Lettuce is stored worse than other greens. Its leaves are softer, lose moisture more easily and rot. The ideal conservation option is to provide conditions close to the natural environment, i.e. complete root nutrition, sufficient moisture, moderate or low temperature.
It is necessary
- - container or saucepan
- - towel, strainer or colander
- - wet towel
Instructions
Step 1
First of all, cut the roots, sort through the greens, removing the spoiled parts. Rinse the salad thoroughly under running water, separating the leaves. Better to wash with cold water, up to 18 ° C.
Step 2
Drain the salad by placing the leaves on a towel, colander, or strainer. Excess water during storage will promote rotting even at low temperatures.
Step 3
Place the salad in a container with low sides and preferably a double bottom, the top one with holes for water drainage. This is important if you have not had the time or opportunity to drain the water onto a towel. If the water runs off the leaves, you can put them in a saucepan. Better vertically, cut down.
Step 4
Cover the salad container with a damp, clean towel. It is not recommended to cover with cling film, as it will interfere with air exchange and stimulate spoilage. You should also not leave it open, because the lettuce leaves will wither faster, because the air circulation in the refrigerator is significant.
Step 5
Place the container (or saucepan) in the refrigerator, desired storage temperature + 4 ° C. Sort lettuce every day to remove decaying leaves. This way you can extend the shelf life up to 5 days. Remember that greens are perishable foods, and their shelf life (after peeling and rinsing) varies from 18 to 24 hours at a storage temperature of + 4 / -2 ° C.
Step 6
Store unprocessed lettuce at 0C, tightly packed in a box or basket. It is very sensitive to air humidity: at low rates (60-70%) it quickly withers, at high rates (over 90%) it grows moldy. So moderate humidity (80-90%) is optimal.
