Impact of storage time and temperature of salad heads on the quality of fresh-cut Cichorium endivia

The impact of temperature and storage time escarole salad heads on the quality processed, fresh-cut was investigated. Based temperatures recorded in a processing plant, were stored for four different times (0, 5, 9, 12 d) at (4, 7, 10, °C) before being processed. A range criteria (technical yield, global visual aspect, pink cut surfaces, mechanical texture, aerobic microflora, respiration rate, atmosphere composition pouches, nuclear magnetic resonance transverse relaxation time) measured day, after 7 d 4 °C packaged 1 pouch opening. results are presented salads grown southeast France early-season harvest, validated by experimental repetitions with late-season harvest from another geographical origin. Storage caused deterioration all attributes except total bacteria. aspect most sensitive to changes conditions (significant reduction 5 over °C). In contrast, texture (maximum load shear test) only significantly prepared 9 °C. For criteria, processed not those non-stored heads. or less, is likely as good salad-head intended processing.