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Effect of nitrogen fertilisation on the overall quality of minimally processed globe artichoke heads
Author(s) -
Lombardo Sara,
Restuccia Cristina,
Muratore Giuseppe,
Barbagallo Riccardo N,
Licciardello Fabio,
Pandino Gaetano,
Scifò Giovanna O,
Mazzaglia Agata,
Ragonese Francesca,
Mauromicale Giovanni
Publication year - 2016
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.7784
Subject(s) - shelf life , flavor , inulin , horticulture , food science , chemistry , biology , zoology
Background Although nitrogen (N) fertilisation is essential for promoting crop yield, it may also affect the produce quality. Here, the influence of three N fertiliser rates (0 kg ha −1 as a control, 200 kg ha −1 and 400 kg ha −1 referred to as N 0 , N 200 and N 400 , respectively) on the overall quality of minimally processed globe artichoke heads was investigated during refrigerated storage for 12 days. Results Throughout the storage time, N fertilised samples had higher inulin contents than those unfertilised. In addition, the respiratory quotient of N 200 and N 400 samples was 2‐fold and 2.5‐fold lower than N 0 ones, whose values were close to the normal range for vegetables. All the samples reported good microbiological standards, although N 200 and N 400 achieved lower mesophilic and psychotropic counts than N 0 throughout the storage time. After 8 and 12 days of refrigerated storage, the N 200 samples showed the highest scores of positive sensory descriptors. Conclusion A fertiliser level of 200 kg N ha −1 is suitable for obtaining minimally processed globe artichoke heads with good nutritional, sensory and microbiological quality, characterised by low endogenous oxidase activities. Proper packaging systems and procedures are, however, crucial for extending the product shelf‐life and, thus, promoting its exportation on a wider scale. © 2016 Society of Chemical Industry