The product obtained by osmotic process is more stable
than untreated fruit and vegetables during storage due to
low water activity by solute gain and water loss. At low
water activity, reduced chemical reaction and the growth
of toxin-producing micro-organisms in the food are low. In
the case of canning using high moisture fresh fruit and
vegetable, water flow from the product to the syrup brine
causes dilution and reduced flavour. This is prevented by
using the osmo-canning process to improve product
stability (Sharma et al., 1991). Similarly the use of osmodehydrofrozen apricot and peach cubes in yoghurt
improved consistency and reduced whey separation of
yoghurt (Giangiacomo et al., 1994).