Effect of Hot Water and Chitosan Treatments for Improving the Quality and Increasing Storability of Globe Artichoke.

M. Saad, Mohsen EL SAYED

doi:10.21608/assjm.2019.44927

Effect of Hot Water and Chitosan Treatments for Improving the Quality and Increasing Storability of Globe Artichoke.

Document Type : Original Article

Author

Mohsen EL SAYED M. Saad

Horticulture Research Institute, Agricultural Research Center, Giza, Egypt.

10.21608/assjm.2019.44927

Abstract

Artichoke heads of the cultivar "French Hyrious" were harvested at the suitable maturity stage of marketing on 5^th and 9^th of February in 2017 and 2018 season, respectively from private farm in Kafr El Dawar - Sidi Ghazi - Behera Governorate, Egypt and shifted to the laboratory of Vegetable Handling Research Department, Horticultural Research Institute, Agricultural Research Center, to evaluate the effects of hot water and chitosan treatments, alone or in combination as postharvest treatment on quality attributes of artichoke head during cold storage. Results showed that all postharvest treatments of artichoke heads slowed the rate of weight loss, had the highest compactness and gave the highest value of L and hue angle values, resulted in lighter color and inhibit the loss of green color comparatively to the highest ones obtained from untreated control. Artichoke heads dipped in hot water at 44^º C then chitosan 1% or hot water at 44^º C then chitosan 1.5% were perceived to have the highest intensities of freshness, greenness and compactness. Artichoke heads dipped in hot water at 44^º C then chitosan 1% produced an improvement in market quality; it would reduce weight loss percentage, color change and maintained ascorbic acid content, TSS, dry matter and inulin content and did not show any change in general appearance after 28 days of storage at 0 ^º C and 95 % RH.

Keywords