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Postharvest changes during storage of packaged radicchio.

Perkins-Veazie, P.M., Russo,V. M. and Collins, J. K.

Journal of Food Quality. Volume 15, Number 2, 1992. Pages 111-118.

1992

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Postharvest changes during storage of packaged radicchio.

Radicchio (Cichorium intybus L., var. foliosum) heads were held at two temperatures in plastic dome lid boxes, 10 micrometer polyethylene produce bags, or 12.7 micrometer EHC Clysar plastic shrink-wrap bags to determine postharvest quality changes. Respiration rate of < 10 mL CO2 kg-1 h-1 at 1 degree C indicates that radicchio is a moderately respiring commodity. Radicchio held in plastic dome lid boxes lost > 7% fresh weight while those in polyethylene or EHC bags lost < 1% fresh weight during 1 week of storage at either 10 degrees C or 1 degrees C. Color changes in radicchio occurred primarily in the red portion of the leaf area. Heads faded and lost color saturation between 1 and 4 weeks of storage at 1 degree C. These changes were concomitant with the browning of the leaves. At 10 degrees C, heads held in produce or EHC bags developed browning and decay between 2 and 3 weeks of storage, while radicchio stored in bags could be held for 5 weeks a 1 degree C before deteriorating.