Quality of Jerusalem artichoke as affected by conservation method

Abstract

A conservation study was carried out with Jerusalem artichoke tubers (Helianthus tuberosus L.) with white skin and two phenotypes: elongated (A) and round (R). They were harvested, conditioned and stored in polyethylene bags at two refrigeration temperatures: 0°C (C) and 7°C (H). They were compared with 3 assays of tubers without conditioning, at ambient temperature: in bags and protected from light (E), in sand (S) and in the field without harvesting (T). Weight loss, sprouting, and fungal development were recorded weekly. Soluble solids, dry matter, color of epidermis and pulp, firmness of the pulp, pH, acidity and inulin content were determined monthly. The greatest weight loss was recorded under S (30.36% R and 20.60% A), with only one month of duration, while C allowed to extend the shelf life up to 12 months, observing very little dehydration (∆P≈2%) for both phenotypes, and a significant decrease in inulin content only in R (p<0.05). C assay conservation allowed the postharvest life of both phenotypes to be prolonged without sprouting or significant dehydration, maintaining acceptable nutritional quality, making it possible the availability of the tuber to be consumed over the course of a year.