Vegetables Produce Facts English

Maturity Indices

Maturity is generally based on marketable size after threshold days beyond seed sowing has been reached (commonly 75 to 85 days). Some varieties transition from green to red or red-purple leaves at maturity or the onset of cool weather. Head-forming radicchio are firm and compact at maturity. Leaf raddichio have a long conical shape similar to Romaine lettuce. Radicchio should be harvested with a small stub of root remaining to help retain leaf attachment.

Quality Indices

Turgid leaves or firm, compact head with bright appearance typical of variety. Generally, bright white midribs with no cracking or splitting. Absence of marginal leaf necrosis, insect damage, harvest or packaging damage. Absence of bacterial decay at the root end.

Maturity & Quality Photos

Title: Quality

Photo Credit: Adel Kader, UC Davis

Optimum Temperature

Store at 0°C (32°F). Under these conditions, quality may be retained for 16 to 21 days. Radicchio are generally packed, after thorough precooling, with polymer film liners inside corrugated containers to prevent water loss.

Relative Humidity

95% or higher

Rates of Respiration

We have recently begun testing the respiration rates of radicchio. For guidance, use the following values:

Pathological Disorders

Radicchio are highly susceptible to Bacterial Soft Rot caused by Erwinia cartotovora at warmer storage temperatures and pectolytic Pseudomonas at lower refrigeration temperatures. Bacterial decay is common when harvesting methods cut across the basal leaves of head radicchio. Leaf margin necrosis and storage decay caused by Botrytis cinerea is also common, even with good temperature management.

May 1999