Method for cleaning, packing and transporting vegetables

A method for cleaning, processing, packing, and storing separated leaf material of headed forms of leafy vegetables while preserving the critical and important characteristics of the unprocessed headed form of leafy vegetable, by controlling exogenous factors, including controlled temperature reduction and minimization of mechanical injury, in each step in the process so as to reduce physiological stress responses of the separated leaf material;

• comprising:
• (a) harvesting a headed leafy vegetable at or near maturity;
• (b) transporting said headed leafy vegetable to a temperature controlled storage of 38 degrees F. to 60 degrees F., said temperature being a temperature no greater than the temperature of the leafy vegetable at harvest;
• (c) removing a core of the headed leafy vegetable resulting in a plurality of separated leaves, said temperature being equal to or less than said temperature controlled storage of step (b);
• (d) removing latex flows from freshly cut surfaces of the plurality of separated leaves by submersion in a latex removing sanitizing solution maintained at a temperature range from 38 degrees F. to 60 degrees F., said temperature being a temperature equal to or less than said temperature of step (c);
• said latex removing sanitizing solution being applied to the plurality of separated leaves prior to drying of said latex on the freshly cut surfaces;
• said latex removing sanitizing solution having an oxidation-reduction potential greater than 0.65 volts;
• (e) applying a solubilized edible coating to the cut surface of the freshly cut leafy vegetable,
• (f) separating a plurality of leaves from a residual of remaining head material of the headed form of leafy vegetable using a flow of water under pressure, said flow of water being at a temperature less than or equal to said temperature during step (d);
• (g) multiple washings of said plurality of separated leaves so as to remove dirt, insects, and other debris off the separated leaves;
• with the temperature of a first wash being less than or equal to the temperature of step (f), and each successive washing using water at temperature reduced from a preceding wash;
• (h) drying said plurality of separated leaves at a temperature less than or equal to the temperature of said first wash of step (g);
• (i) cooling said plurality of separated leaves to a temperature range of from 32 degrees F. to 45 degrees F., but equal to or less than said temperature achieved in step (h);
• (k) packaging said plurality of separated leaves, resulting in a packaged plurality of leaves, in a temperature controlled environment in a permeable or membrane sealed container to protect the plurality of separated leaves from cross contamination and allowing for an interchange of atmospheric and interior gasses;
• said temperature controlled environment being maintained at a temperature equal to or less than said temperature of step (i);
• and
• (l) storing said packaged plurality of separated leaves at a temperature which is less than or equal to a lowest temperature achieved in steps (b) through (k), and which is from 32 degrees F. to 45 degrees F.

A method for reducing stress and damage to lettuce leaves during cleaning, processing, packing, and storing of the lettuce leaves, while preserving all of the critical and important characteristics of such lettuce leaves, comprising:

• harvesting the lettuce at or near maturity;
• covering the harvested lettuce and storing the harvested lettuce at a temperature of from 38 degrees F. to 60 degrees F.;
• coring the lettuce, resulting in a plurality of separated leaves:
• removing latex flows from freshly cut surfaces of the plurality of separated leaves by submersion in a latex removing sanitizing solution maintained at a temperature range from 38 to 60 degrees F.;
• said latex removing sanitizing solution being applied to the plurality of separated leaves prior to drying of said latex on the freshly cut surfaces;
• separating said plurality of cored and separated leaves from the lettuce using a directed flow of water under pressure;
• a first washing and a second washing of said plurality of separated leaves in water in a temperature range of from 32 to 50 degrees F. so as to remove dirt, insects, and other debris off the separated leaves;
• said second wash using water at temperature reduced from said first wash in a temperature range of from 5 to 10 degrees F. lower in temperature;
• drying said plurality of separated leaves;
• cooling said plurality of separated leaves;
• and
• packaging said plurality of separated leaves in a permeable or membrane sealed container allowing for an interchange of atmospheric and interior gasses.