Two-thirds of food waste occurs once the product has reached the consumer. In an effort to extend the shelf-life of produce, a common practice of hydroponic lettuce growers, particularly those who use controlled environment production systems such as greenhouses or indoor growing facilities, is to harvest the lettuce without removing the root tissue. However, the postharvest quality of this “living lettuce” has not been a focus of academic research, and its effect on the shelf-life of the produce is unknown. In this study, lettuce harvested from an indoor production facility that utilizes a vertical hydroponic setup was subjected to four postharvest treatments. Treatments included harvesting the complete lettuce plant or removing the roots after harvesting and storing the harvested produce either inside or outside of a plastic clamshell. Lettuce was stored for 28 days at 4 °C and 85% relative humidity. Fresh weight of the lettuce heads was assessed for 18 days post-harvest. As days in storage increased, the fresh weight of lettuce decreased by 0.37 grams per day. The rate of lettuce fresh weight decrease was the same across postharvest treatments, but the lettuce with roots intact stored inside a plastic clamshell had a higher fresh weight across all measured time points. A better understanding of the relationship between fresh lettuce weight and storage time under different postharvest conditions can help to increase the shelf life of the stored produce and reduce food waste.
