Synergic use of essential oil and sous-vide packaging for ready-to-cook organic vs. conventional globe artichoke heads

Given the reduced production in organic farming and its higher costs, the present study aimed to define the suitability of organically grown (ORG) globe artichoke heads of cv. Tema 2000 to be processed as fresh-cut product in comparison with conventionally grown (CONV) ones. The study investigated the combined use of parsley essential oil (EO) and biodegradable cellulose pouches suitable for hypobaric packaging (CELL) as a sustainable alternative to conventional plastic bags (OPA) during 22 days of refrigerated storage. Results indicated that EO addition was extremely effective in improving the physical properties of CELL pouches and limiting the microbial growth during artichoke storage, even in ORG samples, which are typically more contaminated due to natural fertiliser use. Considering the importance of a biodegradable packaging choice, the EO treatment improved the CELL performance and prolonged the shelf life, suggesting that this treatment is promising for fresh-cut globe artichoke processing. • Suitability of organic artichokes to be processed as fresh-cut product was studied. • Parsley essential oil (EO) and bags of hypobaric cellulose (CELL) were examined. • EO addiction limited the microbial growth during storage also for organic samples. • Residual PPO degradative activity was lower in organic artichoke heads. • EO addition improved the CELL performance, especially in prolonged shelf life.