Influence of an O3-atmosphere storage on microbial growth and antioxidant contents of globe artichoke as affected by genotype and harvest time

The nutraceutical response of two globe artichoke cultivars to contrasting NPK fertilizer regimes

“…However, the balanced fertilizer regime at 'Iannarello' yielded a lower ascorbic acid accumulation than at 'Landolina' ascribable to the well-known primary/secondary metabolites turnover (Reichardt, Chapin, Bryant, Mattes, & Clausen, 1991), which partly diverts the "excess carbon" to support synthesis of C-based secondary metabolites (such as polyphenols), when sugars are accumulated in excess of growth demand. Both cultivars appeared to be good accumulators of ascorbic acid (Table 3), confirming what has been documented elsewhere (Lombardo et al, 2015;Restuccia et al, 2014), particularly in plants exposed to the balanced fertilizer regime (Fig. 1b).…”

“…The ascorbic acid determination was carried out as previously described by Lombardo et al (2015). Quantification was achieved at 245 nm by correlating sample peak areas with the concentrations according to the calibration curve.…”

Effect of nitrogen fertilisation on the overall quality of minimally processed globe artichoke heads

“…N 400 ) favour the vegetative growth increasing the shading effect of leaves, with a consequent reduction of the synthesis of sugars, which are, in turn, precursors for ascorbic acid biosynthesis. 53 As already highlighted in literature, 6,28,32 the AsAC showed a sharp decrease during cold storage of minimally processed globe artichoke heads. Such a reduction may be due to defensive mechanisms triggered wileyonlinelibrary.com/jsfa against the oxidative stress due to PPO activity.…”

“…These results are in good agreement with the browning increment highlighted by sensory analysis and with the progressive decrease in the level of AsAC observed in the present and previous researches. 6,28,32 Indeed, the sharp decrease of this natural inhibitor of PPO activity may have drawbacks on the shelf life of minimally processed globe artichoke heads.…”

Effect of packaging film and antibrowning solution on quality maintenance of minimally processed globe artichoke heads

“…However, both fresh and minimally processed globe artichoke heads may undergo negative qualitative Innovative Food Science and Emerging Technologies xxx (2015) xxx-xxx changes related to microbial growth and physiological activity which lead to the degradation of some biocompounds, among which polyphenols . Hence, some strategies are available in order to slow down the postharvest quality loss of globe artichoke heads, among which the washing with ozonized water may represent a promising technique (Lombardo et al, 2015;Restuccia et al, 2014).…”