Witloofzadenbank waarborgt genetische diversiteit

status: publishe

Overview of witloof chicory (Cichorium intybus l.) discolorations and their underlying physiological and biochemical causes

Many fruits and vegetables suffer from unwanted discolorations that reduce product quality, leading to substantial losses along the supply chain. Witloof chicory (Cichorium intybus L. var. foliosum), a specialty crop characterized by its unique bitter taste and crunchiness, is particularly sensitive to various types of red and brown discolorations. The etiolated vegetable suffers from three predominant color disorders, i.e., core browning, internal leaf reddening, and leaf edge browning. Additionally, several less frequently observed color disorders such as hollow pith, external red, and point noir can also negatively affect crop quality. In this article, we bring together fragmented literature and present a comprehensive overview of the different discoloration types in chicory, and discuss their potential underlying physiological causes, including laticifer rupture, calcium deficiency, and a disturbed water distribution. We also describe the role of environmental cues that influence discoloration incidence, including cultivation and postharvest storage conditions such as forcing and storage temperature, root ripeness and the duration of the forcing process. Finally, we zoom in on the underlying biochemical pathways that govern color disorders in witloof chicory, with a strong emphasis on polyphenol oxidase

Effect of Root Storage and Forcing on the Carbohydrate and Secondary Metabolite Compostion of Belgian Endive (Cichorium intybus L. Var. foliosum)

Belgian endive is grown in a two-step cultivation process that involves growing of the plants in the field, cold storage of the taproots, and a second growth period in dark conditions called forcing to yield the witloof heads. In this study, the changes in the carbohydrate content and the secondary metabolite composition were studied in different tissues of Belgian endive during the cultivation process. Belgian endive heads contain between 336–388 mg/g DW of total soluble carbohydrates, predominantly fructose and glucose. The heads also contain phenolic compounds and terpenoids that give Belgian endive its characteristic bitter taste. The terpenoid and phenolic compound composition of the heads was found to be constant during the cultivation season, regardless of the root storage time. In roots, the main storage carbohydrate, inulin, was degraded during storage and forcing processes; however, more than 70% of total soluble carbohydrates remained unused after forcing. Additionally, high amounts of phenolics and terpenoids were found in the Belgian endive taproots, predominantly chlorogenic acid, isochlorogenic acid A, and sesquiterpene lactones. As shown in this study, Belgian endive taproots, which are currently discarded after forcing, are rich in carbohydrates, terpenes, and phenolic compounds and therefore have the potential for further valorization. This systematic study contributes to the understanding of the carbohydrate and secondary metabolite metabolism during the cultivation process of Belgian endiv