Share

IIR document

Chemical composition of the radicchio (Cichorum intybus, L.) and its changes during refrigerated storage.

Author(s) : BAUZA M., GUINLE V., ROBY H. R., WINTER P.

Summary

The radicchio belongs to the group of chicory and is sometimes known as the red endive. Its chemical composition and the changes produced during 4 months' cold storage (0 deg C and 90% relative humidity) were analyzed, mainly for organoleptic characteristics, soluble solids, vitamin C, beta-carotene, moisture, pH, acidity, ashes, and total and reducing sugars. The results are presented in graphs and tables, and are discussed.

Available documents

Format PDF

Pages: 116-120

This document is to be digitised and will be available within 10 working days

  • Public price

    20 €

  • Member price*

    Free

* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).

Details

  • Original title: Chemical composition of the radicchio (Cichorum intybus, L.) and its changes during refrigerated storage.
  • Record ID : 1996-1018
  • Languages: English
  • Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
  • Publication date: 1995/08/20
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles from the proceedings (488)
See the conference proceedings

Indexing