# Harvest and post-harvest control

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Harvest age, time of day, sample location, storage and preparation rules required to preserve a valid cultivation comparison.

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]

## References

- [R26] Luna, María C.; Martínez-Sánchez, Ascensión; Selma, María V.; Tudela, Juan A.; Baixauli, Carlos; Gil, María I. (2013). 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. *Journal of the Science of Food and Agriculture*. https://doi.org/10.1002/jsfa.5777
- [R40] International Organization for Standardization (2007). ISO 8589:2007 Sensory analysis — General guidance for the design of test rooms. *ISO*.
- [R41] International Organization for Standardization (2016). ISO 13299:2016 Sensory analysis — Methodology — General guidance for establishing a sensory profile. *ISO*.
- [R42] International Organization for Standardization (2014). ISO 11136:2014 Sensory analysis — Methodology — General guidance for conducting hedonic tests with consumers in a controlled area. *ISO*.
- [R48] International Organization for Standardization (2008). ISO 5492:2008 Sensory analysis — Vocabulary. *International Standard; Amendment 1 published 2016*.
- [R49] International Organization for Standardization (2023). ISO 8586:2023 Sensory analysis — Selection and training of sensory assessors. *International Standard*.