Abstract: A method for processing common varieties of leafy vegetables to extend its storage life. The leafy vegetables are selected, cut, trimmed and conveyed to a processing area. During processing, the leafy vegetable leaves are torn rather than cut from the vegetable stems. Once cored, the leafy vegetables are washed in chlorinated water, dried and then chilled prior to final distribution.

Abstract: A vegetable sleever is disclosed suitable for field-wrapping of vegetables such as leaf lettuce at the time of harvesting in order to prevent shipping damage. The sleever contains a steel frame assembly having three hangars for holding plastic sleeves. For each wrapping, a sleeve is individually opened, the product inserted and the sleeve removed from the sleever assembly and placed in a packing container. The sleeves are protected from wind and dirt by a front shroud covering the sides and lower front, and protective flaps on top. The frame assembly may be either used with a harness and attached to the lower leg while working in the field or mounted to a fixed support on a harvester or in a vegetable preparation area.