Impact of packaging on physiological properties, chemical composition, and bioactive compounds in organic and conventional artichokes during cold storage and in simulated market condition

‘Spinoso sardo’ is a specialty vegetable with a unique taste and rich in nutraceutical compounds, particularly suitable for early season production, with a short shelf-life even when marketed in modified atmosphere packaging. A survey at local retailers revealed that the short shelf-life is in part due to poor handling procedures, and packaging solutions not based on a rationale design of the packaging which frequently lead to restricted gas exchange and asphyxiating condition. A preliminary study showed that a package made with a macroperforated film able to maintain a high level of humidity without significantly altering the gas composition tested on ‘Spinoso sardo’ artichokes grown under conventional (CONV) or organic (ORG) protocols, effectively prolonged the shelf-life and the chemical properties of samples of both growing systems for at least 10 d at 5 °C plus 3 d of simulated marketing conditions at 18 °C. Molds developed after 15 d, but no physiological disorder occurred. At harvest ORG artichokes showed levels of phenols and antioxidant activity slightly but significantly higher than CONV samples, but the rate of physio-chemical changes over storage did not differ between the two growing systems. • Improper packaging procedures led to unpredictable quality loss at retail level. • The best packaging solution was achieved with macro-perforated film. • Packaged artichokes had a longer shelf-life than un-packaged artichokes. • Tissue dehydration, weight loss, and decay were the main cause of quality loss. • Overall postharvest behaviour did not differ between CONV and ORG artichokes.