Preharvest application of oxalic acid improves quality and phytochemical content of artichoke (Cynara scolymus L.) at harvest and during storage

卷:230

Martinez-Espla, Alejandra ; Emma Garcia-Pastor, Maria ; Javier Zapata, Pedro ; Guillen, Fabian ; Serrano, Maria ; Valero, Daniel ; Girones-Vilaplana, Amadeo

Univ Miguel Hernandez

关键词: Oxalic acid;    Preharvest treatment;    Artichoke;    Quality;    Respiration;    Phenolics;    Luteolins;   

DOI  :  10.1016/j.foodchem.2017.03.051

学科分类：食品科学和技术

【 摘 要 】

In this study the effect of oxalic acid (OA) treatment of artichoke plants (Cynara scolymus L.) on head artichoke development and on artichokes quality parameters (weight loss, firmness, and color), respiration rate, antioxidant activity and phenolics (measured by Folin Ciocalteu and HPLC-DAD-ESI/MSn) at harvest and during storage for 21 days at 2 degrees C was evaluated. OA treatment increased the percentage of the first class artichokes although no significant effect was found in artichoke developmental process. OA-treatment reduced the respiration rate of artichokes and led to higher total hydrosoluble antioxidant activity and total phenolics and hydroxycinnamics and luteolins concentration both at harvest and during cold storage. In addition, luteolin 7-O-glucuronide 3-O-glucoside was identified for the first time in artichoke. Thus, it can be concluded that OA preharvest treatment could be a natural and useful tool to delay the artichoke postharvest senescence and improve the reported health-beneficial properties of artichokes consumption. (C) 2017 Elsevier Ltd. All rights reserved.