The Effect of Composition of the Atmosphere and Duration of Exposure on Brown Stain of Lettuce1,2
Open Access
- 1 November 1973
- journal article
- Published by American Society for Horticultural Science in Journal of the American Society for Horticultural Science
- Vol. 98 (6) , 536-538
- https://doi.org/10.21273/jashs.98.6.536
Abstract
The severity of brown stain on crisphead lettuce (Lactuca sativa L., cvs. Calmar and Great Lakes 118) held at 0° or 2.5°C for 10 days increased with increasing CO2 (1 to 5%) and decreasing O2 (21 to 1%) levels. Very slight or no brown stain developed on lettuce subjected to 0, 1, or 2% CO2 in combination with 10 or 21% O2 for 10 days or on that held in 2.5 or 5% CO2 + 2% O2 for 4 days at 2.5°C. In 2.5 or 5% CO2 + 2% O2, brown stain intensified with duration of exposure (2 to 30 days) at 0° or 2.5°C.Keywords
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