The higher electrolytic leakage observed in whole artichokes stored at 0 ◦C for 3 days, supported the hypothesis of chilling stress which induced a greater loss of permeability of the cell membranes and the diffusion of possible oxidation substrates and enzymes. Gil et al. (2001), who reported a higher storability of whole artichokes at 0 and 6 ◦C compared to higher temperatures, also observed the occurrence of some chilling injuries on ‘Blanca de tudela’ artichokes in the form of striped browning from the base of the external face of the inner bracts, indicating that some cultivars may be more sensitive to temperature as low as 0 ◦C.