Results and discussion
3.1. Impact of HP and HPHT processing on dry matter content
The initial dry weight (DW) of the raw vegetables used in the
study is shown in Table 2. The DW values obtained are within
the ranges reported in the literature (Granado, Olmedilla, Blanco,
& Rojas-Hidalgo, 1992; Guil-Guerrero, Martínez-Guirado, del Mar
Rebolloso-Fuentes, & Carrique-Pérez, 2006).
No significant differences were observed in dry matter content
between different HP and HPHT treatments (625 MPa; 5 min; 20,
70 and 117 C) and raw controls for any vegetable tested (data
not shown). Therefore, the following results concerning the impact
on chlorophylls and carotenoids were expressed on a fresh weight
basis.