کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5768806 | 1628519 | 2017 | 7 صفحه PDF | دانلود رایگان |
- Quality traits of ready-to-use globe artichoke slices were determined.
- Physiological, microbiological and sensory aspects were focused.
- A shelf life of 11 and 7 days, respectively for early and late harvest, was defined.
The microbiological, physiological and sensory characteristics of ready-to-use globe artichoke slices subjected to a shelf life study are reported. The traits of three genotypes ('Apollo', 'Exploter' and 'Spinoso di Palermo'), grown in an experimental field, were monitored for 11 d at 4 °C. Significant variations due to genotype, harvest time, storage time and their interactions were found. The selected packaging system allowed the generation of a passive atmosphere, which did not affect the produce metabolism. Microbial populations, with the exception of yeasts and moulds, did not exceed the limits suggested for minimally processed vegetables. Sliced artichoke heads from early and late harvests showed a shelf life of 11 and 7 d, respectively. The 'Exploter' proved to be the most suitable genotype for minimal processing as it received the highest overall sensory score at the end of the storage period.
Journal: LWT - Food Science and Technology - Volume 79, June 2017, Pages 554-560