Shelf life evaluation of fresh-cut globe artichoke packaged in a compostable biobased film

Globe artichoke is an important component in the Mediterranean diet, but its complexity of preparation and susceptibility to browning degree limit its consumption on a wider scale. Therefore, the aim of the present study was to propose on the one hand, a suitable processing to obtain fresh-cut globe artichoke heads using active compounds to delay browning and, on the other hand, the best packaging solution to reduce water loss. Ascorbic and citric acids were used asanti-browning agents and two different packaging solutions were tested. Heads were divided into homogeneous lots of 50 heads, and after the processing slices were placed in PET trays and packed in ordinary atmosphere using a Cast Polypropylene film and NatureFlexTM compostable BIObased film. Bags were hermetically sealed and stored at 4 °C for 14 days. Analysis of weight losses, texture, respiration rate, colour degradation, polyphenol and ascorbic acid content and microbiological analysis were performed. Our results highlighted as cv. Spinoso sardo proved to have suitable characteristics for industrial processing; both packaging films used ensured a prolonging of shelf life that seequalitative ms to be enough for produce distribution to the local markets.