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The effects of high hydrostatic pressure (HHP) treatments of 345, 517, or 689 MPa, for 10, 20, or 30 min at initial pHs of 3.9, 4.1, or 4.3 on polyphenoloxidase (PPO) activity, color and microbial inactivation in avocado puree during storage at 5, 15, or 25°C were investigated and compared with untreated avocado puree. Standard plate as well as yeast and mold counts of HHP treated purees were <10 cfu g⁻¹ during 100 days of storage at 5, 15, or 25°C. Significantly less (p≤0.05) residual PPO activity was obtained with increasing pressure and decreasing initial pH. Browning was related mainly with changes in the a color component. Avocado puree with a residual PPO activity <45% and stored at 5°C maintains an acceptable color for at least 60 days.