Effect of oxalic acid on quality attributes of artichokes stored at ambient temperature

• Oxalic acid (OA) is an innovative postharvest treatment on artichoke.
• OA at 1 mM delayed the deterioration process in artichoke during storage.
• OA-treated artichoke showed reduction in respiration rate and weight loss.
• Microbial spoilage and chlorophyll degradation were reduced by OA treatment.

The effect of oxalic acid (OA) on the overall quality of artichokes (Cynara cardunculus L. subsp. scolymus (L.) Hayek, formerly Cynara scolymus L. cv. Blanca de Tudela) was investigated for the first time in this vegetable. Artichokes were dipped in OA solution at 1 mM for 10 min and then stored at 20 °C. OA application delayed the deterioration process in artichokes during storage by retarding weight loss, softening, colour changes and chlorophyll degradation. In addition OA significantly reduced mesophilic aerobics and yeast and moulds counts with respect to controls. Finally, the content of total phenolics and antioxidant activity were not affected negatively by OA treatment. Thus, OA treatment might be a promising method for delaying postharvest deterioration and maintaining the overall quality of artichokes.

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