Chlorophylls and chlorophyll–protein complexes determine the color and other sensory properties of spinach. This study investigated the effects of high hydrostatic pressure (HHP) (100, 250, and 500 MPa for 5 min) treatments on structure, chlorophylls and soluble protein contents, protein peptide and fatty acid compositions, chlorophylls absorption spectra, emission, and excitation fluorescence spectra of thylakoid membrane in spinach, in order to better understand the changes in chlorophylls and chlorophyll–protein complexes under HHP. The re...
