Adding just a couple of days’ shelf life to lettuce significantly reduces waste

Oxidation a key problem

In a factory and bagged, or cut at home, the amount of discolouration on cut leaf and butt of a lettuce effect perceived freshness. Knox™, a trait that reduces pinking (oxidation) in lettuce was developed in collaboration with industry which identified oxidation as a major problem. A decade later, Knox is proven to extend shelf life by at least two days.

Diverse leaves

Knox is already available in eight types and new types continue to be developed. In time there will be a Knox variety available for all requirements, thus creating potential for improvement of bagged salads.

Fresher lettuce

Thanks to Knox consumers will have a fresher lettuce, driving increased consumption.

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