Abstract
The globe artichoke (Cynara cardunculus var. scolymus L.) is one of the most economically important vegetable crops in Spain. ‘Blanca de Tudela’ is the most widely grown and consumed cultivar and it is also highly valued on international export markets. Postharvest preservation is crucial for maintaining the quality of this highly perishable product. This study focused on comparing the effectiveness of two different postharvest strategies in preserving the quality of whole artichokes and extending their shelf-life: packaging in modified atmosphere packaging (MAP), and pre-cooling to 4 °C followed by MAP. In addition, one batch of artichokes was stored under refrigeration conditions, i.e., without packaging, at a temperature of 2 °C and a relative humidity of 85%. Parameters such as respiration rate, weight loss, firmness, total phenolic content, chlorophyll levels and visual sensorial quality were analyzed throughout 42 days of refrigerated storage at 2 °C. The results showed that non-packed artichokes exhibited rapid deterioration, with weight loss exceeding 45% and phenolic and chlorophyll content decreasing by over 50% and 78%, respectively, by the end of the storage period. In contrast, MAP drastically reduced quality deterioration, reduced weight loss to 2%, and preserved approximately 60% more phenolic compounds. The combined application of pre-cooling and MAP further enhanced preservation, reducing weight loss by an additional 25% compared to MAP alone and retaining nearly double the chlorophyll content. Thus, this treatment also ensured the highest preservation of phenolic compounds, with final values about 45% higher than MAP alone. Visual sensory assessment confirmed that both MAP and Pre-cooling + MAP maintained acceptable appearance and consumer-relevant quality parameters throughout storage. Overall, the results of this study indicate that MAP, particularly when combined with pre-cooling, effectively maintained the physical, biochemical, and sensory quality of whole ‘Blanca de Tudela’ artichokes over 42 days under cold storage conditions, demonstrating the potential of this integrated strategy to support postharvest preservation for long-distance export markets.