The increase of pheophytin a (11–12% of the initial content of chlorophyll a in all the vegetables) and pheophytin b
(87%, 71% and 69% of the initial content of chlorophyll b for broccoli, green pepper and spinach, respectively) was significant after HPHT processing at 117 C (625 MPa, 5 min), producing an intense colour change to brown
in all the green vegetables.