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Red discoloration of chicory under controlled atmosphere conditions

2002; Elsevier BV; Volume: 26; Issue: 3 Linguagem: Inglês

10.1016/s0925-5214(02)00060-1

1873-2356

Els Vanstreels, Jeroen Lammertyn, Bert Verlinden, Nanna Gillis, Ann Schenk, Bart Nicolaı̈,

Nanocomposite Films for Food Packaging

Several types of discoloration can develop in the heads of chicory (Cichorium intybus L.) during postharvest storage and commercialisation, which considerably reduces their market value. One important disorder is the occurrence of red discoloration, typically found in the basal parts of the medial leaves. In this work factors influencing the development of red discoloration in chicory heads stored in controlled atmosphere conditions were investigated using multiple logistic regression analysis. It was found that the weight of the chicory head is a significant intrinsic parameter that affects the development of red discoloration. Atmospheric conditions with elevated CO2 and decreased O2 concentrations are favourable for avoiding red discoloration, while storage at 1 °C increases red discoloration. An atmospheric composition of 10% O2 and 10% CO2 in combination with a storage temperature of 5 °C was found optimal for prevention of red discoloration and other negative quality aspects, such as leaf edge discoloration. These results may be used for MA package design for chicory.