Characterization of Six Artichoke Cultivars and Their Suitability for Agro-industrial Processing

Nuria García-Martínez¹, Pedro Andreo-Martínez¹ and Luis Almela^1,

¹Department of Agricultural Chemistry, University of Murcia, Campus de Espinardo, 30100, Murcia, Spain

Cite this paper:
Nuria García-Martínez, Pedro Andreo-Martínez and Luis Almela. Characterization of Six Artichoke Cultivars and Their Suitability for Agro-industrial Processing. Journal of Food and Nutrition Research. 2017; 5(4):234-242. doi: 10.12691/jfnr-5-4-5

Abstract

The study of artichoke cultivars characteristics is a useful tool for processors, wholesalers and retailers when selecting varieties for fresh marketing or agro-industrial processing. In this work six artichoke cultivars grown in Murcia (Spain) were evaluated to ascertain their optimum commercial use by determining their physical, chemical and biochemical parameters (production yield, shape, size, moisture and color of their heads, respiration rate, phenolic content, enzymatic activities and browning potential). When considering purplish varieties, the high oxidative and physiological stability obtained in Violet de Provence led us to identify this cultivar as the most suitable purplish cultivar for processing; while in white varieties, Blanca de Tudela showed the lowest browning and respiration rates. On the other hand, cultivars with higher browning susceptibility, physiological activity and phenolic content should be marketed preferably for fresh consumption. It was observed that phenolic content, enzymatic activities and browning potential were affected by factors such as genotype, harvest time and head parts. In addition, physical parameters such as morphology, moisture and color of heads, and plant productivity varied according to cultivar. Results demonstrate that there is a high variability on physical, chemical and biochemical characteristics of artichoke genotypes. Results may be used to define the optimum commercial use for different artichoke cultivars.

Keywords:
artichoke browning susceptibility enzymatic activity polyphenol oxidase respiration rate phenolic compounds

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