Evaluation of a New Harpin Product on Microbial Quality and Shelf Life of Minimally Processed Lettuce

Persistent Link:
http://hdl.handle.net/10150/214997
Title:
Evaluation of a New Harpin Product on Microbial Quality and Shelf Life of Minimally Processed Lettuce
Author:
Fonseca, Jorge; Kline, Wesley L.; Wyenandt, Christian A.; Hoque, Mushidul; Ajwa, Husein
Affiliation:
The University of Arizona - Yuma Agricultural Center; Rutgers Cooperative Extension - Bridgeton, NJ; University of California, Davis /USDA-ARS, Salinas CA
Issue Date:
Dec-2005
Publisher:
College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ)
Journal:
Vegetable Report
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.
Keywords:
Agriculture -- Arizona; Vegetables -- Arizona; Vegetables -- Crop production
Series/Report no.:
Series P-144; AZ1382

Full metadata record

DC FieldValue Language
dc.titleEvaluation of a New Harpin Product on Microbial Quality and Shelf Life of Minimally Processed Lettuceen_US
dc.contributor.authorFonseca, Jorgeen_US
dc.contributor.authorKline, Wesley L.en_US
dc.contributor.authorWyenandt, Christian A.en_US
dc.contributor.authorHoque, Mushidulen_US
dc.contributor.authorAjwa, Huseinen_US
dc.contributor.departmentThe University of Arizona - Yuma Agricultural Centeren_US
dc.contributor.departmentRutgers Cooperative Extension - Bridgeton, NJen_US
dc.contributor.departmentUniversity of California, Davis /USDA-ARS, Salinas CAen_US
dc.date.issued2005-12-
dc.publisherCollege of Agriculture and Life Sciences, University of Arizona (Tucson, AZ)en_US
dc.identifier.journalVegetable Reporten_US
dc.description.abstractThe 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.en_US
dc.subjectAgriculture -- Arizonaen_US
dc.subjectVegetables -- Arizonaen_US
dc.subjectVegetables -- Crop productionen_US
dc.identifier.urihttp://hdl.handle.net/10150/214997-
dc.relation.ispartofseriesSeries P-144en_US
dc.relation.ispartofseriesAZ1382en_US
All Items in UA Campus Repository are protected by copyright, with all rights reserved, unless otherwise indicated.