Evaluation of a New Harpin Product on Microbial Quality and Shelf Life of Minimally Processed Lettuce
| dc.contributor.author | Fonseca, Jorge | |
| dc.contributor.author | Kline, Wesley L. | |
| dc.contributor.author | Wyenandt, Christian A. | |
| dc.contributor.author | Hoque, Mushidul | |
| dc.contributor.author | Ajwa, Husein | |
| dc.contributor.editor | Byrne, David N. | en_US |
| dc.contributor.editor | Baciewicz, Patti | en_US |
| dc.date.accessioned | 2012-03-08T19:47:07Z | |
| dc.date.available | 2012-03-08T19:47:07Z | |
| dc.date.issued | 2005-12 | |
| dc.identifier.uri | http://hdl.handle.net/10150/214997 | |
| dc.description.abstract | The effect of pre-harvest application of Extend®, a newly developed second generation harpin product, on shelf life of fresh-cut lettuce was investigated. The lettuces were grown in locations A: Watsonville, CA; B: Cedarville, NJ; and C: Yuma, AZ, and treated five days before harvest at 30, 60 and 90 ppm (2,4 and 6 oz/acre in 50 gal/acre). Lettuce processed and bagged was stored at 34-37°F and evaluated for quality for 20 days. Lettuce from trial A treated with 60-90 ppm harpin consistently had a better overall quality and lower microbial population than the control. Results from trial B showed no differences among treatments. In trial C, microbial population was lower and visual quality higher in lettuce treated at 60 ppm than the control during early stages of storage. Overall results are mixed but it was revealed that a field application of harpin can improve quality of fresh-cut lettuce under conditions that need to be determined. | |
| dc.language.iso | en_US | en_US |
| dc.publisher | College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ) | en_US |
| dc.relation.ispartofseries | Series P-144 | en_US |
| dc.relation.ispartofseries | AZ1382 | en_US |
| dc.subject | Agriculture -- Arizona | en_US |
| dc.subject | Vegetables -- Arizona | en_US |
| dc.subject | Vegetables -- Crop production | en_US |
| dc.title | Evaluation of a New Harpin Product on Microbial Quality and Shelf Life of Minimally Processed Lettuce | en_US |
| dc.type | text | |
| dc.type | Article | |
| dc.contributor.department | The University of Arizona - Yuma Agricultural Center | en_US |
| dc.contributor.department | Rutgers Cooperative Extension - Bridgeton, NJ | en_US |
| dc.contributor.department | University of California, Davis /USDA-ARS, Salinas CA | en_US |
| dc.identifier.journal | Vegetable Report | en_US |
| refterms.dateFOA | 2018-08-26T06:37:38Z | |
| html.description.abstract | The effect of pre-harvest application of Extend®, a newly developed second generation harpin product, on shelf life of fresh-cut lettuce was investigated. The lettuces were grown in locations A: Watsonville, CA; B: Cedarville, NJ; and C: Yuma, AZ, and treated five days before harvest at 30, 60 and 90 ppm (2,4 and 6 oz/acre in 50 gal/acre). Lettuce processed and bagged was stored at 34-37°F and evaluated for quality for 20 days. Lettuce from trial A treated with 60-90 ppm harpin consistently had a better overall quality and lower microbial population than the control. Results from trial B showed no differences among treatments. In trial C, microbial population was lower and visual quality higher in lettuce treated at 60 ppm than the control during early stages of storage. Overall results are mixed but it was revealed that a field application of harpin can improve quality of fresh-cut lettuce under conditions that need to be determined. |
