Nutritional Quality of Globe Artichoke [Cynara cardunculus L. subsp. scolymus (L.) Hegi] Head as Affected by Genotype and Environment of Cultivation

The artichoke head i.e., the large immature inflorescences with edible fleshyleaves (bracts) and receptacle is one of the most typical vegetables consumed in theMediterranean diet. Artichoke is much appreciated both for its taste and nutritionalvalue due to the phenolic fraction with antioxidant properties, high inulin amount,dietary fiber, and good amounts of protein. However, the nutritional properties ofthe heads are linked to the used genotype and to the environment of cultivation.In order to evaluate the influence of genotype and environment on nutritionalquality of the globe artichoke heads a study was conducted during 2005-2006, usingtwo different environments, Caltagirone (Sicilian hilly environment) and Syracuse(coastal area of South Sicily), and three different genotypes ('Romanesco clone C3','Terom' with late production and 'Violet Margot' with early production).The heads were harvested when they reached the marketable stage andreceptacle DM content, crude protein, inulin, crude fiber, and ashes were evaluated.Referring to receptacle, crude protein content was 198 g kg-1 DM, inulincontent was 266 g kg-1 DM, crude fiber content was 69 g kg-1 DM and ashes contentwas 90 g kg-1 DM. In the bracts crude protein, inulin, crude fiber and ashes contentswere 165, 146, 244 and 85 g kg-1 DM, respectively. ANOVA showed all chemicalparameters determined in the receptacle were affected both by genotype factor andenvironment. High inulin and crude protein content, confirms the nutritional valueof the globe artichoke heads. The differences recorded among genotypes andbetween the environments could provide useful information about the suitability of acultivar to a specific use, fresh or processed.