Influence of flower head order on phenolic content and quality of globe artichoke at harvest and during twenty-one days of cold storage

•The quality of ‘Blanca de Tudela’ was influenced by flower head order.•Total phenolic content was higher in tertiary than secondary and main head order.•Tertiary heads showed higher functional values.•Higher antioxidant activity was related to lower postharvest quality losses. Artichoke is one of the vegetables with higher content in phenolic compounds, which are responsible for their taste, flavor and health beneficial effects. However, phenolic profile and concentration depends on many factors, such as genotype, harvest date, and environmental and agronomical conditions. The main aim of this study was to perform a phytochemical characterization of artichoke heads, based on their position on plant (main, secondary and tertiary head) and harvest date, during a complete growing season. Results showed that total identified polyphenol concentration was higher in tertiary heads than secondary and main heads, due to their higher concentration in hydroxycinnamic acid and luteolin derivatives. On the other hand, two postharvest storage experiments with main, secondary and tertiary artichoke heads, harvested in winter and spring, were performed. In addition, tertiary head showed the lowest weight, firmness losses and respiration rate during cold storage which could be attributed to their higher antioxidant compounds. In conclusion, tertiary heads have a greater aptitude to be stored at low temperature from harvesting to consumption since they maintained the quality properties for longer period of time and had higher content of bioactive compounds. However, main artichokes are the most appreciated by consumers due to their larger size.