Harvest age, time of day, sample location, storage and preparation rules required to preserve a valid cultivation comparison.
A cultivation treatment can be overwhelmed by differences introduced during harvest, storage or sample preparation. Post-harvest conditions are therefore controlled as part of the experiment rather than treated as logistics.
\nLettuce quality and shelf-life responses depend on nutrient treatment, season and post-harvest handling.
\n| Field | Requirement |
|---|---|
| Developmental age | days after sowing and transplanting |
| Time of harvest | clock time and light-cycle position |
| Sample location | defined leaf, fruit or canopy position |
| Pre-analysis delay | minutes or hours |
| Storage | temperature, humidity, package and duration |
| Preparation | washing, cutting, mass and serving temperature |
Samples receive blind random codes, balanced serving order and identical preparation. Test-room conditions and the selected discrimination, descriptive or hedonic method are documented.
\n","text":"In brief Harvest age, time of day, sample location, storage and preparation rules required to preserve a valid cultivation comparison. Why this matters A cultivation treatment can be overwhelmed by differences introduced during harvest, storage or sample preparation. Post-harvest conditions are therefore controlled as part of the experiment rather than treated as logistics. Lettuce quality and shelf-life responses depend on nutrient treatment, season and post-harvest handling. [R26] Required harvest record Field Requirement Developmental age days after sowing and transplanting Time of harvest clock time and light-cycle position Sample location defined leaf, fruit or canopy position Pre-analysis delay minutes or hours Storage temperature, humidity, package and duration Preparation washing, cutting, mass and serving temperature Sensory samples Samples receive blind random codes, balanced serving order and identical preparation. Test-room conditions and the selected discrimination, descriptive or hedonic method are documented. [R40] [R41] [R42] [R48] [R49]","source_ids":["R26","R40","R41","R42","R48","R49"],"visuals":[],"sources":[{"id":"R26","authors":"Luna, María C.; Martínez-Sánchez, Ascensión; Selma, María V.; Tudela, Juan A.; Baixauli, Carlos; Gil, María I.","year":2013,"title":"Influence of nutrient solutions in an open-field soilless system on the quality characteristics and shelf life of fresh-cut red and green lettuces (Lactuca sativa L.) in different seasons","publication":"Journal of the Science of Food and Agriculture","doi":"10.1002/jsfa.5777","source_type":"peer-reviewed research","relevance":"Supports controlling post-harvest handling and season when interpreting lettuce quality.","verification":"Publisher, PubMed, ISO or official proceedings metadata checked 2026-07-26","url":"https://doi.org/10.1002/jsfa.5777","verified_on":"2026-07-26","verification_status":"DOI METADATA CHECKED","verified_against":"Publisher, DOI landing page, PubMed or official repository where available"},{"id":"R40","authors":"International Organization for Standardization","year":2007,"title":"ISO 8589:2007 Sensory analysis — General guidance for the design of test rooms","publication":"ISO","doi":null,"url":"https://www.iso.org/standard/36385.html","source_type":"international standard","relevance":"Supports controlled sensory-test spaces and separation of sample preparation from evaluation.","verification":"Official ISO record checked 2026-07-26; ISO 8589:2007 remains published but is under revision.","verified_on":"2026-07-26","verification_status":"OFFICIAL RECORD CHECKED","verified_against":"Official ISO catalogue record"},{"id":"R41","authors":"International Organization for Standardization","year":2016,"title":"ISO 13299:2016 Sensory analysis — Methodology — General guidance for establishing a sensory profile","publication":"ISO","doi":null,"url":"https://www.iso.org/standard/58042.html","source_type":"international standard","relevance":"Supports systematic development of sensory attributes and intensity profiles.","verification":"Official ISO record checked 2026-07-26","verified_on":"2026-07-26","verification_status":"OFFICIAL RECORD CHECKED","verified_against":"Official ISO catalogue record"},{"id":"R42","authors":"International Organization for Standardization","year":2014,"title":"ISO 11136:2014 Sensory analysis — Methodology — General guidance for conducting hedonic tests with consumers in a controlled area","publication":"ISO","doi":null,"url":"https://www.iso.org/standard/50125.html","source_type":"international standard","relevance":"Supports consumer liking and preference testing after analytical difference testing.","verification":"Official ISO record checked 2026-07-26","verified_on":"2026-07-26","verification_status":"OFFICIAL RECORD CHECKED","verified_against":"Official ISO catalogue record"},{"id":"R48","authors":"International Organization for Standardization","year":2008,"title":"ISO 5492:2008 Sensory analysis — Vocabulary","publication":"International Standard; Amendment 1 published 2016","doi":null,"url":"https://www.iso.org/standard/38051.html","source_type":"official standard","relevance":"Provides controlled sensory-analysis terminology for taste, odour, texture, attributes and methods.","verification":"Official ISO current-edition record checked 2026-07-26","verified_on":"2026-07-26","verification_status":"OFFICIAL RECORD CHECKED","verified_against":"Official ISO catalogue record"},{"id":"R49","authors":"International Organization for Standardization","year":2023,"title":"ISO 8586:2023 Sensory analysis — Selection and training of sensory assessors","publication":"International Standard","doi":null,"url":"https://www.iso.org/standard/76667.html","source_type":"official standard","relevance":"Defines criteria and procedures for selecting and training trained and expert sensory assessors.","verification":"Official ISO record checked 2026-07-26; ISO 8586:2023 is the current published edition.","verified_on":"2026-07-26","verification_status":"OFFICIAL RECORD CHECKED","verified_against":"Official ISO catalogue record"}]}