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°36'N; 12°10'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.
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