EFFECTS OF TEMPERATURE AND SEMI-PERMEABLE FILMS ON QUALITY OF STORED ARTICHOKES (Cynara scolymus L.)

A. Yommi, C. Giletto, S. Horvitz, A. López Camelo
Artichoke’s shelf life at room temperature is limited to only a few days. Quick removal of field temperature and storage at 0-5°C with 90% RH contribute to maintain quality (Miccolis et al., 1988). Previous results (Yommi et al., 1996) indicate that packing with HDPE reduced weight loss and extended postharvest life of artichoke heads. To prevent internal browning, the equilibrium atmosphere inside the bags should be above 2% O2 and below 3% CO2 (Saltveit, 1989). The aim of this study was to evaluate quality changes of stored artichokes at 5°C or room temperature and packed with different semi-permeable films.
Yommi, A., Giletto, C., Horvitz, S. and López Camelo, A. (2001). EFFECTS OF TEMPERATURE AND SEMI-PERMEABLE FILMS ON QUALITY OF STORED ARTICHOKES (Cynara scolymus L.). Acta Hortic. 553, 619-620
DOI: 10.17660/ActaHortic.2001.553.149
https://doi.org/10.17660/ActaHortic.2001.553.149
weight loss, internal browning, Fusarium spp., PVC, HDPE
English
553_149
619-620

Acta Horticulturae