Abstract
The effect of oxalic acid (OA) on the overall quality of artichokes (Cynara cardunculus L. subsp. scolymus (L.) Hayek, formerly Cynara scolymus L. cv. Blanca de Tudela) was investigated for the first time in this vegetable. Artichokes were dipped in OA solution at 1mM for 10min and then stored at 20°C. OA application delayed the deterioration process in artichokes during storage by retarding weight loss, softening, colour changes and chlorophyll degradation. In addition OA significantly reduced mesophilic aerobics and yeast and moulds counts with respect to controls. Finally, the content of total phenolics and antioxidant activity were not affected negatively by OA treatment. Thus, OA treatment might be a promising method for delaying postharvest deterioration and maintaining the overall quality of artichokes.
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