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market-farming - Re: [Market-farming] another wilting question

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  • From: "Marcy" <mlynnn AT wildblue.net>
  • To: "'Market Farming'" <market-farming AT lists.ibiblio.org>
  • Subject: Re: [Market-farming] another wilting question
  • Date: Thu, 27 May 2010 21:57:54 -0600

That’s pretty interesting… I’ll have to ponder and experiment.

But it reminds me of fixing salad growing up – my mother always wanted us to TEAR the lettuce & greens, not chop/cut them.

I wonder if it’s connected?  I always thought it was to avoid the “browning” edges.

Marcy

 

From: market-farming-bounces AT lists.ibiblio.org [mailto:market-farming-bounces AT lists.ibiblio.org] On Behalf Of KAKerby AT aol.com
Sent: Thursday, May 27, 2010 11:31 AM

 

His theory is that any cutting device which shears or cuts the stem (for instance, a straight knife or bypass shears like scissors) will tear so much tissue that the leaf will essentially bleed out from the stem.  However, if the stem is pinched or crushed before being cut (for instance, with snips where one straight blade "bottoms out" on a flat plate), then the stem's vein tissues are compressed and the "bleedout" is much reduced, leading to less wilt.






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