http://www.cnr.it/ontology/cnr/individuo/prodotto/ID93151
Effect of harvest time, processing and packaging on the quality of ready to use artichokes (Contributo in atti di convegno)
- Type
- Label
- Effect of harvest time, processing and packaging on the quality of ready to use artichokes (Contributo in atti di convegno) (literal)
- Anno
- 2005-01-01T00:00:00+01:00 (literal)
- Alternative label
Massignan L., Lovino R., De Cillis M.F. Di Venere D., Linsalata V., Bianco V.V., (2005)
Effect of harvest time, processing and packaging on the quality of ready to use artichokes
in Acta Horticulturae, 681, 629-636
(literal)
- Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori
- Massignan L., Lovino R., De Cillis M.F. Di Venere D., Linsalata V., Bianco V.V., (literal)
- Pagina inizio
- Pagina fine
- Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#altreInformazioni
- Proceedings of the IVth International Congress on Artichoke, Valenzano (Bari), Italy, October 17-21, 2000. (literal)
- Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#url
- http://www.actahort.org/books/681/681_88.htm (literal)
- Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#titoloVolume
- Proceedings of the IVth International Congress on Artichoke (literal)
- Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#volumeInCollana
- Rivista
- Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#note
- Acta Horticulturae Vol 681 pg 629-636 (literal)
- Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#pagineTotali
- Note
- Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni
- Massignan L., Lovino R., De Cillis M.F. = Centro Ricerche Bonomo, Castel del Monte, Andria (BT);
Di Venere D., Linsalata V. = CNR - ISPA, Bari
Bianco V.V. = Dip. Scienze Produz. Vegetali - Uni BA (literal)
- Titolo
- Effect of harvest time, processing and packaging on the quality of ready to use artichokes (literal)
- Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#isbn
- Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#curatoriVolume
- V.V. Bianco, N. Calabrese, V. Rubatzky (Eds.) (literal)
- Abstract
- Different preparation techniques of minimally processed ('ready to use')
artichokes were tested and compared in winter and springtime. Artichoke heads cv.
Violetto di Provenza were cooled in air to 3°C, trimmed and differently treated: (a)
washed in cold water immediately after harvest with NaOCl (80 mg/L active
chlorine), drained and dried in cold air; (b) treated as (a) except that the water was
added with 0.5 % citric acid; (c) left unwashed as control. Heads were packed in
expanded polystyrene (EPS) trays wrapped with MRX film and stored at 3°C.
Evaluation for general appearance and browning were performed at 4 and 8 days.
Changes in glucose, fructose, sucrose, inulin and polyphenols were detected.
Microbiological tests were performed in order to verify the safety of the product
during the shelf-life.
In the winter trials, after 8 days in storage samples (a) and (b) showed very
good quality with natural flavour and taste. No significant change in biochemical
parameters or bacterial growth was detected. In the spring trials, artichokes showed
higher bacterial contamination and higher susceptibility to browning than in the
winter tests. Glucose, fructose, sucrose and caffeoylquinic acids did not change
significantly during that time, while inulin and apigenin-7-glucoside content
decreased by about 50% compared to the fresh product in both treated and
untreated artichokes. External appearance and nutritional quality resulted lower
than in the winter product; however, both (a) and (b) were still marketable after 8
days of shelf life. (literal)
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- Autore CNR
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