poor quality of cut artichokes. Pre-storing artichokes at 0 ◦C before cutting was beneficial on delaying browning of cut surfaces with a more pronounced effect on ‘Violetto Foggiano’ cultivar, confirming the benefit of low storage temperature observed for the whole heads (Conesa et al., 2001; Gil et al., 2001), also after subsequent cutting. This effect was evident on appearance scores and color changes; higher L* and b* values and lower a* values were observed on cut bracts for ‘Violetto Foggiano’ stored at 0 ◦C and for ‘Catanese’ stored at 0 and 5 ◦C, compared to artichokes stored at 12 ◦C. At this temperature, at the end of storage, for both artichoke varieties, the high a* values observed for the cut bract surfaces could probably be due to growth of floral primordia in the form of reddish tissues at the base of receptacle, and not only to browning.