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Fresh-cut chicory was produced by four different processing lines testing cold and warm water (4/45 °C, 120 s) and cold water containing cysteine (0.5 mM) against an unwashed control. Levels of sesquiterpene lactones (SLs), sensory, and color attributes as well as O2 and CO2 levels in the modified atmosphere of the fresh-cut produce stored in consumer-sized bags (4 °C, 10 days) were monitored. All washing procedures applied significantly reduced the SL contents and bitterness in fresh-cut chicory. Warm water washing was most effective, reducing the total SL levels by 60.9-64.5%. Sensory and color attributes were also retained best by warm water washing, suggesting such treatments to be suitable measures to improve the quality and reduce the bitterness of fresh-cut chicory. SL profiles changed substantially in all samples during storage, revealing lactucopicrin to be the major SL directly after processing, whereas 11(S),13-dihydrolactuin prevailed at the end of storage.

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