New packaging strategies to preserve fresh-cut artichoke quality during refrigerated storage

Nobile, Matteo Alessandro Del; Conte, Amalia; Scrocco, C.; Laverse, J.; Brescia, I.; Conversa, Giulia; Elia, A.

doi:10.1016/j.ifset.2008.06.005

Cited by 63 publications

(50 citation statements)

References 20 publications

(28 reference statements)

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“…The incorporation of antioxidant agents such as N-acetylcysteine and glutathione into alginate-and gellan-based coatings has helped to prevent fresh-cut apples, papayas, and pears from browning (Oms-Oliu ET Rojas-Graü et al 2007). Alginate-based edible coating formulated with citric acid (1 %) was used to prolong the SL of fresh-cut Madrigal artichokes packed in a polyester-based biodegradable film (Del Nobile et al 2009b). Among the renewable sources available to produce edible coatings, the polysaccharide-based materials are the most widespread because they are abundant, cheap, and easy to use (Devlieghere et al 2004;Lee et al 2003).…”

Section: Lampascioni (Muscari Comusum)mentioning

confidence: 99%

Minimally Processed Food: Packaging for Quality Preservation

Nobile

Conte

2013

Food Engineering Series

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Section: Lampascioni (Muscari Comusum)mentioning

confidence: 99%

Minimally Processed Food: Packaging for Quality Preservation

Nobile

Conte

2013

Food Engineering Series

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“…Thus, it was found on globe artichoke that the stored heads at 4ºC in polyethylene bags showed minimum loss in weight, unmarketable heads and maximum visual quality than the unpacked ones [15]. This view was assured on cauliflower as the stored curds at 0ºC in polypropylene or polyvinyl chloride bags Kept more T.S.S.…”

Section: Introductionmentioning

confidence: 98%

Effect of Temperature and Modified Atmosphere Packaging on Globe Artichoke (Cynara scolymus,L.) Quality during Storage

AA¹

2017

APAR

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Two experiments were carried out on globe artichoke cultivar "French Hyrious" in the winter seasons of 2013/2014 and 2014/2015 in private farm at Behiera Governorate and in Horticulture Research Institute, Agricultural research Center postharvest laboratory to study the physical and chemical changes in the heads. To improve the storage ability of the heads, two kinds of cold storage, two types of packages were examined. Stored heads under cold storage conditions of 0ºC and 95% R.H. were much better than those stored at 5ºC and 95% R.H as it possessed the lower loss in weight and unmarketable percentage beside maintained the higher visual quality and colour in addition to contain more concentrations of T.S.S., total sugars, inulin, ascorbic acid and lower respiration rate. On the other hand, the heads stored in plastic boxes either lined with perforated polypropylene or unlined under 0ºC or 5ºC and 95% R.H exhibited that lined plastic boxes existed lower loss in weight, unmarketable percentage, higher visual quality, greater colour retention and kept more concentrations of T.S.S., total sugars, inulin, ascorbic acid beside lower respiration rate comparatively to those heads stored in the unlined ones.Keywords: Globe Artichoke; Polypropylene; TSS; Total sugars; Inulin; Ascorbic acid IntroductionGlobe artichoke (Cynara scolymus, L.) is a perennial plant which belong to the Asteraceae family, originating from the Mediterranean region where it is traditionally cultivated and commonly consumed as an important vegetable [1][2][3]. Artichoke flower heads (or capitula) are immature composite inflorescences, including the edible part of the plant used worldwide as a fresh, frozen, or canned foodstuff. Moreover, artichoke industrial byproducts (stems, outer bracts, leaves) represent about 80% of the biomass and may be used as raw material for the extraction of food additives and antioxidants [4,5].In addition, leaves, stems and industry residues are used for cattle feed. This vegetable crop possess an important nutrition value and medicinal uses due to its high contents of phenolic compounds, flavonoids, inulin, heparaxal, fibers and many minerals beside it contain cynarin which has effects on hepatobitary diseases, hyperlipidaemia, dropsy, rheumatism and cholesterol metabolism [6][7][8].Optimum temperature of storage was mainly the major factor for extending the storage ability of vegetables by minimizing both the physical, chemical and biochemical changes. Hence, it was shown from the studies done on the heads of globe artichoke during cold storage that the heads stored at 0ºC lost 0.8% after 16 days of cold storage while those stored at 6 and 9ºC lost 1.3 and 2.9% respectively whereas the heads stored at 17ºC could not been prolonged for more than 10 days of storage [9]. The same conclusion was observed on, broccoli, as the spears stored at 20ºC reflected rapid decrease in weight comparatively to those stored at 0ºC which exhibited less decree [10]. It was noticed cauliflower that the curds stored at 0 º C were...

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“…[1][2][3] Most of its culture (about 90%) is concentrated in the countries around the Mediterranean Basin mainly in Italy (50 000 ha), Spain (17000 ha) and France (10 000 ha). 4 Egypt has the potential to develop an excellent export industry in artichoke.…”

Section: Introductionmentioning

confidence: 99%

“…3 The edible portions are the fleshy bases of the bracts, the thick, fleshy receptacle on which the bracts are borne, and the flower primordial. 2,3,5 Fresh-cut vegetables are ready to use products developed in 1980 to respond to the emerging consumer demand for both convenience and high quality aspects. However, the wounds inflicted during the preparation of fresh-cut vegetables promote many physical and physiological changes that hasten loss of product quality.…”

Section: Introductionmentioning

confidence: 99%

Effect of Chemical Treatments on the Quality of Fresh-Cut Globe Artichoke (Cynara scolymus,L.) During Cold Storage

AA¹

2016

APAR

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Fresh-cut heads of globe artichoke cultivar "French Hyrious" were dipped in solutions of Gibberellic acid (GA3) at 100, 200 and 300ppm, Potassium sorbate (PS) at 1, 2 and 3% and edible coating Chitosan at 1, 2, and 3 % for 5 minutes then placed in polyethylene trays that covered with polypropylene film which closed thermally and stored at 0ºC and 95% R.H. GA3 exhibited comparatively the most obvious results during storage in lessening the deterioration of loss in weight, unmarketable percentage, T.S.S, inulin beside lowering the activity of polyphenol oxidase enzyme. The maximum T.S.S % was obtained from gibberellic acid at 200ppm, potassium sorbate 1% and chitosan 3%. The application of gibberellic acid led to keep the highest total sugars content at 200ppm followed by potassium sorbate at 1% and finally chitosan at 2%. The maximum inulin content happened due to the application of gibberellic acid at 200ppm followed by potassium sorbate 3% and at least was chitosan at 3%. The highest ascorbic acid was obtained from the application of GA3 at 200 ppm, 3% potassium sorbate and 2% chitosan respectively. Gibberellic acid at 200ppm followed by potassium sorbate 1 % exhibited the least enzyme activity while chitosan at 1 %reflected the highest activity during the various storage periods.

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New packaging strategies to preserve fresh-cut artichoke quality during refrigerated storage

Cited by 63 publications

References 20 publications

Minimally Processed Food: Packaging for Quality Preservation

Minimally Processed Food: Packaging for Quality Preservation

Effect of Temperature and Modified Atmosphere Packaging on Globe Artichoke (Cynara scolymus,L.) Quality during Storage

Effect of Chemical Treatments on the Quality of Fresh-Cut Globe Artichoke (Cynara scolymus,L.) During Cold Storage

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