385 Combined Technologies to Inhibit Enzymatic Browning and Preserve Quality of Fresh-Cut Artichoke Hearts P. Gómez di Marco 1 , P. Robles 1, 2 , J. Braun 2 , F. Artés Hernández 1, 2 , J.A. Fernández 1, 3 and F. Artés 1, 2 1 Institute of Plant Biotechnology, Technical University of Cartagena, Cartagena, Murcia, Spain 2 Postharvest and Refrigeration Group, Dept. Food Engineering, Technical University of Cartagena, Cartagena, Spain 3 Mediterranean Horticulture Group, Dept. Plant Production, Technical University of Cartagena, Cartagena, Spain Keywords: Cynara scolymus L., minimal processing, modified atmosphere packaging, antioxidant solutions, phenolics, sensory quality Abstract During the last years, consumers demand convenient products, easy to prepare and with high sensory and nutritional quality. Fresh-cut fruit and vegetables have been developed to satisfy that demand. The industry of that sector is highly competitive and continuously needs technological solutions. Minimally processed artichokes are a very interesting product, but after cutting heads are highly susceptible to enzymatic browning, resulting in loss of nutritional and sensory quality. This research studied the effect of two active modified active packaging (MAP) (air as control) combined with two antioxidant solutions (chlorinated water as control) to prevent browning and slow down quality loss in purple artichokes (Cynara scolymus L. ‘Salambo’). Heads were hand harvested and immediately air pre-cooled at 5°C. In a disinfected cold room at 5°C outer bracts were removed and top and bottom were cut. Obtained hearts were immersed in a chlorinated water solution (100 ppm Na ClO) for 1 min. Before packaging, the artichokes hearts were dipped for 3 min. into two different solutions: a) lemon juice (60% v/v) and b) oxalic acid (0.02% w/v) + ascorbic acid (1% w/v). Two hearts were placed in polypropylene (PP) baskets of 500 ml and thermally sealed at the top with an oriented PP film of 35 m thickness. Active MAPs were 4 kPa O 2 + 20 kPa CO 2 + 76 kPa N 2 and 80 kPa O 2 + 20 kPa N 2 . After 6 d at 5°C weight loss, sensory quality and phenolics content were evaluated. A whiteness index (WI) combining L*, a*, and b* parameters was calculated to analyse colour changes, the higher the index, the lower the browning. Sensory quality was acceptable for all the treatments. High O 2 MAP combined with lemon juice showed the highest WI. Total phenolics were better kept in high O 2 MAP combined with antioxidant solutions. The use of these substances under superatmospheric oxygen could be a good option for keeping overall quality of artichoke hearts up to 5 d at 5°C. INTRODUCTION Artichokes (Cynara scolymus L.) are rich in bioactive compounds, some of them with antioxidant properties which can be interesting for a healthy diet (Sánchez-Rabaneda et al., 2003; Fratianni et al., 2007; Lattanzio et al., 2009). In this sense artichoke’s phytochemicals could have a protective effect against oxidative and degenerative processes in humans. Minimally processed or fresh cut artichokes prepared as hearts would provide consumers a product that keeps its original nutritional and sensory quality guarantying, at the same time, food security. This product could be very convenient for its commercialization, reducing transport costs, storage space and preparation time (Del Nobile et al., 2009). However, one of its main problems is browning, which take place after cutting, reducing its marketability. Physical damage during trimming and cutting allow the interaction between phenolic compounds and oxygen, reaction catalyzed by the polyphenol oxidase enzyme (PPO), resulting in brown compounds. Damage also causes Proc. VII th IS on Artichoke, Cardoon and Their Wild Relatives Ed.: C. Bazinet Acta Hort. 942, ISHS 2011