Method of extending the storage life of cut lettuce

Method of treating lettuce for use in salads and the like uses to extend the storage life of said lettuce under refrigeration, which comprises the steps of:

• a. cutting the leaves of said lettuce,
• b. contacting said lettuce pieces with an aqueous solution comprising sodium meta bisulfite, citric acid, ascorbic acid, and potassium sorbate in amounts and at a temperature effective to render said lettuce pieces sufficiently resistant to oxidation and to mold growth thereon to extend the storage life of said lettuce under refrigeration,
• c. removing said lettuce pieces from said solution,
• d. centrifuging said lettuce pieces for a time sufficient to remove substantially all of said solution remaining on the surfaces of said lettuce pieces without damaging said lettuce pieces,
• e. placing a quantity of said lettuce pieces in a plastic bag made of vinylidene chloride-vinyl acetate copolymer film having a thickness of about 1.75 mils,
• f. gently squeezing said lettuce-filled bag to remove a large part of the air therefrom and to make said film fit snugly around said lettuce pieces,
• g. closing said bag sufficiently well to substantially prevent intermixing of air from the external atmosphere with the internal atmosphere of said bag and said lettuce pieces, and
• h. storing said bag of lettuce pieces at a temperature of about 1.7.degree. C .+-. 1.0.