On the occasion of the World Health Day, which is celebrated on April 7, the Post-Collection and Refrigeration Group (GPR) of the Polytechnic University of Cartagena determined, after numerous studies, that ultraviolet C (short wave) radiation in a (12 kJ m-2) dose, favorably stimulated the accumulation of total phenolytic compounds, and therefore the nutritional value, of fresh, minimally processed, artichokes (MPF) during their commercial life.
The effect of the UV-C rays on the consumer's health is very attractive to the market, although it will be difficult to label this UV dosage once MPF artichokes can be marketed (which they still aren't) due to the community's strict regulations, stated Francisco Artes Calero, responsible for the GPR.
The scientific interest in achieving a low processed product that can be put on sale soon was determined by the incursion of fresh produce, from countries such as Morocco, Tunisia, Egypt, Peru, Chile, and China into the European market, where it can be processed. This represents a danger for the main producers and exporters, Italy and Spain, who are striving to achieve better varieties, higher quality and an added value for farmers, traders and consumers.
In addition, the artichoke is very prone to having notable losses in post-harvesting, according to Artes Calero, due to mechanical damages (inadequate conditioning, transport, and distribution), dehydration, fungal infections, physiological and biochemical disorders, (especially browning or oxidation of the epidermis and the receptacle of the vegetable) and excess ripening. The current demand for natural, fresh, healthy and ready to consume vegetable products, makes it necessary to minimize their processing and the processing duration.
To achieve this, producers and manipulators "must better understand the ability of cultivars to adapt to technological needs and optimize the biological and environmental factors responsible for the products' deterioration when being harvested, transported, conditioned, conserved, and distributed," said the head of GPR. He recommended refrigerating them immediately after harvest, preferably combined with packaging under a modified passive atmosphere (which protects the artichokes against friction and browning, inhibits wilting, meets hygiene and food safety requirements, etc.), with a low partial O2 And high CO2 pressure, without using chemical agents that could be potentially dangerous to consumers and the environment.
Low processed artichokes retain better nutrients
The MPF artichokes favor the Horeca (Hotels, Restaurants and Cafes) sector because they have lower transportation costs,
require less storage space and less preparation time, as they would only
be subjected to soft physical treatments in their industrial processing. They also facilitate the consumer's life-style, as each vegetable is already cut and ready to eat in salads or for fast take-away food preparations.
"This means that the artichokes wouldn't lose their nutritional value, which is very high. Artichokes have a high content of fiber, vitamin C and phenolic bioactive antioxidant compounds, which help prevent cardiovascular diseases. It is a very beneficial vegetable to complete a healthy diet," says Artes Calero. According to him, "to boost artichoke consumption, we need to optimize the manipulation and processing of this vegetable through scientific and technical collaboration, as well as have interaction with consumers."
Murcia is the main producer of artichokes in Spain and Spain is the second largest producer of artichokes after Italy. Most of the production is concentrated in the Mediterranean area. The Region of Murcia and the Valley of the Ebro are the main producers of artichokes in Spain, and among the biggest producers in Europe and in the world.