Effect of pre- and postharvest treatments on the quality and storage ability of fresh artichoke heads: opinion article

Abstract

Globe artichoke (Cynara cardunculus var. scolymus) is a perennial plant belonging to the Asteraceae family. The edible part of the globe artichoke plant (known as the head or bud) is the immature inflorescence before any sign of opening, the enlarged receptacle (bottom), as well as the tender bases of the bracts, which are used all over the world for fresh consumption or minimally processed (fresh-cut or ready to eat) (Pandino and Mauromicale, 2020). The best quality indexes for globe artichoke heads are free from discoloration, green, tightly closed bracts, tender, and free from any other defects (Mencarelli et al., 1993). After harvesting and during the handling processes and shipping, globe artichoke heads may lose their quality, which is represented by bracts wilting, opening, and yellowing (Ricci et al., 2013).In 2021, according to FAOSTAT, the global production of globe artichoke was 1470332 tones, harvested from 116350 ha. Additionally, the value of globe artichoke exports globally reached 62851000 US $, while the value of imports globally reached 73259000 US $. The European Union is the largest producer (55.6% of total world production, according to FAOSTAT in 2021) and consumer of globe artichokes, with Italy, Spain, and Egypt being the major producers (FAOSTAT, 2021). Other significant globe artichoke producing regions include Africa, the Americas, and Asia, with 21.1%, 14.7%, and 8.7% of global production, respectively.Additionally, the rising awareness of the health benefits of globe artichokes is also contributing to the market's growth. It has been well known that globe artichoke contains several antioxidants and health compounds, including polyphenols (