| This research project was undertaken to determine which steps in the distribution system had the most effect on the end quality of produce available in retail stores. To achieve this objective, the temperature, quality and amount of trimming required were compared for unwrapped Iceberg lettuce distributed from a grower-shipper, to a wholesaler and then to three retail stores.; A 3°C temperature increase of the lettuce occurred during the initial transportation step between the grower-shipper and the wholesale warehouse while a 3 to 8°C temperature increase occurred during the delivery to the retail stores. The initial transportation step caused the most change in the end quality of the lettuce however, it had little effect on the amount of lettuce needing to be trimmed. The delivery step to the retail stores and the handling and storage in the retail stores' walk-in cooler caused no significant changes in the end quality of the lettuce. Nevertheless, a 1% increase in the amount of lettuce needing to be trimmed was observed for the samples delivered to the retail stores while the handling and storage in the stores resulted in a further 2 to 3% increase in trimming.; Since each 1°C increase in the average temperature of the lettuce, calculated over six days in the distribution system, resulted in 2% more trimming, temperature increases should be minimized. This can be accomplished by making sure that the produce temperature is as low as possible prior to the transportation or the delivery steps; that the air temperature in the wholesale warehouse and the retail store walk-in cooler is maintained at 2°C; that the produce is moved directly from the retail store's receiving dock into the walk-in cooler; and that inventory management with a 1 to 2 day produce turnover is followed. |
