The increasing demand for ‘ready-to-use’ products has also involved industrial globe artichoke processing. During the latter, mainly in the “cutting” step, the raw material may undergo negative qualitative changes, in particular oxidative browning caused by either enzymatic or non enzymatic reactions. These are related mainly to the iron and phenolic acids contents, resulting in unsuitable visual appearance of the fresh-cut products. In addition, recently introduced seed propagated cultivars, specifically destined for industrial processing, have so far not been evaluated for their processing suitability. Therefore, the purpose of the present study was to quantify caffeoylquinic acids and iron contents, as well as yields of the edible head fraction and browning kinetic, in order to allow selecting cultivars for a specific use (fresh market and/or food processing). The field experiment was conducted on the Catania Plain (South Italy), using two seed propagated cultivars (‘Harmony F1’ and ‘Madrigal F1’) in comparison with two vegetative propagated cultivars (‘Violetto di Provenza’ and ‘Violetto di Sicilia’). Our results demonstrate superior processing properties of ‘Harmony F1’, which reached the lowest caffeoylquinic acids content and a modest iron amount (217 and 61 mg kg-1 DM, respectively) in the edible fraction, as well as the highest processing yield (about 25% vs. about 22% for ‘Madrigal F1’ and 18.6% for ‘Violetto di Sicilia’ and ‘Violetto di Provenza’) and the lowest browning index. Conversely, ‘Violetto di Sicilia’, due to of its high total caffeoylquinic acids content (17906 mg kg-1 DM), appeared more suitable for fresh consumption, considering the well documented health-related properties of such compounds.
|Titolo:||New seed propagated cultivars of globe artichoke suitable for processing uses|
|Data di pubblicazione:||2011|
|Appare nelle tipologie:||1.1 Articolo in rivista|