MA packaging conditions at 4?C was the most effective to preserve minimally processed intermediate moisture artichoke

The ability of packaging conditions to preserve the quality of intermediate moisture artichoke (IMA) during storage at different conditions was evaluated. In this aim, artichoke (Cynara cardunculus L. subsp. scolymus (L.) Hayek, 'Locale di Brindisi') heads were deprived of external bracts, cut in quarters, dipped in acid solution (0.5% citric acid and 0.05% ascorbic acid in water) for 30 min and blanched at 95?C for 8 min in a 1% citric acid and 1% wine vinegar water solution. After this pretreatment, artichoke pieces were dried with heat pump technology equipment at 55?C up to 40% weight loss and 22.4?0.5% dry matter and then packed in polypropylene trays sealed with a composite covering plastic in air and active modified atmosphere (MA = 30% CO2 + 70% N2). In order to evaluate postharvest performance, differently packed IMAs were stored at 4 and 20?C up to 28 days. After 0, 7, 14, 21, and 28 days in storage, visual and sensorial scores, water activity, sugars (glucose, fructose, and sucrose), total phenolic content, antioxidant activity, and total microbial load were evaluated. The results showed that IMA storage in MA packaging conditions at 4?C was the most effective to preserve physical, sensorial, biochemical and hygienic properties. This innovative ready to use product could be of great interest from a commercial point of view due to its excellent nutritional quality, good shelf-life and convenience. SourcesSergio, L., Gatto, M.A., Spremulli, L., Pieralice, M., Calabrese, N. and Di Venere, D. 2016. Packaging conditions to preserve the quality of intermediate moisture artichoke. Acta Hort. (ISHS) 1147:393-398IX International Symposium on Artichoke, Cardoon and Their Wild RelativesFull text Picture by Blogs La Nacion, Miriam Becker recipt