Temperature, humidity, carbon dioxide and ethylene measurements taken at regular intervals.
• One container with Bluezone®, One container without Bluezone™

Duration

• 21 Days of Refrigerated Storage
• 5-10 Additional days of ambient temp storage for specified FF&V

Conclusion

The Bluezone® Fresh Preservation Technology had reduced total bacterial count, yeast and moulds. Use of the Bluezone® significantly reduced russet spotting in Wrapped Iceberg Lettuce over the 21 day storage period.