<p>Researchers at Southampton University have discovered how to <b>keep lettuce leaves fresh longer</b>, according to statements on the University's website.<hr class="legacyRuler"><hr class="legacyRuler"><hr class="invisible minimal-padding"><hr class="invisible minimal-padding">Before they are available to consumers, baby salad leaves undergo processing that includes harvesting, transportation, washing, sanitizing, removal of excess water, and packaging. Only the most <b>robust leaves</b> are said to survive this process without being damaged. Therefore, growing salad crops with tough leaves that can handle this treatment is very important for the packaged salad industry.<hr class="legacyRuler"><hr class="legacyRuler"><hr class="invisible minimal-padding"><hr class="invisible minimal-padding">A new study found that <b>smaller, tougher leaves with many small cells packed together</b> survive the washing and packing process better.<hr class="legacyRuler"><hr class="legacyRuler"><hr class="invisible minimal-padding"><hr class="invisible minimal-padding">Once this was known, researchers discovered which lettuce genes were responsible and developed a <b>selective breeding program</b> to provide a longer shelf life.<hr class="legacyRuler"><hr class="legacyRuler"><hr class="invisible minimal-padding"><hr class="invisible minimal-padding"><img style="width:500px"src="https://cdn.andnowuknow.com/legacyWriterImages/lettuce_study.jpg" alt="cropped_images_041614" />If water use in intensive salad production is reduced by 20%, smaller and tougher leaves with stiff cell walls will be produced. <b>Decreasing water usage was also found to make lettuce last longer.</b><hr class="legacyRuler"><hr class="legacyRuler"><hr class="invisible minimal-padding"><hr class="invisible minimal-padding">The research was organized by <b>Vitacress</b>, one of the largest producers of packaged salads. Dr Steve Rothwell from Vitacress said, "The results open the door to exciting further studies across a wider range of crops and geographies aimed at driving down the use of water whilst improving crop quality and shelf life."<hr class="legacyRuler"><hr class="legacyRuler"><hr class="invisible minimal-padding"><hr class="invisible minimal-padding">The study at Southampton University was led by Professor Gail Taylor. "Developing high quality, nutritious, sustainable salad leaves is really important for Vitacress; it's a key part of their business. They need science to achieve that, and the science we've done has plugged directly into the business."<hr class="legacyRuler"><hr class="legacyRuler"><hr class="invisible minimal-padding"><hr class="invisible minimal-padding">These results indicate there is real potential for <b>conserving water</b> and <b>reducing crop losses</b> for salad greens. Given that the new breeding project is underway, it will be interesting to see if some <b>superior new varieties</b> are developed.<hr class="legacyRuler"><hr class="legacyRuler"><hr class="invisible minimal-padding"><hr class="invisible minimal-padding"><a class="btn btn-sm btn-primary col-lg-12" style="white-space: normal;" href="http://www.southampton.ac.uk/biosci/news/2014/04/10_lettuce_rejoice_scientists_grow_longer_lasting_salad.page" target="_new"> University of Southampton </a></p><hr class="legacyRuler"><hr class="invisible minimal-padding"><hr class="invisible minimal-padding">
