CHALLENGES AND ADVANCES IN THE CHILLING STORAGE AND MINIMAL PROCESSING OF ARTICHOKE (IN SPANISH)

The Spanish Region of Murcia produces about 100,000 t/year of artichoke heads (Cynara scolymus), having a notable influence in the international markets. To export artichokes, often to distant markets, the postharvest handling, precooling, chilling, and refrigerated transport and distribution are crucial. Artichoke is very perishable because of its high respiratory activity and susceptibility to weight loss, decay and mechanical, biochemical and/or physiological damages. To avoid postharvest disorders and extend shelf life, chilling and controlled or modified atmosphere techniques could be applied. The ‘Blanca de Tudela’ cv. is rich in antioxidant phenolic compounds, slightly sensitive to chilling injury and susceptible to CO₂ levels higher than 10 kPa (depending on the O₂ level), leading to browning of the external and internal leaves as well as of the receptacle. For chilling storage, transport and distribution of this cv., 2°C is recommended. For keeping quality of ‘Blanca de Tudela’ cv., up to 2-3 weeks modified atmosphere packaging at 2°C, reaching 5 kPa O₂ and 8-10 kPa CO₂ with 95-99% RH could be envisaged. Alternatively, storage at 5°C for 3 weeks in 10 kPa CO2 enriched humidified air could be applied. For ‘Violeta’ cv. modified atmosphere storage under 2 kPa O₂ + 3-4 kPa CO₂ at 1°C up to 3 weeks is recommended. In an attempt to increase the demand for artichoke heads, its minimal processing is being developed. Fresh trimmed artichokes heads could be consumed in salads or in rapid meals. It has been recommended that a washing-disinfection of fresh-cut ‘Violetto di Provenza’ heads be carried out with 80 g/L NaClO or 0.5% citric acid and modified atmosphere packaged at 1-3°C to provide 8 days of shelf life. However, these conditions do not allow to reach a minimum commercial quality in ‘Blanca de Tudela’. The optimization of minimal processing must pursue taking into consideration the varietal susceptibility to enzymatic browning.