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Giancarlo Colelli - One of the best experts on this subject based on the ideXlab platform.
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influence of pre cutting operations on quality of fresh cut Artichokes cynara scolymus l effect of storage time and temperature before cutting
Postharvest Biology and Technology, 2013Co-Authors: Ilde Ricci, Maria Luisa Amodio, Giancarlo ColelliAbstract:Abstract The effect of pre-processing storage time and temperature on post-cutting quality of two Artichoke cultivars (‘Catanese’ and ‘Violetto Foggiano’) was studied. Artichoke heads were harvested in January 2010 for ‘Catanese’ and in March 2011 for ‘Violetto Foggiano’ from commercial plantations. Freshly harvested Artichoke heads were stored at 0, 5, and 12 °C in a humidified flow of air. Initially, and after 3 and 7 days of storage, respiration rate, weight loss, and electrolytic leakage were monitored. Moreover, at each sampling, Artichokes were cut in quarters and stored for additional 3 days at 5 °C. On cut Artichokes, soon after cutting and after post-cutting storage, visual appearance, color attributes (on outer bract surface, on cut bracts, and on cut receptacle surface) and phenol content were determined. Time and temperature of storage influenced quality attributes of cut Artichokes, but to a different extent depending on the cultivar, whereas temperature did not affect the phenol content. ‘Violetto Foggiano’ Artichokes benefited from pre-cutting low storage temperature (0 °C), whereas ‘Catanese’ showed physiological injuries on outer bract surfaces, where brown spots occurred. In both cases low temperatures during pre-cutting storage (5 and 0 °C) reduced the browning rate of the cut surface which maintained a higher L* value, compared to Artichokes stored at 12 °C. Moreover, pre-cutting storage at 12 °C resulted in a reduction of quality of Artichokes due to growth of floral primordia in the form of reddish tissues at the base of the receptacle for both cultivars. Management of storage conditions before cutting is therefore critical in fresh-cut processing operations of Artichokes.
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influence of pre cutting operations on quality of fresh cut Artichokes cynara scolymus l effect of harvest dates
Postharvest Biology and Technology, 2013Co-Authors: Ilde Ricci, Maria Luisa Amodio, Giancarlo ColelliAbstract:Abstract The effect of harvest date on post-cutting quality of two cultivars (‘ Violetto foggiano ’, and ‘ Catanese ’) of Artichokes ( Cynara cardunculus L. subsp. scolymus (L.) Hayek) was studied. Artichoke heads were harvested from December 2009 to May 2010 for ‘ Violetto foggiano ’ (7 harvest dates), and from January to April 2010, for‘ Catanese ’ (4 harvest dates) from a commercial orchard in the Apulia Region, always from the same 20 randomly-chosen and labeled plants (for each cultivar). Freshly harvested Artichoke heads were trimmed, cut into quarters, then stored in a humidified air flow at 5 °C. Initially, and after 2, 5 and 7 days of storage, quality parameters were analyzed, including total phenol content, antioxidant activity, color attributes (outer bract surface, cut-bract surface, and cut receptacle) and visual appearance. Global color variations (Δ E *), for receptacle, cut surfaces and outer bracts, were calculated, in order to compare samples of different initial color and to evaluate variation in terms of browning. Artichokes ‘ Catanese ’ harvested in February showed the lowest Δ E * on cut surfaces after 7 days of storage which then increased with the proceeding of the season. Also for ‘ Violetto foggiano ’ after 7 days of storage, samples harvested in February showed lowest values of Δ E * on cut surfaces (bracts and receptacle), if compared to other harvesting dates. Visual quality of fresh-cut quarters decreased with the progress of the season, and for ‘ Violetto foggiano ’, with the decrease of the antioxidant activity. Total phenolic content and antioxidant activity were different among harvest dates for both cultivars studied, and for ‘ Violetto foggiano ’ showed a significant polynomial trend, denoting 2 phases of antioxidant accumulation from December to February and then from middle of March to May. The natural decline of plants at the end of production may be the reason of the poor quality of cut-Artichokes in the last sampling date, and in general, considering the average temperatures at harvest, quality of fresh-cut Artichokes could be positively affected by the lowest temperatures occurring in February.
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post cutting quality changes of fresh cut Artichokes treated with different anti browning agents as evaluated by image analysis
Postharvest Biology and Technology, 2011Co-Authors: Maria Luisa Amodio, A B Cabezasserrano, G Peri, Giancarlo ColelliAbstract:Fresh-cut processing can add convenience to Artichoke consumption, although post-cutting browning is still a major problem. Different compounds (ascorbic acid, citric acid, cysteine, and their combination, ethanol, sodium chloride, 4-hexylresorcinol) were tested at different concentrations in two experiments. An algorithm for rapid colour measurements by means of image analysis was implemented, and allowed measurement of L*, a*, and b* values from the whole quarter surface and from the browned areas, while the external appearance of Artichoke quarters was evaluated using an anchored subjective scale. Cysteine (0.5%) was the most effective treatment to prevent browning as evaluated by colour attributes and appearance score. Its effectiveness was improved by increasing the pH of the solution from the natural pH (2.1) to pH 3, resulting in L* values of browned areas about 30% higher than controls (27.4 and 21.5 respectively). The mean values of appearance scores for cysteine treated samples were all above the limit of marketability (score 3), significantly higher than in control samples which had mean values below this limit. All colour parameters were significantly correlated with appearance scores, and L* of the whole quarter surface had the highest correlation. The results represent a step forward in research on anti-browning treatments for fresh-cut Artichokes, also providing an objective tool for colour evaluation.
Pietro Santamaria - One of the best experts on this subject based on the ideXlab platform.
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faba greens globe Artichoke s offshoots crenate broomrape and summer squash greens unconventional vegetables of puglia southern italy with good quality traits
Frontiers in Plant Science, 2018Co-Authors: Massimiliano Renna, Angelo Signore, Vito Michele Paradiso, Pietro SantamariaAbstract:Globe Artichoke (Cynara cardunculus L. subsp. [L.] scolymus Hayek), summer squash (Cucurbita pepo L.) and faba bean (Vicia faba L.) are widely cultivated for their immature inflorescences, fruits and seeds, respectively. Nevertheless, in some areas of Puglia (Southern Italy), other organs of these species are traditionally used as vegetables, instead of being considered as by-products. Offshoots (so-called cardoni or carducci) of globe Artichoke, produced during the vegetative growing cycle and removed by common cultural procedures, are used like to the cultivated cardoons (C. cardunculus L. var. altilis DC). The stems, petioles, flowers and smaller leaves of summer squash are used as greens (so-called cime di zucchini), like other leafy vegetables such as chicory (Cichorium intybus L.) and Swiss chard (Beta vulgaris L.). Also the plant apex of faba bean, about 5-10 cm long, obtained from the green pruning, are used as greens (so-called cime di fava) like spinach leaves. Moreover, crenate broomrape (Orobanche crenata Forssk.), a root parasite plant that produces devastating effects on many crops (mostly legumes), is used like asparagus (Asparagus officinalis L.) to prepare several traditional dishes. In this study ethnobotanical surveys and quality assessment of these unconventional vegetables were performed. For their content of fiber, offshoots of globe Artichokes can be considered a useful food to bowel. Summer squash greens could be recommended as a vegetable to use especially in the case of hypoglycemic diets considering both content and composition of their carbohydrates. For their low content of nitrate, faba greens could be recommended as a substitute of nitrate-rich leafy vegetables. Crenate broomrape shows a high antioxidant activity and may be considered as a very nutritious agri-food product. Overall, the results of the present study indicate that offshoots of globe Artichoke, summer squash greens, faba greens and crenate broomrape have good potential as novel foods, being nutritious and refined products. Their exploitation aiming to the obtainment of labelled and/or new potential ready-to-eat retail products could satisfy the demand for local functional foods.
Augusto Parente - One of the best experts on this subject based on the ideXlab platform.
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the effects of ohmic and conventional blanching on the nutritional bioactive compounds and quality parameters of Artichoke heads
Lwt - Food Science and Technology, 2013Co-Authors: Vincenzo Guida, Angela Chambery, Gianpiero Pataro, Antimo Di Maro, Giovanna Ferrari, Augusto ParenteAbstract:Abstract The effect of ohmic (24 V/cm, 80 °C) and conventional hot water (100 °C) blanching on peroxidase (POD) and polyphenol oxidase (PPO) inactivation, colour parameters [ L , hue ( h ), Chroma ( C ), Δ E *], texture (maximum compression force) as well as total protein and phenolic content of Artichoke heads immediately after blanching as well as during storage by canning was investigated. The experimental results have shown that ohmic blanching inactivates both enzymes at lower processing times than conventional blanching, with total inactivation times of 360 s and 480 s, respectively. The colour of the raw product was well preserved after ohmic heating, while after water blanching it changed significantly from a yellow/green to a brownish/green. In addition, when compared to the Artichokes blanched by ohmic treatment, the samples treated by the conventional method appeared heterogeneously softened showing a lower softening in the inner region but excessive softening in the outer part. Finally, the results have revealed that the blanching method also affects the nutritional and bioactive compounds in Artichokes immediately after blanching and during storage by canning, with the losses in both protein and polyphenolic content in conventionally pre-treated samples being greater than those measured in samples pre-treated by ohmic blanching.
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the effects of ohmic and conventional blanching on the nutritional bioactive compounds and quality parameters of Artichoke heads
Lwt - Food Science and Technology, 2013Co-Authors: Vincenzo Guida, Angela Chambery, Gianpiero Pataro, Antimo Di Maro, Giovanna Ferrari, Augusto ParenteAbstract:Abstract The effect of ohmic (24 V/cm, 80 °C) and conventional hot water (100 °C) blanching on peroxidase (POD) and polyphenol oxidase (PPO) inactivation, colour parameters [ L , hue ( h ), Chroma ( C ), Δ E *], texture (maximum compression force) as well as total protein and phenolic content of Artichoke heads immediately after blanching as well as during storage by canning was investigated. The experimental results have shown that ohmic blanching inactivates both enzymes at lower processing times than conventional blanching, with total inactivation times of 360 s and 480 s, respectively. The colour of the raw product was well preserved after ohmic heating, while after water blanching it changed significantly from a yellow/green to a brownish/green. In addition, when compared to the Artichokes blanched by ohmic treatment, the samples treated by the conventional method appeared heterogeneously softened showing a lower softening in the inner region but excessive softening in the outer part. Finally, the results have revealed that the blanching method also affects the nutritional and bioactive compounds in Artichokes immediately after blanching and during storage by canning, with the losses in both protein and polyphenolic content in conventionally pre-treated samples being greater than those measured in samples pre-treated by ohmic blanching.
Maria Luisa Amodio - One of the best experts on this subject based on the ideXlab platform.
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influence of pre cutting operations on quality of fresh cut Artichokes cynara scolymus l effect of storage time and temperature before cutting
Postharvest Biology and Technology, 2013Co-Authors: Ilde Ricci, Maria Luisa Amodio, Giancarlo ColelliAbstract:Abstract The effect of pre-processing storage time and temperature on post-cutting quality of two Artichoke cultivars (‘Catanese’ and ‘Violetto Foggiano’) was studied. Artichoke heads were harvested in January 2010 for ‘Catanese’ and in March 2011 for ‘Violetto Foggiano’ from commercial plantations. Freshly harvested Artichoke heads were stored at 0, 5, and 12 °C in a humidified flow of air. Initially, and after 3 and 7 days of storage, respiration rate, weight loss, and electrolytic leakage were monitored. Moreover, at each sampling, Artichokes were cut in quarters and stored for additional 3 days at 5 °C. On cut Artichokes, soon after cutting and after post-cutting storage, visual appearance, color attributes (on outer bract surface, on cut bracts, and on cut receptacle surface) and phenol content were determined. Time and temperature of storage influenced quality attributes of cut Artichokes, but to a different extent depending on the cultivar, whereas temperature did not affect the phenol content. ‘Violetto Foggiano’ Artichokes benefited from pre-cutting low storage temperature (0 °C), whereas ‘Catanese’ showed physiological injuries on outer bract surfaces, where brown spots occurred. In both cases low temperatures during pre-cutting storage (5 and 0 °C) reduced the browning rate of the cut surface which maintained a higher L* value, compared to Artichokes stored at 12 °C. Moreover, pre-cutting storage at 12 °C resulted in a reduction of quality of Artichokes due to growth of floral primordia in the form of reddish tissues at the base of the receptacle for both cultivars. Management of storage conditions before cutting is therefore critical in fresh-cut processing operations of Artichokes.
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influence of pre cutting operations on quality of fresh cut Artichokes cynara scolymus l effect of harvest dates
Postharvest Biology and Technology, 2013Co-Authors: Ilde Ricci, Maria Luisa Amodio, Giancarlo ColelliAbstract:Abstract The effect of harvest date on post-cutting quality of two cultivars (‘ Violetto foggiano ’, and ‘ Catanese ’) of Artichokes ( Cynara cardunculus L. subsp. scolymus (L.) Hayek) was studied. Artichoke heads were harvested from December 2009 to May 2010 for ‘ Violetto foggiano ’ (7 harvest dates), and from January to April 2010, for‘ Catanese ’ (4 harvest dates) from a commercial orchard in the Apulia Region, always from the same 20 randomly-chosen and labeled plants (for each cultivar). Freshly harvested Artichoke heads were trimmed, cut into quarters, then stored in a humidified air flow at 5 °C. Initially, and after 2, 5 and 7 days of storage, quality parameters were analyzed, including total phenol content, antioxidant activity, color attributes (outer bract surface, cut-bract surface, and cut receptacle) and visual appearance. Global color variations (Δ E *), for receptacle, cut surfaces and outer bracts, were calculated, in order to compare samples of different initial color and to evaluate variation in terms of browning. Artichokes ‘ Catanese ’ harvested in February showed the lowest Δ E * on cut surfaces after 7 days of storage which then increased with the proceeding of the season. Also for ‘ Violetto foggiano ’ after 7 days of storage, samples harvested in February showed lowest values of Δ E * on cut surfaces (bracts and receptacle), if compared to other harvesting dates. Visual quality of fresh-cut quarters decreased with the progress of the season, and for ‘ Violetto foggiano ’, with the decrease of the antioxidant activity. Total phenolic content and antioxidant activity were different among harvest dates for both cultivars studied, and for ‘ Violetto foggiano ’ showed a significant polynomial trend, denoting 2 phases of antioxidant accumulation from December to February and then from middle of March to May. The natural decline of plants at the end of production may be the reason of the poor quality of cut-Artichokes in the last sampling date, and in general, considering the average temperatures at harvest, quality of fresh-cut Artichokes could be positively affected by the lowest temperatures occurring in February.
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post cutting quality changes of fresh cut Artichokes treated with different anti browning agents as evaluated by image analysis
Postharvest Biology and Technology, 2011Co-Authors: Maria Luisa Amodio, A B Cabezasserrano, G Peri, Giancarlo ColelliAbstract:Fresh-cut processing can add convenience to Artichoke consumption, although post-cutting browning is still a major problem. Different compounds (ascorbic acid, citric acid, cysteine, and their combination, ethanol, sodium chloride, 4-hexylresorcinol) were tested at different concentrations in two experiments. An algorithm for rapid colour measurements by means of image analysis was implemented, and allowed measurement of L*, a*, and b* values from the whole quarter surface and from the browned areas, while the external appearance of Artichoke quarters was evaluated using an anchored subjective scale. Cysteine (0.5%) was the most effective treatment to prevent browning as evaluated by colour attributes and appearance score. Its effectiveness was improved by increasing the pH of the solution from the natural pH (2.1) to pH 3, resulting in L* values of browned areas about 30% higher than controls (27.4 and 21.5 respectively). The mean values of appearance scores for cysteine treated samples were all above the limit of marketability (score 3), significantly higher than in control samples which had mean values below this limit. All colour parameters were significantly correlated with appearance scores, and L* of the whole quarter surface had the highest correlation. The results represent a step forward in research on anti-browning treatments for fresh-cut Artichokes, also providing an objective tool for colour evaluation.
Ilde Ricci - One of the best experts on this subject based on the ideXlab platform.
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influence of pre cutting operations on quality of fresh cut Artichokes cynara scolymus l effect of storage time and temperature before cutting
Postharvest Biology and Technology, 2013Co-Authors: Ilde Ricci, Maria Luisa Amodio, Giancarlo ColelliAbstract:Abstract The effect of pre-processing storage time and temperature on post-cutting quality of two Artichoke cultivars (‘Catanese’ and ‘Violetto Foggiano’) was studied. Artichoke heads were harvested in January 2010 for ‘Catanese’ and in March 2011 for ‘Violetto Foggiano’ from commercial plantations. Freshly harvested Artichoke heads were stored at 0, 5, and 12 °C in a humidified flow of air. Initially, and after 3 and 7 days of storage, respiration rate, weight loss, and electrolytic leakage were monitored. Moreover, at each sampling, Artichokes were cut in quarters and stored for additional 3 days at 5 °C. On cut Artichokes, soon after cutting and after post-cutting storage, visual appearance, color attributes (on outer bract surface, on cut bracts, and on cut receptacle surface) and phenol content were determined. Time and temperature of storage influenced quality attributes of cut Artichokes, but to a different extent depending on the cultivar, whereas temperature did not affect the phenol content. ‘Violetto Foggiano’ Artichokes benefited from pre-cutting low storage temperature (0 °C), whereas ‘Catanese’ showed physiological injuries on outer bract surfaces, where brown spots occurred. In both cases low temperatures during pre-cutting storage (5 and 0 °C) reduced the browning rate of the cut surface which maintained a higher L* value, compared to Artichokes stored at 12 °C. Moreover, pre-cutting storage at 12 °C resulted in a reduction of quality of Artichokes due to growth of floral primordia in the form of reddish tissues at the base of the receptacle for both cultivars. Management of storage conditions before cutting is therefore critical in fresh-cut processing operations of Artichokes.
-
influence of pre cutting operations on quality of fresh cut Artichokes cynara scolymus l effect of harvest dates
Postharvest Biology and Technology, 2013Co-Authors: Ilde Ricci, Maria Luisa Amodio, Giancarlo ColelliAbstract:Abstract The effect of harvest date on post-cutting quality of two cultivars (‘ Violetto foggiano ’, and ‘ Catanese ’) of Artichokes ( Cynara cardunculus L. subsp. scolymus (L.) Hayek) was studied. Artichoke heads were harvested from December 2009 to May 2010 for ‘ Violetto foggiano ’ (7 harvest dates), and from January to April 2010, for‘ Catanese ’ (4 harvest dates) from a commercial orchard in the Apulia Region, always from the same 20 randomly-chosen and labeled plants (for each cultivar). Freshly harvested Artichoke heads were trimmed, cut into quarters, then stored in a humidified air flow at 5 °C. Initially, and after 2, 5 and 7 days of storage, quality parameters were analyzed, including total phenol content, antioxidant activity, color attributes (outer bract surface, cut-bract surface, and cut receptacle) and visual appearance. Global color variations (Δ E *), for receptacle, cut surfaces and outer bracts, were calculated, in order to compare samples of different initial color and to evaluate variation in terms of browning. Artichokes ‘ Catanese ’ harvested in February showed the lowest Δ E * on cut surfaces after 7 days of storage which then increased with the proceeding of the season. Also for ‘ Violetto foggiano ’ after 7 days of storage, samples harvested in February showed lowest values of Δ E * on cut surfaces (bracts and receptacle), if compared to other harvesting dates. Visual quality of fresh-cut quarters decreased with the progress of the season, and for ‘ Violetto foggiano ’, with the decrease of the antioxidant activity. Total phenolic content and antioxidant activity were different among harvest dates for both cultivars studied, and for ‘ Violetto foggiano ’ showed a significant polynomial trend, denoting 2 phases of antioxidant accumulation from December to February and then from middle of March to May. The natural decline of plants at the end of production may be the reason of the poor quality of cut-Artichokes in the last sampling date, and in general, considering the average temperatures at harvest, quality of fresh-cut Artichokes could be positively affected by the lowest temperatures occurring in February.
