Changes During Prolonged Cold Storage in the Reducing Sugars in Chicory Roots and Their Effects on the Chicons Produced After Forcing

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Abstract
Summary Considerable increases occurred in the amounts and rate of formation of reducing sugars in all parts of chicory roots which had been cold stored at 4°±2°C for long periods. These increases took place earlier in cultivars that had been selected for forcing after short periods of cold storage than in ones selected for forcing later in the season. The sugar changes correlated closely with the visual quality and the lengths of the central axes of the chicons produced. Roots containing large amounts of reducing sugars yielded poor quality chicons with long central axes.