Table 5 shows the texture property values for the endocarp of red
Lamuyo-type sweet peppers subjected to the different preservation
treatments. The PA treatment did not influence the firmness of the pepper
but all the HHP treatments reduced the tissue firmness values to a
significant degree (p b 0.05). The loss was not as great with 200 MPa
and 500 MPa (T2 and T4, respectively).