تأثير المعاملات الأولية في صفات جودة الأرضي شوكي باختلاف طرق الحفظ

الملخص EN

This research aimed at investigating the effect of preliminary treatments of fresh Artichoke (blanching period, salting, adding acid), on quality parameters of canned and frozen Artichoke before and over a six months period of preserving.

In addition, the research studied the efficiency of the applied blanching process was tested by exploring the presence of enzymes that causes Enzymatic browning.

The results showed the freezing method was more preserving to Artichoke’s parameters, in comparison with the canned artichoke.

Preserving Artichoke for six months resulted in significant reduction of its biochemical content.

Blanching resulted in eliminating the enzymes caused coloring and browning, of artichoke.

Furthermore, the results revealed that blanching period of 10-20 minutes had contributed to increasing the level of effective biological components.

Adding Acid (2%) and the Calcium chloride salt (1-2%) resulted in significant increase in quality parameters of blanched canned and frozen artichoke, compared to the fresh non processes and preserved Artichoke.