Pink rib, in the context of lettuce, refers to a condition that can be experimentally produced by specific bacterial inoculation and storage conditions.
Understanding Pink Rib
The term "pink rib" describes a phenomenon observed in lettuce under particular experimental conditions. Here's a breakdown based on the provided reference:
- How it's produced: Pink rib was produced by injecting isolated bacteria into the ribs of disease-free lettuce.
- Storage Temperature: The inoculated lettuce was then stored at specific temperatures, namely 35°F and 47.5°F (approximately 1.7°C and 8.6°C).
- Alternative Discoloration: Interestingly, when the inoculated lettuce was held at higher temperatures of 60°F and 72°F (approximately 15.6°C and 22.2°C), a brown discoloration was observed instead of the pink rib.
Summary Table
| Characteristic | Description |
|---|---|
| Cause | Injection of isolated bacteria into lettuce ribs |
| Resulting Condition | Pink discoloration of the rib |
| Storage Temperature | 35°F and 47.5°F (approximately 1.7°C and 8.6°C) |
| Alternative Outcome | Brown discoloration at 60°F and 72°F (approximately 15.6°C and 22.2°C) |
