Cultivation
Suitability of chicory for freezing
Cichorium intybus L.
Leafy chicory varieties require blanching before freezing to neutralize enzymes that cause browning and loss of texture. The product is characterized by a high risk of microbial contamination due to its specific pH level, which requires strict control during preparation.
In the reference 27 varieties crop Chicory, where this is mentioned in the description.
Leafy chicory forms, including radicchio, Belgian endive, and escarole, require mandatory blanching before freezing. This step prevents the activation of polyphenol oxidase and peroxidase enzymes, which would otherwise cause intense tissue browning, the development of off-flavors, toughening of texture, and the degradation of vitamins.
Chicory has a pH of 5.8–6.3, creating a favorable environment for the growth of Listeria monocytogenes if temperature control is insufficient. Furthermore, storing roots at low temperatures without deep freezing triggers metabolic changes, consisting of inulin hydrolysis and an increase in sucrose and fructose concentrations. For breeding purposes, cryopreservation of apical buds in liquid nitrogen using cryoprotectants is employed.
General information about the subject — on the page Suitability for freezing.
Sources4
Varieties of Chicory mentioned in the description
Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.
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