Globe artichoke (Cynara cardunculus) phenolic profile influences PPO-mediated browning - data

Data was collected to evaluate the difference in phenolic concentrations between different harvest times for Globe Artichoke (Cynara cardunculus). In addition, correlations between phenolic concentrations, climatic conditions and enzymatic browning parameters were evaluated. Subsequent in vitro experiments were conducted to investigate the contribution specific phenolics make to the development of browning in fresh cut artichokes. Details of data collection and analysis can be found in the associated manuscript. The text file 'explanatory_notes' is included to explain each included dataset, its application, and a glossary of variable names.