Con el tema de tapa enfocado en la resistencia antimicrobiana, especialistas de INTA y Senasa reconocen los riesgos del abuso y mal uso de los antibióticos en los animales de producción. Además, con la publicación de artículos científicos, se interpela el “agua invisible” como recurso estratégico y, en la entrevista, a la divulgación científica.
Trabajos en Prensa
Características sensoriales y preferencia en cultivares de alcaucil (Cynara cardunculus var. scolymus L.), producidos en el Cinturón Hortícola de Rosario, Argentina
Recibido 11 de junio de 2018 // Aceptado 07 de julio de 2020 // Publicado online 13 enero de 2021
GATTI, M.B.1 ; MONDINO, M.C.2,3; GARCÍA, S.M.3 ; CIAPPINI, M.C.1
ORIGINAL PAPER IN SPANISH
ABSTRACT
The Horticultural Belt of Rosario (Argentina) has a long tradition in globe artichoke production. At present, different production technologies have been introduced, such as drip irrigation and seed propagated cultivars, with different characteristics in terms of shape, color, texture and taste. However, such differences are not clearly identified by consumers, who are often unaware of this species and its consumption mode. Sensorial analysis becomes a very useful tool, since it allows the identification of important value attributes for consumers. This work aimed to determine the sensory quality characteristics of artichokes produced in the Rosario Horticultural Belt, and to evaluate local consumer’s preferences. The work was carried out with globe artichoke heads of hybrids Opal and Madrigal, and the asexually propagated Romanesco (French) variety, harvested during September and October 2017. Check All That Apply (CATA) method was used for sensory evaluation. Fifty people participated in the test among students and teachers of culinary schools. Data were analyzed using multivariate statistics, applying the Correspondence Analysis (CA) methodology by R-project. The descriptors of shape “flat” and “compact”, of taste “bitter” and “sweet” and of texture “fibrous” and “tender” were the terms that differentiated the samples. Romanesco and Madrigal were described as the sweetest, most tender and most compact, unlike Opal, described as the bitterest and most fibrous. Madrigal had intermediate. Regarding shape, all were described as ovoid and with herbs aroma. Romanesco obtained the best rating. It was preferred by 48.6%, while Madrigal and Opal obtained 27.0% and 24.3% of preferences, respectively. In short, Romanesco has consumers who appreciate it but it also has detractors; Madrigal is more homogenous, and Opal has the most negative comments. Participants preferred tender and sweet artichokes, characteristics offered by Romanesco. The CATA allowed obtaining information about the sensorial characteristics of the three evaluated globe artichoke cultivars, differentiating and associating them with consumer preferences. It proved to be an important tool for consumer market research. This information will guide the production strategies to offer cultivars that meet these characteristics.
Keywords: globe artichoke, attribute, acceptability, consumption.
1 Universidad del Centro Educativo Latinoamericano. Avda. Pellegrini 1332 (S2000BUN) Rosario, Argentina. Correo electrónico: laboratorio@ucel.edu.ar
2 Instituto Nacional de Tecnología Agropecuaria (INTA), Estación Experimental Agropecuaria (EEA) Oliveros, Agencia de Extensión Rural (AER) Arroyo Seco, San Martín 528 (2128) Arroyo Seco, Santa Fe, Argentina.
3 Universidad Nacional de Rosario, Facultad de Ciencias Agrarias. Rosario, Argentina.
