HP processing of fruits and vegetables refers to:

High pressure processing, or HPP, is a non-thermal technology that is a form of cold pasteurization. It is mainly applied to fruits and vegetables. It is a food processing technology in which high water pressure, approximately ranging from 400 to 600 MPa, or 58,000 to 87,000 psi, is applied to food materials to inactivate microorganisms that include bacteria, viruses, yeasts, and also molds, as well as spoilage enzymes. It is also referred to as high hydrostatic pressure, or Pascalization.