the effect of the temperature was not the same at the two cutting samplings since samples prestored at 12 ◦C presented a higher score than samples from artichokes stored at 0 ◦C at time 3, and the lowest score at time 7. After the 3-days of post-cutting storage a general reduction of appearance scores for cut surfaces was observed, particularly at time 3 + 3 when all samples showed a value below the limit of marketability, and, for quarters pre-stored at 5 and 12 ◦C, lower than for sample cut soon after harvest (time 0 + 3). At time 7 + 3 differences with the initial samples could not be detected, most probably for a high variability within the replicates