%0 Journal Article
%T Influence of the forcing process on some qualitative aspects in radicchio ¡°Rosso di Treviso tardivo¡± (Cichorium intybus L., group rubifolium). 1. Nitrate, nitrite and organic nitrogen
%A Carlo Nicoletto
%A Ferdinando Pimpini
%J Italian Journal of Agronomy
%D 2007
%I PAGEPress Publications
%R 10.4081/ija.2009.137
%X Radicchio ¡°Rosso di Treviso tardivo¡± (Cichorium intybus L., group rubifolium), a typical vegetable of north-eastern Italy, has gained increasing commercial interest in recent years due to its particular shape and culinary features. These properties are obtained by a forcing process that could affect nitrate and dangerous nitrite contents in the edible product. The experiment was conducted in Veneto (north-eastern Italy, 45¡ã36¡¯N; 12¡ã10¡¯E) with plants grown in a loamy soil and analyzed at harvest and during the forcing process (0-10 and 20 forcing days-FD). Results showed that nitrate and nitrite contents in edible portions never exceed the most restrictive EU limits. A continuous reduction in NO3 content was observed during the forcing process, while NO2 showed a peak at 10 FD. Organic N significantly increased during the forcing process due to NO2 reduction. From a nutritional point of view these results further demonstrate that this type of radicchio is a healthy vegetable for the consumers.
%K chicory
%K forcing times
%K plant parts
%K leaf portions
%K nitrogen
%K quality.
%U http://www.agronomy.it/index.php/agro/article/view/122