High hydrostatic pressure (HHP) is one of the emerging techniques available for preservation of foods while preserving sensory and nutritional characteristics to obtain products more similar to fresh foods.Limonin,which contributes to the bitterness of lemon juice,is one of the most important quality parameter that affects their acceptance by consumers.The main goal of this study was to evaluate quality parameters of fresh lemon juice (Citrus lemon var.Eureka) as affected by HHP.