Stress during the summer period increases tissue browning of fresh-cut chicory

Fresh-cut salads account for 85% of the fresh-cut vegetable produced by the industry. However, quality disorder such as red discoloration of the cut surface still limits the storage life. The traditional methods of storage by using refrigeration temperature and modified atmosphere can?t totally prevent this undesirable reaction. This work aims to study the impact of seasons, and thus climate on the browning process of fresh-cut chicory. Two cultivars of chicory have been studied: curly chicory (Cichorium endivia var. crispum) and escarole (Cichorium endivia var. latifolium). Experiments were conducted during one year and the growth was conducted in the same field with conventional agricultural practices. Samples were harvested in June, September and December. Browning process of cut surface, phenol and vitamin C content and natural fluorescence were investigated. Visual analysis demonstrated the effect of seasons on the browning process. Samples harvested in September showed significantly more susceptibility to browning development than the other conditions. Fluorescence microscopy allowed to locate on tissue the brown pigment involved in the red discoloration. Total phenol content, analysed with the Folin Ciocalteu method, was higher in September than in December and June and the main phenolic compound, analysed by HPLC method, was chicoric acid. For total ascorbic acid, the content was higher in June. This work demonstrated the effect of climate on the browning susceptibility of chicory and the involvement of phenol content in this process. These compounds are involved in plant stress control and could increase after temperature and light stress during the summer period. Pre harvest abiotic stress can significantly change quality in post-harvest and deserves to be more studied. Original title, complete list of authors, and sourcesEffect of the climate and seasons on tissue browning of fresh-cut chicoryFlorence Charles, V. Vidal, C. Domisse, M. El Maataoui, H.Sallanon,University of Avignon, Laboratory of Physiology of fresh fruits and vegetables - EA 4279, F-84018 Avignon, France V Postharvest Unlimited, ISHS International Conference, 10-13 June 2014, Cyprus, http://web.cut.ac.cy/postharvest/ The picture is by?www.mygardeninsider.com Key wordsEnsalada?? ??? ?salad?? ?slaai?? ??????? ????? ?salato?? ?salade?? ????????? ??????? ?salade?? ?insalata?? ?sa?atka?? ?salada?? ???????? ??????????? ??? ?Salat?? ?Poscosecha?? ?postcosecha?? ?postharvest?? ?na-oes?? ??? ??? ???????? ????? ??? ?post-r?colte?? ????? ?? ??????????? ??? ?na-oogst?? ?post-raccolta?? ?Obr?bka po?? ?p?s-colheita?? ????????????????? ?hasat sonras??? ??? ?Ernte?? ????????????????? ????? ????????????? ?postcollita?? ?poskliz?ov頠 ????? ??? ??? ??? ?nakon branja?? ?pozberov頠 ??? ?obdelovanje zemlje po?? ?post-colleita?? ?????? ??????? ?pascapanen?? ??il?onn postharvest?? ??????? ?p?c ra?as?? ?derliaus apdirbimas po?? ?lepas tuai?? ??? ?? ???????? ?post-recoltare?? ??????? ??????? ???????????????????? ?????????????? ?????????????????? ?sau thu ho?ch?? ?????????????????? ?zangemva kwenkathi yokuvuna Endibia?? ?achicoria?? ?chicory?? ?sigorei?? ?????????? ????? ?cikorio?? ?chicor?e?? ?????????? ???????? ?cichorei?? ?cicoria?? ?cykoria?? ?chic?ria?? ?????????? ?hindiba?? ??????? ?Chicoree?? ??? ??? ??? ??? ????