Sesquiterpene Lactone Content and Overall Quality of Fresh-Cut Witloof Chicory (Cichorium intybus L. var. foliosum Hegi) as Affected by Different Washing Procedures

Fresh-cut chicory was produced by four different processing lines testing cold and warm water (4/45 degrees C, 120 s) and cold water containing cysteine (0.5 mM) against an unwashed control. Levels of sesquiterpene lactones (SLs), sensory, and color attributes as well as O-2 and CO2 levels in the modified atmosphere of the fresh-cut produce stored in consumer-sized bags (4 degrees C, 10 days) were monitored. All washing procedures applied significantly reduced the SL contents and bitterness in fresh-cut chicory. Warm water washing was most effective, reducing the total SL levels by 60.9-64.5%. Sensory and color attributes were also retained best by warm water washing, suggesting such treatments to be suitable measures to improve the quality and reduce the bitterness of fresh-cut chicory. SL profiles changed substantially in all samples during storage, revealing lactucopicrin to be the major SL directly after processing, whereas 11(S),13-dihydrolactuin prevailed at the end of storage.