Based on related properties of gree

Based on related properties of green color retention, the effects of high hydrostatic pressure (HHP) (200, 400 and 600 MPa for 15 min) treatments on −a⁎ value, chlorophyll a and b contents, activities of chlorophyllase, Mg-dechelatase, peroxidase, polyphenol oxidase, total phenolic compounds content and pH of spinach puree were assessed during 43 days of storage at 4 °C/2000 lx and 4 °C/dark. Results showed that chlorophyll content changes followed a first-order reaction kinetics as a function of storage time at 4 °C. Samples treated by 600 MPa HHP showed higher −a⁎ value, chlorophyll a content and pH, lower chlorophyllase and polyphenol oxidase activity, and the post-effect existed at almost whole storage time, which could maintain better color of spinach puree during storage by inhibiting chlorophyll degradation and browning reaction effectively. The interesting result was −a⁎ value and Mg-dechelatase activity of samples were higher when stored at 2000 lx than dark storage ones. Another phenomenon was Mg-dechelatase activity of all samples increased greatly after HHP treatments, and the tendency was sustained during storage, especially for 400 and 600 MPa HHP-treated samples.