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dc.contributor.authorGiménez, María J.-
dc.contributor.authorGIMÉNEZ BERENGUER, MARINA-
dc.contributor.authorGarcía-Pastor, María E.-
dc.contributor.authorCastillo , Salvador -
dc.contributor.authorVeracruz, Valverde-
dc.contributor.authorSerrano, María-
dc.contributor.authorValero, Daniel-
dc.contributor.authorZapata, Pedro J-
dc.contributor.otherDepartamentos de la UMH::Tecnología Agroalimentariaes_ES
dc.date.accessioned2024-01-26T10:17:18Z-
dc.date.available2024-01-26T10:17:18Z-
dc.date.created2021-12-24-
dc.identifier.citationScientia Horticulturae V. 295, 15 March 2022es_ES
dc.identifier.issn0304-4238-
dc.identifier.issn1879-1018-
dc.identifier.urihttps://hdl.handle.net/11000/30700-
dc.description.abstractArtichoke is one of the vegetables with higher content in phenolic compounds, which are responsible for their taste, flavor and health beneficial effects. However, phenolic profile and concentration depends on many factors, such as genotype, harvest date, and environmental and agronomical conditions. The main aim of this study was to perform a phytochemical characterization of artichoke heads, based on their position on plant (main, secondary and tertiary head) and harvest date, during a complete growing season. Results showed that total identified polyphenol concentration was higher in tertiary heads than secondary and main heads, due to their higher concentration in hydroxycinnamic acid and luteolin derivatives. On the other hand, two postharvest storage experiments with main, secondary and tertiary artichoke heads, harvested in winter and spring, were performed. In addition, tertiary head showed the lowest weight, firmness losses and respiration rate during cold storage which could be attributed to their higher antioxidant compounds. In conclusion, tertiary heads have a greater aptitude to be stored at low temperature from harvesting to consumption since they maintained the quality properties for longer period of time and had higher content of bioactive compounds. However, main artichokes are the most appreciated by consumers due to their larger sizees_ES
dc.formatapplication/pdfes_ES
dc.format.extent11es_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.rightsinfo:eu-repo/semantics/openAccesses_ES
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectHydroxycinnamic acides_ES
dc.subjectLuteolin derivativees_ES
dc.subjectAntioxidant activityes_ES
dc.subjectPostharvest qualityes_ES
dc.subjectRespiration ratees_ES
dc.titleInfluence of flower head order on phenolic content and quality of globe artichoke at harvest and during twenty-one days of cold storagees_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.relation.publisherversionhttps://doi.org/10.1016/j.scienta.2021.110846es_ES
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