The microbiological, physiological and sensory characteristics of ready-to-use globe artichoke slices subjected to a shelf life study are reported. The traits of three genotypes (‘Apollo’, ‘Exploter’ and ‘Spinoso di Palermo’), grown in an experimental field, were monitored for 11 d at 4 °C. Significant variations due to genotype, harvest time, storage time and their interactions were found. The selected packaging system allowed the generation of a passive atmosphere, which did not affect the produce metabolism. Microbial populations, with the exception of yeasts and moulds, did not exceed the limits suggested for minimally processed vegetables. Sliced artichoke heads from early and late harvests showed a shelf life of 11 and 7 d, respectively. The ‘Exploter’ proved to be the most suitable genotype for minimal processing as it received the highest overall sensory score at the end of the storage period.

Quality traits of ready-to-use globe artichoke slices as affected by genotype, harvest time and storage time. Part II: Physiological, microbiological and sensory aspects

LICCIARDELLO, FABIO;PANDINO G.;BARBAGALLO, Riccardo Nunzio;RESTUCCIA, Cristina;MURATORE, Giuseppe;MAUROMICALE, Giovanni
2017

Abstract

The microbiological, physiological and sensory characteristics of ready-to-use globe artichoke slices subjected to a shelf life study are reported. The traits of three genotypes (‘Apollo’, ‘Exploter’ and ‘Spinoso di Palermo’), grown in an experimental field, were monitored for 11 d at 4 °C. Significant variations due to genotype, harvest time, storage time and their interactions were found. The selected packaging system allowed the generation of a passive atmosphere, which did not affect the produce metabolism. Microbial populations, with the exception of yeasts and moulds, did not exceed the limits suggested for minimally processed vegetables. Sliced artichoke heads from early and late harvests showed a shelf life of 11 and 7 d, respectively. The ‘Exploter’ proved to be the most suitable genotype for minimal processing as it received the highest overall sensory score at the end of the storage period.
Minimally processed globe artichoke; Physiological response; Sensory evaluation
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/20.500.11769/28227
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