QUALITY TRAITS OF READY-TO-USE GLOBE ARTICHOKE SLICES AS AFFECTED BY GENOTYPE, HARVEST TIME AND STORAGE TIME: PHYSIOLOGICAL, MICROBIOLOGICAL, BIOCHEMICAL AND SENSORY ASPECTS

This article reports the physiological, microbiological, biochemical and sensory aspects of ready-to-use globe artichoke slices packaged into a semi-permeable film (thickness: 19 μm; oxygen permeability: 3700 cm3/m2/24h) as resulting from a shelf life study. The traits were monitored during 11 d at 4 °C, in three genotypes (‘Apollo’, ‘Exploter’ and ‘Spinoso di Palermo’), grown in an experimental field located in the Plain of Catania (Sicily, Italy). Significant variations due to genotype, harvest time, storage time and their interactions were found. For example, the harvest time markedly affected the level of considered biochemical parameters. Results demonstrate that genotype and harvest time are key factors for the extension of the shelf life of globe artichoke slices, but a compromise among nutritional values can be achieved for ‘Apollo’ and ‘Spinoso di Palermo’. The comparison among the three genotypes analysed support the conclusion that ‘Exploter’ presents the best properties for a commercial use as “minimally processed vegetable” (MPV). The packaging system adopted allowed the generation of a passive atmosphere not affecting metabolism. Microbial populations, with marginal exception for yeasts and molds, did not exceed the limits suggested for minimally processed vegetables. Overall, sliced artichoke heads maintained high nutritional quality and colour parameters for at least 7 days of storage.