Fresh-cut artichokes do not like extreme atmosphere levels to preserve the quality

Fresh-cut artichokes suffer important degradative reactions, resulting in browning of cut-surfaces, which limit their marketability. In this work, results were presented of 8 trials, run over 3 seasons, in which different CO2 (0, 5, 8, 12, 15, and 25%) and O2 levels (1, 3, 4, 5, 8, 10, and 21%) in the storage atmosphere were tested. The aim was to investigate possible benefits on product quality or possible damages, establishing both the optimal gas composition and the deleterious threshold concentrations which promote or accelerate degradation phenomena. Quality attributes, including colour, overall appearance, and weight loss, were monitored during the refrigerated storage. In addition chemical determinations, such as polyphenol oxidase activity, and ammonia, ethanol, and acetaldehyde accumulation in tissues were carried out. Moderate concentration of CO2 between 5% and 15% coupled with air, showed slight beneficial effects on delaying browning on the cut surfaces. Atmosphere with 25% of CO2 induced the development of brown spots on the outer bracts causing product depreciation and worst external appearance. As for the effect of low oxygen concentrations on product quality, results were not always consistent; generally no or only slight beneficial effects were observed reducing the O2 concentration below 5%, while in some trials concentration of 1% resulted in a greater deterioration of the product, inducing dark spots on the outer bracts, similar to those observed for very high CO2 concentrations.? Moreover the combination of low oxygen (1%) with 12% of CO2? levels resulted in an increase of these kind of physiological? damages. According to these results, it is recommendable not to stress extreme atmosphere levels, preferring a slight CO2 accumulation, but only if coupled with oxygen levels not lower than 5%. Low O2 and high CO2 concentrations favored ammonia accumulation in tissues (which is a stress indicator), while for ethanol and acetaldehyde accumulation and PPO activity it was not possible? to establish a clear trend. The non consistent effect of the low? oxygen on quality of cut artichokes could be ascribed to pre-harvest? factors, such as harvest time, in fact the deleterious effect induced? by low oxygen concentration was observed only in late harvested? artichokes, while no or little effect was observed in earlier harvest dates. Original title, authors, and source:Effects of Atmosphere Composition on Fresh-cut ArtichokesM. la Zazzera, M.L, Amodio, I. Ricci, G. Colelli*University of Foggia ? Dep. PRIME, Via Napoli, 25 - 71122 Foggia, Italy.*g.colelli@unifg.it II ISHS International Conference on Quality Management of Fresh Cut Produce: Convenience Food for a Tasteful Life17-21 July 2011, Turin - Italyhttp://www.freshcut2011.org/downloads/Freshcut2011_Book_of_Abstracts.pdf The picture is by platosycopas.cl