Fresh products (apple, banana and carrots) were purchased
from a local market. Items having approximately homogenous
shapes (same size and ripeness) were chosen and refrigerated at
4 C at maximum for 7 days until use. The samples were removed
from refrigeration and left to equilibrate at the room
temperature before experimentations. The apples were then
sliced into disks of 2.8 cm diameter and 0.85 cm thickness. In
the case of carrots and bananas, medium part was then cut
into disks of 2.8 cm diameter and 1 cm thickness. Commercial
sugar was used as the osmotic concentration agent. The osmotic
solution used had a level of sugar content of 65%, expressed
in percentage of weight of sugar per total solution weight
(w/w). Nowakunda et al. (2004) reported that an osmotic
solution of 65 Brix seems to be the optimal concentration to
obtain a higher water loss. Besides, the duration of osmotic
pre-treatment will depend on the maximum sugar uptake considered
acceptable from the sensorial point of view.