Positive effects of macroperforated bag in artichoke storage

The artichoke head, the large immature inflorescences with edible fleshy leaves (bracts) and receptacle, is one of the most typical vegetables consumed in the Mediterranean diet. Artichoke is much appreciated both for its taste and nutritional value due to the phenolic fraction with antioxidant properties, high inulin amount, dietary fibre, and good amounts of protein. We investigated the effects of storage at 2?C plus 2 days at 20?C under a macroperforated film on quality and antioxidant content of artichoke head (?Blanca de Tudela? cultivar) and analysed after 0+2, 14+2, and 21+2 days of storage. Dehydration was the major cause of artichoke deterioration after 14+2 days of storage, and was minimised by modification of experimental conditions. Also, the macroperforated bag in artichoke heads decreased the loss of firmness and respiration rate, while any effect was observed in total phenolic and antioxidant activity. The control artichokes were not considered acceptable at 14+2 days after harvest, while the treated artichokes were available to market 21+2 days of storage. Results reported herein could be applied to large-scale containers with a promising application in the industry. SourcesInfluence of macroperforated film on quality and antioxidant content of artichoke headPedro J. Zapata1, Fabi?n Guill?n1, M. Jos? Gim?nez1, Domingo Mart?nez-Romero1, Jose M. Ruiz-Jim?nez1, Alejandra Mart?nez-Espl?1, Daniel Valero1, Mar?a Serrano21 Universidad Miguel Hern?ndez, Dept. Food Technology, Ctra. Beniel, K.M. 3.2, 03312 Alicante Orihuela, Spain2 University Miguel Hern?ndez, Ctra Beniel km 3.2, Department of Applied Biology, 03312 Alicante Orihuela, SpainVIII International Postharvest Symposium, Cartagena, Spain, 21-24 June 2016 Picture taken of?Specialty Produce