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While the commercial benefits of high pressure processing (HPP) on pulp products (e.g. guacamole) are known, little information is available on HPP of whole avocado tissue. We examined HPP effects on the quality, physiology, biochemistry and microstructure of avocado slices. Flesh colour was affected, with L (lightness) and C (chroma) values decreasing after some treatments, although these changes...
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