Fig 6. Activity of (a) guaiacol peroxidase (POD) and (b) polyphenoloxidase (PPO) in avocado slices after HPP processing at pressures of 200-600 MPa for 3,6 0r 10 min. the control treatment is non-HPP treated samples . Values represent average enzyme activity measured from avocados from three growers treated on three consecutive days ( replicates). Error bars represent standard deviation. = =significant difference from the control at p