reported for 4 apple cultivars stored for 24 h at 1, 5, 13, and 20 ◦C before cutting, that
storage temperature had a great impact on quality of fresh slices, particularly on firmness, soluble solids content, visual quality, and lightness. The aim of this work was to study the effect of time and temperature of storage before cutting on quality of fresh-cut artichokes using 2 cultivars ‘Violetto Foggiano’ and ‘Catanese’, which are widely grown in the Apulia Region (Southern Italy).