Processing the raw material directly in the industry shows a great convenience, due to the high percentage of waste, and the complexity of preparation and trimming operations. The edible part of the species is the enlarged receptacle and tender bract bases of the immature inflorescence (referred as head, bud or capitulum). Spinoso Sardo, which is an important Italian cultivar, is difficult to handle, but its availability as fresh-cut product would be an opportunity to recover consumers' affection. so fresh-cut artichoke processing would increase the consumption of Spinoso Sardo. One of the main problems with fresh-cut globe artichokes is the high browning rate of the cut surfaces (receptacle and bracts) caused by oxidation of polyphenols. Different chemical compounds were tested to overcome this problem, together with different packaging solutions. In addition to enzymatic browning, globe artichoke weight loss is another phenomenon that negatively influences its marketability. The decrease in weight may be attributed to respiration and other senescence-related metabolic processes during storage. The aim of this study is to propose, on the one hand, a suitable processing to obtain fresh-cut globe artichoke using active compounds to delay browning and, on the other hand, the best packaging solution to reduce water loss. Ascorbic and citric acids were used as anti-browning agents and two different packaging solution were tested. Heads were divided into homogeneous lots of 50 heads, then they were prepared by removing external bracts and by cutting the floral stems to 5 cm in length and the top of internal bracts with sharp stainless steel knives. Then they were sliced, washed in chlorinated water, immersed for 5 min in the anti-browning solution obtained mixing citric and ascorbic acid (0,5 and 2 % respectively), dried in a manual centrifuge. About ten slices were placed in PET trays and packed in ordinary atmosphere using a Cast Polypropylene film (OTR 3000 cc/m2/24h, 23°C 0% RH) and a compostable biobased film (OTR 55 cc/m2/24h, 8°C 70% RH) kindly provided respectively by Rotocalco Mediterranea (Siracusa, Italy) and InnoviaFilms (Novara, Italy). Bags were hermetically sealed and all samples were stored at 4 °C for 14 days. Analysis of weight losses, texture, respiration rate and colour degradation were performed. Spinoso Sardo artichokes proved to have suitable characteristics for industrial processing In fact both films used ensured a prolonging of shelf life that seems to be enough for produce distribution to the local markets.
Shelf life evaluation of fresh-cut artichoke packaged in a new biodegradable polymeric film
M Rapisarda;P Rizzarelli;
2015
Abstract
Processing the raw material directly in the industry shows a great convenience, due to the high percentage of waste, and the complexity of preparation and trimming operations. The edible part of the species is the enlarged receptacle and tender bract bases of the immature inflorescence (referred as head, bud or capitulum). Spinoso Sardo, which is an important Italian cultivar, is difficult to handle, but its availability as fresh-cut product would be an opportunity to recover consumers' affection. so fresh-cut artichoke processing would increase the consumption of Spinoso Sardo. One of the main problems with fresh-cut globe artichokes is the high browning rate of the cut surfaces (receptacle and bracts) caused by oxidation of polyphenols. Different chemical compounds were tested to overcome this problem, together with different packaging solutions. In addition to enzymatic browning, globe artichoke weight loss is another phenomenon that negatively influences its marketability. The decrease in weight may be attributed to respiration and other senescence-related metabolic processes during storage. The aim of this study is to propose, on the one hand, a suitable processing to obtain fresh-cut globe artichoke using active compounds to delay browning and, on the other hand, the best packaging solution to reduce water loss. Ascorbic and citric acids were used as anti-browning agents and two different packaging solution were tested. Heads were divided into homogeneous lots of 50 heads, then they were prepared by removing external bracts and by cutting the floral stems to 5 cm in length and the top of internal bracts with sharp stainless steel knives. Then they were sliced, washed in chlorinated water, immersed for 5 min in the anti-browning solution obtained mixing citric and ascorbic acid (0,5 and 2 % respectively), dried in a manual centrifuge. About ten slices were placed in PET trays and packed in ordinary atmosphere using a Cast Polypropylene film (OTR 3000 cc/m2/24h, 23°C 0% RH) and a compostable biobased film (OTR 55 cc/m2/24h, 8°C 70% RH) kindly provided respectively by Rotocalco Mediterranea (Siracusa, Italy) and InnoviaFilms (Novara, Italy). Bags were hermetically sealed and all samples were stored at 4 °C for 14 days. Analysis of weight losses, texture, respiration rate and colour degradation were performed. Spinoso Sardo artichokes proved to have suitable characteristics for industrial processing In fact both films used ensured a prolonging of shelf life that seems to be enough for produce distribution to the local markets.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
