ISSN:
1745-4557
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Radicchio (Cichorium intybus L., var. foliosum) heads were held at two temperatures in plastic dome lid boxes, 10 μm polyethylene produce bags, or 12. 7 μm EHC Clysar plastic shrink-wrap bags to determine postharvest quality changes. Respiration rate of 〈 10mL CO2 kg-1 h-1 at 1C 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 10C or 1C. 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 1C. These changes were concomitant with the browning of the leaves. At 10C, heads held in produce or EHC.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1745-4557.1992.tb00979.x
