Lettuce Handbook

Post-Harvest Procedures

Harvest
The lettuce crop is harvested on Day 35. The individual heads of lettuce should weigh 5 ounces (150 grams) at this point in the production cycle.

The heads of lettuce are removed from their flotation devices and are either packaged directly or placed in a cooler for packaging later. Packaging is determined by the grower and the consumer. A number of different forms of packaging are available. The technical details of harvesting depend on the type of packaging used.

Storage
Proper post-harvest storage is vital in lettuce production. Damage to the crop at this stage can easily occur if the product is not placed directly into the cooler after harvest. Ideal conditions for storage are in a 1^o C (34^o F) cooler. With daily transport of the product to market, the lettuce may remain in the cooler for less than one day, but should be cooled for at least 12 hours to remove the heat from the crop. For highest quality, the lettuce should not be stored more than 7 days.

Transportation
The harvested product should be cooled before shipping. To ensure a high quality product upon arrival at the market, the product must be transported in a refrigerated vehicle.