Quality of minimally processed red chicory (Cichorium intybus L.) evaluated by anthocyanin content, radical scavenging activity, sensory descriptors and microbial indices

Changes in the quality of minimally processed red chicory (Cichorium intybus L.) were studied during storage in a polyvinyl chloride (PVC) film and in a mono-oriented polypropylene (OPP) film at 4 °C. The maximum limit for mesophilic aerobic bacterial count was attained after 4 days using the PVC film and after 4.5 days using the OPP film. The loss of fruity aroma occurred after 3 days in the products stored in PVC but not in those stored in OPP. In spite of microbial growth, no off-odour was perceived by trained panellists. Storage in PVC slightly decreased the contents of cyanidin 3-O-malonyl glucoside, total phenolics and antioxidant activity, whereas these parameters increased upon storage in OPP. When red chicory heads subjected to mild stress in the field were minimally processed, OPP packaging decreased the microbial growth with respect to PVC, but antioxidants were degraded in both conditions.