Orange, lemon and carrot (OLC) mixed juice: orange and lemon juice were squeezed from ripe Valencia late, Navelina or Navel, late oranges and lemons using a household electric juice squeezer. Carrot juice was extracted from carrots by means of a vegetable juice extractor. 40 parts of orange juice, 5 parts of lemon juice, 20 parts of carrot juice and 35 parts of water containing 8.5% sucrose were mixed, immediately chilled to 4 _C and stored until high pressure treatment and analysis. Apples, peaches, tomatoes and frozen strawberries and raspberries were from a local market.