Effect of Chemical Treatments on the Quality of Fresh-Cut Globe Artichoke (Cynara scolymus,L.) During Cold Storage

Abstract

Fresh-cut heads of globe artichoke cultivar "French Hyrious" were dipped in solutions of Gibberellic acid (GA3) at 100, 200 and 300ppm, Potassium sorbate (PS) at 1, 2 and 3% and edible coating Chitosan at 1, 2, and 3 % for 5 minutes then placed in polyethylene trays that covered with polypropylene film which closed thermally and stored at 0ºC and 95% R.H. GA3 exhibited comparatively the most obvious results during storage in lessening the deterioration of loss in weight, unmarketable percentage, T.S.S, inulin beside lowering the activity of polyphenol oxidase enzyme. The maximum T.S.S % was obtained from gibberellic acid at 200ppm, potassium sorbate 1% and chitosan 3%. The application of gibberellic acid led to keep the highest total sugars content at 200ppm followed by potassium sorbate at 1% and finally chitosan at 2%. The maximum inulin content happened due to the application of gibberellic acid at 200ppm followed by potassium sorbate 3% and at least was chitosan at 3%. The highest ascorbic acid was obtained from the application of GA3 at 200 ppm, 3% potassium sorbate and 2% chitosan respectively. Gibberellic acid at 200ppm followed by potassium sorbate 1 % exhibited the least enzyme activity while chitosan at 1 %reflected the highest activity during the various storage periods.