The overall quality of fresh-cut globe artichoke heads from organic and conventional farming

Recently an increase of organically produced globe artichoke heads was observed, but scarce literature data existed on the characterization of product quality. Therefore, we aimed at defining the suitability of organically grown heads to be processed as fresh-cut product. Experimental field trials were carried out in Sicily (South Italy). In each cultivation system (conventional and organic, hereafter referred to as CONV and ORG, respectively), a randomized block design with three replications was adopted. CONV and ORG heads of cv. Tema 2000 were harvested at marketable stage and then processed to obtain fresh-cut heads. In particular, per each cultivation system, half part of the heads was treated with essential oil (EO) of parsley, while the other half was kept as control (no-EO). Then, they were packed in hypobaric conditions by adopting either traditional bi-oriented polyamide bag (OPA) or an innovative cellulose bag (CEL). The packages per each cultivation system (CONV vs. ORG), post-harvest treatment (EO vs. no-EO), packaging material (OPA vs. CEL) and sampling time were stored under refrigerated conditions until analyses. Our results demonstrated the effectiveness of CEL to control more effectively the growth of total mesophilic bacteria throughout storage in both ORG and CONV samples. In addition, ORG samples highlighted a higher texture and lower weight loss by using CEL plus EO treatment. It also appeared reasonable and sustainable to promote the production of fresh-cut heads, since the yield under ORG was reduced by less than 25% than CONV, resulting acceptable for this crop. In conclusion, our study provided relevant data for demonstrating the suitability of ORG grown globe artichoke as fresh-cut products, although a proper packaging material choice is crucial for extending the product shelf-life and, hence, promoting the exportation of fresh-cut ORG heads on a wider scale.