Nutritional Quality of Globe Artichoke [Cynara cardunculus L. subsp scolymus (L.) Hegi] Head as Affected by Genotype and Environment of Cultivation

The artichoke head i.e., the large immature inflorescences with edible fleshy leaves (bracts) and receptacle is one of the most typical vegetables consumed in the Mediterranean diet. Artichoke is much appreciated both for its taste and nutritional value due to the phenolic fraction with antioxidant properties, high inulin amount, dietary fiber, and good amounts of protein. However, the nutritional properties of the heads are linked to the used genotype and to the environment of cultivation. In order to evaluate the influence of genotype and environment on nutritional quality of the globe artichoke heads a study was conducted during 2005-2006, using two different environments, Caltagirone (Sicilian hilly environment) and Syracuse (coastal area of South Sicily), and three different genotypes ('Romanesco clone C3', 'Terom' with late production and 'Violet Margot' with early production). The heads were harvested when they reached the marketable stage and receptacle DM content, crude protein, inulin, crude fiber, and ashes were evaluated. Referring to receptacle, crude protein content was 198 g kg(-1) DM, inulin content was 266 g kg(-1) DM, crude fiber content was 69 g kg(-1) DM and ashes content was 90 g kg(-1) DM. In the bracts crude protein, inulin, crude fiber and ashes contents were 165, 146, 244 and 85 g kg(-1) DM, respectively. ANOVA showed all chemical parameters determined in the receptacle were affected both by genotype factor and environment. High inulin and crude protein content, confirms the nutritional value of the globe artichoke heads. The differences recorded among genotypes and between the environments could provide useful information about the suitability of a cultivar to a specific use, fresh or processed.