University of Florida researchers look to extend artichoke shelf life
The University of Florida reports that researchers are seeking to enhance artichoke preservation through advanced breeding.
Currently, artichokes can last about two days at 62 degrees or about a week in the refrigerator, the university said.
“This limitation not only affects how well we can market artichokes, it’s why we want to explore innovative preservation techniques,” project researcher Tie Liu, researcher on the project, said in the report. Liu also is an assistant professor of horticultural sciences at the UF Institute of Food and Agricultural Sciences.
Researchers will analyze RNA sequences of artichoke cultivars to identify genetic markers for desirable traits such as longer shelf life, slower postharvest deterioration, resistance to physiological disorders or improved storage characteristics.
“For consumers, artichokes with a longer shelf life stay fresh and offer them more time to enjoy them before they spoil. If we can extend their shelf life, we can reduce food waste and save money,” Liu said. “For growers, longer shelf life reduces the risk of postharvest losses due to spoilage during storage, transportation or on store shelves. This helps minimize financial losses and maximizes the return on investment for growers.”
Shinsuke Agehara, an associate professor of horticultural sciences and researcher on the project, said artichoke demand continues to grow, with a 20% increase in demand from 2000 to 2022. Agehara said the project could help growers in Florida add another high-value crop.
