Morphological and qualitative characterisation of globe artichoke head new seed-propagated cultivars

BACKGROUND: Three new artichoke seed-propagated hybrids (Tempo, Opal and Madrigal) were compared with two standard cultivated varietal types [Catanese and Violet du Provence (VP)] in terms of head morphology, processing performance, nutritional or technological qualitative traits, in order to define their best use. RESULTS: Compared to the other genotypes, Opal and Madrigal had more rounded, heavier, larger heads, higher processing yield (>400 g of heart kg−1 raw head) and lower total phenol (TP) content (2.4 g of gallic acid equivalents kg−1 FW). VP gave a higher processing yield than Catanese and showed the highest TP content (6.5 g kg−1 FW). Tempo hearts were more similar to those of VP in biometrical and chemical terms (P, Na, K, Ca); they had the highest dry matter content (163 g kg−1 FW) and the waste left after peeling had the highest TP content. CONCLUSIONS: Hybrid artichokes, especially Opal andMadrigal, appear more suitable for the processing industry and also for fresh-cut production due to their highest processing yield and lowest total phenol content. Because of its high total phenol content, Tempo waste represents a possible source of natural antioxidant in the pharmaceutical field and in the food industry (as a food additive)