Because it is the high season of this delicious plant I think it may be interesting to post something storage conditions of chicory.

Storage of Chicory, whitloof, radicchio
Cichorium intybus, Compositae.
Botany
The edible portion of the salad chicory cultivars is the leaves, which are grown in the dark from the swollen taproot so that they are blanched. The blanching makes them less bitter. In Europe the plants are grown from seed and lifted from the ground in the autumn. The leaves are cut off 2–3 cm above the root and the crowns are covered with soil or sand and placed in heated sheds or greenhouses. The new young growth within the covering is shielded from the light and is therefore blanched. The blanched hearts are used as a cooked vegetable. Curled chicory will freeze at about –0.8 to 0.6°C (Wright 1942). Some cultivars are grown for their large roots, which, when dried,roasted and ground can be blended with coffee or form an ersatz coffee.
Physiological disorders
The margins of the leaves may turn yellow and become dry. The disorder is called marginal browning and is thought to be premature senescence caused by poor growing conditions or inappropriate transport or storage (Pantastico 1975).
Precooling
This is recommended to preserve their freshness and is achieved by top icing as soon as possible after harvesting (Wardlaw 1937).
Storage
Their shelf-life at a simulated room temperature of 20°C and 60% r.h. was shown to be only 2 days
(Mercantilia 1989). Refrigerated storage recommendations are as follows:
• 0–1°C and 85–95% r.h. for 2–3 weeks (Anon 1967)
• 0°C for 20 days in plastic wraps or bags with the tops left open (Tindall 1983)
• 0°C and 90–95% r.h. for 24 days (Mercantilia 1989)
• 4°C for 12 days (Mercantilia 1989)
• 10°C for 5 days (Mercantilia 1989)
• 0–1°C and 95–100% r.h. for 2–4 weeks (Snowdon 1991)
• 0°C and 95–100% r.h. for 14–28 days (SeaLand 1991)
• 0°C and 95–100% r.h. for 14–21 days for Raddichio (SeaLand 1991).
Controlled atmosphere storage
Atmospheres containing 25% CO2 caused the central leaves to turn brown (Wardlaw 1937). Storage
of Witloof chicory in 4–5% CO2 with 3–4% O2 at 0°C delayed greening of the tips in light and delayed
opening of the heads (Hardenburg et al. 1990).
Saltveit (1989) recommended 0–5°C with 4–5% CO2 and 3–4% O2 for Witloof.[1]

[1] Fruit and vegetables, A.K. Thomson, Blackwell Publishing, 2003