In fact, globe artichoke plants are perennials. But seed cultivars of globe artichokes are grown as annuals for vegetable purposes. It is very easy to grow artichoke plants and these plants are hardy and they need less to moderate care from gardeners and growers.
Climatic requirements: Globe artichoke is a sun-loving plant and hence requires plenty of sun light for its healthy growth. Hence choose a site where sunlight is abundantly available for its production. Globe artichokes are susceptible to frost injury and hence frost protection is absolutely necessary during winter.
Soil requirements: Globe Artichokes require a well-drained, rich soil with a pH of 6.5 to 7.0 for its optimum production. Hence bulk quantities of organic matter and compost that are rich in phosphorus and potassium are added into the top soil in order to prepare the soil, well before planting.
Propagation: Globe Artichokes can be propagated from seeds or from vegetative means such as root cuttings and by division. In recent years, micro propagation through tissue culture has also become one of the commercial propagation methods for globe artichokes.
Planting: Nursery raised seedlings or cuttings are hardened before planting them in the main field. Generally a planting space of at least 3 feet apart in rows is recommended for both seedlings and cuttings. Rows must be at least 5 to 6 feet apart from each other.
Fertilizer application: Organic fertilizers are best suited for globe artichokes. Globe artichoke plants may be fed with any of the organic fertilizers from spring to midsummer.
Irrigation: Globe Artichokes require regular watering for its growth. Keeping the soil moist always is very much necessary. Providing biodegradable mulch for the plants is equally important.
Weed Control: Manual weed control is generally practiced in globe artichoke cultivation. Chemical weed control may also be practiced in severe cases of weed infestations.
Disease Management: There are no major diseases that are found to affect the healthy growth of the globe artichokes.
Insect Pest Management: There are no serious insect pests in globe artichokes.
Harvesting of Globe Artichokes: The peak season for artichoke harvesting is the spring, but they continue to be harvested throughout the summer, with another peak period in mid autumn. Harvest artichokes before the buds start to open and they’re still green and tight. The central bud usually ripens first, followed by the smaller ones that form on side shoots. When harvesting, they are cut from the plant so as to leave an inch or two of stem.
Post Harvest Quality Management: Artichokes possess good keeping qualities, frequently remaining quite fresh for two weeks or longer under average retail conditions.
Maturity Indices: The edible bud, composed of a cone of bracts, is harvested at an immature stage and selected for size and compactness. Overdeveloped buds have an open or spreading structure; the bracts have a brownish cast and are tough and stringy; the centers have a fuzzy, pink to purple appearance.
Quality Indices: Quality indices are compact and well-formed buds, typical green color, a smooth and uniform stem-cut, freedom from insect damage or handling damage and defects. Artichoke buds should feel heavy for their size. Stems are generally cut 2.5 to 3.8 cm (1 to 1.5 in) below the base.
Optimum Temperature and Relative Humidity: Optimum storage temperature for globe artichokes is about 0°C (32°F) with more than 95% RH (relative humidity). Hydro cooling, forced-air cooling and package-icing are common methods of post harvest cooling of artichokes. Storage potential of artichoke is generally less than 21 days as visual and sensory quality deteriorate rapidly.
Rates of Ethylene Production: Ethylene production in artichokes is very low; approximately less than 0.1 μl / kg•hr at 20°C (68°F).
Responses to Ethylene: Artichokes have a low sensitivity to exogenous ethylene and therefore it is not considered a factor in post harvest handling and distribution.
Responses to Controlled Atmospheres: Controlled or modified atmospheres offer moderate to little benefit to sustaining artichoke quality. Ideal conditions of 2-3% O2and 3-5% CO2 will delay discoloration of bracts and the onset of decay by a few days at temperatures around 5°C (41°F). Atmospheres below 2% O2may result in internal blackening of artichokes.
Frozen Artichokes: Shelf life of artichoke heads may be prolonged for sometime by freezing them. However, they are susceptible to freezing injury at a temperature below 30°F.
Physiological Disorders: Artichoke heads are susceptible to ‘Freezing Injury.’ Freezing injury will be initiated at – 1.2°C (30°F). Symptoms of light freezing injury are blistering of the cuticle and a bronzing of the outer bracts. This may occur in the field with winter harvested buds and is used in marketing as an index of high quality. More severe freeze injury results in water soaked bracts and the heart becoming brown to black and gelatinous in appearance over time.
Physical Injury: Major physical injury is ‘Bruising and Compression Injury.’ These disorders are very common when attention to careful harvest and handling practices are not followed.
Pathological Disorders: Major pathological disorders are Grey Mold (Botrytis cinerea) and Bacterial Soft Rot (Erwinia carotovora). These disorders may be a problem in storage and distribution if optimum temperature conditions are not met. Opportunistic fungi (such as Fusarium spp.) may develop on cut stems or bracts with prolonged low temperature storage.
Marketing: Among European countries, Italy, France, Germany, Belgium, the Netherlands, the United Kingdom and Sweden are major global importers of artichokes. Apart from these countries, there exists an established market for artichokes in Canada also.
We have a book on ‘Growing Artichokes‘….
Check out our publishing services here…
We publish top quality videos on various ‘Food & Agriculture’ topics. You may subscribe our video channel here…
