Stability of chlorophyll–protein complex (photosystem II) in processed spinach: Effect of high hydrostatic pressure

The study investigated effects of high hydrostatic pressure (100, 250, 450, and 500 MPa for 5 min) on components and functions of photosystem II in spinach. Results showed that chlorophylls and soluble protein contents of high hydrostatic pressure–treated samples were higher than those of thermal-treated ones. High hydrostatic pressure treatments induced less degradation of protein peptide components than thermal treatment. Otherwise, chlorophylls’ absorption and fluorescence spectra capacities were better retained by high hydrostatic pressure treatments compared with thermal treatment, revealing higher light-harvesting and light-exciting efficiencies. The retentions of photosystem II components and functions posed a positive role for preservation of chlorophylls and chlorophyll–protein complexes.