What type of food texture change can be expected when fruits undergo HPP?

When fruits undergo High Pressure Processing (HPP), a more mushy texture can be expected. HPP is a food preservation method that uses high pressure to inactivate microorganisms and enzymes, which helps to extend shelf life while maintaining nutritional quality. The high pressure disrupts the cell walls of fruits, leading to a breakdown of their structure. This process makes the fruits softer and can enhance their juiciness.

The mushiness is a result of the irreversible deformation of plant cells and the release of water when cells rupture under pressure. This effect contributes to a more tender texture, making the fruits easier to chew and digest. In comparison, the other options do not apply as they do not align with the typical changes seen in fruits processed through HPP. Fruits are not expected to become more crunchy or fibrous, nor do they maintain the same texture, given the structural changes that occur during this processing technique.