Fresh cut artichokes: what we know and what we should know

Fresh artichokes (Cynara cardunculus L. subsp. scolymus (L.) Hayek) when cut suffer important degradative reactions, resulting in browning of cut-surfaces, and darkening of the outer bracts, which limit their diffusion as fresh-cut product. On the other side, due to the time-consuming trimming opera...

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Autor principal: Amodio, María Luisa
Formato: Articulo
Lenguaje:Inglés
Publicado: 2023
Materias:
Ciencias Agrarias
Cynara cardunculus
processing conditions
product quality
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/166897
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-166897
record_format dspace
spelling I19-R120-10915-1668972024-07-02T17:21:51Z http://sedici.unlp.edu.ar/handle/10915/166897 Fresh cut artichokes: what we know and what we should know Amodio, María Luisa 2023-12 2024-06-07T13:47:19Z en Ciencias Agrarias Cynara cardunculus processing conditions product quality Fresh artichokes (Cynara cardunculus L. subsp. scolymus (L.) Hayek) when cut suffer important degradative reactions, resulting in browning of cut-surfaces, and darkening of the outer bracts, which limit their diffusion as fresh-cut product. On the other side, due to the time-consuming trimming operations and the high percentage of the discarded plant part, the implementation and development of a fresh-cut product based on artichoke is still a major need for growers, processors and consumers. Results of more than 10 years of research suggest that the traditional approach used to study the optimal processing conditions may not be adequate to standardize the final quality of fresh-cut artichokes. Anti-browning treatment and optimal atmospheres within the packaging, in fact, may turn out in not consistent results. Quality of raw material, time of harvest and handling are very critical factors with a major influence on quality of the final product. This key note will address the following points: (i) effect of genotypes; (ii) impact of most important pre-cutting handling practices; (iii) post-cutting anti-browning treatments; (iv) benefits and/or possible damages on product quality of gas composition; (v) designing optimal modified-atmosphere packaging conditions; and (vi) new fresh-like products. Facultad de Ciencias Agrarias y Forestales Articulo Articulo http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf 64-64
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Ciencias Agrarias
Cynara cardunculus
processing conditions
product quality
spellingShingle Ciencias Agrarias
Cynara cardunculus
processing conditions
product quality
Amodio, María Luisa
Fresh cut artichokes: what we know and what we should know
topic_facet Ciencias Agrarias
Cynara cardunculus
processing conditions
product quality
description Fresh artichokes (Cynara cardunculus L. subsp. scolymus (L.) Hayek) when cut suffer important degradative reactions, resulting in browning of cut-surfaces, and darkening of the outer bracts, which limit their diffusion as fresh-cut product. On the other side, due to the time-consuming trimming operations and the high percentage of the discarded plant part, the implementation and development of a fresh-cut product based on artichoke is still a major need for growers, processors and consumers. Results of more than 10 years of research suggest that the traditional approach used to study the optimal processing conditions may not be adequate to standardize the final quality of fresh-cut artichokes. Anti-browning treatment and optimal atmospheres within the packaging, in fact, may turn out in not consistent results. Quality of raw material, time of harvest and handling are very critical factors with a major influence on quality of the final product. This key note will address the following points: (i) effect of genotypes; (ii) impact of most important pre-cutting handling practices; (iii) post-cutting anti-browning treatments; (iv) benefits and/or possible damages on product quality of gas composition; (v) designing optimal modified-atmosphere packaging conditions; and (vi) new fresh-like products.
format Articulo
Articulo
author Amodio, María Luisa
author_facet Amodio, María Luisa
author_sort Amodio, María Luisa
title Fresh cut artichokes: what we know and what we should know
title_short Fresh cut artichokes: what we know and what we should know
title_full Fresh cut artichokes: what we know and what we should know
title_fullStr Fresh cut artichokes: what we know and what we should know
title_full_unstemmed Fresh cut artichokes: what we know and what we should know
title_sort fresh cut artichokes: what we know and what we should know
publishDate 2023
url http://sedici.unlp.edu.ar/handle/10915/166897
work_keys_str_mv AT amodiomarialuisa freshcutartichokeswhatweknowandwhatweshouldknow
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