If you have inspected artichokes recently, you may have come across this defect.
Yes, this is a defect. You may have been told that these “frosted” artichokes actually may taste better. Regardless, the appearance is still materially affected, thus these artichokes would be scored as a defect. So what is it? While the artichokes are growing, freezing temperatures (30 to 31°F) can cause the damage.
The cold temperatures freeze the artichokes, causing the moisture in the cells of the outer epidermis to crystallize. When the crystals form they rupture the cell walls, damaging, or killing the cells. The affect is the peeling and feathering you see in the above image.
The USDA realizes the freezing injury could occur while growing, or could occur in transit or storage, so they instruct their inspectors to refrain from calling the defect “field freezing.” Instead the defect is described as “peeling and feathering.” The damaged area will oxidize and become discolored in later stages. The discoloration may range from a light brown to black color. Because this defect progresses, it is to be classified as a condition defect.
Peeling a feathering may be scored as damage, if materially affecting the appearance, or as serious damage, if seriously affecting the appearance. The artichoke shown in the top image would be scored as serious damage. The U.S. Standards for artichokes do not include a restrictive tolerance for serious damage. If you find damage or serious damage by peeling and feathering, the artichokes would be scored against the 10% tolerance, for total defects.
Getting back to the assertion about tasting better, I have never seen any conclusive evidence supporting that claim, but I am welcome to hear any one’s opinion.
December 26th, 2011 at 8:32 am
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