Enzymatic Activity and Its Relationships with the Total Phenolic Content and Color Change in the High Hydrostatic Pressure-Assisted Curing of Vanilla Bean (<i>Vanilla planifolia</i>).

Immediately after the HHP and blanching (C0) treatments, all samples showed L* values similar to those of the green beans, while from C1 to C20, there was a decreasing trend, reaching a minimum value of 37.6 for 50 MPa, whereas 41.4, 41.5, and 39.8 were obtained for blanching, 100 MPa, and 400 MPa at C20.

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