fresh appearance, texture not dissimilar to that of the fresh
product, a nd are free from arti cial food additives (Palou et al., 2000).
High pressure processing (HPP) is a process that has gained signi cant
traction in development of products such as avocado pulps e.g. guaca-
mole (Torres & Velazquez, 2005). Treatment is generally carried out at
pressures around 600 MPa on avocados that have been pre-prepared
(pulped) and sealed in pouches or trays under modi ed atmosphere
(MA) conditions, resulting in signi cant reductions (3–5log