A 2-L processing unit (Flow International Corporation, Seattle,
WA, USA) was used to pressurize the vacuum packed vegetable
samples to either 400 MPa or 600 MPa for a period of 2 min. The
pressure fluid was water. The time to reach the designated pressure
was less than 10 s, and depressurization was less than 5 s. Pres-
surization was carried out at ambient temperature.