Fresh strawberries (F. x ananassa Duch.) were purchased from a local market in Madrid (Spain). They were stored in the dark at 4 °C for a maximum period of 3 days until dehydration. Fresh samples were washed in tap water to remove external impurities and, previously to convective drying, they were cut into 2.5 ± 0.5 mm thickness slices along their longitudinal axes. The moisture content of raw and dried strawberries was determined at 102 °C until constant weight ( AOAC, 1990a). Water activity measurement was carried out in a standardised conductivity hygrometer NOVASINA TH-500 (Air Systems for Air Treatment, Pfäffikon, Switzerland) ( Gamboa-Santos et al., 2013b)