The quality of Kelulut honey is heavily affected by conventional thermal processing due to the existence of thermolabile compounds. Hence, high-pressure processing (HPP) was employed as an alternative method to minimize any quality deterioration during processing. HPP was carried out at two different pressures (200 and 600 MPa) with two holding times (5 and 10 minutes) respectively. Thermal processing was also carried out (60 and 90 °C for 10 and 30 minutes) for comparison. After treatment, the

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... changes in antioxidant activity, diastase activity and colour were determined. Increment of antioxidant activity by 3 % was recorded by HPP-treated (600 MPa/10 minutes) compared to thermally-treated. Diastase activity which was used as freshness indicator showed non-significant changes (p>0.05), whereas colour evaluated based on total colour different (TCD) and browning index (BI) showed decrement after HPP. Fortunately, the TCD recorded for HPP was below the range noticeable by human eyes, ranging from 1.5 to 3.0. In conclusion, HPP is better than conventional thermal processing in producing minimally-processed Kelulut honey as evident by the retention of diastase activity, antioxidant activity with increment at 600 MPa/ 10 minutes, and unnoticeable changes in colour. This hence has an implication on post-harvest processing of Kelulut honey.