How can lettuce rots?

1. Microbial spoilage: Lettuce is susceptible to spoilage by various microorganisms, including bacteria, fungi, and yeast. These microorganisms can penetrate the leaves through natural openings or wounds caused by handling or insects. Common microorganisms that cause lettuce rot include:

- _Pseudomonas_ species: These bacteria cause soft rot, characterized by slimy, foul-smelling leaves.

- _Botrytis cinerea_ (gray mold): This fungus causes gray, fuzzy mold growth on the leaves.

- _Rhizopus stolonifer_ (bread mold): This fungus leads to black, cottony mold growth on the leaves.

2. Ethylene exposure: Lettuce is sensitive to ethylene, a plant hormone that can accelerate ripening and senescence. Exposure to high levels of ethylene, such as from nearby ripening fruits or from improper storage conditions, can cause lettuce to wilt, yellow, and develop a bitter taste.

3. Chilling injury: Lettuce is susceptible to chilling injury when exposed to temperatures below its optimal storage range (typically between 32°F and 41°F). Chilling injury can cause discoloration, pitting, and water-soaked areas on the leaves.

4. Physical damage: Rough handling, improper packaging, or bruising can cause physical damage to lettuce leaves, making them more susceptible to rot. Damaged areas provide entry points for microorganisms, leading to the development of rots.

5. Improper storage conditions: Lettuce requires proper storage conditions to maintain its freshness and prevent rot. Ideal storage conditions include a controlled temperature and humidity, adequate air circulation, and protection from mechanical damage and cross-contamination by other products.

By understanding the factors that contribute to lettuce rot, proper handling, storage, and transportation practices can be implemented to extend the shelf life of lettuce and minimize spoilage.