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HPP-treated fruits and vegetables may undergo undesirable enzymatic browning reactions due to loss of membrane permeability and sub-cellular compartmentalization. Clingstone and freestone peaches were treated from 100 to 500MPa for 10min and evaluated for polyphenol oxidase (PPO) activity, color, total phenols, and for cell integrity using light microscopy and 1H NMR. Significant changes in membrane...
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