Loose leaf lettuce packing app better salad & loose leaf fresh produce packing.

Loose leaf lettuce packing brochures:  [Loose leaf lettuce packing]     [Farm management]      [RFID]

Loose leaf lettuce packing app.

Software app for Loose leaf lettuce packing: grading, sorting, and processing.  Includes export, wholesale, and full packing management app.  Built around traceability & recalls:  bar-code inventory, B2B Customer Portal, Shop front,  FARM MANAGEMENT OPTION and more...  Farmsoft provides complete management for onion  packing, broccoli packing, citrus packing, pepper packing, tomato packing, avocado packing, potato packing.  Salad packing, Loose leaf lettuce and other fresh produce such as spinach, rucola, chicory, watercress, , .


Manage incoming lettuce inventory, capture broccoli supplier details and cost, apply inventory/pallet labels, record storage location of inventory.  Automatic inventory audit trail and tracking.  Unlimited inventory items. Bar-code inventory management.


Perform stock-takes any time by category or storage location.  Know how much onion inventory you have in real time, even search by storage location.  Report by product line and storage location, or product category. 

Sales, shipping,  orders

Print pick sheet to pick Loose leaf lettuce orders manually, or scan inventory / pallets onto orders, or auto select inventory,  or rapidly sell without an order.  Track paid, and unpaid invoices.  Attach documents to invoices / photos of outgoing shipments.

Traceability & recalls

Instant mock recalls both up and down the supply chain using keys based on supplier lot/batch, supplier name, delivery date, invoice #, inventory #, pallet #, customer reference, order # and more...  Reduces fresh produce food safety compliance costs and makes audits easy.

Invoices, BOL, labels for pallets & inventory

Choose from a gallery of invoices, bill of lading, freight notes, and industry standard fresh produce labels including Walmart, Tesco, Aldi, Coles, Pick 'n Save, Woolworths and more...

Batch packing

Record all batch inputs such as fruit & vegetables, packaging materials, and other raw materials.  Batch costs automatically tracked.  Batch recalls automatically track suppliers & traceability.


View open orders & balances. Assign orders to specific staff for picking, assign to trucks / driver, transport company.  Set loading order for multiple orders on one truck.  See when orders are ready shipped and print bill of lading, export documents, and invoices. 

Quality control

Perform QC tests for incoming pepper inventory, packed, pre-shipping. Configure QC tests for ANYTHING you want to test, supplier quality control tracking.  Attach unlimited photos & documents to QC tests from your cell or tablet.  

Price lists

Manage prices that will be used when a customer order is recorded.  Set up price lists for specials, specific products & customers or promotions.  


Profit:  Analyze profit of each onion line, variety, and even track individual customer profit, and batch level cost & profit.  Sales:  Monitor sales progress & shipments.  Quality:  supplier performance & more...


Auto shipment and sale alerts to customers.  Configure BOM, packing / manufacturing processes, special rules to control the processes in your business (your consultant will do this for you).   

Salad value adding

For food service and processors:  specify the ingredients for each product you manufacture, farmsoft will calculate required quantities to fill open orders and schedule the batch.  Automatic creation of inventory outputs.  All ingredients and inputs are costed.

Unlimited sites & warehouses

Create multiple sites, specify which sites each employee can view (this restricts inventory, orders, invoices etc to selected sites).  Great for businesses with multiple locations across the country or planet.

Advanced tailoring

Add new fields to screens, choose from a wide selection of interfaces (touch based, PC based, data entry, tablet), control special business processes, activate defaults, configure automatic alerts and more...

Purchase orders

Order raw materials, packaging materials and more from suppliers.  Analyze orders and prices using Purchases dashboard. 

Re-order alerts

Receive alerts when inventory needs to be reordered, analyze inventory that will need ordering in the future, and inventory that is approaching expiry...

Finance apps

Integrate with Xero finance, or export invoices (AR) and Purchase Orders (AP) to your chosen finance app like MYOB, Quickbooks, , FreshBooks, Wave, SaasAnt, SAGE and others...

Reduce Loose leaf lettuce waste by 99%

Packing inventory control ensures there is no 'shrinkage', food inventory is FIFO managed, and expiring inventory always monitored.

Reduce administration time by 60%

Automatic paperwork for packing, labels, and reporting reduces the burden on administration teams and saves everyone's time.

Better Loose leaf lettuce packing quality now

Quality control and food safety has never been easier with industry standard quality tests, food safety checklists; or configure your own tests. 

100% accurate Loose leaf lettuce packing orders!

Guarantee only the correct inventory is shipped for each order, on time, every time.

Easy Loose leaf lettuce packing traceability

Perform instant mock recalls and audits at any time, from anywhere. No need to compile reports or search for documents. International food safety standards maintained.

Reduce Loose leaf lettuce inventory stocking costs by 10%

Project required ingredients & materials to ensure just in time delivery and reduce inventory overheads & waste.

Faster Loose leaf lettuce packing inventory control

Know exactly which inventory is available, where it is, and when it expires:  any-time, anywhere.
No need to manually create reports in spreadsheets, instant real time access to your inventory details.

Easier Loose leaf lettuce packing  management

Rapidly assign customer orders to production batches, line & inventory managers receive instant alerts.  Precision processing & packing reduces fresh produce waste.

Packing Lettuce & Loose Leaf vegetables:
Delicate Greens Require Special Treatment, packaging delicate vegetables such as lettuce or baby greens requires that additional care in weighing and processing in order to deliver the best product possible.  In addition, hydroponic lettuce requires additional system design features to manage the larger and springier leaves compared to field-grown produce.  'Basil leaves' use Low Heat + Limited Contact: Ohlson Packaging’s lettuce packaging systems are designed to move the packaged lettuce very quickly through the vertical bagger, reducing any exposure to the heat produced by the machine itself.  Additionally, the sealing process to form the bag itself can be controlled through the choice of film. Some films will be effectively sealed at lower heats, reducing any possible wilt in the bag. Modified atmosphere packaging is also important.  We can recommend the right bags, clamshells, or other containers for your product.

The most classic system of pre-packaging is the use of a stretchable plastic film that adheres to the lettuce giving a very clean aspect; another option is micro-perforated polypropylene. The bags made of this material can be also used; the lettuces are packaged much quickly with this system. A widely spread method is the use of Flow Pack with loose lettuces or in covered trays.  The units are placed in cardboard boxes of a unique height, although sometimes two or more levels are used.  Inside the boxes, the lettuces are arranged in vertical position, one next to the others. There will only be one level in the case of " Iceberg" and " Trocadero’ lettuces, whereas the " Roman’ type is arranged horizontally, filling up to three levels. Baby lettuces are sometimes packaged in boxes or plastic baskets containing 2 to 4 units, weighing around 500g.  In the last few years, other marketing systems like the ‘pre-cut’ lettuces have been created. The hearts are cut up, mixed and packaged together with other vegetables. This is carried out in controlled atmospheres, which helps to improve preservation.

Innovative breeding technologies in lettuce for improved post-harvest quality
Societal awareness of healthy eating is increasing alongside the market for processed bagged salads, which remain as one of the strongest growing food sectors internationally, including most recently from indoor growing systems. Lettuce represents a significant proportion of this ready-to-eat salad market. However, such products typically have a short shelf life, with decay of post-harvest quality occurring through complex biochemical and physiological changes in leaves and resulting in spoilage, food waste and risks to health. We review the functional and quantitative genetic understanding of lettuce post-harvest quality, revealing that few findings have translated into improved cultivar development.

We identify (i) phytonutrient status (for enhanced antioxidant and vitamin status, aroma and flavour) (ii) leaf biophysical, cell wall and water relations traits (for longer shelf life) (iii) leaf surface traits (for enhanced food safety and reduced spoilage) and (iv) chlorophyll, other pigments and developmental senescence traits (for appearance and colour), as key targets for future post-harvest breeding. Lettuce is well-placed for rapid future exploitation to address postharvest quality traits with extensive genomic resources including the recent release of the lettuce genome and the development of innovative breeding technologies. Although technologies such as CRISPR/Cas genome editing are paving the way for accelerated crop improvement, other equally important resources available for lettuce include extensive germplasm collections, bi-parental mapping and wide populations with genotyping for genomic selection strategies and extensive multiomic datasets for candidate gene discovery. We discuss current progress towards post-harvest quality breeding for lettuce and how such resources may be utilised for future crop improvement.

Anti-browning treatment for loose leaf lettuce packing:
The enzymatic browning of lettuce (Lactuca sativa L.) is a main cause of postharvest quality loss, and is controlled by the enzyme phenylalanine ammonia lyase (PAL). However, effective browning inhibitors that prevent lettuce butt discoloration have not been commercially developed, so the effects of such inhibitors on PAL are largely unknown. Here, we not only developed an anti-browning treatment, but also explored the mechanisms of the PAL-associated browning of Iceberg lettuce by profiling all homologs of PAL genes at transcript level. The anti-browning treatment used a combination of 0.25 M acetic acid and 200 mL L−1 ethanol and was able to repress enzymatic browning and microbial growth for two weeks. Notably, the lettuce butt discoloration in stem disks was repressed by 0.5 M acetic acid by inhibiting PAL activity, and this inhibition of PAL activity was also observed in vitro using a crude PAL enzyme extract from lettuce stems. To investigate the anti-browning mechanism at the transcriptional level, we identified and cloned six predicted LsPAL genes in the Lettuce Genome Resource, and further found that four of these (LsPAL1 to LsPAL4) were wound-inducible in the lettuce stem. Among these four wound-inducible LsPALs, LsPAL4 showed the highest wound-induced fold-change, suggesting that LsPAL4 has a key role in lettuce browning. Interestingly, wound-induction of LsPAL genes was dramatically downregulated by application of acetic acid. Taken together, acetic acid treatment of lettuce stems repressed butt discoloration by repressing PAL both enzymatically and transcriptionally, and ethanol provided complementary antimicrobial activity. A combination treatment with acetic acid and ethanol therefore has commercial potential in lettuce head processing.

Lettuce packing & storage temperatures:
Lettuce is a perishable vegetable that its shelf life is limited by detrimental texture changes and enzymatic activities during postharvest storage. One of solutions that can be used in storage and distribution of this product is modified atmosphere packaging (MAP). But its effects on the mechanical properties of the product have not been studied. This information would be beneficial in inspection of eating quality and later processing such as cutting and shredding. This research aimed to study effect of active MAP technology on the postharvest mechanical properties of lettuce at different storage periods. It was found that MAP had a significant effect on the tension property of the lettuce leaf. MAP treatment preserved the brittleness of the specimens during storage, but the control ones lost their brittleness and tolerated greater tension. Stiffness and rupture energy were significantly affected by MAP with P values of 0.01 and 0.05, respectively. Also, stiffness of the MAP-treated samples was higher than the control at the same storage time. The findings are due to reducing respiration, transpiration and bacterial growth by MAP which delays nutrient decomposition and maintains the original color and texture.

Physiological Effects of Harvesting
Harvesting of fruits and vegetables increases their perishability through increased respiration rates, altered ethylene production rates, and increases in other biochemical reactions: discoloration and color, texture, aroma and flavor, nutritional quality The degree of processing and the quality of the equipment (i.e. blade sharpness), significantly affect the wounding response. Damage to cells near cut surfaces influences the shelf life and quality of the product. For example, lettuce cut by a sharp knife with a slicing motion has a storage life approximately twice that of lettuce cut with a chopping action. Shelf life of lettuce is less if a dull knife is used rather than a sharp knife. Strict temperature control is required to minimize the increased respiration rates of harvesting.

Harvest Formula
The Harvest Formula consists of the specifications for the Growing Room Atmosphere during Harvest Time and the Harvest Cutting methodology used. The Harvest Methodology will be specific to each Variety and may be automated or be manual.

Post-Harvesting Production Methods
Post harvest production methods are critical to extending shelf life. Cooling crops immediately after cutting removes sugars and other nutrients at the cut surfaces that favor microbial growth and tissue discoloration. Because of differences in composition, some crops such as cabbage are known as “dirty” products because they release substantially more organic nutrients with harvesting. For lettuce, discoloration of the cut surfaces is a major quality defect. Cutting stimulates enzymes involved in phenolic metabolism which in turn leads to the formation of undesirable brown pigments. To ensure packaged salad products with no brown edges, very low O2 (<0.5%) and high CO2 (>7%) atmospheres are used commercially. These conditions may lead to increases in acetaldehyde and ethanol concentrations, indicating a shift from aerobic to anaerobic or fermentative metabolism. These changes are greater in the iceberg lettuces than in romaine lettuces, and are correlated with the development of off-odors.

Harvesting: Leaf Size
Young leaf tissue will have higher respiration rates than mature fully developed leaves. 2 x 2 cm pieces from mature leaves have respiration rates almost double those of the intact leaves, but similar to rates of the small leaves. In the scientific literature, shredding mature leaves approximately doubled respiration rates. Different parts of a vegetable may have very different respiration rates as illustrated with data from broccoli. The respiration rates of iceberg and romaine lettuces cut as pieces (2-3 x 2-3 cm) are 20-40% higher than rates of the respective intact heads. The respiration rates of shredded lettuce and shredded cabbage are 200-300% greater than those of the intact heads and remain high throughout the storage period. Respiration rates and deterioration rates can be minimized by quickly cooling the product and storing at 5° C (41° F) or below. Selecting a Variety and a Nutritional Formula enables the maximum efficacy for leaf size respiration.

Modified Atmosphere Packaging (MAP)
Although temperature is the principal controlling factor for respiration rates, modified atmospheres will also reduce metabolic rates. Controlled atmospheres of 1-2% O2 + 10% CO2 reduced respiration rates of minimally processed strawberries, peaches and honeydew by 25 to 50% at 5° C. These same atmospheres also reduced ethylene production and softening of the fruit tissues. Control of the wound response is the key to providing good quality. Low temperatures minimize differences in respiration and ethylene production rates between the cut and the intact product. Low temperatures are also essential to retard microbial spoilage on cut surfaces. Variety, production conditions, stage of maturity, piece size, and storage conditions all contribute to variations in fresh-cut product physiology. Although MAP maintains visual quality by retarding browning, off-odors increase and lettuce crispness decreases during storage of the salad products.

Packaging Technology
Packaging technology is indispensable for most fresh harvested crops. The selection of the plastic film packaging material strives to achieve equilibrium between the oxygen demand of the product (oxygen consumption by respiration) and the permeability of the film to oxygen and carbon dioxide transmission. In practice, films are often selected on the basis of the oxygen transmission rate (OTR expressed in units of ml/m2-day-atm). Several product factors need to be considered in selecting film packaging: the rate of respiration of the product and the specific cut, the quantity of product, and the desirable equilibrium concentrations of O2 and CO2. Plastic film characteristics that need to be considered include: 1) the permeability of a given thickness of the plastic film to O2, CO2 and water at a given temperature; 2) total surface area of the sealed package; and 3) the free volume inside the package.

With current packaging technology, it is possible to have product of good visual quality even at temperature-abuse conditions. Although product temperatures of 20° C (68° F) are unlikely, short periods near 10° C (50° F) can readily occur. The visual quality of the product is only slightly reduced by holding at 10° C (50° F), but atmosphere composition, production of fermentative volatiles and off-odor development are notably different from product stored at 0° C (32° F). These data underscore the potential of low temperature storage in conjunction with appropriate MAP conditions. In the case of lettuce, the atmospheres effective in retarding cut edge browning are very different from the atmospheres recommended for intact lettuce heads (lettuce develops the disorder brown stain when to CO2 >2%). Green bell peppers provide another example in which modified atmosphere conditions beneficial for the fresh-cut product differ substantially from those recommended for the intact product. As more research is conducted on Varieties the temperature and atmosphere requirements will be very determined for each Variety. A Variety with a specific respiration rate can be selected for a specific film or a film can be selected and the Variety with a specific respiration rate can be selected.

Many types of films are commercially available and used for fresh-cut packaging, including polyethylene (PE), polypropylene (PP), blends of PE and ethylene vinyl acetate (EVA), and co-extruded polymers or laminates of several plastics. Besides the permeability characteristics described above, films must also satisfy other requirements (Zagory, 1995). They must have strength and be resistant to tears and splits (oriented PP or polystryene), punctures (low density PE), stretching (oriented PP or polyethylene terephthalate), slip to work on bagging machines (acrylic coatings or stearate additives), have flex resistance, clarity and printability, and in some cases resealability (Ziploc or sticky seals). Consumer tactile appeal and ease of opening are also important considerations. Film selection is a compromise between the strengths and weakness of the different materials. Many currently used films are co-extrusion or laminates of several kinds of plastics, each providing a specific benefit. Recent advancements in controlling the chain length of plastic polymers have resulted in high OTR films with superior strength, good clarity and rapid sealing. Rapid sealing is extremely important for high volume form-fill-seal packaging equipment. Bags are usually checked periodically on the processing line for seal integrity (in a water filled pressurized chamber) or “leakers”. There can be considerable variability in O2 concentrations in well-sealed salad bags, perhaps due to slight variations in film permeability during the manufacturing process.

Other packaging options include rigid impermeable trays covered with a permeable film or membrane patch. Micro-perforated films provide very small holes (40 to 200 μm) and allow elevated levels of O2 in combination with intermediate CO2 With temperature fluctuations, the permeability of most common films changes very little in comparison to the dramatic increases in respiration rates (oxygen demand) at warmer temperatures. With lack of oxygen, anaerobic metabolism occurs resulting in off-odors and other quality problems. Anti-fog films capable of dispersing water droplets to avoid condensation, incorporation of antimicrobials in films, and use of time-temperature indicators on or incorporated into plastic films are also relevant.

Mixed salad loose leaf salad lettuce packing - full salad mixing, packing, and sales & distribution management.
Use farmsoft to manage the entire mixed salad loose leaf lettuce packing operation for any loose leaf specialty products including spinach, baby kale, green coral, mignonette, butter lettuce, 4 leaf salads, baby cos, rocket, arugula, chives, basil, bunch dill, bunch kale curly, bunch kale deck, bunch mint, bunch silver-beet, bunch tarragon, bunch thyme, tuscan kale, chard, continental parsley, cochran iceberg, cochran cos, mizuna, chard, salad blends, organic salad packs, Asian mix, braising mix, frissee, organic raw, raddichio, Lollorosa, red romaine, spring mix, wild arugula.

Configure the ingredients for each loose leaf salad recipe, project the required materials, produce orders based on requirements (or schedule new harvests or new plantings) to ensure mixed salad loose leaf lettuce packing is accurate and easy to manage.

Loose leaf packing of mixed salad & lettuce
Salad & loose leaf packing of mixed salad & lettuce:  The pack to order process for mixed salad loose leaf lettuce packing has never been easier with farmsoft. Mange traceability for mixed salad loose leaf lettuce packing, perform quality tests on incoming mixed salad loose leaf lettuce, and track quality back to the supplier from customer complaints/feedback.   Customers can use the portal to enter their mixed salad loose leaf lettuce orders online; give your customers a superior mixed salad loose leaf lettuce ordering experience. You can even collect customer feedback for mixed salad loose leaf lettuce products received by the customer in the mixed salad loose leaf lettuce portal.  Software solution to manage loose leaf lettuce > Reduce loose leaf lettuce waste, improve loose leaf lettuce traceability, ensure accurate & timely loose leaf lettuce orders.