Ideal conditions 0°C, 95 to 100 per cent relative humidity and Recommended temperature 0 to 2°C
Lettuce is highly perishable and deteriorates rapidly at ambient temperatures. It should be pre-cooled to below 2°C very soon after harvest and stored at 0°C and 95 to 100 per cent relative humidity for maximum retention of quality and shelf life. Vacuum cooling is the preferred method of pre-cooling. Air circulation around pre-cooled lettuce is important. Stack cartons to attain maximum circulation
firmness, duration of
growth and general appearance.