The effects of continuous or oscillatory high pressure (HP) treatments on polyphenoloxidase (PPO) and lipoxygenase (LOX) activities, standard plate, yeast and mold counts, sensory acceptability, and instrumental color in guacamole were evaluated. Significantly less (P<0.05) residual PPO and LOX activities were obtained with increasing process time and number of pressurization-decompression cycles. LOX was inactivated with a 15-min continuous treatment or oscillatory HP. The lowest residual PPO activity value (15%) was obtained after four HP cycles at 689 MPa with a 5-min holding time each. Standard plate as well as yeast and mold counts of high pressure-processed (HPP) guacamole were <10 cfu/g. Sensory acceptability and color of HPP guacamole were not significantly different (P>0.05) from that of guacamole controls. Browning during storage was related mainly to changes in the hue attributed to a decrease in the green contribution to the color.