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Radicchio (Cichorium intybus, L): chemical composition during refrigerated storage.

Radicchio (Cichorium intybus, L): su composición química durante la conservación frigoríca.

Author(s) : BAUZÁ M., GUINLE V. C., ROBY H. R., et al.

Type of article: Article

Summary

During storage of radicchio (chicory) at 0 °C and 90% RH, the following parameters were analysed: organoleptic characteristics, soluble solids, vitamin C (ascorbic acid), beta-carotenes, moisture, pH, acidity, ashes, sugars. These analyses were made after 60, 70 and 96 days of storage. Overall, it was concluded that nutritive value was maintained well during storage although there were some changes, such as reduction in ascorbic acid content with time (see also IIR Bulletin, ref. 1996-1018).

Details

  • Original title: Radicchio (Cichorium intybus, L): su composición química durante la conservación frigoríca.
  • Record ID : 2000-2646
  • Languages: Spanish
  • Source: Rev. Fac. Cienc. agrar., Univ. Nac. Cuyo - vol. 30 - n. 1
  • Publication date: 1998

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