The influence of pre-harvest factors on the quality of globe artichoke

Lombardo, Sara; Pandino, Gaetano; Mauromicale, Giovanni

doi:10.1016/j.scienta.2017.12.036

Cited by 44 publications

(19 citation statements)

References 135 publications

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“…At T0, the B treatments ensured a higher AC than A ones (69.2 versus 64.9%, on average), as a result of their higher TPC; it is well known that polyphenols contribute much to the AC of globe artichoke extracts. 45 Overall, the AC paralleled the trends observed for AsAC and TPC, in fact AC also decreased throughout the storage period and after 11 days of refrigerated storage its reduction rate ranged between 41 (B MIX) and 51% (A MIX) ( Fig. 7).…”

Section: Antioxidant Capacitysupporting

confidence: 70%

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Shelf‐life study of ready‐to‐cook slices of globe artichoke ‘Spinoso sardo’: effects of anti‐browning solutions and edible coating enriched withFoeniculum vulgareessential oil

et al. 2019

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Background The globe artichoke [Cynara cardunculus var. scolymus (L.) Fiori] is a natural source of minerals, fiber, inulin, and polyphenols. A ready‐to‐cook (RTC) version of this product could improve its commercialization and consumption. In this study, the effects of (i) anti‐browning treatments (citric acid 0.5% + ascorbic acid 2%, or cysteine 0.5%, w/v) and (ii) dipping in locust bean gum (LBG) edible coating with or without Foeniculum vulgare essential oil (EO) were evaluated on RTC globe artichoke slices cv. ‘Spinoso sardo’ during storage (11 days at 4 °C). Fresh weight loss, color, texture, polyphenol oxidase (PPO), microbiological and chemical parameters, antioxidant capacity, and sensory descriptors were determined. Results The results showed that, despite the antioxidant treatment used, when EO was added to LBG, all microbiological groups underwent an average reduction of 0.50 log CFU g−1. Cysteine preserved the antioxidant capacity, color, and texture of samples better than citric acid and ascorbic acid, and inhibited PPO; the addition of EO to LBG enhanced these effects. At the end of the storage period, the overall highest sensory attribute score was attained by the coated globe artichoke samples with EO. Conclusion The marked efficacy of the LBG edible coating with added F. vulgare EO in maintaining microbiological, physical, chemical, and sensory qualities makes it a promising processing tool for the preservation of ready‐to‐cook Spinoso sardo globe artichoke slices during storage for 11 days at 4 °C. © 2019 Society of Chemical Industry

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Section: Antioxidant Capacitysupporting

confidence: 70%

“…). At T0, the B treatments ensured a higher AC than A ones (69.2 versus 64.9%, on average), as a result of their higher TPC; it is well known that polyphenols contribute much to the AC of globe artichoke extracts …”

Section: Resultsmentioning

confidence: 95%

Shelf‐life study of ready‐to‐cook slices of globe artichoke ‘Spinoso sardo’: effects of anti‐browning solutions and edible coating enriched withFoeniculum vulgareessential oil

et al. 2019

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“…Taking into account that our study is a first approximation, since no previous studies related with the influence of environmental variables or management practices have been done in ‘calçot’ cultivation, the results obtained will be helpful as a working basis for future research. The influence of environmental factors such as temperature, photoperiod, fertilization and/or other farming practices have been proved in the quality of crops (Hornick, 1992) such as onions (Sekara et al, 2017), tomatoes ( Solanum lycopersicum L.) (Carli et al, 2011), globe artichoke ( Cynara scolymus L.) (Lombardo et al, 2018) or leguminous vegetables (Ntatsi et al, 2018). …”

Section: Discussionmentioning

confidence: 99%

Improving the Commercial Value of the ‘Calçot’ (Allium cepa L.) Landrace: Influence of Genetic and Environmental Factors in Chemical Composition and Sensory Attributes

2018

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Landraces are considered valuable for their close ties to local cultures, adaptation to low inputs, and quality. ‘Calçots’ are the immature floral stems of second-year sprouts of onions from the ‘Blanca Tardana de Lleida’ landrace. ‘Calçots’ grown in their traditional area of cultivation have been awarded Protected Geographic Indication (PGI) ‘Calçot de Valls’ from the European Union. Despite annual sales of about €15 million, ‘calçot’ germplasm and cultivation methods are under-researched. This study aimed to estimate the influence of genetic and environmental factors in the chemical and sensory characteristics of ‘calçots’ to enable strategies to improve their commercial value to be devised. To this end, we tested the landrace and three new, more productive varieties derived from the landrace in experiments conducted over two seasons in six locations (within and outside the PGI zone), using two planting dates and two harvesting times. The results point to a major environmental influence in the quality of ‘calçots.’ The analysis of variance found all factors related with environmental influence were significant in most chemical traits considered (dry matter content, soluble solids content, pH, titratable acidity, and ash content), while the variety factor was significant only for titratable acidity. In sensory analyses, the variety factor and all the environmental factors had significant effects in all sensory traits recorded (sweetness, fiber perception, and off-flavors). In both chemical and sensory traits, most significant interactions involved the environmental factors. The negative correlation found between sweetness and fiber perception and off-flavors suggests that additional selection can bring ‘calçots’ closer to the sensory ideotype. Although clearly more productive, the new ‘calçot’ varieties maintain the chemical composition and sensory value of the landrace. Thus, fine-tuning the cultivation and/or breeding of the landrace for both yield and quality seem viable approaches to obtaining better commercial products.

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“…scolymus (L.) Fiori = C . scolymus L.), whose production for a long time was limited to the native Mediterranean region, is becoming increasingly popular and desired by consumers all over the world for its taste and functional properties [ 1 , 2 , 3 ]. The edible immature inflorescence (named as capitulum or head), which is composed of a receptacle surrounded by thickened bracts, is destined for fresh consumption or industrially processed production in several ways [ 4 ].…”

Section: Introductionmentioning

confidence: 99%

Active Packaging-Releasing System with Foeniculum vulgare Essential Oil for the Quality Preservation of Ready-to-Cook (RTC) Globe Artichoke Slices

Rizzo

Lombardo

Pandino

et al. 2021

Foods

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Two globe artichoke genotypes, “Spinoso sardo” and “Opera F1”, have been processed as ready-to-cook (RTC) slices and refrigerated at 4 °C for 12 days (i) to evaluate the suitability to be processed as RTC slices; (ii) to evaluate the effect of a Foeniculum vulgare essential oil (EO) emitter, within an active package system, to delay quality decay, thus extending shelf life; (iii) to estimate the impact of EO emitter on the sensory profile of the RTC slices after cooking. Results revealed that both globe artichoke genotypes possess a good attitude to be processed as RTC product. “Opera F1” showed the best performances for color parameters, texture and chemical indexes, while “Spinoso sardo” showed lower mass loss (ML) over the storage time. The addition of EO emitter slowed down the consumption of O2, better preserved texture when compared to the control and more effectively control polyphenol oxidase (PPO) activity and antioxidants’ retention during the cold storage. Microbial counts in control globe artichoke RTC slices were significantly higher than those packed with EO emitter, confirming the inhibiting role played by EO of F. vulgare. In addition, the EO emitter did not influence negatively the sensory profile of RTC globe artichoke slices after microwave cooking.

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The influence of pre-harvest factors on the quality of globe artichoke

Cited by 44 publications

References 135 publications

Shelf‐life study of ready‐to‐cook slices of globe artichoke ‘Spinoso sardo’: effects of anti‐browning solutions and edible coating enriched withFoeniculum vulgareessential oil

Shelf‐life study of ready‐to‐cook slices of globe artichoke ‘Spinoso sardo’: effects of anti‐browning solutions and edible coating enriched withFoeniculum vulgareessential oil

Improving the Commercial Value of the ‘Calçot’ (Allium cepa L.) Landrace: Influence of Genetic and Environmental Factors in Chemical Composition and Sensory Attributes

Active Packaging-Releasing System with Foeniculum vulgare Essential Oil for the Quality Preservation of Ready-to-Cook (RTC) Globe Artichoke Slices

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