ISHS Acta Horticulturae 681: IV International Congress on Artichoke
TECHNOLOGICAL PARAMETERS AND SUITABILITY TO FREEZING OF SEED GROWN ARTICHOKE HYBRIDS |
| Authors: | N. Calabrese, A. Cardinali, D. Di Venere, V. Linsalata, M. Pieralice, L. Sergio, G. Damato |
| Keywords: | cultivars, blanching, quality, storage, panel test |
| Abstract:
Blanching in boiling water is commonly used to inactivate the enzymes responsible for browning and off-flavour development during the storage of frozen vegetables. The duration of blanching also affects the organoleptic features of stored products. The suitability to freezing of new artichoke hybrids and the effect of different blanching times on the quality of artichoke frozen ‘hearts’ during storage are evaluated in this study. Buds weighing about 150 g harvested from eight hybrids, were trimmed and blanched for 3-4-5 minutes in a boiling 1% ascorbic acid solution, cooled with running cold water, drained and then deep frozen together with unblanched buds. After 6 and 9 months storage at -18 °C, a panel test was arranged to evaluate appearance, odour, flavour, colour, firmness, fibre and global value. To measure perceived intensities of individual attributes, the interval scale from 1 to 7 was used. The results were graphically represented by sensorial profiles. Generally, a good quality of frozen product was recorded. The yield for processing varied from 28 to 40% of bud weight. Blanching lasting 5 minutes gave best results in all cultivars, whereas the quality of the buds blanched for 3 minutes and stored up to 6 months resulted lower than others. Browning on receptacle and off-flavour presence were observed in the unblanched products. Differences of sensorial attributes were observed among cultivars. Blanching time influenced the colour of the frozen buds. | |
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