HPHT treatment at 117 provides products with unalterable carotenoids content in the case of red vegetable. however, milder temperature HPHT treatment need to be applied to maintain the chlorophyll content and the characteristic colour of green vegetables. beyond the obtained result further research is also necessary to compare the effect on those compounds of the HPHT technology and equivalent decontamination thermal process. in the same way, the impact of both pressure and temperature in the HPHT processing should be assessed.