Effects of temperature and semi-permeable film on quality of stored artichokes (Cynara scolymus L.)

Artichoke's shelf life at room temperature is limited to only a few days. Quick removal of field temperature and storage at 0-5°C with 90% RH contribute to maintain quality (Miccolis et al., 1988). Previous results (Yommi et al., 1996) indicate that packing with HDPE reduced weight loss and extended postharvest life of artichoke heads. To prevent internal browning, the equilibrium atmosphere inside the bags should be above 2% O2 and below 3% CO2 (Saltveit, 1989). The aim of this study was to evaluate quality changes of stored artichokes at 5°C or room temperature and packed with different semi-permeable films.