Morphological and qualitative characterisation of globe artichoke head from new seed-propagated cultivars

Journal of the Science of Food and Agriculture

Volumn 90, Issue 15, 2010, Pages 2689-2693

  Bonasia, Anna ^a   Conversa, Giulia ^a   Lazzizera, Corrado ^a   Gambacorta, Giuseppe ^b   Elia, Antonio ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

^b UNIVERSITY OF BARI   (Italy)

Author keywords

Antioxidant activity; Polyphenols; Processing yield

Indexed keywords

ANTIOXIDANT; PHENOL DERIVATIVE;

ARTICHOKE; ARTICLE; CHEMISTRY; CLASSIFICATION; COMPARATIVE STUDY; FOOD HANDLING; HISTOLOGY; HYBRIDIZATION; INFLORESCENCE; NUTRITIONAL VALUE; PLANT SEED; SPECIES DIFFERENCE; VEGETABLE;

ANTIOXIDANTS; CYNARA SCOLYMUS; FOOD HANDLING; HYBRIDIZATION, GENETIC; INFLORESCENCE; NUTRITIVE VALUE; PHENOLS; SEEDS; SPECIES SPECIFICITY; VEGETABLES;

CYNARA SCOLYMUS;

EID: 78349301270     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4141     Document Type: Article

References (23)

1. Lattanzio V, Kroon PA, Linsalata V and Cardinali A, Globe artichoke: A functional food and source of nutraceutical ingredients. J Functional Foods 1: 131-144 (2009).
2. Miguel A, Baixauli C, Aguilar JM, Giner A, Maroto JV, Loperz S, et al, Cultivar trials of seed propagated artichoke. Acta Hortic 660: 111-114 (2004).
3. Calabrese N, De Palma E and Bianco VV, Yield and quality of new commercial seed grown artichoke hybrids. Acta Hortic 660: 77-82 (2004).
4. Calabrese N, De Palma E and Bianco VV, Yield and quality of seed propagated artichoke hybrid cultivars grown for four years. Acta Hortic 681: 135-142 (2005).
5. Calabrese N, Cardinali A, Di Venere D, Linsalata V, Pieralice M, Sergio L, et al, Technological parameters and suitability to freezing of seed grown artichoke hybrids. Acta Hortic 681: 495-501 (2005).
6. Baixauli C, Giner A, Miguel S, López B, Pascual B and Maroto JV, Agronomic behaviour of seed propagated artichoke cultivars in the spanish mediterranean area. Acta Hortic 730: 143-147 (2007).
7. Mauromicale G and Ierna A, Characteristics of head of seed-grown globe artichoke [(Cynara cardunculus L. var. scolymus (L.) Fiori] as affected by harvest period, sowing date and gibberellic acid. Agronomie 20: 197-204 (2000).
8. Di Venere D, Linsalata V, Calabrese N, Cardinali A, Sergio L and Pieralice M, Biochemical characterization of new seed propagated artichoke cultivars. Acta Hortic 681: 517-522 (2005).
9. Lombardo S, Pandino G, Mauromicale G, Knödler M, Carle R and Schieber A, Influence of genotype, harvest time and plant part on polyphenolic composition of globe artichoke [Cynara cardunculus L. var. scolymus (L.) Fiori]. Food Chem 119: 1175-1181 (2009).
10. Gil-Izquierdo A, Gil MI, Conesa MA and Ferreres F, The effect of storage temperatures on vitamin C and phenolics content of artichoke (Cynara scolymus L.) heads. Innov Food Sci Emerg Technol 2: 199-202 (2001).
11. Serio F, De Gara L, Caretto S, Leo L and Santamaria P, Influence of an increased NaCl concentration on yield and quality of cherry tomato grown in posidonia (Posidonia oceanica (L) Delile). J Sci Food Agric 84: 1885-1890 (2004).
12. Miller RO, Extractable chloride, nitrate, orthophosphate, potassium, and sulphate-sulfur in plant tissue: 2% acetic acid extraction, in Handbook of Reference Methods for Plant Analysis, ed. by Klara YP. CRC Press, Boca Raton, FL, pp. 115-118 (1998).
13. Singleton VL and Rossi Jr JA, Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Vitic 16: 144-158 (1965).
14. Ismail A, Marjan ZM and Foong CW, Total antioxidant activity and phenolic content in selected vegetables. Food Chem 87: 581-586 (2004).
15. Conversa G, Bonasia A, Lazzizera C and Elia A, Head processing suitability in 'Madrigal' and 'Brindisino' artichoke cultivar. Acta Hortic (2010), in press.
16. Del Nobile MA, Conte A, Scrocco C, Laverse J, Brescai I, Conversa G, et al, New packaging strategies to preserve fresh-cut artichoke quality during refrigerated storage. Innov Food Sci Emerg Technol 10: 128-133 (2009).
17. Lahoz L, Malumbres A, Macua JI, Bozal JM, Urmentea I and Arrondo MA, Agricultural and industrial study of the principal European varieties of artichoke in Navarra. Acta Hortic 660: 531-537 (2004).
18. Garcia EL and Barrett DM, Preservative treatments for fresh-cut fruits and vegetables, in Fresh-Cut Fruits and Vegetables. Science, Technology and Market, ed. by Lamikanra O. CRC Press, Boca Raton, FL, pp. 267-303 (2002).
19. Cabezas-Serrano AB, Amodio ML, Cornacchia R, Rinaldi R and Colelli G, Screening quality and browning susceptibility off five artichoke cultivars for fresh-cut processing. J Sci Food Agric 89: 2588-2594 (2009).
20. Lattanzio V, Cicco N and Linsalata V, Antioxidant activities of artichoke phenolics. Acta Hortic 681: 421-427 (2005).
21. Romani A, Pinelli P, Cantini C, Cimato A and Heimler D, Char- acterization of Violetto di Toscana, a typical Italian variety of artichoke (Cynara scolymus L.). Food Chem 95: 221-225 (2006).
22. INRAN. Istituto Nazionale di ricerca per gli Alimenti e la Nutrizione. Ministero delle Politiche Agricole, Alimentari e Forestali, Tabelle di composizione degli alimenti. Available: [10 May 2010].
23. Llorach R, Espín JC, Tomás-Barberán FA and Ferreres F, Artichoke (Cynara scolymus L.) by-products as a potential source of health-promoting antioxidant phenolics. J Agric Food Chem 50: 3458-3464 (2002).